This super easy and minimal mess vegan chocolate cake in a mug is a recipe for all you choccy lovers out there. Great for when you are craving dessert and don’t have anything at home. Perfect served with a scoop of vegan ice cream on top too!
This recipe has taken me many, many tries to perfect with some not turning out more like chocolate rubber, but I can finally reveal my delicious vegan chocolate cake in a mug recipe!
Chocolate Cake In A Mug Recipe:
Ingredients:
- 2 tbsp smooth almond butter (Pip & Nut or Sainsbury’s own are my favourites)
- 3 tbsp self-raising flour
- 1 tbsp cocoa powder
- 1/4 tsp baking powder
- 1 tbsp agave nectar
- 2 tbsp caster sugar
- 3 tbsp plant-based milk (I use oat)
You will need:
- Microwave safe mug
Method:
Makes one serving, 3 minutes prep time, 1 minute cooking time.
1. Add the nut butter, self-raising flour, baking powder and cocoa in a large microwave-safe mug and use a fork to combine well.
2. Add in the agave and sugar and combine (this mix will look a little like dry cookie dough).
3. Mix in the milk 1 tbsp at a time until it is a liquid.
4. Microwave on your microwave’s highest heat (mine is 900) for 60 seconds. (You should see the cake rise in the mug after about 45-50 seconds of cooking and it will usually sink a little after you open the microwave door! You may need to experiment with the time (which will give you excuse to make this lots of times, not that you need an excuse to make a cake in a mug!).
5. Serve with some agave nectar, choc shot or nut butter on top and enjoy, but be careful not to burn your tongue as it will be hot when you first take it out the microwave!
Let me know if you try this vegan cake in a mug recipe out but tagging me in your photos or sending me a message on social media. You can find all my links on my contacts page.