Mini-batch Chocolate Mug Cake
An easy vegan chocolate mug cake to share or to keep to yourself.
Servings: 2 mug cakes
Calories: 127kcal
Equipment
- Ramekins or other baking dish
Ingredients
- 1/4 cup flour (30 g) gf all purpose if desired
- 1 tbsp sugar (12 g) sub granulated sweetener
- 1 tbsp cocoa powder (6 g)
- 1/4 tsp baking powder
- pinch of salt
- 2 tsp (optional) oil (10 g)
- 3-4 tbsp (nut) milk (45 g) I use unsweetened almond milk
- drop of vanilla extract
- 1 tbsp chocolate chips (15 g)
Instructions
- Preheat oven / air fryer to 350F (if using the oven) and grease one big or two small ramekins.
- In a small bowl mix together flour, sugar, cocoa, baking powder, salt.
- Add oil (optional but will take it up a notch), milk, vanilla, and whisk or stir until no clumps remain.
- Stir in chocolate and pour into ramekin.
- Bake 20 min (a few min less for air fryer, if using microwave only 1 min) and spoon it up!
Notes
- If using two ramekins, check if the cakes are baked at the 17 minute mark. You can use a thin knife, it should come out with just a few crumbs attached.
Nutrition
Serving: 1 mug cake | Calories: 127kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 55mg | Fiber: 2g | Sugar: 11g | Vitamin A: 17IU | Vitamin C: 0.04mg | Calcium: 71mg | Iron: 1mg