This vegan red velvet mug cake is a regular in my kitchen when I want a quick, single-serving dessert without the fuss. It’s incredibly simple to whip up and satisfies my craving for something sweet and chocolatey in minutes. The cake has a tender crumb with a subtle cocoa flavor, complemented by a hint of tanginess from the vinegar.

I usually make it when I need a fast treat after dinner or a midday pick-me-up. The aroma of cocoa and vanilla fills the kitchen as it cooks, and the warm, moist texture is just right for a cozy indulgence. I often enjoy it straight from the mug, sometimes topped with a dollop of vegan cream cheese frosting or a sprinkle of powdered sugar.

What makes this recipe special is how accessible it is—using common pantry ingredients and a microwave, it delivers a classic red velvet experience without eggs or dairy. It’s perfect for anyone who wants a quick dessert that feels homemade and satisfying.

Quick Facts

Why You’ll Love It

This vegan red velvet mug cake is a fast and easy way to enjoy a classic dessert without the usual ingredients. It’s moist, flavorful, and perfectly portioned for one, making it ideal for solo indulgence or a quick treat.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredients for this mug cake are straightforward and easy to find. You’ll need basic baking essentials along with a few vegan-friendly swaps to keep it dairy and egg-free. The vinegar and plant-based milk work together to create the classic red velvet tang and tender crumb.

• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• Pinch of salt
• 3 tablespoons plant-based milk (soy, almond, oat, etc.)
• 1 tablespoon vegetable oil or melted coconut oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar or white vinegar
• 1 teaspoon red food coloring (liquid or gel)

Step-by-Step Instructions

Follow these simple steps to make your vegan red velvet mug cake quickly and easily. The batter comes together in one mug, and the microwave does the rest of the work.

1. In a microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
2. Add the plant-based milk, oil, vanilla extract, vinegar, and red food coloring to the dry ingredients. Stir well until the batter is smooth and uniform in color.
3. Make sure there are no lumps and scrape down the sides of the mug with a spoon or spatula.
4. Microwave the mug cake on high for 1 to 1.5 minutes. Start checking at 1 minute; the cake should be set but still moist. Avoid overcooking to prevent dryness.
5. Let the cake cool for a minute or two before eating, as it will be very hot.
6. Optionally, top with vegan cream cheese frosting, powdered sugar, or fresh berries before serving.

Chef Tips

These tips will help you get the best texture and flavor from your vegan red velvet mug cake every time. Small adjustments can make a big difference in the final result.

• Use fresh baking powder and baking soda for proper rise.
• Adjust microwave time based on your appliance’s wattage.
• Mix the batter thoroughly to avoid dry pockets of flour.
• Let the cake cool slightly to improve texture and flavor.
• For extra moisture, add a teaspoon of vegan yogurt or applesauce.

Substitutions

If you don’t have certain ingredients on hand, here are some practical substitutions that won’t compromise the cake’s texture or taste.

• Use any plant-based milk like cashew, rice, or hemp instead of soy or almond.
• Replace vegetable oil with melted vegan butter or light olive oil.
• Swap apple cider vinegar with lemon juice or white vinegar.
• Use natural beet juice or powdered beet root for red coloring instead of food dye.
• For gluten-free, substitute all-purpose flour with a gluten-free baking blend.

Storage & Reheating

Since this mug cake is designed for immediate enjoyment, storage options are limited. However, if you want to save leftovers or prepare ahead, here’s how to handle it.

• Store any uneaten cake in an airtight container in the fridge for up to 1 day.
• Reheat gently in the microwave for 15-20 seconds before serving.
• Avoid freezing, as the texture may become rubbery upon thawing.

Perfect Pairings

This vegan red velvet mug cake pairs well with simple accompaniments that complement its rich, tangy flavor without overpowering it.

• A cup of strong black coffee or espresso
• Unsweetened almond or oat milk latte
• Fresh berries or a small fruit salad
• Vegan vanilla ice cream or whipped coconut cream

FAQs

Here are answers to common questions about making and enjoying this vegan red velvet mug cake.

Nutritional Note

This vegan red velvet mug cake is a modestly sweet treat with moderate calories, primarily from flour, sugar, and oil. It contains no animal products and provides a small amount of fat and carbohydrates per serving.