Make a single serving of peppermint chocolate vegan mug cake in under 5 minutes! It’s moist, fudgy, and easy to make in the microwave. This gluten-free treat is sure to become a seasonal favorite!

My youngest daughter, Janelle, discovered mug cakes in elementary school. Ever the baking enthusiast, she would bounce into the kitchen, stir a few ingredients into a mug, place it in the microwave, and emerge minutes later with a moreish, single serving of cake. How utterly novel! This cake in a mug action quickly caught on and became the go-to dessert in our household. One year we even made a peppermint chocolate mug cake for Santa. ‘Cause he (or his ”helpers”) needed a break from all those cookies. “Don’t worry Santa, we got you!”

I still love this simple peppermint chocolate vegan mug cake recipe and I’m delighted to finally share it with you!

What is a mug cake?

Just like its name, a mug cake is a single serving of cake that you can make and cook in a mug! It takes only minutes to mix the batter and less than two minutes to cook it in the microwave. The result is moist, fudgy, and truly scrumptious. It’s like your bestie only in cake form!

peppermint chocolate mug cake on a serving tray

Ingredients

The ingredients are similar to my Vegan Mini Chocolate Bundt Cakes which you won’t want to miss! One recipe will make a generous single serving and fills a 12 oz. mug about ¾ full. Let’s take a look at each one.

Flour- I use Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour to make this recipe gluten-free. It rises just like all-purpose flour and it’s hard to distinguish the difference in taste too.
Cocoa- This recipe uses Dutch cocoa powder for its rich chocolate flavor. See the substitutions below if you’d like to use natural cocoa powder.
Granulated sugar- sweetens the mug cake while letting the mint flavor shine. Although I haven't tested each one, I feel that most granulated sugar will work in this recipe (coconut, beet, etc.). Powdered sugar will not work as well.
Baking powder and salt- A little bit of baking powder is needed for a fluffy mug cake and salt brings out the chocolatey flavor.
Almond milk- is my go-to in vegan baking for its foolproof creaminess.
Vegetable oil- has a neutral taste, perfect for baking a cake!
Mint extract- for pure mint flavor. Here’s the brand I use.

Substitutions

Dutch cocoa or natural cocoa? I use Dutch cocoa powder in this recipe. Dutch cocoa is alkalized (less bitter and more chocolatey) and yields a softer batter with a cakier texture. I tested this recipe a few times with natural cocoa powder and ended up with hard dense cakes. However, natural cocoa powder is less expensive than Dutch and very easy to find. I feel that if you cook your mug cake for 90 seconds only and eat it right after it cools, it will be quite yummy.
Flours- Feel free to use all-purpose flour if gluten is not a problem. You can also use oat flour, but the texture will be slightly gummy, similar to when you cook oatmeal in the microwave.
Plant milk- I tested this recipe with both almond milk and oat milk. Both are delicious!
For a chocolate mug cake- use ½ teaspoon of vanilla extract in place of the mint.

FAQ

Can I bake it in the oven?

I’ve only cooked mug cake in the microwave, but it should certainly work in the oven! Use an oven-save ramekin that holds 12oz or more and bake at 350°F / 180°C for 12-14 minutes. Insert a toothpick in the center to see if it’s done to your liking.

Do I need to use a mug?

Good question! A mug has the added benefit of a handle which, I found from experience, protects your fingers from getting burnt. But, you can use a ramekin, glass jar, or another microwave-safe container. Just be sure that it will hold 12oz or more so your cake doesn’t overflow and make a mess.

What topping should I use?

I’m so glad you asked! Here are a few of my favorites:

Chocolate chips- Add these right after it comes out of the microwave, so they melt into amazing chocolatey goodness.

Crushed peppermint candies- There always seems to be an abundance of candy canes hanging around at Christmas time so grab one and decorate your mug cake with it!

Dairy-free whipped cream- perfectly complements the cakey texture.

A scoop of vegan ice cream- reminds me of an ice cream cake sandwich when it’s all mixed together in the mug and is absolutely heavenly.

A scoop of peanut butter- tastes incredible on a regular chocolate mug cake made with vanilla extract in place of mint extract.

Top tips for making mug cakes

Mug cakes are so simple to make, even kids can do it! But there are a few tips to keep in mind to be sure your cake is delightfully moist and moreish instead of dense and chewy.

Use a 12 oz mug that is short/wide instead of tall/thin. This helps the batter cook evenly. It also gives you plenty of room to pile on the toppings! If the batter is filled to the top of the mug, it will spill over the sides as it cooks and make a mess. Learning from experience, trust me on this one!
Mix it all together so there are no pockets of dry ingredients. Once you pour the wet ingredients over the dry, use a fork to dig into the corners of the mug. You’ll likely find a few powdery bits hiding at the bottom.
Cook but don’t overcook. 90 seconds (in my microwave) is just right for a fudgy cake that is almost like a brownie. 1 minute 45 seconds is perfect for a cakier texture. It will look undercooked after it comes out of the microwave and then firm up as it cools down. *Please* don’t be tempted to overcook or you’ll end up with a dense rubbery mug cake that tastes more like a doggie chew toy. Every microwave is different so it may take a few tweaks to get it perfect.
Let the mug cake cool for a full 5 minutes. This is when the magic happens. The batter will cool to the perfect texture and be safe for eating. This is also a good time for melting chocolate chips or softening a scoop of dairy-free ice cream!

If you’re new to the world of mug cakes, prepare to have your mind blown! They’re

Quick
Low effort
Made from pantry staples
Vegan
Gluten-free
Irresistible- just like chocolate cake!

Here’s everything you need to make this recipe:

Ingredients

Dry Ingredients

3 tablespoons (30g) of 1 to 1 gluten-free flour
3 tablespoons (22g) of unsweetened Dutch cocoa powder
3 tablespoons (45g) of granulated sugar
¼ teaspoon of baking powder
1/8 teaspoon of fine sea salt

Wet Ingredients

3 tablespoons (45 ml) of almond milk (or oat milk)
2 tablespoons (30 ml) of vegetable oil
¼ teaspoon of mint extract

How to make Peppermint Chocolate Vegan Mug Cake

1. Add the dry ingredients to a 12 oz. microwave-safe mug. Use a fork to stir it all around.

2. Dig a little hole in the middle and pour in the wet ingredients. Mix it all together with a fork, getting any dry bits hiding at the bottom.

3. Microwave for 90 seconds for a fudgy mug cake and 1 minute 45 seconds for a cakier texture. The batter will rise up as it cooks and then settle a little in the mug. Let it cool for 5 minutes to firm up and be a safe temperature to enjoy.

4. Top with all your seasonal favorites: crushed candy canes, mini chocolate chips, and a dollop of dairy-free whipped cream!

More tempting chocolate desserts:

Chocolate Chia Pudding

Vegan Avocado Chocolate Mousse

Classic Vegan and Gluten-Free Chocolate Chip Cookies

Chocolate Covered Chickpea Clusters

Vegan Dark Chocolate Tart / No-Bake & Gluten-Free

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Yield: 1 mug cake

Author: Carol Clayton