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Rainy Day Mug Cake

What you need: 

1/4 cup unbleached all-purpose flour
1/4 cup raw sugar
2 tablespoons cocoa
1 egg replacer (I use Ener-G)
3 tablespoons nondairy milk (I use soy)
3 tablespoons vegetable oil
3 tablespoons dark chocolate chips
1/4 teaspoon vanilla extract
1/4 teaspoon imitation butter flavor

What you do: 

1. Put the dry ingredients in the mug and mix them together.
2. In a separate bowl, mix together egg replacer, then add it to the dry ingredients. Pour in the milk and mix it well. Add the oil and stir it up.
3. Add chocolate chips, vanilla and butter flavor and give it one last really good stir.
4. Put the mug in the microwave and cook it on high for 3 minutes. Stick a toothpick in the center, as far down as you can. If it comes out clean, it's ready to eat, if not, give it another 30 to 60 seconds.
You can eat it in the mug with a fork or spoon, or it's pretty easy to flip the mug upside down over a plate and give it a couple good smacks on the bottom and sides to get the cake to come loose.
Sometimes I pour a little raspberry sauce on mine (if I have some in the fridge), but if you have some leftover glaze or frosting from another treat you can spread it on the top of your cake and enjoy!
Source of recipe: I made cakes in custard dishes for a long time as a kid, usually on days when it wasn't nice enough to play outside. I was given a non-vegan recipe recently that was essentially the same thing, but in a mug instead, and cooking it in the microwave instead of the oven. I decided to use the mug and microwave idea with my vegan "rainy day" cakes.

Preparation Time: 
5 minutes, Cooking time: 4 minutes
Cooking Time: 
4 minutes
1 to 2
Recipe Category: 


I am amazed that this recipe actually worked! I am also gluten intolerant and converting even vegan recipes is usually a flop but this with a little tweaking this is GREAT! My mods are 1 tablesppon more "milk", use refined sugar since the raw wouldnt desolve, cook less 2min 30sec,  and dont use any blends with bean flour by the time you cook it long enough to kill that flavor the cake is too dry. My add on's to this recipe are to mix in some whole cherry preserves or vegan carmel sauce very last before cooking. One warning though if doing carmel use a bigger bowl/cup since it boils up higher than the mix.

I have issues with digeting fat so i want to try to further mod this by replacing some or all of the oil with apple sauce or yogurt but havent experimented yet.


OKAY.. I tried it again and I think my downfall last time was the oil I used.. so this recipe is good, I am the reason it hasn't been working for me v___v so now I say, TRY IT! Its fun to make and to eat.


This recipe is dangerous.  I didn't have the butter flavoring, but otherwise I followed the recipe exactly.  I rarely have a bad day, but next time I do, I know how to fix it now!


I just tried this and it turned out pretty gross, I don't even think I'm going to finish it. I should have added more milk.. and chocolate. But I only had unsweetened cocoa and I'm out of chocolate chips, and I already added more cocoa than what was called for. Oh well maybe I'll try it again some time.


I've made this so many times  ;)b
Comes out delicious every time, perfect for a sugar or chocolate craving.

My mug is HUGE. I usually double the recipe (I like cake  ;D ), and it still only fills half the mug!
I also don't use any egg replacer.
It's so hard to resist eating the batter (also very tasty).



A little bit on the dry side but that can easily be recified by adding more milk or more chocolate chip that'll melt.  ;)b


this is such a great idea. Cake in a mug. Cant' wait to try it!

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