Vegan gluten-free chocolate cake, made with 6 ingredients in just than 10 minutes! It’s also so delicious, super healthy and low in fat. You can eat it for breakfast, as a dessert or a snack.
My sister-in-law made a chocolate mug cake last month and it looked amazing. I couldn’t try it because it wasn’t vegan, but I used to make mug cakes before going plant-based (especially when I wanted something sweet and was in a hurry), so I thought it could be great to make a vegan version or her recipe.
She used a bowl instead of a mug and I think it works best, especially because this recipe is probably for 2 to 4 people, so I also used a mixing bowl, as you can see in the pictures.
Making sweet recipes in our Asian trip is going to be a challenge because we don’t have an oven or a blender, but there is a microwave in every single apartment we’ve been to. I’m not a huge fan of the microwave, but I have to admit this recipe came out great and tastes like heaven.
Besides, it only requires 6 ingredients and 10 minutes (or even less!) and is also gluten and oat-free (for those of you who avoid oats). I prefer to have it for breakfast, but it’s also a great dessert or snack when we’re craving something sweet, healthy and easy to make. In addition, it’s oil-free and low in fat, so I think it’s the perfect chocolate cake!
I adore my sister-in-law, but I love her even more after sharing with me her recipe, I’ve just veganized it and I’m so happy with the result.
By the way, Alberto took a picture of the batter before cooking it in the microwave for you guys. We hope you give this cake a try and enjoy it as much as we did!
LOOKING FOR MORE CAKE RECIPES?
- Chocolate orange cake (vegan + gluten-free)
- Vegan carrot cake (gluten-free)
- Vegan lemon cake (gluten-free)
- Vegan gluten-free chocolate cake
- Crepe cake
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
For the cake:
- 1/2 banana
- 6 tbsp full-fat coconut milk
- 4 tbsp cane, coconut or brown sugar
- 4 tbsp flour, we used buckwheat flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
For the peanut butter frosting (optional):
- 3 tbsp full-fat coconut milk
- 2 tbsp peanut butter
- Add the half banana to a mixing bowl and mash it with a fork.
- Then add the rest of the ingredients and stir until well mixed. You can also blend all the ingredients in a blender to get a smoother texture, but it’s not necessary.
- Place the bowl in a side of the microwave, not in the center and cook for 4 minutes.
- Remove from the microwave and let the cake cool down at room temperature. Feel free to enjoy it hot if you want.
- To make the peanut butter frosting, just mix the ingredients in a bowl until well combined and add it on top of the cake and some chopped peanuts as well (optional). We didn’t add all the frosting to the cake for the pictures, but we ate it all with the cake.
- You can keep the cake covered in the fridge for 4 to 5 days and the peanut butter frosting in a sealed container also in the fridge for 3 to 4 days.
- Recipe adapted from my sister-in-law’s chocolate mug cake recipe.
- Feel free to use any flour or sweetener you want, but if you add a liquid sweetener, you’ll probably need to add more flour or less milk.
- As this is an oil-free recipe, I recommend you to use coconut milk or at least a plant milk with a high fat content. You could also use any other plant milk and add some oil if needed.
- For those of you who don’t have a microwave or don’t want to use it, you could try to bake it at 350ºF or 180ºC until the cake is fully cooked, but I can’t tell you how long you need to bake it, sorry!
- Serving Size: 1/4 of the recipe (without the peanut butter frosting)
- Calories: 130
- Sugar: 11.5 g
- Sodium: 166 mg
- Fat: 6 g
- Saturated Fat: 5.1 g
- Carbohydrates: 20.2 g
- Fiber: 2.5 g
- Protein: 2.2 g