Why You’ll Love This Recipe
If you’re craving a warm, gooey chocolate cake but want a dairy-free version, this mug cake is for you! It’s simple to make, requires just a few ingredients, and can be ready in less than 5 minutes. The coconut and nuts give it the traditional German chocolate cake flavor, while the soft, spongy texture makes it a decadent, guilt-free indulgence. Perfect for one, this mug cake is the ultimate personal treat!
Ingredients
- 1/4 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 3 tablespoons sugar
- Small pinch of sea salt
- 1/3 cup nutmilk (or regular milk or chocolate milk)
- 1 tablespoon canola oil or vegetable oil
- 1/4 cup sweetened flaked coconut
- 2 tablespoons chopped walnuts or pecans
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix Dry Ingredients: In a bowl, combine the flour, cocoa powder, baking powder, sugar, and salt.
- Add Wet Ingredients: Stir in the nutmilk and oil, mixing until fully incorporated.
- Add Coconut and Nuts: Gently fold in the flaked coconut and chopped walnuts or pecans.
- Transfer to Mug: Spray a microwavable mug with non-stick spray and transfer the batter into the mug.
- Microwave: Microwave the batter on high for 60-90 seconds, or until the middle is set. The time may vary depending on the microwave and mug size. The cake should rise and the top should no longer be fudgy.
- Let It Sit: Allow the cake to cool for 2-5 minutes before serving.
Servings and Timing
- Yield: 1 serving
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
Variations
- Vegan Chocolate Chips: Add a tablespoon of dairy-free chocolate chips for extra chocolatey goodness.
- Coconut Milk: For a richer taste, substitute nutmilk with coconut milk.
- Toppings: Top with dairy-free whipped cream, extra chopped nuts, or even a drizzle of maple syrup for added sweetness.
- Flavored Oil: Use coconut oil instead of canola for a subtle coconut flavor.
Storage/Reheating
Since this is a single-serving mug cake, it’s best enjoyed fresh and warm right out of the microwave. Reheating isn’t ideal as the texture may change, but you can try microwaving for a few seconds to warm it up again.
FAQs
Can I make this mug cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
How do I know when the mug cake is done?
The cake will rise and the top will no longer be fudgy. The middle should also be firm to the touch. Test by inserting a toothpick—if it comes out clean, the cake is done.
Can I use other nuts?
Yes! Feel free to use other nuts like almonds or hazelnuts if you prefer.
Can I make this recipe sugar-free?
You can substitute the sugar with a sugar alternative like stevia or monk fruit, but it may affect the texture and sweetness level.
How do I make it even more decadent?
Serve with a scoop of dairy-free ice cream or drizzle with your favorite chocolate syrup for a truly indulgent treat!
Conclusion
This Vegan Dairy-Free German Chocolate Mug Cake is an easy and delicious dessert that comes together in just minutes. It’s perfect when you’re craving something sweet, rich, and chocolatey, with the added bonus of being dairy-free. Whether you’re enjoying it solo or serving it as a quick dessert, this mug cake is sure to satisfy your sweet tooth!
Vegan Dairy-Free German Chocolate Mug Cake
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Dessert
- Method: Microwave
- Cuisine: Vegan
Description
This Vegan Dairy-Free German Chocolate Mug Cake is a rich, chocolatey treat made in minutes. With a sprinkle of sweetened coconut, crunchy walnuts or pecans, and a soft, spongy texture, it’s the perfect quick dessert without dairy or animal products.
Ingredients
1/4 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
3 tablespoons sugar
Small pinch of sea salt
1/3 cup nutmilk (or regular milk or chocolate milk)
1 tablespoon canola oil or vegetable oil
1/4 cup sweetened flaked coconut
2 tablespoons chopped walnuts or pecans
Instructions
- In a bowl, combine the flour, cocoa powder, baking powder, sugar, and salt.
- Stir in the nutmilk and oil, mixing until fully incorporated.
- Gently fold in the flaked coconut and chopped walnuts or pecans.
- Spray a microwavable mug with non-stick spray and transfer the batter into the mug.
- Microwave on high for 60-90 seconds, or until the middle is set and the top is no longer fudgy. Adjust time based on your microwave and mug size.
- Let the cake cool for 2-5 minutes before serving.
Notes
- For extra chocolatey goodness, add dairy-free chocolate chips.
For a richer taste, substitute nutmilk with coconut milk.
- Top with dairy-free whipped cream, extra chopped nuts, or maple syrup for added sweetness.
- Use coconut oil for a subtle coconut flavor.
Nutrition
- Serving Size: 1 mug cake
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
