Chocolate Mug Cake


Chocolate Mug Cake



  • 85ml soy milk
  • 1/2 tsp cider vinegar
  • 1 tbsp cocoa powder
  • 60g wholemeal self raising flour
  • pinch salt
  • 1 tsp vanilla extract
  • 1 tbsp rapeseed oil
  • 3 tbsp vegan chocolate sauce (or agave/maple mixed with a little cocoa powder)
  • 50g raspberries


  1. Pour the soy milk into a large mug and stir in the cider vinegar.
  2. Add the rest of the ingredients, except the raspberries, to the mug and stir well. When it is well mixed, fold in the raspberries.
  3. Microwave at 800W for 80 seconds. This will give you a cake with a little bit of a gooey puddle in the middle. If you prefer it cooked through then microwave for a further 20 seconds.


  1. Tip: measure the oil before you measure the chocolate sauce. The oil left on the spoon will help the sauce to slide off easily.
  2. For a standard size mug simply reduce the soy milk to 70mls and flour to 45g and leave the rest of the ingredients as they are.
  3. To bake in an oven use a large ramekin and bake at 180C/350F for 20 mins.


Please enter your comment!
Please enter your name here