There’s something magical about whipping up a chocolate oat flour mug cake in just minutes! Perfect for satisfying those late-night sweet tooth cravings or creating a quick single-serving dessert, this mug cake is made with wholesome oat flour and rich cocoa powder for a fudgy, chocolatey treat.
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I love mug cake recipes because they're simple, quick, and made with pantry staples. This recipe is my go-to when I need a personal dessert without committing to a full batch of baked goods, like this simple flourless chocolate cake. I usually add dark chocolate chips or finely chopped chocolate on top before popping it in the microwave.
This delicious treat is easy to customize, too—top it with extra vegan chocolate chips, fresh berries, or a drizzle of natural peanut butter for a little extra indulgence.
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Why You'll Love This Recipe
- Quick & Easy: The best part is it's ready in under 5 minutes, making it perfect for a last-minute dessert, like these easy cookie dough bites.
- Gluten-Free Mug Cake: Made with certified gluten-free oat flour (not gf all purpose flour), or make your own oat flour by blending rolled oats in a high-speed blender until it forms a fine flour.
- Wholesome Ingredients: Features simple ingredients like oat flour, pure maple syrup (or coconut sugar), and cocoa powder for a guilt-free treat.
Recipe Ingredients
You'll need the following ingredients to make this chocolate oat flour mug cake recipe:
Ingredient Notes:
- Oat Flour: Adds a nutty flavor and light texture. Make your own by grinding old-fashioned oats into a fine powder with a high-speed blender or food processor.
- Cocoa Powder: For a rich chocolatey flavor. Cacao power works well too.
- Pure Maple Syrup: A natural sweetener that complements the cocoa. Substitute with brown sugar or coconut sugar for a different sweetness profile.
- Oat Milk: A creamy base for the batter. Swap with almond milk, soy milk, or your favorite dairy-free milk.
- Natural Peanut Butter: Gives it a rich texture. Swap with this 4-ingredient caramel sauce, your favorite seed or nut butter, or melted chocolate sauce.
- Coconut Oil: Adds moisture and richness. The coconut oil needs to be melted, and the other ingredients need to be at room temperature. I often substitute with extra virgin olive oil or avocado oil for a neutral flavor.
- Fine Sea Salt: Balances the sweetness.
- Baking Powder: Helps the mug cake rise for a fluffy texture.
- Vanilla Extract: Enhances the chocolate flavor.
- Chocolate Chips or Chunks: Sprinkle on top for gooey pockets of melted chocolate.
See recipe card below for all ingredients and quantities.
How to Make Chocolate Oat Mug Cake
Step 1
Mix the Dry Ingredients: In a microwave-safe mug, combine the oat flour, cocoa powder, baking powder, and fine sea salt. Stir well with a fork to evenly distribute the ingredients.
Step 2
Wet Ingredients: Pour in the plant milk, maple syrup, coconut oil, and peanut butter. Mix until a smooth batter forms, making sure there are no dry pockets at the bottom of the mug.
Top with Chocolate Chips: Sprinkle chocolate chips on top. Lightly press them in so they melt into the cake as it cooks.
Step 3
Microwave the Mug Cake: Microwave on high power for 50–90 seconds, depending on your microwave’s wattage. Start with 50 seconds, check the center, and continue in 10-second bursts until the top is just set but still soft.
Step 4
Cool and Enjoy: Let the mug cake sit for a minute before digging in. Enjoy as is, or top with extra chocolate chips, a drizzle of peanut butter, or fresh berries for added indulgence!
Expert Tips
- Use a Microwave-Safe Mug: For best results, opt for a taller mug to prevent overflow.
- Mix Dry ingredients and Wet Ingredients Separately: Ensure the baking powder and oat flour are evenly distributed for the best texture.
- Microwave in Bursts: Cook on high power in 10-second bursts after the initial 1-minute cooking time if needed, to avoid overcooking.
- Customize Your Toppings: Add a drizzle of peanut butter or caramel sauce, a dollop of coconut cream, chopped nuts, or fresh berries for extra flavor.
Serving Suggestions
- With a Scoop of Ice Cream: Top your mug cake with a scoop of dairy-free vanilla ice cream for a classic pairing.
- Add Something Saucy: Don't forget the nut butter, a quick date caramel sauce, or melted chocolate sauce—to give it a moist, rich texture and pack in more flavor.
- Sprinkle Fresh Berries: Raspberries or strawberries bring a refreshing tartness to balance the chocolate.
- Extra Chocolate Drizzle: Melt some dark chocolate chips and drizzle on top for an indulgent finish.
Storage Tips
- Enjoy Immediately: Mug cakes are best eaten fresh! Unlike traditional cakes that cool before serving, this single-serving cake is at its peak right after cooking. Even after 10 minutes, the soft and gooey texture can start to firm up, losing its light, tender bite. For the best experience, grab a spoon as soon as it’s ready.
More Oat Flour Recipes You'll Love
Recipe
Chocolate Oat Mug Cake
Equipment
- 1 microwave-safe tall mug preferably glazed
Ingredients
- 3 tablespoons oat flour, or rolled oats blitzed into a flour in a high-speed blender
- 2 tablespoons natural cocoa powder, or cacao powder
- ¼ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 3 tablespoons plant-based milk
- 1 tablespoon pure maple syrup
- 1 tablespoon melted coconut oil, avocado oil, or extra virgin olive oil
- 1 tablespoon natural peanut butter
- ¼ teaspoon pure vanilla extract
- 1 tablespoon dark chocolate chips, or finely chopped chocolate
Instructions
- In a microwave-safe mug, combine the oat flour, cocoa powder, baking powder, and fine sea salt. Stir well with a fork to evenly distribute the ingredients.3 tablespoons oat flour, 2 tablespoons natural cocoa powder, ¼ teaspoon baking powder, ⅛ teaspoon fine sea salt
- Pour in the plant-based milk, pure maple syrup, melted coconut oil, natural peanut butter, and vanilla extract. Mix thoroughly until a smooth batter forms, making sure there are no dry pockets at the bottom of the mug.3 tablespoons plant-based milk, 1 tablespoon pure maple syrup, 1 tablespoon melted coconut oil, 1 tablespoon natural peanut butter, ¼ teaspoon pure vanilla extract
- Sprinkle chocolate chips or chopped chocolate on top of the batter. Lightly press them in so they melt into the cake as it cooks.1 tablespoon dark chocolate chips
- Microwave on high power for 50–90 seconds, depending on your microwave’s wattage. Start with 50 seconds, check the center, and continue in 10-second bursts until the top is just set but still soft.
- Let the mug cake sit for a minute before digging in as it can be very hot. Enjoy as is, or top with extra chocolate chips, a drizzle of peanut butter, or fresh berries for added indulgence!
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Notes
- Use a Microwave-Safe Mug: For best results, opt for a taller mug to prevent overflow. A smooth glazed mug makes cleaning the mug after cooking simple.
- Mix Dry ingredients and Wet Ingredients Separately: Ensure the baking powder and oat flour are evenly mixed before adding wet ingredients for the best texture.
- Microwave in Bursts: Cook on high power in 10-second bursts after the initial 1-minute cooking time if needed, to avoid overcooking.
- Enjoy Immediately: Mug cakes are best eaten fresh! Unlike traditional cakes that cool before serving, this single-serving cake is at its peak right after cooking. Even after 10 minutes, the soft and gooey texture can start to firm up, losing its light, tender bite.
Jacqui Wilson says
This is my new favorite mug cake! I hope you love it as much as I do 🙂