If you love the taste of dark chocolate cake, keep reading.
I’ve been in search of a delicious mug cake recipe for a while. I always hate every mug cake I’ve ever tried though. They always come out super dry. They taste like sponge. And if they have egg in them, and I don’t mix it well enough, I get bits of cooked egg in my cake. So gross.
So I decided to switch to vegan mug cake recipes. Fortunately, my first stop was my last stop. My sister Kerbe, who owns AspiringVegan.org, let me document her making a vegan mug cake. It was the most amazing mug cake I’ve ever eaten.
Behind the Recipe
Kerbe has been baking probably since she could hold a spoon. She makes a lot of delicious recipes from scratch. Most of them involve chocolate.
The great thing about her recipes is she knows the chemistry of baking, so she can invent a recipe for almost anything off the top of her head. I’m not just saying this to talk up my sister. It is a fact that around our house, she and I are not allowed to bake anything, unless it’s for a gift or special occasion. Our food is so evil that no one has any self-control around it. My mother once ate an entire half of a maple-bacon cake I made in one sitting. That is not the first time that happened, and it won’t be the last.
When we do bake – which is every 3-4 months – we make it count. It’s a treat, and it’s something that we enjoy. We make enough for everyone we know, and we usually steal away a piece or two for ourselves.
But sometimes we just have to have that delicious, homemade, baked good. It’s silly to make an entire cake when all we want is one slice. That’s why we like mug cakes so much.
But like I said, my experience with mug cakes has been disgusting at best. Now that I have one that I love, I’m going to be hard pressed to find something that even remotely competes with it. And I’m not just saying that because she’s my sister. Try it for yourself, and see if you like it.
First, I have to apologize for the quality of these pics. My camera on my phone isn’t the best, but it got the job done. Plus the lighting is really bad in my kitchen.
Also, these pics aren’t doctored or filtered in any way. I hate filtered pics. I know we’re all supposed to be posting beautiful pictures of food but baking is a messy process viagra pharmacie france. Let’s not make it look glamorous. It’s not. The end result is though.
So we started with the dry ingredients first. We used regular bleached white flour. I’m not sure how this would turn out with other types of flour, like soy flour or wheat flour, but if you’re brave, you can try it.
Next we added the sugar and dark cocoa powder. We had some Hershey’s dark cocoa powder that we used. After reading the label, we decided we would never, ever use it again. We’re going for cocoa powder from a vegan source next time.
I don’t know how this will turn out with regular cocoa powder, but like I said, feel free to experiment.
Then we added the baking powder. This replaces the egg used in other recipes. Egg is actually a binding agent. So is baking powder. I wouldn’t recommend that you run around replacing all eggs with baking powder in your recipes, but there are viable egg substitutes out there.
Finally we added the oil and milk. We used cashew milk but I know from experience (I’ve made this before) that this recipe works with any kind of milk. It also works great with coconut oil. We used vegetable oil and canola oil on other occasions. Like I said before, feel free to experiment.
Fun fact: cashew milk has about 25 calories per serving. This is great for people who are watching calories. It’s really rich and creamy, and it tastes amazing in coffee.
We figured out that if you only add 3 tablespoons of milk, you’re going to come up with a great brownie-in-a-mug recipe. Another fun fact.
Then we poured all the ingredients into a mug. The mug we used is just a regular sized mug. The cake didn’t overflow – another great thing about this recipe.
Then we threw it in the microwave. While it was cooking, we made the frosting using vegan butter and powdered sugar. You can also just sprinkle some powdered sugar on top of the finished product.
Then, once the mug cake was done, we spread the frosting over the top of it. It’s going to melt because of the butter, but that’s actually not terrible. When you cut into it the frosting drips into the inside of the cake instead of just staying on top. Fantastic.
This cake isn’t very sweet because of the dark chocolate. However, the frosting more than makes up for it.
The frosting in the pic isn’t of frosting consistency because I don’t like a lot of frosting on my cake. I think frosting should compliment a cake, not overwhelm it. I really just like the taste of the cake itself. But if you follow the recipe below, your frosting will be of the right consistency.
By the way, it was her idea to name it “The Best Chocolate Vegan Mug Cake Ever.”
- 2 tbsp flour
- 1 tbsp sugar
- 1tsp dark cocoa powder
- 1 tsp baking powder
- 1-2 tbsp oil
- 4 tbsp nut/rice/soy milk
- 1 tbsp vegan butter
- 4-6 tbsp powdered sugar
- Melt vegan butter in microwave. Mix in powdered sugar until frosting consistency forms. Set aside. If frosting is not of the consistency you want, you can add more powdered sugar 1 tbsp at a time.
- Mix together flour, sugar, baking powder and cocoa.
- Add oil. Stir.
- Add milk. Stir.
- Pour mixture into a microwave safe mug.
- Microwave for 1 minute 15 seconds to 1 minute 30 seconds. Start with 1 minute 15 seconds first, then increase cake by 15 second increments if it’s not done. You’ll know it’s done when a fork/knife/toothpick inserted in the center comes out clean.
- Spread frosting over cake. Enjoy.
What do you think? Did you try the recipe? Did you like it? What are your favorite mug cake recipes? Leave a comment and let me know.
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