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Recipe: Winter Spiced Chocolate Mug Cake

A rich and fudgy chocolate mug cake that comes together in less than 3 minutes. This indulgent treat is vegan, gluten-free, refined-sugar-free and packed with cosy winter spices. It is perfect for a quick dessert or snack with some ice cream, fruit and more chocolate.


Prep time: 2 minutes

Cooking time: 40 seconds

Serves 1


  • 1 ½ tbsp Winter Spiced Cocoa Powder

  • 3 tbsp (40g) buckwheat or oats, ground into flour (or white/spelt flour)

  • ¼ tsp baking powder

  • 1 tbsp Coconut Merchant’s Coconut Oil

  • 3 tbsp plant-based milk

  • ½ tsp vanilla extract

  • 2 squares dark chocolate, chopped

  • To serve: ice cream, raspberries, extra chocolate


1. Grease a small ramekin or mug if you want to be to transfer the cake to a plate – skip this step to eat it straight from the mug.

2. Stir together the cocoa powder, ground buckwheat or oats, baking powder, melted coconut oil, plant-based milk and vanilla extract. Stir together until sticky and fold through the chopped chocolate.

3. Pour into the ramekin or mug and microwave for 30-40 seconds. Serve with toppings as desired.



Divine Chocolate is a global social enterprise driven by a mission. Our mission is to grow a successful global farmer-owned chocolate company using the amazing power of chocolate to delight and engage, and bring people together to create dignified trading relations, thereby empowering producers and consumers.

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