Read the post in: 繁體中文
If you suddenly have a craving for peanut butter and cakes, but you don’t feel like turning on the oven, this Easy Vegan Mug Cake is perfect for you! It only takes 5 minutes to make and you only need 5 basic ingredients. One of the best dorm-friendly recipes!
Story behind this Easy Vegan Mug Cake
The idea/motivation of making a vegan mug cake is quite simple for me this time: It’s super quick to put together, and it only requires just a few ingredients.
And the reason I really need this kind of recipe is due to my current situation. We move to a short-let place and I don’t have easy/long access to the kitchen. Hence, something quick and easy is going to be a preference now.
Mug cakes are like the perfect example of a quick, easy, and still super tasty desserts. And this vegan mug cake is more than that!
What’s special about this Vegan Mug Cake?
- Only 5 ingredients! Yes, this is a minimalist-style recipe.
- Vegan, meaning no dairy, no eggs, zero animal products
- Make it in less than 5 minutes! Seriously, it’s one of the quickest and easiest recipes you can make.
What do we need for Vegan Mug Cake
- Nut butter: natural kind, without added oil or sugar. See How to Make Nut Butter.
- Maple syrup: You can also use palm syrup, any other vegan syrup
- Soy milk: It requires some creamy liquid to incorporate all. You can also use any other plant-based milk.
- Coconut flour: This is the most special ingredient in this recipe. Coconut flour is super absorbent, so we don’t need much.
- Dark chocolate: I like to use 70% dark chocolate. You can use any other types of chocolate you like.
- Walnuts: optional, but highly recommended!
How to Make Vegan Mug Cake
- First, combine the wet ingredients: Add nut butter, maple syrup, and soy milk to a medium bowl. (So it won’t get too messy.) Use a fork to mix them together.
- Time to add the flour part: Add the coconut flour to the wet mixture. Mix to incorporate all.
- Add stir-ins: Use a spatula to stir the chopped chocolate (save some for topping) into the cake mixture. Transfer the cake batter into a small mug or ramekin. Then sprinkle the walnuts (if adding) and the saved chocolate chunks on top.
- Microwave: “Cook” the cake batter in the microwave (medium-high heat) for about 2 minutes. It should look dry and cooked. Let it sit for a minute before scooping in. Enjoy just on its own, or serve with some vegan ice cream (my go-to is this Vegan Peanut Butter Ice Cream) or vegan cream.
How to Store Vegan Mug Cake
This cake is best served right after. But if you got any leftover, you can store this Easy Vegan Mug Cake in a container or cover it with cling film (plastic wrap). Store it in the fridge for 3–5 days.
- After storing in the fridge, I would suggest reheating the mug cake to get the best texture. For reheating, sprinkle some water on top and microwave for about 10–15 seconds.
Extra Tips for Success
- Use standard measuring spoons: This recipe doesn’t require a kitchen scale, but you do need measuring spoons. Make sure your one is the standard version (1 tablespoon = 15 ml).
- Pay attention to the wattage of the microwave: Just like ovens, microwaves are not all the same. So pay attention to the wattage and adjust the microwaving time accordingly (might need 15 less or longer).
Questions You Might Have
I don’t have coconut flour. Can I use any other ingredient instead?
If you don’t have coconut flour, you can try to use triple the amount of gluten-free flour or oat flour. Add more flour if the cake batter looks too wet.
Alternatively, you can make my another beloved Vegan Peanut Butter Mug Cake, which doesn’t require coconut flour.
What kind of syrup can I use?
I highly recommend using maple syrup for the best flavour profile. But if you don’t have it, you can also use another type of vegan syrup, like agave syrup or palm syrup.
I am allergic to nuts, can I make it nut-free?
If you cannot consume any nuts and peanuts, you can try to use seed butter, like tahini or sunflower seed butter and omit the walnuts.
This vegan mug cake has become one of my staple/go-to recipes when I am busy (or feel lazy) while having a craving for a sweet, warm dessert.
It literally takes less than five minutes to put this mug cake together, which makes turning on the oven in the summer less justifiable. Don’t get me wrong, I still love baking. But we all need a super easy, microwaved mug cake at some point (wink wink).
I hope you will love this vegan mug cake as much as do! Let me know if you have any thoughts by commenting down below.
Love, — Nora
5-Ingredient Vegan Mug Cake (Gluten-free)
- 2 Tbsp nut butter, natural kind, without added oil or sugar (How to Make Nut Butter)
- 1 Tbsp maple syrup, or palm syrup, any other vegan syrup
- 2 Tbsp soy milk, unsweetened, or any other plant-based milk
- 1 Tbsp coconut flour
- 1-2 square dark chocolate, (10~20 g) 70%, roughly chopped
- 1 Tbsp crushed walnuts, optional
- Mix the wet ingredients: In a medium, add nut butter, maple syrup, and soy milk. Use a fork to mix them together.
- Add the dry ingredient: To the same bowl, add the coconut flour. Mix to incorporate all ingredients.
- Add stir-ins: Add the chopped chocolate to the cake mixture. You can save some for the topping. Then use a spatula to stir it in. Transfer the cake batter into a small mug or ramekin. Then add the crushed walnuts (if adding) and the save chocolate chunks on top.
- Microwave: Place it into the microwave to “cook” on medium-high heat for about 2 minutes. It should be dry to the touch (But be careful. It’s hot.)
- Sit: Let it sit for a minute before digging in. Enjoy on its own, or serve with some vegan ice cream or vegan cream.
- Storage: This mug cake is best served right after. But if you got any leftover, you can store this Easy Vegan Mug Cake in a container or cover it with cling film (plastic wrap). Store it in the fridge for 3–5 days.
- For reheating: Sprinkle some water on top and microwave for about 10–15 seconds.
- Adapted from Scrum My Lane