Chocolate Chip Tahini Mug Cake (5 Minutes & Vegan)

This chocolate chip mug cake is a moist and fluffy vegan mug cake filled with melty chocolate chips and subtle, toasted tahini flavour. Make it in the microwave in under 5 minutes!

What Is a Mug Cake?

It’s been far too long since I’ve made a mug cake. These single-serving desserts are exactly what they sound like: a cake made in a mug! Mostly, it involves mixing and microwaving the cake ingredients in one mug. The result is a delicious, moist mini-cake. And the magic isn’t limited to cake recipes, either. My highly-rated vegan mug brownie is definitely a must-try. And this chocolate chip mug cake is like a thick, chewy chocolate chip cookie in cake form!

Why You’ll Love This Chocolate Chip Mug Cake

• Rich and chocolatey. This chocolate chip mug cake is moist and fluffy, loaded with dark chocolate and the subtle, toasty flavour of tahini paste.
• Convenient. Mug cakes are the forever answer when you’re craving cake but don’t feel up to the task of actually baking a full cake. These mini versions are the perfect individual serving. Just enough to whip up for a movie night or last-minute dessert.
• Quick. The best part? You can make it in the microwave in under 5 minutes. I can’t wait for you to try it because I know it’s about to become one of your favourite quick and easy vegan desserts!

Notes on Ingredients

These are the ingredients that make this chocolate chip mug cake shine! I’ve included some notes here. Scroll down to the recipe card for the printable ingredients list with the full recipe amounts and details.

• Chocolate Chips – Simple enough, right? I love using dark chocolate chips , but feel free to use semisweet. Remember to double-check that your chocolate is vegan. I have so many favourite brands to choose from, but for this recipe, I used Enjoy Life dark chocolate morsels.
• Flour – I use a combination of all-purpose flour (you could use a 1:1 gluten-free substitute) and a tablespoon of almond flour. Almond flour adds moistness to the mug cake. If you don’t have it, however, simply replace it with additional all-purpose flour. Try to stay as close to the recipe as possible.
• Cinnamon – Optional, but I love adding a little warm spice to baking recipes. You could also use nutmeg or ginger.
• Tahini – As discussed above, tahini paste adds richness, nuttiness, and even more moisture to this mug cake. You can even use homemade tahini . I love the way the toasty flavour complements the melted dark chocolate here, just like in my salted chocolate chip tahini cookies .
• Baking Powder – Check the dates on the package to ensure your baking powder is fresh!
• Sea Salt – Please don’t skip the salt! A sprinkle of coarse sea salt, like Maldon salt or something similar, brings out the mug cake’s flavours even more.

What Does Tahini Taste Like?

Tahini is made by grinding sesame seeds into a smooth paste, similar to how peanuts become peanut butter. It has a rich, earthy, nutty taste and a slight bitterness that isn’t overpowering. In this recipe, tahini replaces the oil, adding moisture to the cake along with it’s delicious, toasty flavour.

How to Make a Chocolate Chip Mug Cake

Follow this quick, 3-step method to make a gooey vegan chocolate chip mug cake in minutes. Scroll to the recipe card for the printable instructions.

• Mix the wet ingredients first. Start by whisking water with sugar and tahini in a wide, microwave-safe mug. Make sure it’s thoroughly mixed.
• Add the dry ingredients. Next, stir in the flour, baking powder, cinnamon, and salt, making sure it’s well mixed from bottom to top. Finally, fold in the chocolate chips and then sprinkle some on top.
• Cook. Microwave the mug cake for 65-70 seconds. Check the cake for doneness using a toothpick. It’s fine if it’s a little underdone since the cake continues to set as it cools. Let the cake rest for 3-5 minutes, and enjoy!

Make It in the Oven

I’ve included instructions on how to bake this mug cake in the oven, too. Make sure to use an oven-safe ramekin, and bake at 350ºF for 25 minutes. Like the microwave version, aim to leave it slightly underbaked (you don’t want a toothpick to come out completely clean; it should still have crumbs attached). The mug cake finishes cooking while it cools.

