Yes, this is yet another mug cake recipe. I’m a fan of the concept of the mug cake – making a single serving and not being stuck with an entire cake to contend with for a week afterward – but I am interested in making it a little healthier. So far, this recipe is what I’ve come up with. It’s vegan, and while it isn’t the sexiest cake around, it’s quite delicious with almost the richness of a brownie.

Vegan mug cake dry ingredientsDry ingredients, mixed

Vegan Mug Cake

  • 3tbsp Almond flour
  • 1tbsp Coconut Flour
  • 2tbsp Dutch-process Cocoa
  • 4tbsp Raw Sugar
  • 1tbsp Ground Flax Seed + 1 1/2tbsp Water
  • 3tbsp Coconut Milk (I’ve been using the So Delicious brand)
  • 3tbsp Vegetable Oil (Smart Balance)
  • A dash of Vanilla Extract
  1. Mix the ground flax seed with water and set aside.
  2. In an over-sized mug mix together the dry ingredients.
  3. Mix in the the wet ingredients. Add the flax mixture and stir well.
  4. Cook in the microwave for 3:30 minutes

For a little extra decadence add in a scant handful of dairy-free chocolate chips and/or nuts.

Add in the wet ingredientsWet ingredients added

I know this recipe has quite a bit of sugar. My next project is to come up with a gluten-free version with a substitute for the granulated sugar. I’m thinking of trying brown rice syrup and a pinch of stevia powder.

Vegan mug cake, ready to eatCooked and ready to eat