Vegan Chocolate Mug Cake



Craving some chocolatey goodness but don’t want to commit to an entire cake? Treat yourself with this recipe for a singular chocolate mug cake! Made naturally and gooey!




Measure the soya milk into a large mug and stir in the cider vinegar.


Put the rest of the ingredients, except the raspberries, into the mug and stir well.


When it is well mixed fold in the raspberries.


Microwave at 800W for 80 seconds. This will give you a cake with a little bit of gooey puddle in the middle. If you prefer it cooked through then microwave for a further 20 seconds.


Tip: Measure the oil before you measure the Sweet Freedom Choc Shot. The oil left on the spoon will help the Choc Shot to slide off easily.


For a standard size mug simply reduce the soya milk to 70mls and flour to 45g and leave the rest of the ingredients as they are.


Vegan Chocolate Mug Cake

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Adjust Servings:
85 mls Soya Milk
1 tbsp Cocoa Powder
1/2 tsp Cider vinegar
60 g Whole meal self-raising flour
Pinch of Salt
1 tsp Vanilla Extract
1 tbsp Rapeseed Oil
3 tbsp Sweet Freedom chocolate shot
50 g Raspberries

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