Vegan Chocolate Mug Cake
This vegan chocolate mug cake is a moist and fluffy single serving cake ready in under two minutes!
Ingredients
- 2 tbsp all purpose flour
- 1 tbsp cocoa powder
- 1 1/2 tbsp sugar
- 1/4 tsp baking powder
- 1 tsp oil I used vegetable oil
- 2 tbsp milk of choice I used unsweetened almond milk
- 1 tbsp vegan chocolate chips optional
Instructions
- In a mixing bowl, add the dry ingredients and mix well. Add the remaining ingredients, except for the chocolate chips, and mix until a thick batter remains. Fold through the chocolate chips.
- Transfer the batter into a small mug or microwave safe cereal bowl. Microwave for 60-90 seconds, or until mostly cooked.
- Remove from the microwave and let it sit for a minute, before enjoying.
Video
Notes
TO STORE: Leftover vegan mug cake can be stored in the refrigerator, covered. It will keep well for up to 3 days.
TO FREEZE: Place the cooked mug cake in a ziplock bag and store it in the freezer for up to 2 months.
REHEATING: Microwave the cake for 30 seconds, until warm and fluffy.
Nutrition
Serving: 1servingCalories: 176kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 147mgPotassium: 93mgFiber: 2gSugar: 18gCalcium: 104mgIron: 2mg
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