Recipe Tips

• Use a wide, shortish mug. Like the one in these photos! If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with even cooking.
• Make sure to stir well. Don’t go whisking it for minutes on end (that’s how you end up with a flat cake), but ensure your entire mug cake is evenly mixed from bottom to top.
• Adjust the time based on your microwave. The cooking times I’ve provided are a good place to start, but some microwaves may take longer to cook than others. The cake cooks from the edges to the centre, so just check the centre that it’s fully cooked.
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling, so it’s better to slightly underbake it rather than overbake it.
• Let the cake rest. Let your chocolate chip mug cake cool for 3 minutes before digging into it. It really does make a difference, like how you’d let a traditional cake or brownies cool first!

How to Store

• Refrigerate. I rarely have leftovers of this chocolate chip mug cake, but if you do, store the cake covered in the fridge and bring it back to room temperature before serving.
• Reheat. You can pop the mug cake back into the microwave for a few seconds to warm it before you serve it.

More Mug Cake Recipes

• Pumpkin Mug Cake (Vegan)
• Chocolate Mug Cake (Vegan)
• Banana Bread Mug Cake (Vegan)

Ingredients

• 1 1/2 tablespoons all purpose flour , or gluten free flour mix *
• 1 tablespoon almond flour
• 2 tablespoons water
• 2 tablespoons sugar
• 1-2 tablespoons chocolate chips
• 2 tablespoons tahini
• pinch sea salt
• pinch ground cinnamon
• ¼ teaspoon baking powder

Instructions

• In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 65 to 70 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

This chocolate chip mug cake is a moist and fluffy vegan mug cake filled with melty chocolate chips and subtle, toasted tahini flavour. Make it in the microwave in under 5 minutes!

What Is a Mug Cake?

It’s been far too long since I’ve made a mug cake. These single-serving desserts are exactly what they sound like: a cake made in a mug! Mostly, it involves mixing and microwaving the cake ingredients in one mug. The result is a delicious, moist mini-cake. And the magic isn’t limited to cake recipes, either. My highly-rated vegan mug brownie is definitely a must-try. And this chocolate chip mug cake is like a thick, chewy chocolate chip cookie in cake form!

Why You’ll Love This Chocolate Chip Mug Cake

• Rich and chocolatey. This chocolate chip mug cake is moist and fluffy, loaded with dark chocolate and the subtle, toasty flavour of tahini paste.
• Convenient. Mug cakes are the forever answer when you’re craving cake but don’t feel up to the task of actually baking a full cake. These mini versions are the perfect individual serving. Just enough to whip up for a movie night or last-minute dessert.
• Quick. The best part? You can make it in the microwave in under 5 minutes. I can’t wait for you to try it because I know it’s about to become one of your favourite quick and easy vegan desserts!

Notes on Ingredients

These are the ingredients that make this chocolate chip mug cake shine! I’ve included some notes here. Scroll down to the recipe card for the printable ingredients list with the full recipe amounts and details.

• Chocolate Chips – Simple enough, right? I love using dark chocolate chips , but feel free to use semisweet. Remember to double-check that your chocolate is vegan. I have so many favourite brands to choose from, but for this recipe, I used Enjoy Life dark chocolate morsels.
• Flour – I use a combination of all-purpose flour (you could use a 1:1 gluten-free substitute) and a tablespoon of almond flour. Almond flour adds moistness to the mug cake. If you don’t have it, however, simply replace it with additional all-purpose flour. Try to stay as close to the recipe as possible.
• Cinnamon – Optional, but I love adding a little warm spice to baking recipes. You could also use nutmeg or ginger.
• Tahini – As discussed above, tahini paste adds richness, nuttiness, and even more moisture to this mug cake. You can even use homemade tahini . I love the way the toasty flavour complements the melted dark chocolate here, just like in my salted chocolate chip tahini cookies .
• Baking Powder – Check the dates on the package to ensure your baking powder is fresh!
• Sea Salt – Please don’t skip the salt! A sprinkle of coarse sea salt, like Maldon salt or something similar, brings out the mug cake’s flavours even more.

