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Gluten-Free Vegan Chocolate Buckwheat Mug Cake (Allergy-Free)

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Have your cake and chocolate for breakfast! This easy microwave Chocolate Buckwheat Mug Cake is gluten-free, vegan, and allergy-free! Under 90 seconds for a fully cooked and frosted mug cake with protein frosting! No oil or sugar needed and a perfect single-serve recipe to tame any chocolate craving, any time of day!

hand-scoop-chocolate-buckwheat-mug-cake-pin

I need all the comfort I can get right now. May that be going to bed before 9 every night, calling my mom every day, or eating “cake” for breakfast. That’s right. Cake. Really though this kind of cake is just a pancake without the “pan”. Some ingredients, just cooked a different way. Full of good for you morning fuel with whole grain flours, flavor, and some protein “frosting” to tie it all together. Plus this cake has the addition of omega 3s from the flax egg used. I’d say this cake is a “sin” in disguise. I dare you, tell someone you had chocolate cake for breakfast (plus frosting), tell a friend who is trying to lose weight, and watch their eyes go wide. Don’t keep them hanging for long though. Tell them you know the secret. Everyone can have their cake and eat it too!

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Back to the comfort aspect for a second. I first made this cake a few weeks before I left home and then I made it again on my last morning at home. Then I made it again my first weekend (last Saturday) in my dorm. I was going to make pancakes, but I was scared and just didn’t feel like going all the way down to the kitchen that morning. So the microwave in my dorm room would suffice. But it was okay since this cake makes me and my tummy so happy.

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Buckwheat is my favorite flour, well maybe my favorite grain. I just love the robust earthy taste. It just works so well in gluten-free vegan baking and cooking. So homey and so comforting. Then add chocolate to that and I could just fall on the floor right there, in pure happiness. Which happens all the time 😉

I was so nervous making this the first time because I had no idea how long to microwave it for. I wanted it to cook and be cake (not mush), but I also didn’t want it to blow-up and overflow. Plus I wasn’t using a mug. I used a ramekin. Ramekins are just prettier and work just as well. Obviously on my first try, I had a success and I knew this would be a recipe I would be making again, and again, and again, and finally sharing with you on the blog. The food gods always seem to be on my side 😉

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For my pancakes, I usually use fruit or veggie puree. I never use flax or chia eggs. But I thought using one here would be my best bet for getting a perfect cake rise. It is so cool how foods can mimic other foods. Like a flax egg really acting like a real egg. Except for a lot better, healthier, and cruelty-free! I’m going to have to try a flax egg in a pancake recipe now…

Another fun thing about this cake is that it is so quick to make. Really just one minute in the microwave and BAM! You have chocolate decadence. So if you wake up feeling tired and sad (like I did on Saturday), and you don’t feel like going through the whole pancake process, just make a mug cake and you will get the same satisfaction. You could also make it for dessert too. If you want a super healthy cake before bad, just whip this bad boy up and you’re good to go.

Chocolate Buckwheat Mug Cake with Protein Frosting

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Gluten-Free Vegan Chocolate Buckwheat Mug Cake (Allergy-Free)

hand-scoop-chocolate-buckwheat-mug-cake-pin

Have your cake and chocolate for breakfast! This easy microwave Chocolate Buckwheat Mug Cake is gluten-free, vegan, and allergy-free! Under 90 seconds for a fully cooked and frosted mug cake with protein frosting! No oil or sugar needed and a perfect single-serve recipe to tame any chocolate craving, any time of day!

  • Author: Rebecca Pytell
  • Prep Time: 1 min
  • Cook Time: 1 min
  • Total Time: 2 mins
  • Yield: 1 1x
  • Category: Breakfast, Dessert, Snack
  • Cuisine: American
Scale

Ingredients

Instructions

  1. Grease a microwave-safe mug or small ramekin.
  2. Prepare the flax egg in the mug or ramekin you will be using, by mixing together the tablespoon of flax and 3 tablespoons of water, letting it sit for 3-5 minutes.
  3. Add in the buckwheat flour, cocoa, baking powder, optional cinnamon, sweetener, and the additional 3 tablespoons of water.
  4. Mix everything together to form a smooth, thick, cake batter.
  5. Microwave the cake on high for 1 minute. If the batter needs more time, add another 10-30 second interval.
  6. To make the frosting, simply mix together the protein powder with the water until you get your desired consistency.
  7. Top the cooked mug cake with the frosting and top with optional mini chocolate chips and sprinkles.

Nutrition

  • Serving Size: 1
Recipe Card powered by

hand-scooping-frosted-gluten-free-vegan-chocolate-buckwheat-mug-cake

The last step is to do this. DIG IN! If you have trouble getting up in the morning, the allure of chocolate cake just has to get you out of bed! Come on! CAKE! Cake that you can feel good about eating too. I see many mug cake variations in my college future. I already have one in the to-share recipe file, but I have tons of other versions brewing. Breakfast kids, breakfast is the BEST meal of the day and I don’t want to hear otherwise 😉 Now go make some cake!

So tell me:

+ Everyone has comfort foods, what are yours? Mine are any breakfast food I make, potatoes with coconut butter, and apples with nut butter! (Comfort foods don’t have to be unhealthy!)

+ What was your go-to breakfast in college? I hope it wasn’t the stereotypical cold pizza!

