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Vegan Peppermint Mocha Mug Cakes for Two

  • 5 min
    Prep Time
  • 7 min
    Total Time
  • 2 people
  • 566 per 1 serving


  • 1/4 cup dark miniature vegan chocolate chips
  • 3 tablespoons coconut oil
  • 1/2 cup unbleached all purpose flour
  • 1/4 cup coconut sugar
  • 1/4 cup strongly brewed black coffee (cooled to room temperature)
  • 1/4 cup Pacific Foods™ Hemp Original Unsweetened Plant-Based Beverage
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon sea salt
  • 1/4 cup vegan dairy free whipped cream


  • Step 1

    To a medium glass bowl, add chocolate chips and coconut oil. Microwave for 30 seconds, remove bowl, and stir the mixture well until chocolate chips are melted. Add in flour, coconut sugar, coffee, hemp milk, baking powder, peppermint extract and salt. Stir well to combine. 

  • Step 2

    Divide batter between 2 mugs. Individually microwave each mug for 2 minutes, or until cake top is firm. You may need to microwave the mug cake an additional 15 to 30 seconds, depending on how powerful your microwave is. 

  • Step 3

    Top mug cakes with dairy free whipped cream and garnish with crushed peppermint candies, if desired. Enjoy!

Calories 566
Total Fat 31 g
Sat. Fat 18.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 486 mg
Total Carb 50 g
Dietary Fiber 0 g
Sugar 33 g
Protein 3 g
Vitamin D 2 %DV
Calcium 9 %DV
Iron 9 %DV
Potassium 1 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.