What Does Tahini Taste Like?

Tahini is made by grinding sesame seeds into a smooth paste, similar to how peanuts become peanut butter. It has a rich, earthy, nutty taste and a slight bitterness that isn’t overpowering. In this recipe, tahini replaces the oil, adding moisture to the cake along with it’s delicious, toasty flavour.

How to Make a Chocolate Chip Mug Cake

Follow this quick, 3-step method to make a gooey vegan chocolate chip mug cake in minutes. Scroll to the recipe card for the printable instructions.

• Mix the wet ingredients first. Start by whisking water with sugar and tahini in a wide, microwave-safe mug. Make sure it’s thoroughly mixed.
• Add the dry ingredients. Next, stir in the flour, baking powder, cinnamon, and salt, making sure it’s well mixed from bottom to top. Finally, fold in the chocolate chips and then sprinkle some on top.
• Cook. Microwave the mug cake for 65-70 seconds. Check the cake for doneness using a toothpick. It’s fine if it’s a little underdone since the cake continues to set as it cools. Let the cake rest for 3-5 minutes, and enjoy!

Make It in the Oven

I’ve included instructions on how to bake this mug cake in the oven, too. Make sure to use an oven-safe ramekin, and bake at 350ºF for 25 minutes. Like the microwave version, aim to leave it slightly underbaked (you don’t want a toothpick to come out completely clean; it should still have crumbs attached). The mug cake finishes cooking while it cools.

Recipe Tips

• Use a wide, shortish mug. Like the one in these photos! If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with even cooking.
• Make sure to stir well. Don’t go whisking it for minutes on end (that’s how you end up with a flat cake), but ensure your entire mug cake is evenly mixed from bottom to top.
• Adjust the time based on your microwave. The cooking times I’ve provided are a good place to start, but some microwaves may take longer to cook than others. The cake cooks from the edges to the centre, so just check the centre that it’s fully cooked.
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling, so it’s better to slightly underbake it rather than overbake it.
• Let the cake rest. Let your chocolate chip mug cake cool for 3 minutes before digging into it. It really does make a difference, like how you’d let a traditional cake or brownies cool first!

How to Store

• Refrigerate. I rarely have leftovers of this chocolate chip mug cake, but if you do, store the cake covered in the fridge and bring it back to room temperature before serving.
• Reheat. You can pop the mug cake back into the microwave for a few seconds to warm it before you serve it.

More Mug Cake Recipes

• Pumpkin Mug Cake (Vegan)
• Chocolate Mug Cake (Vegan)
• Banana Bread Mug Cake (Vegan)

Ingredients

• 1 1/2 tablespoons all purpose flour , or gluten free flour mix *
• 1 tablespoon almond flour
• 2 tablespoons water
• 2 tablespoons sugar
• 1-2 tablespoons chocolate chips
• 2 tablespoons tahini
• pinch sea salt
• pinch ground cinnamon
• ¼ teaspoon baking powder

Instructions

• In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 65 to 70 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

This chocolate chip mug cake is a moist and fluffy vegan mug cake filled with melty chocolate chips and subtle, toasted tahini flavour. Make it in the microwave in under 5 minutes!

What Is a Mug Cake?

It’s been far too long since I’ve made a mug cake. These single-serving desserts are exactly what they sound like: a cake made in a mug! Mostly, it involves mixing and microwaving the cake ingredients in one mug. The result is a delicious, moist mini-cake. And the magic isn’t limited to cake recipes, either. My highly-rated vegan mug brownie is definitely a must-try. And this chocolate chip mug cake is like a thick, chewy chocolate chip cookie in cake form!

