Vegan Nutella Mug Cake (Dairy-Free, Egg-Free, Decadent)
Craving a rich, chocolatey treat but following a vegan lifestyle? This vegan Nutella mug cake is the ultimate quick fix.
It’s made with simple plant-based ingredients, cooked in the microwave in just over a minute, and delivers soft, fudgy, chocolate-hazelnut goodness in every spoonful — all without dairy or eggs.

Ingredients & Serving Variations
Ingredient | Amount | Substitutes / Serving Suggestions |
---|---|---|
Vegan hazelnut spread (or homemade vegan Nutella) | 3 tablespoons | Any dairy-free chocolate spread; top with extra spread after cooking |
All-purpose flour | 4 tablespoons | Use oat flour or almond flour; serve with fresh berries or sliced banana |
Non-dairy milk (almond, soy, oat, etc.) | 3 tablespoons | Coconut milk for richer flavor; pair with vegan whipped cream |
Baking powder | 1/4 teaspoon | Combine 1/8 tsp baking soda + 1/2 tsp apple cider vinegar if needed |
Vanilla extract | 1/4 teaspoon | Can skip; serve with cinnamon or sea salt sprinkle |
Salt | A pinch | Balances the sweetness; elevate flavor with a salted caramel drizzle |
Tools You’ll Need
Tool | Alternative |
---|---|
Microwave-safe mug (10–12 oz) | Small heatproof bowl or ramekin |
Measuring spoons | Regular kitchen spoon (approximate) |
Fork or mini whisk | Spoon or chopstick for mixing |
Microwave (800–1000W) | Oven (bake in ramekin at 350°F for 10–12 minutes) |
How to Make Vegan Nutella Mug Cake (Step-by-Step)
Step 1: Prep the Mug
Choose a microwave-safe mug (minimum 10 oz) and lightly coat the inside with a drop of oil or vegan butter.
This prevents sticking and gives the cake a soft, moist edge.
Step 2: Warm the Vegan Spread
Add 3 tablespoons of your vegan Nutella or hazelnut spread to the mug. Microwave for 15 seconds to loosen the texture.
This helps it blend smoothly with the other ingredients.
Step 3: Add Wet Ingredients
Pour in 3 tablespoons of plant milk and 1/4 teaspoon of vanilla extract. Mix well until the spread is completely dissolved and the mixture is smooth and creamy.
Step 4: Fold in Dry Ingredients
Now add 4 tablespoons of all-purpose flour, 1/4 teaspoon baking powder, and a pinch of salt.
Stir gently with a fork or mini whisk until just combined — avoid over-mixing.
Step 5: Microwave It
Place the mug in the microwave and cook on high for 60–90 seconds. Start checking at 60 seconds.
The cake should rise and have a soft, springy top. Do not overcook — it continues to cook after removal.
Step 6: Cool Slightly
Let the cake sit for 1–2 minutes before eating. This helps the texture settle and prevents burning your mouth with the hot center.
Step 7: Add Your Favorite Toppings
Try fresh fruit, chopped vegan chocolate, or a swirl of extra hazelnut spread on top. You can also serve with a scoop of dairy-free vanilla ice cream for an indulgent experience.
Variations to Try
- Vegan Banana Nutella Cake: Mash 1/3 banana into the batter before microwaving. It adds moisture, natural sweetness, and flavor.
- Nut-Free Option: Use a vegan chocolate spread that’s seed-based (like sunflower seed butter + cocoa) to make it nut-free.
- Coconut Mocha Mug Cake: Add 1 tbsp shredded coconut and ½ tsp espresso powder for a tropical coffee twist.
- Chili Chocolate Kick: Stir in a pinch of cayenne or chili powder for a warm, spicy surprise.
- Protein Boost: Mix in ½ tbsp plant-based protein powder. You might need to increase the milk by 1 tsp to keep the batter moist.
Storage Tips (For Leftovers or Prep)
- Best Fresh: For the fluffiest, warmest texture, enjoy immediately after microwaving. It’s soft, moist, and incredibly satisfying when hot.
- Short-Term: Leftovers can be stored (covered) in the fridge for up to 24 hours. Reheat in the microwave for 15–20 seconds.
- Freezing: You can freeze the cooked cake after it cools. Wrap in plastic wrap and foil, then store for up to 1 month. Thaw at room temp and microwave briefly before serving.
- Don’t Store Batter: The leavening starts activating once mixed — always prepare and cook immediately for best rise and texture.
Mistakes & Quick Fixes
Common Mistake | What Went Wrong | Quick Fix |
---|---|---|
Cake is too dry or rubbery | Overcooked in microwave or not enough liquid | Reduce cook time by 10–15 seconds or add 1 more tsp of plant milk |
Cake overflowed in the mug | Mug was too small for rising batter | Use a larger (10–12 oz) mug and don’t fill more than halfway |
Batter stays gooey in center | Undercooked or too much Nutella | Microwave for 10–15 more seconds or reduce spread to 2.5 tbsp |
Cake is flat and dense | No leavening or over-mixed batter | Ensure baking powder is fresh and stir gently until just combined |
Tastes bland or too sweet | Wrong spread or unbalanced flavors | Add pinch of salt or ½ tsp cocoa powder to cut sweetness |
Final Thoughts
This vegan Nutella mug cake proves that dairy-free desserts don’t have to compromise on richness or flavor.
In just minutes, you can treat yourself to a luscious, chocolatey delight — no oven, no eggs, no animal products, and no waiting. It’s a dessert worth repeating!