One Bowl Vanilla Chocolate Chip Steamed Vegan Mug Cake Recipe


A simple one bowl vegan vanilla chocolate chip mug cake that neither requires a microwave nor oven. It is steamed and results in a moister, lighter, fluffier and spongy texture.

vanilla chocolate chip mug cake recipe, vegan mug cake

Steamed in batches of one or two, these cozy hot mugs of cake have probably quite literally been stealing the cherries off the ever so loved cupcakes these past couple of years. It seems that mug cake recipes have been popping up on the internet like mushrooms. Many of these mug cake recipes can be whipped up in a couple of minutes in the microwave. My version however, is a steamed one inspired from steamed cakes that are also known as puttu or poutou. In Mauritius, they come in a few versions, namely inherited from the South Indian puttu (made in a puttu maker) and Chinese smiling cakes (made in small bowls in a steamer).

Retrieved from the archives, an oldie but goodie mug cake recipe of mine called for a revamp lately as I was in the mood for some steamed cake. Back when I initially posted this recipe, mug cakes were not even that popular. I remember not getting any results back from an internet search at that time as it was the time when cupcakes were the star of the show; they always have been as a matter of fact. With a sparsely equipped kitchen, I had no moulds to bake cupcakes back then, and the only vessel I had on hand that could contain the batter happened to be mugs.

The microwaved version of these cakes in a mug is what apparently gives them their appeal for a quick dessert made in minutes. We no longer use a microwave. So, this mug cake is certainly not a 2-minute one. All you need is a steamer or deep pot with a steamer rack/tray, no microwave or oven necessary. It is intended to be enjoyed for what it is – a steamed cake in a mug.

Steaming results in a cake with a moister, lighter, fluffier and spongy texture. Even just digging your spoon into this pillowy sweet treat is cause for excitement, let alone the melt-in-the-mouth smoothness. The recipe is a revisited version of the old one. It is not dense at all and calls for less oil.

vanilla chocolate mug cake, vegan mug cake

Omitting the oil will yield a drier, less moist cake with a slightly rubbery texture which is probably kind of still okay if eaten with a custard sauce, fruit coolie, or this oil-free chocolate sauce.

I just love mine plain served with a nice cup of tea.

You may mix all the ingredients into the mug itself if you want to save washing up an extra bowl afterward. But I like to lightly grease the mug so that the cake can be easily removed or detached from it.

This cake can be served in the mug itself or demoulded. It is a fairly generous portion; you may want to divide the batter into smaller cups or ramekins for smaller cakes.

Maple syrup is my preferred sweetener in this recipe. I have also included another version of the same recipe that calls for granular or soft sugar instead with adjustments to the liquid.

As for flour substitutions, white spelt flour is close enough to all-purpose flour. So, these may be swapped. You may also use whole wheat or whole spelt flour. You may need an extra teaspoon of non-dairy milk if using whole flours.

This cake might also work with a gluten-free flour mix but I haven’t tried it. So, if you do try it with a gluten-free blend, let us know of the results.

Related post:
Homemade Coconut Milk

Watch how to make this mug cake in a video.

One Bowl Vanilla Chocolate Chip Mug Cake Recipe

Ingredients (1 large mug)
If using liquid sweetener like maple syrup, agave, vegan honey)
1/4 cup + 2 (levelled*) tablespoons [56g] white spelt flour
1 teaspoon corn starch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon vanilla powder (or 1/4 teaspoon vanilla extract)
3 tablespoons [45 ml] non-dairy milk (I used homemade coconut milk)
2-3 teaspoons sunflower oil (coconut oil also works but results in a slightly denser texture)
1 tablespoon + 2 teaspoons maple syrup
1 tablespoon chocolate chips

If using granular sugar – Demerara/ Turbinado sugar, soft brown/muscuvado sugar, coconut sugar
1/4 cup + 2 (levelled*) tablespoons [56g] white spelt flour
1 teaspoon corn starch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon vanilla powder (or 1/4 teaspoon vanilla extract)
4 tablespoons + 2 teaspoons [70 ml] non-dairy milk (I used homemade coconut milk)
2-3 teaspoons sunflower oil (coconut oil also works but results in a slightly denser texture)
2 tablespoons granular or soft sugar (or soft brown sugar or coconut sugar) – sugar is a wet ingredient
1 tablespoon chocolate chips

*It is important to get all spoon measurements levelled or else the proportions will be off and may not produce a cake with the expected texture. If you have an electronic/digital metric scale, use it.

Set a steamer to heat beforehand. Make sure to add enough water into the pot to allow 25 minutes of steaming at medium-high heat.

Lightly grease a mug or ramekin and set aside.

Add all the dry ingredients, except the chocolate chips, into a mixing bowl. Whisk together. Make a well in the centre. Add all the wet ingredients. If using granular or soft sugar, add it into the wet ingredients. Stir and mix the wet ingredients in the centre first. Then mix with the dry ingredients to make a rather thick batter. Add in the chocolate chips and mix.

Pour the batter into the mug. Do not fill the mug more than half-way as the cake will rise twice the volume of the batter.
Once the water is steaming, quickly place in the mug in and cover immediately to avoid losing any heat or steam in the pot.
Steam for 25 minutes straight or until a skewer/toothpick inserted in the middle of the cake comes out clean. (Do not uncover the pot during the first 20-min steaming time).
Turn off heat and allow to cool in the steamer for about 10 minutes.
Remove and let cool at room temperature. Enjoy warm or cooled.