Why You’ll Love This Chocolate Chip Mug Cake

• Rich and chocolatey. This chocolate chip mug cake is moist and fluffy, loaded with dark chocolate and the subtle, toasty flavour of tahini paste.
• Convenient. Mug cakes are the forever answer when you’re craving cake but don’t feel up to the task of actually baking a full cake. These mini versions are the perfect individual serving. Just enough to whip up for a movie night or last-minute dessert.
• Quick. The best part? You can make it in the microwave in under 5 minutes. I can’t wait for you to try it because I know it’s about to become one of your favourite quick and easy vegan desserts!

Notes on Ingredients

These are the ingredients that make this chocolate chip mug cake shine! I’ve included some notes here. Scroll down to the recipe card for the printable ingredients list with the full recipe amounts and details.

• Chocolate Chips – Simple enough, right? I love using dark chocolate chips , but feel free to use semisweet. Remember to double-check that your chocolate is vegan. I have so many favourite brands to choose from, but for this recipe, I used Enjoy Life dark chocolate morsels.
• Flour – I use a combination of all-purpose flour (you could use a 1:1 gluten-free substitute) and a tablespoon of almond flour. Almond flour adds moistness to the mug cake. If you don’t have it, however, simply replace it with additional all-purpose flour. Try to stay as close to the recipe as possible.
• Cinnamon – Optional, but I love adding a little warm spice to baking recipes. You could also use nutmeg or ginger.
• Tahini – As discussed above, tahini paste adds richness, nuttiness, and even more moisture to this mug cake. You can even use homemade tahini . I love the way the toasty flavour complements the melted dark chocolate here, just like in my salted chocolate chip tahini cookies .
• Baking Powder – Check the dates on the package to ensure your baking powder is fresh!
• Sea Salt – Please don’t skip the salt! A sprinkle of coarse sea salt, like Maldon salt or something similar, brings out the mug cake’s flavours even more.

What Does Tahini Taste Like?

Tahini is made by grinding sesame seeds into a smooth paste, similar to how peanuts become peanut butter. It has a rich, earthy, nutty taste and a slight bitterness that isn’t overpowering. In this recipe, tahini replaces the oil, adding moisture to the cake along with it’s delicious, toasty flavour.

How to Make a Chocolate Chip Mug Cake

Follow this quick, 3-step method to make a gooey vegan chocolate chip mug cake in minutes. Scroll to the recipe card for the printable instructions.

• Mix the wet ingredients first. Start by whisking water with sugar and tahini in a wide, microwave-safe mug. Make sure it’s thoroughly mixed.
• Add the dry ingredients. Next, stir in the flour, baking powder, cinnamon, and salt, making sure it’s well mixed from bottom to top. Finally, fold in the chocolate chips and then sprinkle some on top.
• Cook. Microwave the mug cake for 65-70 seconds. Check the cake for doneness using a toothpick. It’s fine if it’s a little underdone since the cake continues to set as it cools. Let the cake rest for 3-5 minutes, and enjoy!

Make It in the Oven

I’ve included instructions on how to bake this mug cake in the oven, too. Make sure to use an oven-safe ramekin, and bake at 350ºF for 25 minutes. Like the microwave version, aim to leave it slightly underbaked (you don’t want a toothpick to come out completely clean; it should still have crumbs attached). The mug cake finishes cooking while it cools.

Recipe Tips

• Use a wide, shortish mug. Like the one in these photos! If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with even cooking.
• Make sure to stir well. Don’t go whisking it for minutes on end (that’s how you end up with a flat cake), but ensure your entire mug cake is evenly mixed from bottom to top.
• Adjust the time based on your microwave. The cooking times I’ve provided are a good place to start, but some microwaves may take longer to cook than others. The cake cooks from the edges to the centre, so just check the centre that it’s fully cooked.
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling, so it’s better to slightly underbake it rather than overbake it.
• Let the cake rest. Let your chocolate chip mug cake cool for 3 minutes before digging into it. It really does make a difference, like how you’d let a traditional cake or brownies cool first!

