Vegan Gluten-free Chocolate Mug Cake

Nadia Breakfasts, Brownies, Cakes, Chocolate, dairy free, Desserts, gluten free, snack, Sweet Snacks, Vegan, Vegetarian, Video 37 Comments

Being in lockdown is the best time to put on your apron and get your bake on! If you’re bored and need some positive distraction, a quick baking session can only do you some good.

Also, being in quarantine means it’s not as easy to nip out and get a slice of cake when you’re really craving something sweet. Now more than ever we’re looking for small comforts to get us through these unusual and uncertain times. Cake and a cup of tea may not solve any of our problems, but it can give us a short sense of relief and distraction. The best we can do right now is try to stay as positive as possible. There is some evidence that chocolate induces positive effects on mood, so I’d like to think that chocolate cake can help us get there!

Vegan Gluten-free Chocolate Mug Cake

Serves – 1

Ingredients

2 tbsp oat flour – plain oats ground into a flour in the food processor. Use gluten-free oats if allergic/intolerant to gluten.
1 tbsp ground almonds
1 tbsp cocoa powder
1/4 tsp baking powder
1.5 tbsp almond butter
1 tbsp maple syrup
3 tbsp plant-based milk of choice
1 tbsp dark chocolate chips or chopped chocolate

Method

Mix the first 4 ingredients in a bowl, then add the almond butter, milk and maple syrup. Mix to combine, then fold in the chocolate chips. 
Transfer into a lightly oiled ramekin/mug. Microwave on high for 1-1.5 minutes. Leave to cool for 10 minutes.
Serve with ice cream to make it extra decadent!
Enjoy!


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Comments 37

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  1. Looks so delicious!
    I don’t have a microwave though. Could this be done in the oven? How long should I leave it for?

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      Thank you Mariana 🙂 I haven’t tried it, but you should be able to bake it in a 180C/160C fan heated oven for 15 minutes. Let me know how it turns out!

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  2. Thank you Mariana, this was quiet taste. A good amount of sweetness. I made it as is, except for the ground almonds (as I didn’t have any), and used ground flax seeds instead. I think I’ll try it with regular flour next time and peanut butter, yum!

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  3. This has become my go-to chocolate cake when that chocolate craving hits! I used to do it with pb but now I am making it with tahini, both great! Thank you for the recipe!

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  4. Baking powder is often used alongside with plain flour to make the cake rise but alternatively self raising flour is used instead of these two ingredients. I can see it’s gluten free, so if you want to make it non gluten, then self raising flour can work do you think?

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      Coconut oil would work as a substitute for almond butter, but I’m not sure if coconut flour will work as I haven’t tried it myself. The texture may not be the same. Let me know how it turns out if you try it! 🙂

  5. This is delicious!! Not overly sweet and a really nice soft texture. This mug cake is on the top of my list when a sweet craving hits!

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  6. This is sooooo good!! I’ve made it several times and have subbed out the almond butter for coconut oil and it still works great. Perfect treat when you need something sweet!

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