This chocolate chip mug cake is light, fluffy, and moist, with plenty of chocolate chips! Made without eggs and without dairy, it’s a single serving dessert perfect to satisfy the sweet tooth! Under 200 calories for the entire mug cake.
Chocolate Chip Mug Cake
We all love an easy mug cake recipe. Currently on my rotation is a pumpkin mug cake, gingerbread mug cake, and this easy chocolate chip mug cake.
While I am all for the fancy cake and dessert flavors, most of the time, the simple flavors are what tantalizes my taste buds. I think that is why a vanilla cake will always be my favorite kind of cake. That is also what inspired me to make a single mug cake version of it!
This is my current favorite dessert to make when I’m craving a little something after dinner. I’m not someone who enjoys having lots of dessert leftovers in my fridge, so having the possibility to make a single serving version has been a lifesaver! It requires less than a minute to prep and just a minute to make in the microwave! When you want a decadent and satisfying dessert in less than 5 minutes, this is your answer.
It uses simple and easy ingredients and no dairy or eggs whatsoever. That is perfect for those wanting a vegan dessert, and it can also be made gluten free.
Don’t worry if you don’t use a microwave- this recipe comes with instructions to make it in the oven!
How do you make a chocolate chip mug cake?
The Ingredients
- All purpose flour– Either plain flour or gluten free flour. If you use gluten free flour, be sure to use a brand that has xanthan gum added to it.
- Baking powder– Gives the mug cake some fluffiness and rise.
- Granulated sweetener of choice– Any sweetener can be used. White sugar, unrefined sugar, or even sugar free substitutes, like erythritol or monk fruit sweetener.
- Vegan butter– Use vegan butter from a block, and not from a spread. The latter variety often have added water to them, which can affect the overall texture of the mug cake. If you don’t follow a vegan diet, traditional butter or margarine can be used.
- Milk of choice– I used unsweetened almond milk, but any milk of choice will work.
- Chocolate chips of choice– Use a mix of mini chocolate chips and traditional chocolate chips so the chocolate chips are distributed evenly in the cake.
The Instructions
In a small mixing bowl, add your dry ingredients and mix well. Add the rest of the ingredients, except for the chocolate chips, and mix well. Fold through the chocolate chips, reserving a few to top the mug cake with. Transfer the cake batter into a microwave safe bowl or ramekin (6-8 inches) and microwave for 1 minute. If the cake isn’t cooked, continue microwaving in 10-second spurts until done.
Can I make this in the oven?
If you don’t own a microwave or would prefer to bake this in the oven instead, you can easily do so!
Simply grease a 6-inch ovenproof ramekin and bake at 180C/350F for 10-12 minutes, or until a skewer comes out the center clean.
Tips to make the best chocolate chip mug cake recipe
- Depending on the power capabilities of your microwave, you may need to cook your mug cake longer than indicated. If it isn’t cooked completely after one minute, continue to microwave in 20-second bursts until done.
- Use a mix of mini chocolate chips and standard chocolate chips so they disperse in the mug cake evenly.
- Easily double or triple this recipe if you’d like a larger mug cake or want to share it with a special someone.
- Do not prepare the batter in advance- make the cake just before you intend to eat it.
More Easy Mug Cake recipes
- Vanilla Mug Cake
- Cinnamon Roll Mug Cake
- 100 calorie chocolate mug cake
- Protein Brownie
- Coffee Mug Cake
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Chocolate Chip Mug Cake
Ingredients
- 2 tablespoon all purpose flour gluten free, if needed
- 1/8 teaspoon baking powder
- 1 tablespoon sugar of choice * See notes
- 1 tablespoon butter vegan or standard, melted
- 1 1/2 tablespoon milk of choice
- 1 teaspoon chocolate chips of choice
Instructions
For the microwave version
- In a small bowl, combine the dry ingredients and mix well. Add your softened butter and milk and whisk until combined. Fold through the chocolate chips.
- Grease a large mug or microwave safe ramekin generously and pour the batter in it. Microwave for 1 minute.
For the oven version
- Preheat the oven to 180C/350F. Grease a 6 inch ramekin with oil and set aside.
- Follow directions as above and once ready, bake in the oven for 10-12 minutes, until a toothpick comes out clean.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I love your version of success – mine is similar in that I want my blog to continue to grow while remaining entirely me in my own voice. Of course since I grow and life changes it won’t stay the same, but it wouldn’t feel like success if I were forcing something disingenuous.
I’ve never tried a microwave cake but now is as good a time as any! Happy blogiversary to you!
Such a great way to put it, Michele- You should never force something disingenuous!
stay tuned- I have an easy paleo one to share soon!
is there anyway to use heavy whipping cream instead of milk?
I haven’t tried, feel free to experiment and see!
Happy B-Day TBMW!!! I can’t believe it’s only two years! Keep ruffling some feathers and keep up the good job!
I love mug cakes. The microwave is my most used kitchen utensile. When I moved to the UK I was so afraid of the gas oven that I cooked all my food in the microwave for the first few weeks!
Coincidentally the question about sucess is kinda related of something I was thinking about for a few weeks now. So far I can say to me blogging success means that I personally like my content and have fun writing and reading it. One thing that hasn’t changed for me is that I still do it for myself. It’s my creative outlet. A little reminder still doesn’t hurt from time to time.
Being genuine and sticking true to your values -> you know I second that 1000%
Thanks muffin! Hahahaha the darn gas oven- I would have been scared of it too!