How to Store

• Refrigerate. I rarely have leftovers of this chocolate chip mug cake, but if you do, store the cake covered in the fridge and bring it back to room temperature before serving.
• Reheat. You can pop the mug cake back into the microwave for a few seconds to warm it before you serve it.

More Mug Cake Recipes

• Pumpkin Mug Cake (Vegan)
• Chocolate Mug Cake (Vegan)
• Banana Bread Mug Cake (Vegan)

Ingredients

• 1 1/2 tablespoons all purpose flour , or gluten free flour mix *
• 1 tablespoon almond flour
• 2 tablespoons water
• 2 tablespoons sugar
• 1-2 tablespoons chocolate chips
• 2 tablespoons tahini
• pinch sea salt
• pinch ground cinnamon
• ¼ teaspoon baking powder

Instructions

• In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 65 to 70 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

This chocolate chip mug cake is a moist and fluffy vegan mug cake filled with melty chocolate chips and subtle, toasted tahini flavour. Make it in the microwave in under 5 minutes!

What Is a Mug Cake?

It’s been far too long since I’ve made a mug cake. These single-serving desserts are exactly what they sound like: a cake made in a mug! Mostly, it involves mixing and microwaving the cake ingredients in one mug. The result is a delicious, moist mini-cake. And the magic isn’t limited to cake recipes, either. My highly-rated vegan mug brownie is definitely a must-try. And this chocolate chip mug cake is like a thick, chewy chocolate chip cookie in cake form!

Why You’ll Love This Chocolate Chip Mug Cake

• Rich and chocolatey. This chocolate chip mug cake is moist and fluffy, loaded with dark chocolate and the subtle, toasty flavour of tahini paste.
• Convenient. Mug cakes are the forever answer when you’re craving cake but don’t feel up to the task of actually baking a full cake. These mini versions are the perfect individual serving. Just enough to whip up for a movie night or last-minute dessert.
• Quick. The best part? You can make it in the microwave in under 5 minutes. I can’t wait for you to try it because I know it’s about to become one of your favourite quick and easy vegan desserts!

Notes on Ingredients

These are the ingredients that make this chocolate chip mug cake shine! I’ve included some notes here. Scroll down to the recipe card for the printable ingredients list with the full recipe amounts and details.

• Chocolate Chips – Simple enough, right? I love using dark chocolate chips , but feel free to use semisweet. Remember to double-check that your chocolate is vegan. I have so many favourite brands to choose from, but for this recipe, I used Enjoy Life dark chocolate morsels.
• Flour – I use a combination of all-purpose flour (you could use a 1:1 gluten-free substitute) and a tablespoon of almond flour. Almond flour adds moistness to the mug cake. If you don’t have it, however, simply replace it with additional all-purpose flour. Try to stay as close to the recipe as possible.
• Cinnamon – Optional, but I love adding a little warm spice to baking recipes. You could also use nutmeg or ginger.
• Tahini – As discussed above, tahini paste adds richness, nuttiness, and even more moisture to this mug cake. You can even use homemade tahini . I love the way the toasty flavour complements the melted dark chocolate here, just like in my salted chocolate chip tahini cookies .
• Baking Powder – Check the dates on the package to ensure your baking powder is fresh!
• Sea Salt – Please don’t skip the salt! A sprinkle of coarse sea salt, like Maldon salt or something similar, brings out the mug cake’s flavours even more.

What Does Tahini Taste Like?

Tahini is made by grinding sesame seeds into a smooth paste, similar to how peanuts become peanut butter. It has a rich, earthy, nutty taste and a slight bitterness that isn’t overpowering. In this recipe, tahini replaces the oil, adding moisture to the cake along with it’s delicious, toasty flavour.

