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A simple and delicious vegan mug cake made with chickpeas! No eggs, no dairy, no refined sugar, and no traditional flour—just 7 ingredients to create a fluffy, subtly sweet, and nutritious treat that’s fully plant-based.
The Magical Ingredient: Chickpeas!
Chickpeas are best known for their role in making classic hummus, but did you know they’re an incredibly versatile ingredient?
A while back, I opened several cans of chickpeas to experiment with aquafaba (the liquid in chickpea cans) for desserts. This left me with extra chickpeas that I needed to use up. Normally, I incorporate chickpeas into savory dishes, like Chickpea “Tuna” Sandwiches or Chickpea Salsa Quinoa Rice.
But since I’ve mostly been cooking for myself lately, I realized I wouldn’t use up all the chickpeas quickly enough if I stuck to savory recipes. That’s when I decided to try using them in desserts!
I’ve already experimented with chickpeas in sweet recipes before, like Chickpea Cookie Dough and Maca Cookie Dough Caramel Bars. This time, I wanted to take it a step further and bake with them—enter the mug cake!
Plant-based & Gluten-free
This vegan chickpea mug cake is made without eggs, dairy, or traditional flour. Instead, it uses oat flour and maple syrup, two of my favorite ingredients. The result is a mug cake that’s fluffy, not overly sweet, and delightful desserts without the heaviness.
The cake is studded with bits of dark chocolate, so every bite bursts with semi-melted, bittersweet chocolate goodness. It’s the kind of treat that keeps you coming back for more.
Easy, Delicious, and Healthy Treat!
Not only is this mug cake tasty, but it’s also incredibly simple to make. All you need is a small blender to blend the base ingredients, followed by mixing in the rest of the components by hand. Scoop the batter into your mugs, bake for about 25 minutes, and voilà!
Made entirely with plant-based ingredients, this recipe proves you don’t need eggs or dairy to create a rich and satisfying dessert. Jonathan (my husband) and I polished off these mug cakes in no time. I hope you’ll love them just as much as we do!
Watch Step by Step
Vegan Chickpea Mug Cake (Gluten-free)
Ingredients
- 120 g cooked chickpeas, (about half a 14 oz / 400 g can)
- 60 g natural peanut butter, (¼ cup) *See Note
- 50 g maple syrup, (2 ½ Tbsp) or any vegan syrup of choice
- 60 g unsweetened soy milk, (¼ cup) or any plant-based milk
- 28 g oat flour, gluten-free if needed (4 ½ Tbsp)
- ½ tsp baking powder
- 40 g dark chocolate chips, (4 Tbsp) or chopped dark chocolate (50-70%)
Instructions
- Add the chickpeas, peanut butter, maple syrup, and soy milk to a small blender (I use this blender with the small container in the UK). Blend until smooth.
- Transfer the mixture to a large mixing bowl. Add the oat flour, baking powder, and chocolate chips, stirring until well combined. The batter will be thick, but if it feels too stiff to mix, add 1–3 tsp of plant-based milk.
- Divide the batter evenly between the two mugs, smoothing the tops. Sprinkle extra chocolate chips on top if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully remove the mugs from the oven and let them rest for about 5 minutes before digging in. Pair them with nut butter or a scoop of Vegan Peanut Butter Ice Cream for an extra indulgence!
Notes
- *Peanut Butter: You can use store bought natural peanut butter or Homemade Peanut Buttert. Make sure there’s no added oil or sugar as it will affect the texture. You can also use any natural nut butter of your choice if you can’t have peanuts.
- Storage: Let the cakes cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in a toaster oven or microwave before serving.
- Serving Suggestions: These mug cakes are best enjoyed warm, as it will become firmer after cooling down.
- Adapted from Passionate About Baking
Enjoy your cozy, chocolatey mug cake moment!
