Does store bought oat flour work?

Yup. Works just as well as homemade oat flour. Homemade is just so much cheaper.

I have a nut allergy, what can I do?

Use sunflower seed butter and this recipe will work just fine! You can also try coconut oil; I think it will work but I have not tested it.

Can I double the recipe?

Yes but… spread that across two mugs or two ramekins otherwise the inside won’t cook. And don’t cook two mugs at once, otherwise they won’t heat evenly.

Yes, and taller mugs may be better to keep the cake from bubbling up over the side! I used a small but wider 14-ounce mug so the mixture would look nice in photos. It’s hard to take photos in a big mug because of the shadows. However, I tested this recipe in a big mug (and I also tested it in a ramekin a few times), and it works just fine! Gives you more room for vegan ice cream anyway. :D

Chocolate Oat Mug Cake (Vegan + GF)

Name: Chocolate Oat Mug Cake (Vegan + GF)
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Cuisine: American
Ingredients: 1 Tablespoon Peanut Butter (see note 1 for substitution); 3 Tablespoons Plain Unsweetened Non-Dairy Milk; 2 Tablespoons Pure Maple Syrup (see note 2 for substitution); ½ Teaspoon Vanilla Extract; 4 Rounded Tablespoons Oat Flour (see instructions to make your own or use store bought); ¼ Scant Teaspoon Baking Powder; Tiny Pinch of Salt; 1 + ½ Tablespoons Unsweetened Cocoa Powder; ¼ Cup Mini Vegan Chocolate Chips + a Few More for Sprinkling on Top, optional; Vegan Vanilla Ice Cream For Serving, optional (see note 3 for substitution)

Description

Rich, fluffy, and delicious, this Chocolate Oat Mug Cake is an awesome 5 minute vegan and gluten-free dessert.

Ingredients

Units Scale

1 Tablespoon Peanut Butter (see note 1 for substitution)
3 Tablespoons Plain Unsweetened Non-Dairy Milk
2 Tablespoons Pure Maple Syrup (see note 2 for substitution)
1/2 Teaspoon Vanilla Extract
4 Rounded Tablespoons Oat Flour (see instructions to make your own or use store bought)
1/4 Scant Teaspoon Baking Powder
Tiny Pinch of Salt
1 + 1/2 Tablespoons Unsweetened Cocoa Powder
1/4 cup Mini Vegan Chocolate Chips + a Few More for Sprinkling on Top, optional
Vegan Vanilla Ice Cream For Serving, optional (see note 3 for substitution)

Cook Mode Prevent your screen from going dark

Instructions

How to make oat flour: To make your own oat flour, add 1-2 cups rolled oats or quick oats to your blender (a high-speed blender works the best, but other blenders may work for this) and blend on high until the oats become a fine powder. Scoop out what you need for the recipe and store the rest in a jar in the fridge or freezer for later!
Mix the wet ingredients: Add the peanut butter, non-dairy milk of choice, pure maple syrup, vanilla extract in a microwave-safe mug (taller mugs work better, by the way). Mix well with a fork or tiny whisk. If your peanut butter won't mix well (like it's very thick), you can microwave it for 20-30 seconds and it should get easier to stir.
Add the dry ingredients: Add the oat flour, baking powder, pinch of salt, and cocoa powder to the mug and stir well, this time with a fork or small spatula. Mix until you have a smooth batter and no visible specks of flour remaining, but don't over mix. Taste the mixture (it's ok because there's no raw flour; it's oats!) and adjust sweetener if needed.
Add the mini chocolate chips, optional: If using, add in the quarter cup (or less) of mini chocolate chips. Fold the chocolate chips into the oatmeal mug cake batter briefly, then sprinkle a few more on top if you like.
Microwave Method: All microwaves differ, so you may need more or less cooking time than I did. My chocolate oat mug cake was perfect after 1 minute and 20 seconds (on high power), but you may need less, so start with a minute. Note that if the cake looks like it's about to spill out of the top, you can stop the microwave and let it go down for a few seconds before trying another 10 seconds and cooking in intervals until it's cooked (and next time use a taller mug). If the cake looks wet when it comes out, try it for 10 more seconds. You can try the toothpick test if you like, but I typically go by the top starting to dry out just a tiny bit.
Oven Method: Mix the ingredients in an oven safe ramekin or oven safe mug and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 15-25 minutes or until an inserted toothpick comes out clean (or with tiny crumbs, not wet batter) or until the top looks like it's beginning to dry out. Be careful when removing your oat flour mug cake from the oven.
Serve: Add a small scoop of vegan vanilla ice cream, a little vegan whipped cream, or some fresh berries on top and serve. You could also do a drizzle of vegan chocolate sauce or melted peanut butter.

Notes

Note 1: Any other nut or seed butter such as almond butter, sunflower seed butter, cashew butter, etc. will work well. Tahini might be a little thin for this recipe, but if you try it just pay attention to the batter. It should be thick. If it's very thin, try adding just a quarter to a half teaspoon extra oat flour or cocoa powder. If you want to use oil, you can try using the same amount of coconut oil (or another oil like avocado oil or olive oil). If you want a low fat option, try 1 tablespoon of unsweetened applesauce or mashed overripe banana.
Note 2: If you don't have maple syrup, agave, date syrup, or vegan honey will work. For another unrefined sugar option, try coconut sugar. Cane sugar or brown sugar should also work. These might make the batter too thick to stir (since maple syrup is a liquid), so you might need to add a splash more non-dairy milk.
Note 3: The vegan ice cream is an optional ingredient so feel free to skip it! You can also top your oat mug cake with a drizzle of melted peanut butter, vegan chocolate sauce, vegan caramel sauce, or fresh berries.

Prep Time: 4 minutes
Cook Time: 1 minute
Category: Dessert, snack
Method: Microwave
Cuisine: American