How to Make a Chocolate Chip Mug Cake

Follow this quick, 3-step method to make a gooey vegan chocolate chip mug cake in minutes. Scroll to the recipe card for the printable instructions.

• Mix the wet ingredients first. Start by whisking water with sugar and tahini in a wide, microwave-safe mug. Make sure it’s thoroughly mixed.
• Add the dry ingredients. Next, stir in the flour, baking powder, cinnamon, and salt, making sure it’s well mixed from bottom to top. Finally, fold in the chocolate chips and then sprinkle some on top.
• Cook. Microwave the mug cake for 65-70 seconds. Check the cake for doneness using a toothpick. It’s fine if it’s a little underdone since the cake continues to set as it cools. Let the cake rest for 3-5 minutes, and enjoy!

Make It in the Oven

I’ve included instructions on how to bake this mug cake in the oven, too. Make sure to use an oven-safe ramekin, and bake at 350ºF for 25 minutes. Like the microwave version, aim to leave it slightly underbaked (you don’t want a toothpick to come out completely clean; it should still have crumbs attached). The mug cake finishes cooking while it cools.

Recipe Tips

• Use a wide, shortish mug. Like the one in these photos! If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with even cooking.
• Make sure to stir well. Don’t go whisking it for minutes on end (that’s how you end up with a flat cake), but ensure your entire mug cake is evenly mixed from bottom to top.
• Adjust the time based on your microwave. The cooking times I’ve provided are a good place to start, but some microwaves may take longer to cook than others. The cake cooks from the edges to the centre, so just check the centre that it’s fully cooked.
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling, so it’s better to slightly underbake it rather than overbake it.
• Let the cake rest. Let your chocolate chip mug cake cool for 3 minutes before digging into it. It really does make a difference, like how you’d let a traditional cake or brownies cool first!

How to Store

• Refrigerate. I rarely have leftovers of this chocolate chip mug cake, but if you do, store the cake covered in the fridge and bring it back to room temperature before serving.
• Reheat. You can pop the mug cake back into the microwave for a few seconds to warm it before you serve it.

More Mug Cake Recipes

• Pumpkin Mug Cake (Vegan)
• Chocolate Mug Cake (Vegan)
• Banana Bread Mug Cake (Vegan)

Ingredients

• 1 1/2 tablespoons all purpose flour , or gluten free flour mix *
• 1 tablespoon almond flour
• 2 tablespoons water
• 2 tablespoons sugar
• 1-2 tablespoons chocolate chips
• 2 tablespoons tahini
• pinch sea salt
• pinch ground cinnamon
• ¼ teaspoon baking powder

Instructions

• In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 65 to 70 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

Tahini Chocolate Chip Mug Cake

Ingredients

• 1 1/2 tablespoons all purpose flour or gluten free flour mix *
• 1 tablespoon almond flour
• 2 tablespoons water
• 2 tablespoons sugar
• 1-2 tablespoons chocolate chips
• 2 tablespoons tahini
• pinch sea salt
• pinch ground cinnamon
• ¼ teaspoon baking powder

Instructions

• In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 65 to 70 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Video

Notes

Nutrition

Tahini Chocolate Chip Mug Cake https://jessicainthekitchen.com/chocolate-chip-tahini-mug-cake-5-minutes/ March 2, 2020

These simple Vegan Blueberry Pancakes are super fluffy and easy to throw together. They’re guaranteed to be your go-to breakfast pancakes!

It’s safe to say that I’ve had double-digit amounts of these blueberry pancakes and still want more. They are so fluffy and airy that they absorb the perfect amount of maple syrup. Not a maple syrup person? No fear, we have the perfect vegan lemon curd which takes these pancakes to a different level.

No matter what you serve them with, blueberry pancakes are great for brunch or even a lazy morning breakfast (as are blueberry scones !). This recipe is also a crowd-pleaser with kids and adults alike!