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Comments

  5. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

    Reply

  6. Buckwheat has got to be one of my all time favorite flours! I love this recipe, though I’d probably have to multiply the ingredients x6… 😉 Thanks for sharing it at Savoring Saturdays, Rebecca!

    Reply

  7. I think it’s great you are continuing to eat healthy even at college. Maybe you can teach the kid with the pop and the pop tart something. I’m sure you had to making some kind of yuck face be it on the outside or inside. Thanks for sharing once again on Real Food Fridays.

    Reply

  9. Love the healthy ingredients in this dessert and I am fortunate I have all the ingredients on hand to try it. Yum.
    Thank you for coming by to Foodie Fridays and sharing this week. Hope to see you again on Thursday.
    Blessings,
    Shari

    Reply

  10. Thanks for linking up Rebecca! Meatless Monday lovers will always enjoy chocolate cake 🙂 Glad you are finding ways to enjoy your foods while still at college. What is the cafeteria like there? I actually miss eating in cafeterias….so much to choose from!

    Reply

    • I can only get limited things there. I just place special orders for either chicken, fish, and veggies for dinner. Otherwise I am on my own…or Whole Foods 😉

      Reply

  13. What a super delicious-sounding breakfast. I could use some comfort myself and this will be perfect =)
    I hope things are going well in your new place (I’m sure they are ’cause you rock!)
    Thanks for sharing this decadent, yet healthful & awesome breakfast with us at Healthy Vegan Fridays. I have pinned it to our Pinterest Board.

    Reply

  16. I don’t eat a lot of wheat (just every so often) so love an alternative recipe. I’ve never tried buckwheat but must. This looks yummy! Thanks for linking up to #tastytuesdays

    Reply

  17. Hi Rebecca,
    Looks absolutely delicious. I also love buckwheat flour. Thanks for sharing on Real Food Fridays blog hop. Have a healthy happy weekend! Will pin & twitt.

    Reply

    • That’s the word! Earthy!
      I never know how to describe it! But that fits! O how I love that taste and soft texture. It is my perfect flour.

      Reply

  20. I love this! I’ve been looking for a vegan, GF mug cake recipe forever–thanks so much!

    Since I’m living in a vegan co-op this year, I have access to a full kitchen (which is wonderful). I’ve been making green smoothies every morning for breakfast, in an effort to keep my body temperature as low as possible! Once the snow comes, though, I’ll probably switch over to buckwheat flake porridge or waffles. Yeah, I definitely brought my waffle iron to school with me! 🙂

    And coffee. Can’t have breakfast without coffee. My little coffeepot is a gift from the gods.

    Have a wonderful day! 🙂

    Reply

    • Happy to be of service 😉

      I am going to tell my mom to bring the waffle iron down when she comes to visit in October!

      I’ve been overdoing it with the coffee and my tummy is not so happy, haha! But o it is so good!

      Reply

    • Ah! Yes it does! I know I can’t believe it tooke this long to try it out! I seriously was missing out on one grand food experience, haha!

      Reply

  26. YUM CAKE FOR BREAKFAST! I actually have never hard buckwheat flour…do you buy it as a flour or make your own? AND my favorite foods are carbs and chocolate and peanut butter or Italian cheesy food but I rarely eat out of comfort, if anything I stress eat and then I wan CRUNCHY goodness !

    As for your frosting, how do you make it thick? My powder comes out weird! Do you use whey?!

    Reply

    • WHAT!? That makes me so sad :'( Buckwheat IS the BEST flour out there anywhere. I love Arrowhead Mill’s Organic Buckwheat Flour. It is so beautiful and soft!

      Lol, you know I don’t eat dairy! My go to protein powders are obviously Plant Fusion and Nuzest.

      Reply

  28. Looks delicious! My go to food in college is oatmeal. I used to eat oatmeal almost every morning in high school & eating it in college just brings back the familiarity of it 🙂 Gotta love oatmeal

    Reply

    • Haha, I had oatmeal this morning with a huge spoonful of cinnamon raisin PB swirled in! So yummy 😉

      Reply

  29. That mug cake looks really good!

    Macaroni and cheese, the gooey/creamy kind is one of my favorite comfort foods, along with dark chocolate covered berries (kind of healthy, right?). When I’m really stressed or sad, peppermint tea is the best thing.

    The best thing my mom got me for college was a little 6-cup brewer, it was the kind that brewed the coffee and kept it inside and you just dispensed it into the mug, it was probably a precursor to Keurig-style coffee. I lived with 3 girls and got up at 5am for work. I was the only one who drank coffee, but they all loved how it made our apartment smell.

    Reply

    • Ah! I drink peppermint tea every night! I can’t sleep otherwise!

      Haha yea! I’m the one up at 4:30, but for some reason the coffee maker doesn’t really emit the wonderful aroma :/

      Reply

    • No matter what breakfast always remedies my mood 😉

      Eh no I will always call her! It hurts my soul to go a day without calling her, haha!

      Reply

  34. Looks delish Rebecca! I also love me a good ol’ coffee maker! My go to comfort food is definitely dipping dried fruit (specifically figs, dates) in almond butter or a tropical trail mix! Yum! Leaving home is hard, but, enjoy the college life experience! Xoxo

    Reply

    • Mmm! I have actually been really loving figs lately! I am normally not a dried fruit person, but they are so good in oatmeal!

      Thanks Yaitza 🙂

      Reply

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Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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