This Chocolate Mug Cake is moist, chocolate-y, rich, and completely vegan. It’s the perfect treat that comes together in just minutes. It’s big enough for two, but also reheats well for later cake cravings! All you need is a 8 ingredients and a large mug.
Mug Cake Without Eggs
Making a mug cake without eggs is very very easy!
Eggs are traditionally used in baking to act as a binder and provide structure to cakes and cookies. They also commonly add moisture to cakes to keep them moist and fluffy.
This Vegan Egg Replacer Guide is great if you are new to vegan baking! It goes over 24 creative ways to substitute eggs and is a helpful resource to keep bookmarked.
When I first started testing this recipe, I tried replacing the traditional eggs with apple sauce. Apple sauce worked as an excellent egg replacer in my Swirled Vegan Blackberry Muffins so I thought why wouldn’t that work here?!
Apple sauce made this batter way too heavy and the bottom always remained too wet.
Then I tried using no egg replacer at all and it was surprisingly…perfect! That’s right. No eggs needed at all here. The baking soda gives this cake the rise it needs and the espresso swirled in on top not only keeps this cake moist, but also enriches that chocolate flavor.
I love an ingredient that serves several purposes.
Picking the right mug
I discusses this a bit in my Vanilla Cake in a Mug, but picking the right mug is very important to making the perfect mug cake. Just like in my Vanilla Cake in a Mug recipe, I used my favorite Old Havana Mugs from Anthropologie.
They’re the perfect size and width for cake mugs. Shallow enough to allow the batter to cook all the way through in just a couple of minutes but large enough to make a good sized cake.
They’re also perfect latte mugs – have you seen them used in my Vegan Pumpkin Spice Latte recipe?
I really love these mugs. Currently have my eye on the pretty Charcoal color!
You obviously do not need the exact same mugs as me, but try to pick something similar – wide and shallow is best with at least a 10 ounce capacity.
If the mug is too narrow, the cake may not bake completely through because the cake batter will be too thick.
If you don’t have any shallow wide mugs, I’d recommend using a bowl! You may have better luck!
Making your Mug Cake
Making this vegan mug cake is beyond easy!
Add your dry ingredients to the bowl and mix well. Then create a small well and add in the vanilla extract, oil, and plant-based milk. Stir well until fully incorporated. Small lumps in the batter are okay!
Then lastly, stir in a tablespoon of espresso or coffee and microwave for 2 minutes.
If you don’t drink coffee or don’t want to use it, just use another tablespoon of plant-based milk. This will prevent the cake from drying out.
Doesn’t it look so rich and fudgy?!!?
Guys, this cake is seriously good! I am all about a recipe that doesn’t require turning on the oven.
Plus, I highly recommend enjoying with a scoop or two of ice cream on top. And maybe chocolate chips? Or frosting? This is dessert, after all.
More Vegan Dessert Recipes
- Deep Dish Chocolate Chip Chickpea Cookie
- Vegan Blueberry Cheesecake Bars
- Sticky Vegan Apple Cake
- Vegan Pumpkin Banana Bread with Cream Cheese Filling
- Easy Banana Chia Pudding
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Vegan Chocolate Mug Cake
- ¼ cup all purpose flour
- ¼ cup cacao powder
- ¼ cup organic cane sugar
- ¼ cup unsweetened plant-based milk
- 2 tablespoons avocado oil - don't use coconut oil
- 1 tablespoon espresso - can substitute additional tablespoon plant-based milk or regular coffee
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- Pinch sea salt
- In 10 ounce wide mug, add the flour, cacao powder, sugar, pinch salt and baking soda. Mix well.
- Create a small well in the dry ingredients and add the vanilla extract, plant-based milk, and oil. Mix well until combined. Some lumps are okay.
- Lastly, stir in 1 tablespoon of espresso.
- 800-900 Wattage Microwave: Cook for about 2 minutes and 15 seconds.950-1050 Wattage Microwave: Cook for about 2 minutes.1050-1200 Wattage Microwave: Cook for about 1 minutes and 45 seconds.
- Enjoy with scoop of ice cream on top.
- Storage: This cake stores well in the refrigerator in an air-tight glass container for up to 3 days. Reheat in the microwave.
- To make this cake gluten free: Bob's Red Mill gluten free 1 to 1 flour works well.
- This is the mug I love using for microwave cakes. Pick a mug that is of similar width. If you don't have any wide mugs, using a bowl may yield better results.
- I don't recommend replacing the sugar with maple syrup - the batter will be too wet. If you want to try something less refined, I would use coconut sugar however I have not tested it.
Note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.