Vegan Chocolate Chip Mug Cake

This vegan chocolate chip mug cake is an indulgent, single-serve dessert that bakes up in minutes! Made with simple, plant-based ingredients, it has all the flavor of a cookie with the fluffy texture of a cake.

Just like my popular chocolate gluten-free mug cake, this mug cake is incredibly easy to make and full of indulgent flavors. It’s a hassle-free dessert that’s ideal for those spontaneous sweet cravings!

Why I love this recipe

This vegan chocolate chip mug cake is a game-changer as far as single-serving desserts go. Instead of baking an entire cake that will likely go stale and be thrown away, make this recipe for a low-waste and inexpensive option!

With just a few pantry staples and a mug, you can have a decadent dessert ready in under 5 minutes. It’s perfect for anyone looking for a quick vegan treat, whether you’re a busy student, a parent, or just need a personal-sized dessert.

Once cooked, the texture is ultra-soft and tender, with bursts of chocolate gooeyness. I love to serve mine warm with extra chocolate chips or a scoop of ice cream on top!

Ingredient notes

For this vegan chocolate chip mug cake, you’ll only need 8 easily accessible ingredients. Find a full breakdown and suitable substitutes below!

Flour
For this vegan chocolate chip mug cake, I use unbleached all-purpose flour. It provides the perfect balance of structure and tenderness.

Substitute: If you need a gluten-free version, use a 1:1 all-purpose gluten-free flour blend. My go-to’s are from King Arthur and Bob’s Red Mill.

Sugar
I prefer unrefined cane sugar to delicately sweeten the mug cake. If you use regular granulated sugar, make sure it’s certified vegan-friendly.

Substitute: You can also use coconut sugar or monk fruit sweeteners like Lakanto for a sugar-free option.

Plant milk
Any dairy-free milk, including soy, oat, coconut, or pea, will do. Look for brands like Silk, Oatly, or Ripple for the best taste and consistency.

Coconut oil
Once melted, coconut oil keeps the texture soft, tender, and moist. Unrefined coconut is what I usually use, but refined coconut oil works if you don’t want a coconutty taste.

Substitute: Feel free to swap coconut oil for melted vegan butter instead.

Vanilla extract
A little goes a long way to enhance the other flavors. If possible, I recommend using a premium vanilla extract for the best taste.

Vegan chocolate chips
Many dark chocolate brands are naturally vegan, but white chocolate works, too. Be sure to double-check the ingredient list, and look for brands like Enjoy Life or Hu. 

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

How to make

Learn the best way to make a vegan chocolate chip mug cake with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Start by selecting a large microwave or oven-safe mug to ensure there’s enough space for the cake to rise without spilling over.

Cooking

Step 1
In your chosen mug, combine the dry ingredients — flour, sugar, baking powder, and a pinch of salt.

Spoon and level the flour instead of scooping to avoid a dense cake. Also, whisk the dry ingredients thoroughly to ensure an even distribution and prevent lumps.

Step 2
Add the melted coconut oil, soy milk, and vanilla extract to the dry mixture, stirring until just combined.

Be careful not to overmix the batter to prevent a dense and tough cake. Stop as soon as you see no more dry flour streaks.

Step 3
Gently fold in the vegan chocolate chips and spread the batter evenly in the mug.

I like to add a few extra chocolate chips on top before cooking to create a gooey chocolate layer.

Step 4
Microwave the mug cake for about 2-3 minutes or until the center is just set but still moist.

Start with a shorter time, like 1 minute, and increase in 30-second intervals to avoid overcooking.

Serving suggestions

Serve your vegan chocolate chip mug cake immediately with an extra sprinkle of chocolate chips, vegan icing, vegan ice cream, or vegan whipped cream on top.

For variety, you can also experiment with add-ins or toppings like chopped nuts, dried fruits, or different-flavored vegan chips.

Cooking tips

Don’t overflow the mug: Use a large mug, and fill it only two-thirds with the batter to prevent it from overflowing once baked.

Avoid overcooking: Your chocolate chip mug cake should be spongy and begin to shrink away from the sides when it’s ready to eat. If it still seems too moist after 2 minutes, continue to cook in 30-second intervals.

Don’t worry if it sinks: If the center of your mug cake begins to fall, don’t panic. This is common, and you did nothing wrong. It will still taste delicious!

Any microwave-safe dish will work: Don’t stress if you don’t have a big enough mug. Any heat-safe bowl or container can be used to create a chocolate chip mug cake recipe.

Frequently asked questions

Storing & reheating

Mug cakes like this vegan chocolate chip mug cake are best enjoyed fresh. However, if you need to store it, follow these guidelines.

Room temperature
Once cooled, tightly cover your mug cake with cling wrap or tin foil, and keep it at room temperature for up to 1 day.

Fridge
Store leftovers covered in the fridge for up to 2-3 days.

Freezer
For a longer-lasting option, completely cover the mug cake or transfer it to an airtight container. You can keep it in the freezer this way for up to 3-4 months.

Reheating
Thaw your frozen mug cake in the fridge overnight. Then, microwave it for 15-30 seconds or heat it in the oven at 325 degrees Fahrenheit until warm.

More vegan desserts

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.