A speedy dark chocolate cake with hauntingly deep chocolate flavor and rather nutritious thanks to no refined sugar and flax seeds. Serve in layers with fresh strawberries and cream as a chocolate strawberry shortcake!
Dark Chocolate Vegan Mug cake (5-ingredients)
A chocolate mugcake has to be the best invention for someone who is craving chocolate cake!
‘Cause sometimes you just want cake, preferably chocolate but you do. not. have. much. time.
Well….if you have about 7 or so minutes and a microwave, I have a solution!
Enter MUG CAKE.
All it takes is a quick mixing of ingredients in a measuring cup, pouring into a mug (at least 8 oz), and microwave at 1 min and 45+ seconds. How can you beat that in terms of speed for chocolate cake?
Of course there are many mug cake recipes on the internet. However, I do take mine further and use it as the foundation for a chocolate strawberry shortcake. Isn’t that a fun idea? And it works quite well.
The cake is hauntingly chocolatey due to a tsp of coffee. No, you don’t taste any coffee; it has the magical power to take the flavor of chocolate and make it even better (Is that possible?).
Of course, feel free to just dot the top with a few more chips while it is cooling, and eat it straight up. I won’t tell.
The cake in this recipe is not super sweet – I depend solely on the sweetness of the 70% cacao chips. So if you want a sweeter cake, you could add a tsp of organic cane sugar or coconut palm sugar at the batter stage. But I haven’t tested that and I have been in full-recipe-test mode for a month now, trying to make each recipe on my blog tested 5 times.
You know, to give each recipe my guaranteed seal of approval. Theoretically though the addition of sugar should work.
You could also use a sweeter version of dark chocolate, but health-wise, you get the most benefits of mood-boost and hormone-balance and more using 70% cacao and lower. And please be sure your chocolate quality is very high. Look at the ingredients, you want to see words like: cacao, cacao butter, organic coconut sugar or cane sugar, and maybe sea salt.
For this recipe though, be sure to use only 70% or higher plain dark chocolate. No reaching for, for instance, Eating Evolved’s cashew milk bar, or HU’s almond butter with puffed quinoa bar…Although, ummm, those sound good.
Ok, but back to this recipe…
So here you see the ingredients in the raw…a mug dusted with cacao powder so you can remove the cake. Dark chocolate chips, flaxseed egg, flour, almond milk, and you don’t see but I’m reminding you to add a tsp of brewed coffee to deepen the chocolate flavor.
And in this recipe, I took this quick chocolate cake and turned it into a chocolate strawberry shortcake. Perfect fast yet fancy dessert.
The texture and flavor of this cake lends itself perfectly with whipped cream and fruit. But you don’t have to do that! You can just spoon it directly out of the mug!
I hope you enjoy this recipe!
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Dark Chocolate Vegan Mug cake (5-ingredients)
Served here in a chocolate strawberry shortcake, this speedy dark chocolate cake is with hauntingly deep chocolate flavor and high in nutrition thanks to no refined sugar, quality dark chocolate, and flax seeds. Serve in layers with fresh strawberries and cream as a chocolate strawberry shortcake!
- 1 tsp brewed coffee (optional to deepen chocolate flavor)
Grease a mug (about 8-10oz size) with olive oil and dust with cacao powder.
- Create flax egg in a bowl - 1 tbsp ground flax + 3 tbsp water and let sit for 10 min.
And melt chocolate chips in another bowl in a microwave for 1 (60-sec) interval plus 30 seconds or so of hand-stirring until all is melted.
Add the flour to a small mixing bowl or measuring cup.
(NOTE: if you use all purpose flour, be sure to add 1/4 tsp of baking soda; see my notes in ingredients)
Stir in the rest of the ingredients, and either hand-stir or using a hand mixer. Batter will be a bit bumpy from the flaxseed.
Pour mixture into greased + cacao-powder-dusted mug. Tap mug to remove air bubbles.
Bake Mug Cake
Microwave uncovered around 1 min and 45 seconds. Depending of the mug size (and your microwave), you might have to put it back for another 15 seconds - Do that if you see considerable wetness on top; not if you see just a little.
Run a knife around the edges to help it separate as it cools. Let it cool about 10 minutes, then tip upside down onto your surface. Use a knife to gently encourage it to come out if need be.
Once cool, you are ready to eat it. Dollop on some whipped cream straight into the much, and eat it that way.
Make a Layered Dessert (as pictured)
Let cool two minutes, run knife around sides to loosen, "tug" it out with a fork and pop it on a plate, right side up. Cool until cool to touch.
I slice the cake in half with a serrated knife - depending on how fudgy, it may not be that easy to slice but a serrated knife will help. Hold cake sideways, and "saw" the knife back and forth.
Fit the fudge bottom into a low bowl. I used Weck jars.
Layer fudge sauce, fruit, dollop on cream, and put the cake top on top, and top with more cream! So good!