As I’ve hinted before, there was a point in my life that I consumed pancakes every single morning. How did I achieve this incredible task you may ask? By freezing them! (Meal prep is a magical thing, isn’t it?) Frozen blueberry pancakes maintain their taste and texture after reheating in your foster oven/ microwave. I used this process to eat some of my favorite strawberry pancakes all week.

Today, though, it’s all about blueberries so let’s get to this blueberry pancakes recipe! (But, if you’re looking for even more easy pancake recipes, don’t forget to check out these classic fluffy homemade pancakes !)

Why You’ll Love These Blueberry Pancakes

Still not sure whether this blueberry pancake recipe is for you? Here’s why I’m such a big fan:

• Sweet and simple. There aren’t any crazy ingredients in these pancakes, but the sweet combination of juicy blueberries, maple syrup, and cinnamon makes them so irresistible!
• Fluffy and tender. These blueberry pancakes have such soft and fluffy interiors and crisp golden-brown exteriors. In other words, the texture is perfect!
• Quick. You can make these pancakes in just 30 minutes! It doesn’t take long at all.
• Easy make-ahead breakfast. Since these blueberry pancakes freeze so well, you can make a large batch and eat them all week long to save time in the mornings.

Notes on Ingredients

Alright, let’s talk blueberry pancake ingredients! Be sure to check out the recipe card below to find the exact amounts and the full set of directions.

• Unsweetened Nut Milk – You’ll want to mix this with two teaspoons of lemon juice or apple cider vinegar to create a vegan buttermilk.
• Gluten-Free Baking Flour – I like to use Bob’s Red Mill.
• Baking Powder – To make your pancakes nice and fluffy.
• Sea Salt – You can also use regular table salt if you like.
• Ground Cinnamon – This is optional, but I love the cozy sweetness it adds!
• Flax Egg – Make a flax egg by stirring flax meal and some water together. Then, leave the mixture in the fridge for 15 minutes until gooey.
• Maple Syrup – Pure maple syrup is the way to go!
• Blueberries – You can use fresh or frozen blueberries, whatever you have on hand will work. If you choose to use frozen blueberries, don’t let them thaw.
• Coconut Oil – For greasing the griddle/pan. Vegan butter is also good.

How to Make Easy Vegan Blueberry Pancakes

The pancake-making process is super simple! Here’s the basic step-by-step guide:

• Make the vegan buttermilk. The first step is to mix the nut milk and lemon juice in a small bowl to create vegan buttermilk. After that, you can set this aside to be used at a later time.
• Mix all the dry ingredients together. Combine the gluten-free flour, baking powder, salt, and cinnamon in a large bowl.
• Stir in all the wet ingredients. This would be the flax egg, maple syrup, and the previously made vegan buttermilk. Next, lightly whisk everything! Please be careful not to over-mix. If you’re using frozen blueberries, you can add them to each pancake – otherwise they will turn the whole batter blue.
• Prep the griddle. Let the batter rest as you wait for the griddle or pan to heat up. Then, brush the griddle with coconut oil or vegan butter.
• Pour the batter onto the griddle. When the griddle is heated add 1/4 cup of the batter into whatever medium you use to make your pancakes. When the tiny bubbles start to show up on the pancakes, it’s time to flip.
• Serve your blueberry pancakes hot! Once the pancakes are done, drizzle them generously with maple syrup and top them with your favorite toppings!

Tips for Success

This blueberry pancake recipe is pretty straightforward, but these tips and tricks will make it even easier!

• Don’t over-mix the batter. Over-mixing the batter will cause the pancakes to be rubbery and gummy, so be sure not to. Do not be afraid of lumps in the batter. You batter doesn’t need to have a perfectly smooth consistency.
• Let the batter rest. Allowing the batter to rest ensures that the batter is perfectly incorporated and that the flour absorbs all the liquid.
• Flip when you see bubbles in the pancake. Those tiny bubbles are telltale signs that your pancake is ready for warmth on the other side.
• Check the trim of the pancake. It’s a little secret that the edge of your pancake will start to get firm and change color when it is ready to be flipped. If this is coupled with bubbles, you know the time is right to strike (or flip, rather)!

