Decadent vegan mug cake. A Vegan Chocolate Mug Cake made in the microwave that is so rich, so decadent and so perfect, it is hard to believe it is gluten-free, oil-free and has no eggs! Truly, it is the most delicious chocolate mug cake recipe ever. Open the gallery, pick the Vegan Mug Cake you fancy and go grab your favorite mug!
Drop choc chips into middle of batter and lightly cover. This Mocha Chocolate Mug Cake is incredibly easy and incredibly decadent — it has a gooey chocolate center and is made with real ingredients.. This decadent, single-serving chocolate mug cake is so delicious, you would never guess that it was cooked in a microwave. You can cook Decadent vegan mug cake using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Decadent vegan mug cake
- Prepare 1/4 cup of cake flour.
- Prepare 2 tbsp of cocoa powder.
- It’s 2 tbsp of sugar.
- You need 1/8 tsp of baking powder.
- It’s 2 tbsp of oil.
- It’s 1/4 cup of and 1tbsp soya milk.
- Prepare of Choc chips.
This treat is gluten-free as it is made with oat flour, and you can take things to the next level by topping it with a simple chocolate sauce made from cocoa powder, maple syrup, and a plant-based milk of your choice. The final piece of this BEST ever vegan chocolate cake is the vegan chocolate ganache! I don't think I will ever ice a cake again: this chocolate ganache finishes into a shiny hardened coating that's loads better than any cake frosting out there. Gooey and decadent vegan chocolate chip cookie mug cake that you'd never know is healthy!
Decadent vegan mug cake step by step
- Mix everything together in your mug except the choc chips.
- Drop choc chips into middle of batter and lightly cover.
- Put in microwave for 60-70 seconds.
Completely oil free, gluten free, and egg free, this cookie mug cake is the ultimate single serving dessert! Learn how to make the best and most delicious Healthy Chocolate Mug Cake that is so rich and decadent, moist and fluffy, that you'd never know it is low-fat, oil-free, vegan, gluten-free and much healthier than traditional mug cakes made with oil and eggs! In a large bowl, add all the dry ingredients (flour, coconut sugar, cocoa powder, baking powder, baking soda and salt) and mix well until combined. Instead of milk, I used almond milk to thin out the mug cake. I also added a tiny bit of ground flax, which is an egg replacer, to help make this mug cake more gooey and fudgey.