Danke!
Everyone’s version of success is and should be different. That’s why I wrote my “be a qualitative goal digger” post yesterday–so many people (and runners in particular) are trying to set these quantitative goals that mean nothing except a momentary tickbox next to a number that you are only going to snub later on. They base everything off of getting a number. It hurts my soul to see it!
Happy Blogiversary my friend! You probably missed it, but I was quoted in Business Insider Australia talking about Nike but it made me feel close to you 😀
And sprinkles on everything. ALWAYS
Hahahaha you are so darn epic. I love Business Insider (especially their segment on the 6am ABC news) so I’ll get my mates to try and suss it out! 🙂
Happy blogiversary, Arman! And nice use of sprinkles, I might add. I know a certain someone who would love this recipe! Oh wait, it didn’t come from the side of a box? Nevermind then. Haha! Seriously, though, 1 minute? Now even impatient me can wait 1 minute for a cake! Hmmm…success. That’s a good question. I think success for me falls in there with (1) being happy but (2) feeling like I am a legitimate contributor to the household income. I hate to fall back on money, but I do want to feel like I am contributing, you know? But in the end, being a food blogger is pretty darn awesome. Congrats again, and enjoy the journey!
Hahahaha sneaky! I love your definitions and echo them completely. Money is reality- Whether people like it or not 🙂 Hi 5!
I love your definition of success!
I’ve found in life that when people are following their heart and being true to themselves, they radiate this energy that makes you want to be around them. That would definitely explain how I came to follow your blog. Typically I just pin recipes and don’t follow any particular sites. Then I noticed that I was pinning a lot of things from this one blog, so I checked it out. Here’s the crazy part: not only did I find a bunch more recipes to pin, but I started reading your posts. That may sound like a simple, silly thing, but for a busy mom of two small kids, I (sadly) don’t have time to read all of the blog posts that go with the recipes I pin. Yours, however, I seem to find time to read, and I think it’s what you just said above. You’re being true to yourself and that resonates with me even through a computer screen. Plus, you’re funny and I can always use a laugh.
So keep it up, you’re clearly on the right path!
Sara, this comment absolutely made my day- Seriously. It means so much to have readers tell me they actually READ the posts, especially busy people like yourself.
Thank you once again for your support, Sarah. It means a tonne.
Happy, Happy Happy Blogi-Birthday to my favorite feather ruffling blogger! 🙂
So glad to have known you from the start and you most definitely have stayed genuine and honest inspite of everything! Here’s to an even more succeful year, my friend! And thanks for this – I just jumped on the mug-cake bandwagon and made Amanda’s chocolate mug cake – this one’s next!
Thanks so much, Shashi- Here’s to both of us continuing to achieve our dreams! 🙂
Happy Blogiversary, A! Like I’ve said before, so proud of you for taking this little hobby of yours and turning it into something so much more!
Thanks so much, P! It means so much to have your support in changing a hobby into a full time gig 🙂
Happy Blogiversary!! It’s been awesome to see your place on the interwebz grow and grow, and all your recipes just keep getting more and more LEGIT! Like this cake.
I mean healthy and cake and 1 MINUTE in the same sentence? NEED. Oh and pinned!
Your a gem- thank YOU for everything- I mean every word.
Happy anniversary, Arman! Sprinkles do many everything better 🙂
Thank you!
Happy Blog Birthday! I can’t believe you’ve only been blogging for 2 years! You blog has grown so much and you’ve had so much success! That cake looks awesome! Mugcakes are usually a hit or miss with me but I trust that this one will work great! I don’t have almond meal though so can I use more coconut flour?
Thanks Kaila- Success doesn’t come easy and you need to work at it. Being genuine, honest and real is what is important.
If you do use coconut flour, you’ll need to increase the liquid. 🙂
HAPPY BIRTHDAY YOURE SO OLD. one sprinkle per year (wouldnt that be a sad life) but actually these are the prettiest photos i have ever seen. you know my obsession with cake batter and sprinkles (for my birthday i got a tub of sprinkles, no cake) so when i saw your instagram i literally ran to the computer, tripped on the wire and spilled my water bottle all over my sweet potato pancakes.. yup. i ate them anyway.
i had nearly given up on mugcakes because without eggs they were DEFINITELY hockey pucks, but i like hockey so maybe basketballs. Needless to say i’m getting back in the game, up on my horse and riding to unicorntown on one of these flying saucers!
Hahahahahahaha. You are actually the best person ever.
I totally do everything egg-less for you. Such a bonker.
This looks great! You have this stuff down to a science by now! Anything with rainbow sprinkles has my heart! Happy blog birthday Arman!
Thanks so much, Kayla!
This looks great! You have this stuff down to a science by now! Anything with rainbow sprinkles has my heart! Happy blog birthday Arman!
Thanks so much, Kayla!
Happy blog birthday, Arman!! It’s no secret that I love my career, so I don’t ever see my blog being more than a hobby. I love that you’ve been able to make yours more than that, though. Cheers to more years of bloggy friendship! 🙂
I LOVE that you love your career- If I wasn’t doing this, I would apply in a second! 🙂
Sprinkles optional?! I think not. I’m gonna sprinkle you with so much raw cacao in less than a month it ain’t even funny. I’ll have one of these (vegan version, duh) waiting for you when you get off that haggard bus. Happy blogbirfday, love!
Your the greatest. I mean, greatest in context. Don’t think your top notch.