Vegan Mug Cakes!! Single Serving Double Chocolate & Chocolate Peanut Butter Funfetti
Today’s recipe may change your life. Or at least your life when you’re watching a movie on the couch and really want a decadent dessert but don’t feel like going through the whole production of baking a big batch of something.
Enter: Vegan Mug Cakes! All you have to do is toss the ingredients in a mug, stir them all together and pop the mug in the microwave for 1 minute. I’m usually not a big microwave person but how can you beat having an individual portion of cake in front of you in less than 5 minutes??
I’ve been experimenting with different flavors of mug cakes for the past week or so and today I’m super excited to share two recipes that are absolute easy-peasy perfection: Double Chocolate & Chocolate Peanut Butter Funfetti. Each flavor is equally delicious in it’s own way. The Double Chocolate is seriously, seriously ooey-goey fudgy. The Chocolate Peanut Butter Funfetti has an almost cookie-like taste but the perfect fluffy consistency of cake.
This was an especially fun recipe to make with Baby V because she simply could not believe we could make a cake so quickly! Of course, now every morning when I walk out of the kitchen with a mug of coffee she runs towards me screaming MUUUUUGGG CAAAKKKE!!! which is very cute but also very sad when she realizes we aren’t eating cake for breakfast.
You might have caught this photo in my Instagram stories, where you can really see her excitement…
Just a quick note on the mugs- as you can see, in these photos I actually didn’t use real coffee mugs, but rather ramekins instead. I tested these recipes in our regular 12-ounce coffee mugs and it worked perfectly but the cake only rose to about half the height of the mugs (see photo above). For the sake of seeing what we’re getting into in this blog post, I made the cakes in the photos in 8-ounce ramekins. If you aren’t trying to snap a picture, definitely feel free to use whatever size mugs you’ve got around- the cake will still be delicious!
Unlike regular cake, these mug cakes harden up and dry out a bit once they cool, so enjoy them freshly made and warm! I topped mine with Coconut Whipped Cream but ice cream would also be perfection.
- ¼ cup spelt flour
- 1 tablespoon coconut sugar
- ¼ teaspoon baking powder
- dash of salt
- 3 tablespoons nondairy milk
- 1 tablespoon creamy peanut butter
- ¼ teaspoon vanilla extract
- 1 tablespoon chocolate chips
- pinch of sprinkles
- In a mug, stir the dry ingredients together.
- Add the wet ingredients, and stir until thoroughly mixed. Fold in the chocolate chips and sprinkles.
- Cook in the microwave for 1 minute. Add your favorite toppings and enjoy warm with a spoon.
- 2 tablespoons spelt flour
- 2 tablespoons cocoa powder
- 1 tablespoon coconut sugar
- ¼ teaspoon baking powder
- dash of salt
- 1 tablespoons nondairy milk
- 1 tablespoon coconut oil, melted
- ¼ teaspoon vanilla extract
- 1 tablespoon chocolate chips
- In a mug, stir the dry ingredients together.
- Add the wet ingredients, and stir until thoroughly mixed. Fold in the chocolate chips and sprinkles.
- Cook in the microwave for 1 minute. Add your favorite toppings and enjoy warm with a spoon.
Hi! These look so yummy and simple. Any idea how long and at what temp to cook in an oven? We don’t have a microwave. Thanks!
This recipe is designed specifically for the microwave so unfortunately I have no idea how to bake it with success in the oven! If you play around with it definitely let me know what works!