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Chocolate Flaxseed Cake



  • 3 Tbsp whole-wheat pastry flour
  • 1 Tbsp unsweetened cocoa powder
  • ¼ tsp baking powder
  • 2 Tbsp cane sugar
  • Pinch of fine salt
  • 2.5 Tbsp Flax Milk unsweetened
  • 1 Tbsp Manitoba Milling Co. Smooth Whole-Milled Flax
  • 2 tsp neutral oil such as canola or grapeseed
  • ¼ tsp vanilla extract
  • Optional: ¼ tsp instant espresso powder



  • Add flour, cocoa powder, baking powder, sugar, and salt to a microwave safe mug. Mix.
  • In a separate dish, combine milk and flaxseed to create a “flax egg”. Let sit for ~2 minutes.
  • Add flax egg, oil, and vanilla extract to the dry ingredients and stir until just combined.
  • Microwave on high for 60-75 seconds, or until slightly puffed up and top springs back when lightly touched.
  • Serve immediately with fresh berries, powdered sugar, and/or a dollop of your favorite plant-based ice cream or whipped cream.


For a cleaner presentation you can mix the ingredients in a separate bowl and then transfer to a mug for presentation.
Note that microwave cook times may vary.