Delicious Chocolate Mug Cake (Egg + Dairy Free)
In just a few minutes you can be enjoying a healthy, yet decadent treat with this easy, microwave Chocolate Mug Cake, which is vegan and gluten free!
Servings: 1 serving
Calories: 477kcal
Equipment
Ingredients
- ¼ cup oat flour*
- 2 tablespoons cocoa powder
- ¼ teaspoon baking powder
- pinch sea salt
- 2 tablespoons maple syrup
- 2 tablespoon pumpkin puree
- 1 ½ tablespoon non-dairy milk
- 1 teaspoon neutral oil**
- 1 tablespoon dairy free chocolate chips
- Optional "Frosting": 1 tablespoon Chocolate Nut Butter
Instructions
- 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!
Notes
*Make sure you use certified gluten free oat flour if you are gluten free. I make my own oat flour by blending rolled oats in my blender until a fine flour forms.
**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!
Nutrition
Serving: 1mug cake | Calories: 477kcal | Carbohydrates: 76g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 130mg | Potassium: 447mg | Fiber: 9g | Sugar: 42g | Vitamin A: 4757IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 6mg