Grain-Free Chocolate Mug Cake

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A vegan chocolate mug cake that’s rich, indulgent, and delicious! It’s also gluten-free, soy-free, oil-free, and Paleo-friendly but doesn’t skimp on flavor so you can satisfy your chocolate cravings in just a few minutes.
Prep 10 mins
Cook 2 mins
Total 12 mins
5 from 4 votes

Are you lazy? Do you like chocolate? Do you like to be lazy on the couch while eating chocolate? If you answered YES to any of the above questions, then this is the perfect recipe for you.

For those of you unfamiliar with a mug cake, it is a cake inside of a mug. You’re welcome. For those of you requiring a further explanation, a mug cake is like a cake but in miniature form. It uses the same ingredients as a traditional cake, but instead of pouring the batter into a cake pan, you pour it into a coffee mug. And instead of popping the cake into the oven and waiting an ungodly amount of time while you foam at the mouth, you just pop this into the microwave for one or two minutes. Perfect for us lazy sugar addicts!

Chocolate Mug Cake (Grain-Free, Vegan)

Another great thing about this recipe is that it’s grain-free so you can be lazy and still be healthy-ish. I don’ think grains are “unhealthy” per se (everything in moderation, the experts say!), but if you’re gluten-intolerant or limiting grains, you can still have your (mug)cake and eat it too.

To make this cake, all you need is a blender or a food processor, a microwave-safe mug, and a microwave. And if you don’t use a microwave, I’ve included instructions for the oven below. Regarding the ingredients, most of these are commonly found ingredients, but if you have a sudden urge for something sweet and you don’t have, say, tahini on hand, you can just use more peanut butter. Or almond butter. Or cashew butter! Whatever nut or seed butter you have on hand will do.

This recipe couldn’t be simpler, so I’ll stop blabbing and just get right to the good stuff!

Chocolate Mug Cake (Grain-Free, Vegan)
Chocolate Mug Cake (Grain-Free, Vegan)

Grain-Free Chocolate Mug Cake

5 from 4 votes
A vegan chocolate mug cake that’s rich, indulgent, and delicious! It’s also gluten-free, soy-free, oil-free, and Paleo-friendly but doesn’t skimp on flavor so you can satisfy your chocolate cravings in just a few minutes.
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Course: Dessert
Cuisine: Baking
Diet Vegan
Serving size: 2


  • 2 very ripe medium bananas
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons tahini
  • 4 tablespoons almond flour, or finely ground almonds
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 4 tablespoons vegan chocolate chips or finely chopped dark chocolate
  • Optional garnishes: coconut whipped cream and fresh berries


  • Place the bananas, peanut butter, tahini, almond flour, cocoa powder, vanilla, baking powder, and sea salt in a blender or food processor. Blend until you have a smooth, creamy texture.
  • Transfer the chocolate mixture to two small microwave-safe mugs. Microwave for 60-90 seconds or until the cake is cooked through.
    1. NOTE: To make this in the oven, preheat the oven to 350ºF and bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  • Top the warm mug cake with the chocolate chips and garnish as desired.

Calories: 573kcal | Carbohydrates: 56g | Protein: 15g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 339mg | Potassium: 964mg | Fiber: 13g | Sugar: 24g | Vitamin A: 97IU | Vitamin C: 11mg | Calcium: 157mg | Iron: 7mg

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14 comments on Grain-Free Chocolate Mug Cake

  1. Laura

    Hi Nisha, can you tell me please how much time if I cook the pot in the oven at 175° C? Thank you!

    1. Support @ Rainbow Plant Life

      Hi Laura, we aren’t sure because we haven’t tried this ourselves. Here’s another vegan grain-free chocolate mug cake recipe you may want to try instead! Sorry we couldn’t be of more help.

      1. Laura

        Thank you, I will try both!! Hi!

  2. Christyn Thompson

    5 stars
    Nisha! This recipe is easy, delicious and perfect for a quick chocolate fix. I’ve been making so many of your recipes for the past two years…thanks for being my go-to website for healthy and tasty meals. (Sometimes I panic thinking that if all your recipes disappeared for some reason, I’d be devastated). Thank you for all you do- keep it up!

    1. Support @ Rainbow Plant Life

      Aw, thank you so much for the wonderful comment, Christyn! :) Cheers!

  3. Aska

    Any substitute for tahini? we have nut and sesame allergy :-(

  4. Sophie

    5 stars
    I am stuffing my face with this right now and OMG it’s delicious! I didn’t use the tahini because the only one I had had cumin and garlic in it (so I had to scoop it out of the batter because I hadn’t read the ingredients until AFTER adding it in – oops!), but it still came out chewy and moist. YUM!!!

  5. Sandybeach

    Not sure if this cake should be undercooked. I cooked for 90 secs but skewer came out gooey. It is meant to be like that

  6. Olivia

    I just made this and it’s amazing!! 💖 Thanks so much for sharing this recipe. I substituted the almond flour with coconut flour bc it’s what I have on hand and it was really good! xoxo

    1. Nisha Vora

      Hey Olivia! So so happy to hear that! That’s great to hear coconut flour worked well, I will update the post to indicate that as an option. Thank you!

  7. Noelle ~ Too Precious For Processed

    This is calorie free, right? Because I’m going to eat this every day!!! :)

    1. Nisha Vora

      Hahah you make me laugh. Yes, calories are a totally constructed concept, right?

  8. Courtney S.

    This mug cake is so beautiful and love how easy it is! I love all your recipes!

    1. Nisha Vora

      Hey Courtney! Thank you for your kind words and so happy you like it!

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