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    Home ▸ Vegan Desserts

    Healthy Vegan Gluten-Free Chocolate Mug Cake

    Last modified: January 24, 2023. Originally posted: March 18, 2021 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Overlay text on chocolate mug cake with a photo of a spoon getting a bite from a mug
    Glass jar with a chocolate mug cake topped with marshmallows and grahams
    Collage of making a chocolate mug cake with the final product and overlay text

    This chocolate mug cake is rich, satisfying and ready in minutes. Mix and cook in the microwave for a healthy dessert your family will love!

    Spoon getting a bite of chocolate cake from a cream mug
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    This post was originally published on February 6, 2017.

    If you love chocolate and you need it fast, then this mug cake is for you! It comes together so fast and is moist, very fudgy and just all around delicious.

    Mug cakes are mini cakes that are quickly made in your microwave. They're great when you're short on time but still want something decadent to snack on, or if you don't want an entire cake in your kitchen for a week.

    Plus, this vegan mug cake is made from only whole food plant based ingredients, so it's healthier than other versions and the store bought mixes!

    Ingredients

    There is a secret ingredient here that you will probably think is a misprint, tomato paste, but I promise it isn't. It gives a richer flavor to the chocolate. I got this idea from a children's book I used to read to my class many years ago when I was teaching.

    The book was about a little girl scared of thunder, so her and her grandma made cake to help her get through her fear. At the end of the story, they included the recipe, which had tomato sauce, and we used to make it to go along with the teaching lesson.

    •  Cocoa powder
    • Dairy free chocolate chips
    • Maple syrup
    • Tomato paste
    • Dairy free milk 
    • Baking powder
    • Sea salt 
    Bowls with ingredients to make a chocolate mug cake

    How to Make a Chocolate Mug Cake

    This mug cake is a great option for a quick and easy sweet tooth craving because it's so easy! (Plus not a lot of dishes to clean up!) Here's what to do:

    1. Add the dry ingredients into a mug and stir.
    2. Mix in the rest of the ingredients.
    3. Microwave.
    4. Top and enjoy!
    Spoon mixing cocoa powder in a cream mug
    Top view of chocolate cake batter in a cream mug
    Top view of cooked chocolate cake in a cream mug
    Spoon getting a bite of chocolate cake topped with sauce and toppings from a jar

    Serving suggestions

    This healthy chocolate mug cake is fantastic as is, but when you want something a little extra special add toppings!

    My favorite is to make it S'more flavor! You'll need:

    • Mini marshmallows (use the rest of the bag to make my vegan rice krispie treats!)
    • Crushed graham crackers 
    • Vegan chocolate chips
    • Non dairy milk 
    • Tomato paste
    • Salt

    Here is how I do it:

    1. Add the marshmallows to the top of the mug cake 90 seconds into microwaving so they can melt.
    2. While the mug cake is resting mix up the chocolate chips, milk, tomato paste, and salt in a separate microwave safe container and heat in 20 second increments, stirring each time until the sauce is smooth.
    3. Top the finished cake with the crushed graham crackers and chocolate sauce and dig in!
    Glass jar with a chocolate mug cake topped with marshmallows and grahams

    If S'mores aren't your jam, try out these other tasty topping ideas:

    • Crushed nuts
    • Sprinkles
    • Vegan whipped cream
    • Cream cheese frosting
    • Fresh fruit
    • Peanut butter

    Tips and tricks

    When you're making this easy vegan mug cake, the following suggestions may come in handy:

    • This recipe results in a deep dark chocolate flavor. To make it sweeter use sweet chocolate chips instead.
    • Microwaves vary so make sure you do not over cook. The cake is meant to be gooey and chocolaty, not like a firm traditional cake.
    • Any dairy free milk will work in this recipe, I like to use cashew milk.
    • Make sure to let the cake rest for a bit before digging in. One, so it's not lava hot; and two, it will firm up a little as it sits.
    • If you want to make two mini mug cakes at once, you can also divide the batter into two mugs and cook it a little less, start checking at 1 minute.
    • A microwave safe coffee mug is best to use for this recipe. It should specify on the bottom of your mug if it's safe to use in the microwave or not.

