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. Inspired by steamed cakes like puttu and poutou, it is cooked over steam for a moister, lighter, fluffier and spongy texture.

A Steamed Mug Cake with Roots in Tradition

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, these come in a few forms, influenced by South Indian puttu and Chinese smiling cakes, traditionally made in steamers.

Retrieved from the archives, an oldie but goodie mug cake recipe of mine called for a revamp lately when I found myself craving a steamed cake again.

Back when I initially posted it, mug cakes were not even that popular. I remember searching online and finding almost nothing. Cupcakes were still the star of the show.

With a sparsely equipped kitchen at the time, I had no moulds for baking cupcakes. The only vessel I had that could hold the batter were mugs.

Why This Mug Cake Is Steamed, Not Microwaved

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 one takes a different path.

All you need is a steamer or deep pot with a rack. It’s not meant to be rushed. It’s meant to be enjoyed for what it is, a soft, a steamed cake in a mug.

Steaming results in a cake with a moister, lighter, and more delicate texture, one that stays soft from the first spoonful to the last.

Even just digging your spoon into this pillowy sweet treat is cause for excitement, let alone the softness as it melts in the mouth.

This version has been adjusted over time to use less oil while keeping that same airy texture.

Omitting the oil completely will result in a much drier cake. You might like to accompany it with a custard sauce, fruit coolie, this homemade hibiscus jam or this oat milk chocolate sauce.

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

Before getting into the ingredients and method, here are a few notes that may help you adjust the recipe to your preference.

Tips, Notes and Variations

Mixing directly in the mug
You can mix the batter directly in the mug if you want to save on washing an extra bowl. For a smoother batter, using a small bowl first gives a bit more room to combine everything evenly.

Greasing and serving
Lightly greasing the mug makes it easier to remove the cake if you’d like to turn it out onto a plate. You can also enjoy it straight from the mug.

Portion size
This makes a fairly generous serving. For smaller portions, divide the batter into two cups or ramekins.

Sweetener options
Maple syrup is my preferred sweetener for its depth of flavour. A granular or soft sugar can also be used with a slight increase in the liquid.

Flour substitutions
White spelt flour works very similarly to all-purpose flour and can be swapped directly. Whole wheat or whole spelt flour can also be used, with a little extra milk if needed.

Gluten-free option
This recipe may work with a gluten-free flour blend, although it hasn’t been tested here. If you do try it, feel free to share how it turns out.

Oil-free version
Omitting the oil will give a drier, less moist cake with a slightly more elastic texture. It can still work, especially if served with a sauce or fruit.

Serving suggestion
This cake is lovely on its own, but can also be served with a custard, fruit coulis, or a simple chocolate sauce.

If you’d like to make your own non-dairy milk for this recipe, you can also check out this homemade coconut milk guide.

Watch How to Make It here

Watch how this soft, steamed mug cake comes together.

Ingredients You’ll Need

Dry ingredients

• White spelt flour (or all-purpose flour)
• Corn starch
• Baking powder
• Salt
• Vanilla powder or vanilla extract

Wet ingredients

• Non-dairy milk
• Sunflower oil (or coconut oil for a slightly denser texture)

Sweetener (choose one)

• Maple syrup
  or
• Granular or soft sugar (such as demerara, coconut sugar or brown sugar)

Add-in

• Chocolate chips

Maple syrup is my preferred sweetener here for the depth it brings. If using sugar instead, a little extra milk helps keep the batter smooth and balanced.

How to Make It

Start by setting your steamer to heat. You want the water to be actively steaming by the time your batter is ready so the cake can go straight in without losing heat.

You can mix everything directly in the mug if you like, especially if you want to keep things simple. I usually reach for a small bowl first, just to give the batter a bit more room to come together smoothly.

Combine the dry ingredients and give them a quick whisk so everything is evenly distributed. Make a small well in the centre and add the wet ingredients. If you’re using sugar instead of maple syrup, add it in at this stage with the liquids.

Stir from the centre outward until you get a thick, smooth batter. It should feel slightly dense but still easy to mix. Fold in the chocolate chips at the end.

Lightly grease your mug or ramekin, then pour in the batter. Fill it no more than halfway as the cake will rise quite a bit during steaming.

Once the water is steaming, place the mug into the pot and cover immediately to keep the heat in.

Let it steam undisturbed. The trapped steam is what gives the cake its soft, airy texture, so it’s best not to open the pot too early. After about twenty five minutes, the cake should be set through, with a skewer coming out clean.

Turn off the heat and let the cake rest in the steamer for a few minutes before removing it. It will settle slightly as it cools.

Enjoy it warm straight from the mug, or turn it out onto a plate if you’d like to serve it that way.

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4.75 from 4 votes

One Bowl Vanilla Chocolate Chip Steamed Vegan Mug Cake Recipe

A simple vegan vanilla mug cake that neither requires a microwave or oven. It is steamed for a moister, lighter, fluffier and spongy texture.

Course Cake

Cuisine Vegan

Keyword eggless cake, mug cake, steamed cake, vegan cake

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 1 large mug

Author Teenuja Dahari – veganlovlie.com

Ingredients

If using liquid sweetener (maple syrup, agave, vegan honey)

• 1/4 cup + 2 levelled* tablespoons white spelt flour, (55 g)
• 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 non-dairy milk, (45 ml) I used homemade coconut milk
• 2 – 3 teaspoons sunflower oil, (10 – 15 ml) coconut oil also works but results in a slightly denser texture
• 1 tablespoon + 2 teaspoons maple syrup, (25 ml)
• 1 tablespoon chocolate chips

If using sugar (granular, Demerara, Turbinado, soft brown, Muscuvado or coconut sugar):

• 1/4 cup + 2 levelled* tablespoons white spelt flour, (55 g)
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon vanilla powder, or 1/4 teaspoon vanilla extract
• 4 tablespoons + 2 teaspoons non-dairy milk, (70 ml)
• 2 – 3 teaspoons sunflower oil, (10 – 15 ml) 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

Instructions

• 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.

Video

Notes

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.

Oil-free version

Omitting the oil will yield a drier cake with a slightly rubbery texture. You can substitute it with apple sauce. However, the crumb might not be as moist.

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 – https://veganlovlie.com/homemade-coconut-milk-vegan-non-dairy/

 

The recipe for Vanilla Chocolate Chip Steamed Mug Cake Recipe first appeared on Veganlovlie – https://veganlovlie.com/one-bowl-vanilla-chocolate-mug-cake/

 

Simple ingredients, transformed into something soft, warm, and comforting.

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