The Best Vegan Mugcake

Everyone needs to have a good Mugcake recipe. These quick microwave cakes are not gourmet delights , but are hassle-free and quick fixes for that chocolate cake craving that always hits without warning. Make sure to follow our detailed instructions for the best results !


(serves one very cake hungry person)

  • Organic whole wheat flour / organic all purpose flour / Gluten free flour mix- 16 grams
  • Cocoa powder – 16 grams
  • Powdered organic cane sugar – 20 grams
  • Organic rock salt – one pinch
  • Aluminum free baking powder – 1/4 tea spoon or 1.5 grams
  • Aluminium free baking soda – one pinch
  • vinegar – half teaspoon
  • Water – 40 grams plus two teaspoons
  • Vanilla extract – 3 grams
  • Vegetable oil – 15 grams
  • Additional toppings and fillings – as per choice.


1. Prepare a microwave safe mug by greasing it well on all sides. The mug you choose should have high sides to allow for the cake to rise as it cooks. Keep this aside.

2. Mix together all dry ingredients in a separate clean and dry bowl. Stir well with a spoon to ensure everything is mixed well.

3. Now add in the oil, water and vanilla extract. Mix well with your spoon to ensure that there are no dry pockets of flour. Pour this in your prepared mug. Now add one fourth tea spoon vinegar to your cake batter and stir. Remember to add the vinegar at the end and only before you put your toppings on.

4. Top your cake batter with toppings of your choice. Alternatively, for a gooey center, push in a piece of chocolate or a scoop of your favorite spread in the centre of the mug. Don’t bother pushing it down. It will sink by itself while cooking the cake.

5. Top the cake batter with approximately 1-2 teaspoons water (just enough to cover the top in a thin layer. Don’t stir this in) to make sure that the cake top remains moist and does not dry out. Take note of the thin film of water on top of the batter in the image below.

6. Place your mug in the microwave with a paper towel under it to catch any accidental spills.

7. Now cook your cake in the microwave for 95 seconds at full power. My microwave is 900W. Adjust the cooking time as per the power of your microwave. An undercooked cake will look wet and will have wet batter at the bottom. An overcooked cake will have a hardened top. A well cooked cake will leave the sides and will be soft but springy when you touch the top.

8. Carefully take your mug out (it will be hot) . Enjoy your cake!

9. If the cake looks undercooked, cook in increments of ten seconds. If you manage to overcook your cake despite the water layer on top and have a hard top, just pour a little plain water at room temperature (1-2 teaspoons) on top of the cake. Let it rest for 10 minutes and then enjoy it !

Important notes :

1.I’ve made this cake with organic whole wheat. You can substitute this with refined flour or a gluten free flour mix.

2. Make sure to use a separate bowl (other than your cooking mug) for mixing in the dry and wet ingredients to avoid any dry flour pockets in your cake.

3. I strongly recommend using powdered sugar. I have tried making this cake with granulated sugar and this resulted in a denser texture.

4. Make sure that you do not over-mix or over-stir when you mix in the dry and wet ingredients. The mixing should be done only till such time that all the flour is incorporated with the oil and water and no more. Over mixing will make your cake even more dense.

5. Make your mug cake interesting with toppings and fillings of your choice. Experiment with different variations such as dry fruits, berries, jams, compotes, vegan hazelnut spread, peanut butter etc.

6. Mug cakes are not a replacement for gourmet dessert experiences. Expect your cake to be dense, but completely delicious and super easy to make. If you prefer lighter textures then use refined flour for your mug cake.