    Common Questions

    What do I make a mug cake in?

    You can really make a mug cake in any microwave safe container, but the best to use is a standard coffee mug. Just make sure that it's safe to use in the microwave, there's usually a label on the bottom.

    Is it safe to eat mug cakes?

    Yes it is! The only dangers you might encounter with this recipe are burning your tongue from not waiting long enough to eat, or making them too often because they're just so convenient!

    Why are mug cakes chewy?

    Mug cakes can become chewy for a number of reasons. Overcooking the cakes is the number one culprit, so make sure to watch carefully and not overcook! Some ingredients can also add a chewy texture, but this vegan version avoids that.

    How do you make a chocolate mug cake from scratch?

    Mix up the ingredients in a mug, microwave, let the lava temp cool down to a palatable one and enjoy! It's that simple!

    More Vegan Desserts

    Satisfying that sweet tooth can seem like an around the clock job sometimes, so it's nice to have plant-based dessert recipes in your back pocket you can feel good about indulging in. Next time the cravings hit, try one of these other vegan recipes:

    • Grain Free Sea Salt Chocolate Chips
    • Gluten Free Vegan Brownies
    • Layered Strawberry Chocolate Mousse
    • Salted Caramel Chocolate Espresso Protein Pudding
    • Frothy Hot Chocolate
    • Homemade Strawberry Milk
    • Gluten-Free Vegan Carrot Cake
    • Vegan Gluten Free Strawberry Shortcake
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    Spoon getting a bite of chocolate cake from a cream mug

    Healthy Vegan Gluten-Free Chocolate Mug Cake

    Sophia DeSantis
    This chocolate mug cake is rich, satisfying and ready in minutes. Mix and cook in the microwave for a healthy dessert your family will love!
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 3 mins
    Cook Time 2 mins
    Total Time 5 mins
    Course 30 Minutes or Less, Dessert
    Cuisine American
    Servings 2
    Calories 322 kcal

    Ingredients
      

    • 8 tablespoons cocoa powder
    • 4 tablespoons dairy free chocolate chips
    • ½ teaspoon baking powder
    • ⅛ teaspoon sea salt , optional
    • ¼ cup maple syrup
    • 2 teaspoons tomato paste
    • 2 tablespoons dairy free milk , I used cashew

    Optional toppings:

    • 25 mini marshmallows
    • 2 rectangles graham crackers , crushed

    Optional chocolate sauce:

    • 2 tablespoons vegan chocolate chips
    • 2 teaspoons non dairy milk , I used cashew
    • ¼ teaspoon tomato paste
    • dash salt

    Instructions
     

    • Add the cocoa powder, chocolate chips, baking powder and sea salt into a mug and mix.
    • Add the rest of the cake ingredients and mix to combine.
    • Microwave for 2 minutes, stopping to check for doneness at 90 seconds and every 15 seconds after that. Microwaves vary so time may be different. Mine took 2 full minutes.
    • You can also divide the batter into two mugs and cook it a little less, start checking at 1 minute.
    • Allow to set and cool and devour! Top with optional ingredients if preferred.
    • To make the chocolate sauce, simply add all ingredients into a microwave safe container and heat at 20 second increments, stirring in between, until melted throughout!