As mentioned above, you can use either. Fresh blueberries are great when they’re in season, but frozen blueberries will work too! Just make sure that you don’t thaw them, otherwise the color might bleed into the batter.

If you’re working with frozen blueberries, definitely place them onto the pancake when you start to see little bubbles forming to avoid ending up with blue pancake batter. You can do the same thing with fresh blueberries if you like, but I’ve had success mixing them into the batter as well.

Substitutions & Recipe Variations

These homemade pancakes are easy to customize – if blueberries aren’t your thing, feel free to try out some of these substitutions:

• Berries. Strawberries, raspberries, and blackberries all work as add-ins. Or, throw in some vegan chocolate chips for chocolate chip pancakes!
• Vanilla. Vanilla extract adds bold sweetness, or you could try another of your favorite extracts.
• Lemon zest. Tangy lemon zest and sweet blueberries are a spectacular combination!

Serving Suggestions

Most of the time I like to keep it simple and just enjoy my blueberry pancakes with some maple syrup, but there are other breakfast options that you can include if you like!

• Whipped cream. This coconut whipped cream tastes great on pancakes, and it only needs 2 ingredients!
• Tofu scramble. For a super filling breakfast, serve your pancakes with tofu scramble (the vegan version of scrambled eggs!).
• Fruit salad. Colorful fruit salad is the perfect complement to a stack of blueberry pancakes!

How to Store & Reheat Leftovers

Blueberry pancakes are really easy to store and reheat! This is the best way to do that:

• To store. Leftover blueberry pancakes can be kept in an airtight container for 3-4 days in the fridge.
• To reheat. I like to just use the microwave, but you could also heat up your pancakes in a pan on the stove over medium heat until warmed through.

Can I Freeze Blueberry Pancakes?

Sure! Once your pancakes have cooled, stack them between layers of parchment paper in an airtight container (or a tightly sealed plastic bag). They should keep in the freezer for 2-3 months. Remember to let them thaw overnight in the fridge before reheating!

More Blueberry Recipes

If you love cooking and baking with blueberries, try out these other blueberry breakfast recipes!

• The Best Vegan Blueberry Muffins
• Lemon Blueberry Bread
• Blueberry Lemon Pancakes With Lemon Curd

Ingredients

• 1 ¼ cups unsweetened nut milk + two teaspoons lemon juice or apple cider vinegar
• 1 ¼ cups (185g) gluten-free baking flour , (I use Bob’s Red Mill)
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon , (optional)
• 1 flax egg , (1 tbsp flax meal + 3 tbsps water, stirred together and in fridge for 15 minutes until gooey)
• 1 tablespoon maple syrup
• 1 cup blueberries, fresh or frozen , (if frozen, don’t let them thaw)
• coconut oil or vegan butter, for the griddle/pan

Instructions

• Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside – this will make the vegan buttermilk.
• In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t overmix or you’ll get gummy pancakes. It’s okay if there are lumps. Fold in the blueberries. If using frozen, you may want to add them to each pancake so it doesn’t turn the whole batter blue! The batter will thicken slightly while you wait for the griddle pan to heat up.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over once the bubbles are formed on top. Cook for about 2-4 more minutes until batter is cooked through.
• Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
• Enjoy!

Notes

• To store. Leftover blueberry pancakes can be kept in an airtight container for 3-4 days in the fridge.
• To reheat. I like to just use the microwave, but you could also heat up your pancakes in a pan on the stove over medium heat until warmed through.
• To freeze. Once your pancakes have cooled, stack them between layers of parchment paper in an airtight container (or a tightly sealed plastic bag). They should keep in the freezer for 2-3 months. Remember to let them thaw overnight in the fridge before reheating!