Vegan Chocolate Mugcake (gluten free)

Today’s meal brought to you by the color – Chocolate. Is that a color? Yes, it sure is. This easy 1 minute vegan chocolate mugcake tastes just like store bought chocolate cupcakes. The difference? This recipe is vegan, gluten free, and sugar free. Enjoy a quick snack or dessert without requiring much time out of your day!
vegan chocolate mugcake

I’ve made this recipe 3 times in 4 days! I’ve done a few combinations, but the best by far is chocolate everythaaaang. I think what takes this recipe over the top is the addition of the chocolate protein icing. I used Dutch chocolate Juice Plus vegan protein (just got this recently to try!) and only mixed it with water. I don’t get how it’s so sweet! In the all chocolate version, I also added cacao nibs, a chocolate sauce (unsweetened cocoa, stevia, and water), chocolate covered almonds (dangerously addictive), and a chocolate rice cake. Good lord.

vegan chocolate mugcake

I also did a chocolate strawberry variety for a hint of fruity goodness! I topped the mugcake with the beloved chocolate icing, strawberries, and sprinkles! Woooo it’s a party.

This mugcake is so fluffy and delicately delicious. The buckwheat flour is the key!! I know a lot of people question how essential of an ingredient buckwheat flour is in my recipes.. Just buy it already. It’s worth it, and it’s not expensive. It’s sooo unique and also a great gluten free flour – really this recipe is pointless without the buckwheat flour. Just try to trust me on this one!

I’m not always the biggest chocolate lover, but this vegan chocolate mugcake recipe has me going chocolate crazy!! Everything’s just too perfect. It’s vegan, gluten free, and sugar free. A healthy single serve cake alllll for me to enjoy. :) Try this out and let me know what you think!

Vegan Chocolate Mugcake (gluten free)

Serves: 1

  • 1/4 cup buckwheat flour
  • 2 TBSP unsweetened cocoa powder
  • 1/3 cup unsweetened almond milk
  • 1/4 tsp baking powder
  • 1 stevia packet

Mix all the ingredients evenly. Pour in a small bowl or mug. Microwave for 60 seconds, and that’s it!!!

The icing I’ve been making uses Dutch Chocolate flavor of juice plus brand vegan protein mixed with water. It tastes soooo good – like the chocolate part of an oreo. I didn’t expect it to be so good, and the duo of the cake with icing is like store-bought cupcakes!

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    • KimNo Gravatar says:

      No I don’t think 100% coconut flour sub would work :( You may try a 1:1 mix of coconut flour and oat flour though, so 2 TBSP oat flour, 2 TBSP of coconut flour. But I think you may need a little bit extra liquid since coconut flour absorbs liquid. I reeeeally recommend you get buckwheat flour if you can get a hold of it. Let me know how it goes!!

      • Ashley SNo Gravatar says:

        So, I followed your recipe except subbed the 1/4 c buckwheat with just 2 tbsp of coconut flour and microwaved it for about 45 seconds and it turned out really good! I think I’ll do it a little longer next time, but I was worried with it being coconut flour that I’d dry it out. I can see now that I could have gone the full minute and it would probably have been even better! :) I topped it with some ice cream and it was delish! I have an opened can of pumpkin in the fridge so I might experiment and add a tbsp or two when I make it again and see how that turns out. YaY!

  1. Sarah SandersNo Gravatar says:

    Oooh YES this is the answer to dreams I’ve been having.
    I had a question about spelt flour, though — is there a big difference between that and buckwheat in terms of baking? I generally use spelt because I like the flavor, but I was wondering if you had particular reasons for preferring buckwheat? Thank you!!

    • KimNo Gravatar says:

      I like buckwheat just because it ends up soo fluffy. I’ve baked with spelt flour, but the final products are always more dense than buckwheat ends up. I’ve never been overly impressed by spelt, but I’m always so happy with buckwheat. I will make this with spelt next time and compare!

    • KimNo Gravatar says:

      OKAY so I made this with spelt flour, and it wasn’t that different! It was good too. The main difference was with spelt, it was more dense & moist. With buckwheat, it’s moist but more fluffy less dense. I prefer the softness of the buckwheat, I think it’s all up to preference!! Both ways are great :)

  2. CassieNo Gravatar says:

    Hahahaha, I totally agree that chocolate is a color–it has to be that PERFECT shade of brown and caramel. This mugcake looks absolutely PHENOMENAL. Wedding cake status.

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