Want a quick dessert that’s ready in 5-ish minutes? I got you!
It’s so comforting, sitting by the Christmas tree with a warm chocolate mug cake in your hands.
This one is completely vegan, fluffy, and ready in under give minutes, the kind of dessert that feels indulgent but is secretly wholesome.
I make this when I want something cozy after dinner without pulling out the oven. It smells like hot cocoa and tastes like the holidays.
And you don’t need milk or eggs to make this mugcake tasty!
If you love vegan chocolate recipes, I have a beautiful recipe of a vegan version of hot chocolate, and a vegan chocolate mousse here.
I often experiment with hot chocolate and I will include more recipes as I make them.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
- Use Dutch-processed cocoa powder for a deeper, richer chocolate flavor.
- For the fluffiest texture, mix everything with a mini silicone whisk instead of a fork.
- Add a square of vegan dark chocolate to the center of the batter before microwaving for a molten lava surprise.
- Top with coconut whipped cream and crushed candy canes or red and green sprinkles for that café-style Christmas look.
- To make it extra festive, sprinkle cinnamon or nutmeg into the batter for a warm holiday spice note.
Vegan Christmas Chocolate Mug Cake
Course: DessertDifficulty: Easy1
servings3
minutes1
minuteIngredients
3 tablespoons all-purpose flour (or oat flour)
2 tablespoons cocoa powder
2 tablespoons coconut sugar (or brown sugar)
3 tablespoons almond milk (or any plant-based milk)
1 tablespoon melted coconut oil (or olive oil)
¼ teaspoon baking powder
¼ teaspoon vanilla extract
Pinch of salt
Optional toppings: coconut whipped cream, festive sprinkles, and cocoa powder dusting
Directions
- In a large microwave-safe mug, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Add almond milk, melted coconut oil, and vanilla extract. Stir until the batter is smooth and lump-free, scraping down the sides of the mug.
- Microwave on high for 70–80 seconds, depending on your microwave’s power. The cake should rise and look set but still feel soft to the touch.
- Let it rest for one minute before topping with coconut whipped cream, a light dusting of cocoa powder, and Christmas sprinkles. Serve warm and enjoy right from the mug.
Notes
- This is one of my favorite desserts for when I want something quick but don’t have time to make something too grand.
Variations and Substitutes
- Mocha version: Add ½ teaspoon instant coffee to the batter for a peppermint mocha twist.
- Gingerbread mug cake: Stir in ¼ teaspoon ginger, cinnamon, and nutmeg.
- Mint chocolate: Add a few drops of peppermint extract for a refreshing kick.
- Gluten-free: Substitute the flour with oat flour or almond flour in equal measure.
- Refined sugar-free: Use maple syrup instead of sugar and reduce the milk slightly.
Conclusion
This vegan Christmas chocolate mug cake is proof that simple recipes can feel magical. It’s soft, fudgy, and perfectly portioned — ideal for cozy nights in or when you need something sweet in a pinch. Each bite tastes like Christmas joy, especially when topped with whipped cream and a sprinkle of color.
If you love quick festive desserts, this Christmas mug set is perfect for serving — they make every mug cake look extra merry and Pinterest-ready.
