This healthy chocolate chip mug cake is the perfect quick & easy single serving dessert to satisfy sweet cravings! It’s vegan, gluten free, oil free, flourless, refined sugar free yet still ultra moist, fluffy and flavourful.
Welcome to the first recipe of Mug Cake Week here on Okonomi Kitchen!
Ever since quarantine was put into place, the world seems to have started to bake… A LOT. While I loveeee baking, I kind of lost my creative flow in the kitchen and started experimenting with mug cakes because how simple they are.
Why Make Mug Cakes?
- they’re single serving sized
- they’re easier to make than a full cake or a batch of cinnamon buns
- they’re super quick to make (we’re talking under 5 minutes)
- and they’re fun!
I know mug cakes sometimes have a bad rep because they come out weird in texture so I made it a mission to change that and show just how tasty mug cakes can be!
For the next 7 days, I’ll be sharing a new mug cake recipe here on the blog. All the mug recipes have been tested at least half a dozen times and I made sure to include some ingredient substitutes.
Plussss, all the mug cakes I’ll be sharing are:
- vegan
- gluten free
- oil free
- refined sugar free
- made with oat flour
- less than 10 ingredients
- made in under 5 minutes
Fuss free, easy and heathy! You can enjoy them as a dessert, snack or even breakfast 😉.
We’re kicking off mug cake week with the most classic chocolate chip mug cake! The cake is vanilla flavoured and is super moist, fluffy and the perfect amount of sweetness– and the chocolate chips just make it extra special ♥.
How to Make Healthy Mug Cakes
Here’s a rundown of what you need:
- Apple Sauce: Gives mug cakes its moisture without adding any butter, oil or egg yolks. Banana puree or non-dairy yogurt can also be used.
- Cashew Butter: The most neutral out of the nut butters so the vanilla really comes through but any nut or seed butter can be used.
- Non-dairy Milk: I use cashew milk but any non-dairy milk will work.
- Sugar: My go-to sweetener is coconut sugar and maple syrup for a healthier mug-cake. I add in 1 tbsp of sugar to single serving cakes and find it satisfying enough but if you prefer sweeter cakes, you can add more to taste. Note that liquid sweeteners may make the cake more moist (which I personally don’t mind), but to prevent this just reduce the amount of non-dairy milk by 1/2-1 tbsp.
- Oat Flour: It’s cheap, easy to make at home, readily available and a pantry staple! Plus, it yields the perfect consistency IMO. If you don’t have oatmeal or oat flour, spelt flour and all purpose work well too.
- Chocolate Chips: Three ways with the chocolate chips. Add it into the batter, add it on top or do both!
- Baking Powder: Since there are no eggs used, this helps with leavening the cake.
Once you have all your ingredients, you simply add all the ingredients into the mug and microwave for about a minute and a half. Let it cool for a minute (don’t skip this!!) and your cake is ready!
Top it off with some coconut whip cream, non dairy ice cream or keep it simple with a pinch of fancy salt (my fav).
Tips for Making PERFECT Mug Cakes
- Cup size & shape: You can really use anything microwavable like ceramic ramekins, bowls, and glass jars — just make sure they’re microwave safe. I suggest also using a mug or bowl with a capacity of 8-10 oz (236-295ml) to prevent over-flowing.
- Don’t fill mug more than half way full: Again, this is to prevent overflow.
- Cook time: This is where people struggle with the most when it comes to making actually tasty mug cakes. It really depends on your microwave but for me, a minute and a half on high (1000 W) seems to be the sweet spot for 99% of mug cakes. Start with 1 minute and then continue to microwave in 10 second intervals just until the top looks cooked. DO NOT over cook, thats when you get a dry rubbery mess. If you’re unsure, always under-bake it because as it sits in the hot mug, it will continue to cook a bit.
- Let it cool (!!): At least for a minute! Not only do you not want to burn your tongue, but the texture just gets waaaay better after letting it stand for a minute. Right out of the microwave, it’s almost too moist.