    Notes

    • This is meant to have a deep dark chocolate flavor. To make it sweeter use sweet chocolate chips.
    • Microwaves very so make sure you do not over cook. The cake is meant to be gooey and chocolaty, not like a firm traditional cake.
    • If you add marshmallows, add them at 90 seconds so they can melt a bit.
    • Nutrition facts are for the main mug cake only.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 322kcalCarbohydrates: 58gProtein: 6gFat: 13gSaturated Fat: 2gSodium: 163mgPotassium: 496mgFiber: 9gSugar: 39gCalcium: 131mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

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    1. Emily

      December 13, 2022 at 12:17 am

      Hi, just wondering if the 2 tsp of tomato paste is supposed to be part of the ingredient list for this recipe? I was very confused and amused—very interested to see how it was used in this recipe but it wasn’t in the directions…lol

      Reply
      • Sophia DeSantis

        December 13, 2022 at 12:46 am

        Hi Emily! Yep, it's supposed to be in there! If you read the post I explain more about it. In step 2 for directions it says to add the rest of the ingredients, which is where it includes the tomato paste (along with the other ingredients that are considered "the rest"). Let me know if you have any other questions!

        Reply
    2. Amanda

      October 02, 2021 at 7:03 am

      Party at my house! My teenagers invited friends over after school and since it was National Bake Cookies day I had to try these. I am recently gluten free so of course wanted to bake something I could nibble on a well. These cookies are perfection! I followed the recipe as it was written except I used peanut butter because that’s all we had. Love love love and the teenagers scarfed them down. I did manage to hide some away for MYSELF!

      Reply
      • veggiesdontbite

        October 04, 2021 at 8:54 pm

        I'm so happy you liked them Amanda! I think you meant to put this comment under my chocolate chip cookies recipe. Haha. But you should def try the mug cake too!

        Reply
    3. Jennifer Rost

      April 15, 2021 at 9:07 pm

      OK, I am confused. Where is the almond butter? I see it in the photo, and 2 people say they subbed peanut butter for it - but I don't see it in the ingredients or instructions... what am I missing? I want to make this, but don't want to waste ingredients if it doesn't come out.

      Reply
      • veggiesdontbite

        April 18, 2021 at 10:23 pm

        Hi Jennifer! That was an old version of the recipe. The old photo was still there accidentally so I replaced it! The comment you read was from the old version. I update old recipes from time to time to make them better, easier and more current with my style!

        Reply
    4. Nina W.

      April 15, 2021 at 6:11 pm

      This mug cake is so creative since it has no flour, I just had to make it! Only mistake I made was not splitting this recipe in two and I ate the whole thing! Talk about overload of fudgy, rich chocolatey goodness in a good way! If you are a fudgy brownie lover, this is your go-to chocolate mug dessert! How awesome for those who are gluten free or not! Best for both worlds! I made it with bittersweet dark chocolate chips, soy milk and added 1/4 tsp vanilla extract. I didn't leave the tomato paste out, I knew it had to be there for a good reason! I added marshmallows, but didn't make the chocolate sauce. It didn't need it. It was perfect as is.

      Reply
      • veggiesdontbite

        April 18, 2021 at 10:03 pm

        I am so happy you liked it! Thank you so much for the great review!

        Reply
    5. Tanya

      August 03, 2020 at 6:24 am

      DELICIOUS!!! You’d never guess the tomato paste in it would make it taste so good! Honestly I thought the cake part tasted so great and was so moist that I think I’ll just make it next time without the sauce 🙂

      Reply
      • veggiesdontbite

        August 03, 2020 at 5:39 pm

        Yay! So happy you liked it Tanya!

        Reply
    6. Leah

      April 25, 2020 at 4:35 pm

      Just made this, and wow! Soooo good and so easy. Will definitely be making it again!

      Subbed almond butter for peanut butter, and used almond milk instead of cashew. Both worked great. You were so right, the tomato paste is a great addition!

      Thanks for the amazing recipe 🙂

      Reply
      • veggiesdontbite

        April 27, 2020 at 7:30 pm

        I am so happy you liked it Leah! I bet the peanut butter was so good!

        Reply
    7. Sonali

      September 02, 2019 at 8:12 am

      Hello,
      Firstly thank you for creating such amazing recipes which seemed impossible for vegans to have! I am looking forward to making this but had a quick question. What kind of tomato paste do you use? I know here in the UK I can get tubes of tomato paste, is that ok to use?

