I’ve been wanting to come up with a healthy-ish chocolate mug cake recipe for ages and I finally took the time to create this delicious, easy recipe. If you’re like me, sometimes you just NEED a single serving, moist chocolatey dessert and that’s why I love mug cakes. They’re quick and easy and can almost instantly satisfy that sweet tooth. While I have a big sweet tooth, I also love to eat healthy and create desserts that leave me feeling good as well. I used my Vegan Double Chocolate Jumbo Muffin recipe as inspiration for this chocolate mug cake and instead of using lots of oil for moistness I used pumpkin puree. Pumpkin puree is one of my favorite ingredients to use in chocolate recipes. The cocoa powder tends to cover up the pumpkin flavor, but the puree adds so much moistness and makes the chocolate dessert taste so decadent. I will say that I tried making this chocolate mug cake entirely oil free, but I found that 1 teaspoon of oil, when paired with the pumpkin puree, created a perfectly moist mug cake without being to oily.
To make this chocolate mug cake sweet, I used pure maple syrup. It’s definitely my favorite natural sweetener and I use it in my dessert recipes whenever I can. For some extra decadence, I also added in some dairy free chocolate chips. They take this chocolate mug cake to the next level so don’t leave them out!
If you too are obsessed with Chocolate, I’ll list some more chocolate recipes from the blog below for you to check out!
Easy Vegan Chocolate Recipes:
Delicious Chocolate Mug Cake (Egg + Dairy Free)
Okay, now to finally move onto this delicious chocolate mug cake! Below are step by step photos for you to follow. I hope you love this recipe, that it satisfies your sweet tooth and leaves you feel amazing!
Please let me know if you make this recipe. Leave a comment down below, rate the recipe and share it with your friends. As always, if you share a photo of this chocolate mug cake on Instagram, be sure to tag me @theconscientiouseater so that I can see the final product. I always love seeing that you guys are making and enjoying my plant based recipes!
Help The World Eat More Plants!
- ¼ cup oat flour*
- 2 tablespoons
- ¼ teaspoon baking powder
- pinch sea salt
- 2 tablespoons maple syrup
- 2 tablespoon pumpkin puree
- 1½ tablespoon non-dairy milk
- 1 teaspoon neutral oil**
- 1 tablespoon dairy free chocolate chips
- Optional "Frosting": 1 tablespoon Chocolate Nut Butter
- In a bowl, whisk together the dry ingredients, from the oat flour to the salt.
- Add in the wet ingredients and stir until a smooth batter forms.
- Stir in the dairy free chocolate chips.
- Pour the batter into a greased mug and microwave for 1-2 minutes depending on the strength of your microwave.***
- Enjoy as is or spread some Chocolate Nut Butter on top for some extra decadence!
**I tried making an oil free mug cake, but it wasn't as moist as I wanted. If you want an entirely oil free mug cake, you can omit the oil and increase the non-dairy milk to 2 tablespoons, but the final result may be on the drier side!
***I have a weak, 700 watt microwave, so I microwaved my chocolate mug cake for 2 minutes. Definitely start with less amount of time and check the mug cake as you go. If you over microwave the mug cake it will be too dry!