This chocolate mug cake has gotten me into so much trouble lately! Not only is it incredibly delicious, but it comes together in under two minutes using the microwave! I always have the ingredients on hand to whip one up!
I made this cake extra special by adding in some fresh, hot espresso! The espresso coffee adds such a beautiful compliment to the dark chocolate.
It elevates this cake to a level worthy of a 1 hour time investment!
I tried to keep the oil low by using a tablespoon of applesauce which I think really adds to the moisture content of this cake.
Being egg and dairy-free, it’s really important to infuse flavor where you can! The espresso coffee amps that up as well!!
Why Make Vegan Chocolate Espresso Mug Cake?
This cake comes together ridiculously fast-I’m taking 90 seconds! It uses ingredients you already have in the pantry, and it tastes absolutely decadent!
This cake is:
- Really easy to mix up
- Fast to cook
- Tastes rich, moist and like it took way more effort than two minutes to put together!
Ingredients for Chocolate Mug Cake
These are really simple ingredients which you most likely already have in your pantry and fridge!
- All-purpose flour
- Cocoa powder
- Granulated sugar. You can swap this for coconut sugar if you prefer.
- Baking Powder
- Canola oil. For oil-free, use additional plain apple sauce instead.
- Apple sauce
- Hot espresso coffee. Alternatively, you can use brewed coffee or instant coffee.
- Soy Milk. We love Silk Soy, but any plant milk will work here.
- Apple cider vinegar
- Dark chocolate chips
More Vegan Dessert Recipes:
I’ve got quite the sweet tooth and I wanna share all the goodness with YOU!
- Lemon Poppy Seed Muffin Mug Cake
- Cinnamon Mug Cake with VEGAN Cream Cheese Frosting
- Vegan Banana Nut Muffins
- Wanna Eat Dessert for Breakfast? Try these HEALTHY Cranberry Orange Muffins Now!
- Crispy Vegan Chocolate Chip Cookies With Aquafaba
- Vegan Oatmeal Chocolate Chip Cookies-With Cinnamon and Clove
- Classic Vegan Melt In Your Mouth Shortbread
- The BEST Classic Canadian VEGAN Butter Tart Recipe
How to Make Vegan Chocolate Espresso Mug Cake
Mug cake is so easy to put together!
Start by mixing all of the dry ingredients in a microwavable safe container.
I love using my glass bowls from anchor. They’re perfect because if I have any leftover cake I want to save, i can just place the lid on top and throw it straight into the fridge. Easy peasy.
Next, you’ll want to brew your espresso.
We’ve been using the Aeropress for years now. It’s my favorite way to brew coffee at home. It makes a perfect shot of espresso, then I will usually add some additional hot water for a traditional cup of coffee in the mornings.
For this recipe though, we want the coffee to be extra rich and dark, so don’t dilute the espresso first.
Next, you’ll mix the soy milk (or plant milk) with the apple cider vinegar and set it aside until curddled.
Now you can go ahead and mix all of the wet ingredients into the dry ingredients.
Then sprinkle with chocolate chips. You can also add in walnuts here for more of a brownie flavor.
Now all you need to do is pop it into the microwave for 90 seconds on high.
Once it’s finished, just set a timer for an additional 2 minutes and let it sit in the microwave to rest.
Would you rather watch? Check out my 2 MINUTE RECIPE VIDEO here:
Vegan Chocolate Espresso Mug Cake Recipe
This cake is so simple to make! It gets me into trouble far too often than I’d like to admit! It’s super moist, rich and not too sweet. The Dark Chocolate plays off the espresso perfectly and the dark chocolate chips melt to add another dimension of flavour and texture!
- 3 tbsp all purpose flour
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 tbsp canola oil or other neutral oil-don’t use olive!
- 1 tbsp apple sauce fruit flavour is fine-anything but apple cinnamon
- 1 tbsp hot espresso or use instant coffee (but espresso is better!)
- 1/4 tsp vanilla
- 1 to 2 tbsp dark chocolate chips
**These are mixed together separately, then added once curdled:
- 2 tbsp silk soy milk
- 1/4 tsp apple cider vinegar
How to Make Vegan Chocolate Espresso Mug Cake:
Mix your dry ingredients in a large coffee cup or dessert bowl
In a separate container mix your soy milk and apple cider vinegar together. This will curdle right away and you can go ahead and add it to your dry ingredients
Add in the remaining wet ingredients and sit to combine
Finally, stir in a small handful of dark chocolate chips
Microwave on high for 90 seconds. Allow to sit for an additional 2 minutes before serving.
Serve with vegan whipped cream, your favourite dairy free ice cream or a drizzle of vegan chocolate sauce!
I hope you guys love this easy chocolate mug cake! Try not to substitute too many of the ingredients. When you are working on such a small scale every ingredient really counts!
Here’s a pin for your board so you can come back to this recipe when you’re ready to make it for yourself!
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