Chocolate Banana Buckwheat Mug Cake (vegan, gluten-free)

Chocolate Banana Buckwheat Mug Cake (vegan, gluten-free) |

Hello guys! I’m so sorry for being absent, but life here is busier than I thought and my time on the computer has been very limited. I also didn’t have internet at home or on my phone until 3 days ago, so lugging my computer all the way to a library has been quite the hassle. That’s why it took a bit longer to publish this Chocolate Banana Buckwheat Mug Cake recipe than I had intended. I hope my regular postings will start up again with the next week. I know this absence will have cost me viewers, but real-life has priority over my online life. I still love you guys though and I want to continue building this blog! So please bear with me 🙂

It’s time for another Friday treats post! Not long ago I finally got to make a mug cake again, but not just any kind of mug cake. I made a chocolate banana layered mug cake with buckwheat flour. It’s a deliciously sweet, gooey cake that’s still made without sugar and even vegan. I would normally eat this for dessert, but if you feel like really treating yourself, you could also eat this for breakfast. This recipe doesn’t make a lot though; it just about fills a smaller coffee cup. It’s ready in about two minutes, so cake doesn’t get much quicker.

Chocolate Banana Buckwheat Mug Cake (vegan, gluten-free) | curlsnchard.comChocolate Banana Buckwheat Mug Cake (vegan, gluten-free) |

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If you make it, please share it with me – there are lots of options, one of them would be on Instagram – tag me @curlsnchard and use the hashtag #curlsnchardrecipe so I can see it! Without making you wait any longer, here’s the recipe:

Chocolate Banana Buckwheat Mug Cake
Recipe type: Breakfast
Cuisine: Vegan, Gluten-free
Serves: 1 mugcake
  • 3 tbsp buckwheat flour
  • 1 tbsp cocoa powder (unsweetened)
  • ½ sliced banana
  • 2-4 tbsp rice milk
  • 1 pinch of salt
  • 1 tbsp coconut oil
  • cinnamon
  • 1 pinch of baking soda
  • 1 handful chopped almonds
  1. Depending on how large you mug is, the amounts of flour and also liquid will vary.
  2. In a small bowl, mix flour, cocoa powder, salt, coconut oil, cinnamon and baking soda.
  3. Add as much rice milk in to form a slightly liquid-y dough (you don't want it to be too dry)
  4. Grease a little mug or ramekin and start spooning in dough and layer it with banana slices until it ⅔ full
  5. Sprinkle chopped almonds on top
  6. Put in the Microwave at high for about 2 minutes and check - pay attention so it doesn't boil over too much!
  7. If the top is still soft, put it back into the microwave for about 30 seconds - you don't want to over bake it though, or it will get dry.


  • You could add some tahini or some other nut butter onto the banana layers to make it even more indulgent and delicious

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Photos updated July 2015.

Chocolate Banana Buckwheat Mug Cake (vegan, gluten-free) |

11 thoughts on “Chocolate Banana Buckwheat Mug Cake (vegan, gluten-free)

  1. this looks awesome girl !! I cant wait try it ! I have such a sweet tooth and I love chocolate ! Depending on the day I MIGHT add choco chips 😮 lol

    1. Adding chocolate chips would definitely take this mug cake to another level! 😀 If you have a very sweet tooth, I would definitely make sure that the bananas that you use are very ripe 😉 (or add some stevia or honey)

  2. Delist!!! Decadent!!! Next time I need to divide it in two. I swallowed tu echo le thing and it’s my first time trying buckwheat. I feel very full right now. I did add choc chips to mine and a pinch of xylitol. Thanks for the recipe!

    1. Thank you so much Viviana! I guess I eat larger portions 😉 But I’m glad you enjoyed it! Thanks for stopping by 🙂

  3. I don’t have to eat vegan so I did it with regular milk. Also frozen bananas and walnuts instead of almond. What a great, quick, little treat and definitely worthy of a breakfast performance. Healthy- bananas, protein, no added sugar. Love it!

    1. Hi Nikki, thank you so so much for letting me know that it worked out so well for you! I wouldn’t have expected that frozen bananas would work so well, but I’m really glad they did. It’s really up to each and every person what kind of milk they use, for the recipe it really doesn’t matter. If the milk has a natural sweetness to it, it also makes the mug cake a bit sweeter, that’s pretty much all the difference it makes 🙂 I’m definitely going to add walnuts to mine as well, once I can get a hold of some fresh ones. Thank you so much for stopping by! 🙂

  4. I just gotta say…This looks (and possibly tastes) REALLY divine (but still relatively healthy enough for one who has a serious sweet tooth, like me)! But, I am curious to know if there is a nut-free (even if it’s somewhat not great for you) sub in for the coconut oil, since a friend of mine can’t eat anything made, derived from, or potentially cross-contaminated with any tree nuts or peanuts, at all, even milk…she has a significant peanut allergy, and needs to avoid all nuts at all costs.
    Can you also use something else other than nuts, such as low-dairy/dairy free bittersweet or dark chocolate chips; a few chopped and bruised fresh mint leaves; fruits that pair solidly with chocolate, like berries, additional sliced bananas, or peeled, cored & chopped apples; or, worst-case scenario, a small drizzle of caramel or butterscotch sauce for garnishing? My friend also happens to be lactose-intolerant, too, so she can’t have a whole lot of dairy; problem is, she is wicked selective of what she can eat at all, due to the whole no-nuts thing. I think that she can eat some soy-based stuff no problem, but I am not 100% sure.
    Do you also suggest using great-quality cocoa powder, like Vahlrona or Scharffen Berger? Or should I use something natural from Hershey’s or even Nestle? Or should I go alkalized? Or should I go as raw & organic as possible? What do you recommend for cocoa powder?

    1. Hi Shelby, sorry for the late answer – your comment somehow ended up in my spam folder! I’m not really familiar with cross-contamination or probably allergies that are related to tree nuts and peanuts, but you could try and use sunflower seed oil instead? I haven’t tried it, but that comes to mind. The chopped almonds could also just be left out, but as you wrote, you could simply use more banana, or chocolate chips would work great too! For cocoa powder, it’s really up to what you can get where you live. The higher the quality, the better the result. I would say though, try to go for organic, unsweetened if you can. That’s usually a good choice! Thanks for stopping by 🙂

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