      Reply
      • veggiesdontbite

        September 02, 2019 at 12:10 pm

        Hi Sonali! Yep, the tube kind is perfectly fine to use. I actually have used that before too! The main thing is you don't want extra ingredients in it. It should just be tomato paste. Some have salt so if yours does then don't add extra.

        Reply
    8. Heidi

      May 11, 2019 at 8:19 pm

      Vegan marshmallows? No ...
      So I made just the "cake", having gotten a craving for something chocolate and gooey, and not wanting to overdo my portions! One minute to cook, and it was done! I love that it's vegan AND made with mainly whole food ingredients - no added oil! Cake has never really wowed me, but this sort of thing, oh yeah, it's a keeper! Plus now I have a new way to use up extra tomato paste, hehe...

      Reply
      • veggiesdontbite

        May 12, 2019 at 9:34 am

        Hi Heidi! I am so happy you liked the recipe! There is in fact vegan marshmallows. The My Dandies brand makes amazing ones! So if you see that brand pick some up, I love them!

        Reply
    9. Soundra

      December 08, 2018 at 6:10 pm

      What is the purpose of the tomato paste? Could you make it without it?

      Reply
      • veggiesdontbite

        December 09, 2018 at 11:48 am

        Hi Soundra! You can definitely do it without but I highly encourage you to try it with. The tomato paste really gives the chocolate an amazing flavor! I know it sounds weird, but everyone that has tried it realizes how awesome it is.

        Reply
    10. Dawn

      August 04, 2018 at 2:57 pm

      Is 1,267 the actual calorie count for one serving?

      Reply
      • veggiesdontbite

        August 05, 2018 at 12:19 pm

        Hi Dawn! I updated the nutrition info. When I moved to a new recipe plugin, some of the stuff got mixed up and some nutrition labels came out wrong. Thanks for bringing it to my attention! The total is about a third of that, and that is if you share this 8 ounce jar.

        Reply
    11. Nova

      July 30, 2018 at 5:16 pm

      Tasted Really good except it was gritty, guessing its from too much coca powder. Will definitely use it again but with only 1 tablespoon of cocoa powder. Thanks for the receipe!

      Reply
      • veggiesdontbite

        July 30, 2018 at 6:15 pm

        Thanks Nova! I think that your cocoa powder probably had chunks in it so you need to mix it really well. I mix super fast and let it settle a bit. It also could have been that your microwave is different in power so you need to cook it longer? Play around with it. You can try less cocoa powder but not too much less as you will lose the chocolatey flavor. It's meant to be a quick treat not something perfectly made so you can really make it your own.

        Reply
    12. Tracy

      May 27, 2018 at 11:04 am

      Can you do this in an oven? I don't have a microwave.

      Reply
      • veggiesdontbite

        May 31, 2018 at 11:53 am

        Hi Tracy! I believe some of the comments talk about trying it in an oven. You definitely can, but I am not 100% sure of the cooktime. I advised another reader to try baking it at 350 for about 6 minutes to start and then check it. You don’t want it totally done yet because you will need to add the marshmallows. Once you add them, bake a few more minutes or until they have melted. Let me know if you try it!

        Reply
        • Tracy

          June 04, 2018 at 6:12 pm

          Thank you!

    13. calgal

      May 08, 2018 at 1:22 am

      I've had this on my list of recipes to try for way too long, and since I was having a major chocolate craving, today was the day. Instead of shoveling a handful of chocolate chips in my mouth, I decided to be civilized and make this decadent dessert. I followed your directions exactly (ok I used peanut butter instead of almond butter because I prefer it) and it turned out PERFECT. Now I want to add tomato paste to all my chocolate cake and frosting recipes to see if it somehow makes them all magically better!

      Reply
      • veggiesdontbite

        May 08, 2018 at 9:40 pm

        Thank you so much! I am SO happy you liked it. It's my little secret and no one ever believes me how good it is!!! HAHA!

        Reply
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