Semolina Chocolate Mug Dessert {vegan}

Semolina Chocolate Mug Dessert {vegan}

So, here we go. A mug dessert. From me. I used to be a person that refused to go down this path, yet here we are. A mug dessert.

A dessert in my books, commands utmost respect, love and tender care. It should be a made with pride and honour. Not in 2 minutes in a microwave, in a generic factory-made cup.


It’s 2020 and the less said about surprises the better.

However, I haven’t completely lost all my principles, I still refuse the microwave, but place this mug in the oven to BAKE for 15 minutes. I use a lovely handmade ceramic mug to appease my guilt. Also, I use semolina. However, I understand that semolina may not be for everyone, so I offer an all-purpose flour option below as well.

You can use a ramekin or mug or cupcake cup as well. Just saying.

The Recipe
Serves Serves: 1 | Prep Time: 5 mins | Cook Time: 15 mins


  • 1 tbsp espresso
  • 2 tbsp cold water
  • 1 tbsp vegetable or olive oil
  • 3 tbsp semolina / suji / sooji / ravo
  • 1 tbsp cocoa powder
  • 2 tbsp castor sugar
  • ¼ tsp baking soda
  • pinch of salt
  • ½ tsp vinegar


  • Preheat oven to 200C
  • Whisk the espresso, cold water and oil
  • Add the semolina and mix and set aside to gather the other ingredients- semolina should soak for 5 minutes
  • Whisk in the dry ingredients
  • Then at last add the vinegar and whisk in quickly
  • Pour into mug and bake in oven for 15 minutes – 14 minutes if you want a molten center
  • Note: baking times may differ on the shape and depth of your mug.
  • Method for all-purpose flour in place of semolina:
  • Preheat oven to 200C
  • Whisk all wet ingredients together
  • Then add the dry ingredients and combine
  • Pour into a mug and bake for 15 minutes

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.