4.5 from 2 reviews
One Bowl Vanilla Chocolate Chip Steamed Vegan Mug Cake Recipe
 
Prep time
Cook time
Total time
 
A simple vegan vanilla mug cake that neither requires a microwave or oven. It is steamed for a moister, lighter, fluffier and spongy texture.
Author:
Recipe type: Cake
Yield: 1 large mug
Ingredients
If using liquid sweetener like maple syrup, agave, vegan honey)
  • ¼ cup + 2 (levelled*) tablespoons [56g] white spelt flour
  • 1 teaspoon corn starch
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon vanilla powder (or ¼ teaspoon vanilla extract)
  • 3 tablespoons [45 ml] non-dairy milk (I used homemade coconut milk)
  • 2-3 teaspoons sunflower oil (coconut oil also works but results in a slightly denser texture)
  • 1 tablespoon + 2 teaspoons maple syrup
  • 1 tablespoon chocolate chips
If using granular sugar – Demerara/ Turbinado sugar, soft brown/muscuvado sugar, coconut sugar
  • ¼ cup + 2 (levelled*) tablespoons [56g] white spelt flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon vanilla powder (or ¼ teaspoon vanilla extract)
  • 4 tablespoons + 2 teaspoons [70 ml] non-dairy milk
  • 2-3 teaspoons sunflower oil (coconut oil also works but results in a slightly denser texture)
  • 2 tablespoons granular or soft sugar (or soft brown sugar or coconut sugar) - sugar is a wet ingredient
  • 1 tablespoon chocolate chips
It is important to get all spoon measurements levelled or else the proportions will be off and may not produce a cake with the expected texture. If you have an electronic/digital metric scale, use it.
Instructions
  1. Set a steamer to heat beforehand. Make sure to add enough water into the pot to allow 25 minutes of steaming at medium-high heat.
  2. Lightly grease a mug or ramekin and set aside.
  3. Add all the dry ingredients, except the chocolate chips, into a mixing bowl. Whisk together. Make a well in the centre. Add all the wet ingredients. If using granular or soft sugar, add it into the wet ingredients. Stir and mix the wet ingredients in the centre first. Then mix with the dry ingredients to make a rather thick batter. Add in the chocolate chips and mix.
  4. Pour the batter into the mug. Do not fill the mug more than half-way as the cake will rise twice the volume of the batter.
  5. Once the water is steaming, quickly place in the mug in and cover immediately to avoid losing any heat or steam in the pot.
  6. Steam for 25 minutes straight or until a skewer/toothpick inserted in the middle of the cake comes out clean. (Do not uncover the pot during the first 20-min steaming time).
  7. Turn off heat and allow to cool in the steamer for about 10 minutes.
  8. Remove and let cool at room temperature. Enjoy warm or cooled.
Notes
Oil-free version
Omitting the oil will yield a drier, less moist cake with a slightly rubbery texture. It is up to you if you want to substitute it with apple sauce. I cannot vouch for the same moist tender texture.

Flour substitutions
White spelt flour is close enough to all-purpose flour. So, these may be swapped. You may also use whole wheat or whole spelt flour. You may need an extra teaspoon of non-dairy milk if using whole flours.

Maple syrup - granular sugar substitution
Maple syrup is my preferred sweetener in this recipe. I have also included another version of the same recipe that calls for granular or soft sugar instead with adjustments to the liquids.

Homemade Coconut Milk - http://veganlovlie.com/homemade-coconut-milk-vegan-non-dairy/

You may also like

6 Comments

  • Christina
    September 26, 2016 at 10:12 am

    This looks spectacular. Thank you for sharing this! I’ve been looking for dessert recipes that use maple syrup as a sweetener (and my mum just bought me a bunch of cans of it since it’s cheaper in Quebec than it is in Ontario), so I will definitely try this. Thank you! 😀

    • veganlovlie
      September 28, 2016 at 7:32 pm

      I really love maple syrup. I use it in almost all recipes that need a sweetener. I usually buy mine online from Walmart. It is a pretty good price. Sometimes they have them on sale at the regular stores in Quebec, so I just stock up. Thank you for you comment and do let me know how the cake turned out if you tried it. 🙂

      • Christina
        September 28, 2016 at 10:16 pm

        Ah! Good to know.
        Well, after a long night of teaching, I was craving this, so I made it—but in a microwave (I couldn’t wait!) and with white flour. I added sprinkles 😀 It was fabulous! I microwaved for approximately 2 minutes. Thanks again so much for sharing this. It’s perfectly fluffy and wonderful. 😀

        • veganlovlie
          September 28, 2016 at 11:41 pm

          I had not tested this recipe in a microwave so it’s great to get your feedback on this. Sprinkles sounds wonderful and cheerful. I’ve been meaning to buy some vegan sprinkles for a while; now you’ve reminded me. I’m glad you enjoyed it. 🙂

  • Ajay
    September 27, 2016 at 5:37 pm

    Thank you for sharing this recipe will definitely try it. You make it sound so easy.
    It did indeed remind me of Mauritian poutou(which I have been craving for lately)
    Would be great if you could share a recipe of poutou(steamed version) Please ????

    • veganlovlie
      September 28, 2016 at 7:36 pm

      Hot poutous are the best! I used to buy them in Rose Hill from an old lady who were making them the traditional way. I did like the Chinese poutous. I’m still working on a poutou recipe. We will be posting it some time in the future once the recipe is good to go. So stay tuned. 🙂

LEAVE A COMMENT

Rate this recipe:  

Visit our Shop on Etsy

Catch us Elsewhere

Join the Veganlovlie Cocoon!

Never miss out. Sign up for updates and receive vegan recipes, fusion Mauritian recipes, cooking tips & other resources.
   

Or Subscribe via Bloglovin/RSS/Reader

How-To’s and Cooking Tips

Vegan Cookbook Shelf

Join over 30K Fans on Facebook

Follow us on Google+