The best vegan chocolate mug cake
I’ve tried a lot of microwave-chocolate-dessert-in-a-mug recipes over the years, and this is it. The holy grail of 5-minute melty chocolate goop. It’s amazing. I forget where I found the original recipe, but I modified it a fair amount. This makes a mugful of hot, moist, soft chocolate cake. I ate it basically every day the winter before last, which was probably a poor choice but I have no regrets.
- big mug
- measuring spoons
- 3 T flour
- 3 T granulated sugar
- 1.5 T cocoa powder
- 1/8 t salt
- 1/8 t baking soda
- 3 T coconut oil (or other vegetable oil, but I can’t vouch for the quality)
- 3 T milk substitute (I use sweetened almond milk but the recipe is pretty forgiving, water is fine tbh)
- ¼ t vanilla extract
- some molasses (optional)
- delicious things to add to your cake! I recommend chocolate chips. Or just like, hunks of chocolate, they don’t have to be chips. Fruit/marshmallows/caramels/whatever would probably also be good.
Mix dry ingredients in a mug. Stir in almond milk, coconut oil, and a blob of molasses to taste (optional), and microwave for 30 seconds. Stir in vanilla extract and the delicious things you wanted to add to your cake, then microwave for another 30-45 seconds. Watch it, because the molasses makes it explode-y.
Pro tip: because I take my mug cake seriously, I like to microwave it for 30 seconds after adding the vanilla, then take it out, put a bunch of chocolate chips on top, and microwave it for another 15 seconds.
The real secret to this recipe is adding the vanilla later. If you put the vanilla in with the almond milk and coconut oil, you’ll burn it, and burnt vanilla extract is terrible and gross.