Double Chocolate Frosted Mug Cake | Gluten-Free • Low-Fat • Vegan

Start with the frosting…

Oil-Free Vegan Chocolate Frosting


• 1/2 cup powdered almond butter

• 1/4 cup cacao powder

• 5 tablespoons non-dairy milk

• 3 tablespoon pure maple syrup, more to attain desired level of sweetness

• Water, 1 tbsp at a time to reach desired consistency


1. Add dry ingredients to a small bowl, gently whisk until combined.

2. Add wet ingredients and whisk, adding water 1 tbsp at a time until completely smooth and desired consistency is reached

Important Note

Frosting will continue to thicken as it sits, so make it several minutes before it will be served, adding water a little at a time and whisking with each addition as needed

Then make the cake…

Chocolate Mug Cake


• 3 tbsp oat flour – see note

• 1-2 tbsp coconut sugar, depending on sweetness level desired

• 1 tbsp cacao powder

• 1 tbsp unsweetened applesauce

• 1/4 tsp baking soda

• 3 tbsp non-dairy milk

• Optional: up to 1 tbsp vegan chocolate chips (I use Enjoy Life brand)


1. Add dry ingredients to a mug and mix with small whisk or fork to combine

2. Add wet ingredients and whisk until well mixed

3. Drop chocolate chips on top

4. Microwave for 1 min 20 seconds; remove mug from, gently loosen sides with small silicone spatula, turn out onto fish

5. Top with your fave non-dairy ice cream or frosting


• Store bought oat flour or oats ground in your blender or food processor

• Cake will continue to cook slightly after removal from microwave so be careful not to over cook

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