Ultimately, you’ll definitely want to experiment with mug cakes. The first 1 or 2 might not come out perfect, but you’ll easily figure out the best mug size and cook time after making it a couple of times. I found that with eat mug cake, it got better and better because I knew what the perfect batter looked like before going in the microwave and what the top looks like when it’s PERFECTLY cooked.
I hope you try and love this chocolate chip mug cake as much as I do! It’s seriously so comforting and tastes like a fluffy chocolate chip cookie.
Stay tuned for 6 more tasty vegan mug cakes comin’ to the blog this week!
More Easy + DELICIOUS Vegan Mug Cakes to Try:
If you recreate this Healthy Chocolate Chip Mug Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Print
Healthy Chocolate Chip Mug Cake
- Total Time: 2 minutes
- Yield: 1 serving 1x
Description
Vegan Chocolate Chip Mug Cake made in 2 minutes using healthy ingredients. Ultra moist, fluffy and perfectly sweet– the best single serving dessert for any time of day!
Ingredients
- 2 tbsp apple sauce (30g)
- 2 tbsp cashew butter (30g // or any drippy nut butter of choice)
- 2 tbsp non dairy milk (30ml)
- 1 tbsp coconut sugar (12g // or maple syrup)
- 1/2 tsp vanilla extract
- 3 tbsp oat flour (22g // homemade or store bought)
- 1/2 tsp baking powder
- 1 tbsp chocolate chips (15g)
- small pinch of salt
Toppings:
- Coconut whip cream
- Dairy free vanilla ice cream
- Maldon sea salt
Instructions
- Add apple sauce, cashew butter, non dairy milk, sugar and vanilla extract into a mug and stir. Add in the oat flour and baking powder and mix until a batter forms. Top with chocolate chips.
- Microwave on high (1000 W) for 1 minute + 30 seconds. Let it cool for 1 minutes and enjoy!
Notes
- Helpful Equipment: 8 oz mug or bowl, 10 oz mug or bowl, mini spatula
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: dessert
- Method: microwave
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 23.9g
- Sodium: 156mg
- Fat: 20.7g
- Saturated Fat: 5.4g
- Unsaturated Fat: 11.53g
- Trans Fat: 0
- Carbohydrates: 49g
- Fiber: 1.9g
- Protein: 9.71g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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Most amazing recipe out there! I don’t love oats but I love this recipe. (Omw to make another one)
Easy quick and satisfying 👌🏽. Love the recipe Lisa.
This came out delicious! So decadent and nutritious. I’ve used a mix of seed butters and they turned out great too! Bookmarked as one of my go to recipes
I love this recipe so much. It’s my favorite little night cap for when I’m craving sometime sweet. I’ve made this tons of times now and I normally use peanut butter. So easy & satisfying!!
This was really good! I used spelt flour but I needed to use a little more of spelt flour because how it is.
This is so good! The best mug cake ever. Setiously, thank you! After a bad day of trying and failing to make oat flour work in baking, I was ready to give up until I tried this! I can tell you actually take the time to recipe test and know your stuff! I double this up on my long run days and it keeps me going for hours.
This was my first time trying a mug cake and it was absolutely delicious! I substituted some of the ingredients (same amounts as the original recipe) with coconut flour, coconut flavored almond milk yogurt, stevia, and soy milk. I would love to see if I can sneak in a bit more protein next time using some Orgain protein powder…
We don’t have microwaves here in Switzerland. Only ovens. Any suggestions on how to cook this in the oven ?
All the same steps but add the ingredients into a oven safe mug or bowl and bake at 350 for 12-15 minutes 🙂
Just made this x2 for my husband and myself and it was delicious!! The recipe was very easy to follow, and the texture of the cake is better than any mug cake I’ve tried before. It pairs nicely with Oatly ice cream 🙂