Go Back
Print

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!

Servings 1
Calories 200 kcal
Author Megan Kerry

Ingredients

  • 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

Instructions

How to Make Vegan Chocolate Espresso Mug Cake:

  1. Mix your dry ingredients in a large coffee cup or dessert bowl

  2. 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

  3. Add in the remaining wet ingredients and sit to combine

  4. Finally, stir in a small handful of dark chocolate chips

  5. Microwave on high for 90 seconds. Allow to sit for an additional 2 minutes before serving.

  6. Serve with vegan whipped cream, your favourite dairy free ice cream or a drizzle of vegan chocolate sauce!