This post may contain affiliate links. See my disclosure policy.
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
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
Can’t believe how delicious and easy this was! I used gluten free flour and topped with a bit of vanilla ice cream. New favorite snack.
Satisfying. Small but if you’re not PMSing makes a quick light dessert. I added a pinch of salt and vanilla. Went all out and used half and half, but don’t use that bc sat fat and calories.
Will use almond milk next time like a good girl
Hello I have a question….is this vanilla cake …in your pictures… baked in a microwave OR… baked in an oven ?
Thanks
Baked in the oven 🙂
Could I use a while egg instead of just the egg white?
YES! Tastes so much more delicious too 🙂
What can be used instead of coconut flour?
You can increase the almond flour or use oat flour, but adjust the liquids- You’ll need less.
OMG!!! This is delicious! I was watching a cooking contest & they were making cupcakes and I NEEDED cake. This hit the spot perfectly! I made up a little frosting with about a tbsp of light cream cheese, a few drops of vanilla, and a packet of stevia and it was exactly what I wanted. Definitely going into my “keepers” file!
Hi Stacey! Thanks so much for the feedback- This makes me so happy and that frosting sounds PERFECT!
Looking for something healthy but sweet and came across this on Pinterest. My husband and I shared this, which will never happen again. Next time, we each get our OWN bowl! This was simply amazing and quite honestly better than any store bought cake mix. I would love to make this as a full size cake sometime but I’m not quite sure how much to up the ingredients. I did have to cook mine a bit more in the oven than 10-12 but that’s probably because my oven is almost 30 years old. I did do one small deviation — I used more than a pinch of cinnamon because I love the stuff but everything else was exactly as written. Sprinkles are NOT optional – that’s what makes it fun. 🙂 Thanks again for sharing – I hope to come across many more healthy desserts that tastes as wonderful as this.
Oh wow- CJ, thank you SO much for the feedback- I’m so glad you enjoyed it- There will be many healthy desserts in my upcoming cookbook!
It finally clicked that I could use my glass mixing bowls for mug cakes! And so I made this Monday! The instructions don’t say when to add the vanilla extract, so I mixed it in with the wet ingredients. It also doesn’t say when to add sprinkles, so I figured they went in with the dry ingredients. My did that yield an ugly cake! lol Tasted fine, though. I had to microwave it for close to 3 minutes to get it to seem cooked, though it was still soggy along the edges. I didn’t mix the first one enough, so there was a rather eggy/French toasty taste to it. The second one, where I threw sprinkles on top and swapped cardamom for the cinnamon, turned out way better! This is verging on more work than it’s worth, but isn’t quite there. I expect to make more mug cakes. I particularly like this recipe ’cause I have all the ingredients. I don’t have to go out and buy a bunch of crazy ingredients! Thanks so much for the recipe!
No worries- Glad it worked out well 🙂
This is perfect! Love the mix of coconut and almond… Almond gives it substance and coconut fluffs it up! Been looking for a recipe like this. Thanks!
YES! 😀 That’s great to hear, Stacy! 🙂
Happy Blogiversary! 🙂 Love this recipe! Can’t wait to make it! Thanks!
Thanks so much, Sammi 🙂
O…….M……G! This cake IS delicious! And fast (oven version)! And guilt-free! AND I can make this every day!!! Wow, I am really impressed with this recipe. The coconut enhances the vanilla flavor and it has just the right amount of sweetness. Note – I had to substitute regular milk for the vegan milk because I forgot to buy it from the store – this required a slightly longer baking time in the oven (approx 12 min more), but that was okay…the result was worth waiting a few extra min. for!! 🙂
Thank you SO much for letting me know, Bonne- That means a tonne! Glad you enjoyed it 🙂
Make this delicious mug cake last night and it is a keeper! I think the sprinkles I used made my batter turn pink when I mixed them in but it was delish! I will definitely be making this again.
Thanks so much again, Linda! I asked the baking supplies store and they told me the bigger ones don’t make them run so much- I never knew that! haha!
This looks awesome Arman! I never use our microwave, since I grew up with a mom who preached that they cause cancer, but the thought has always stuck with me! I’m definitely going to pin this for later though (and make the oven version). Such a great treat!
Thanks so much, Lauren- Enjoy 🙂
I have made this twice already, using chocolate chips instead of sprinkles. It is soooo good and completely takes care of my craving for a cupcake. Now, because I am relatively lazy in the experimental cooking department, I challenge you!!!! How about a lemon one with some healthy creamy white glaze/frosting, like that delicious Starbucks lemon pound cake?? Also, a yummy Carrot spice version with raisins and a cream cheese frosting?????? Are your taste buds standing at attention?
YES. Annie, challenge accepted. In fact, I MAY have been working on your first suggestion 😉 The carrot cake version is in my e-book I’m working on 🙂 Which version of this did you try 🙂
Our 2 year blog birthdays are in the same week! Congrats!! 🙂 I love the sprinkle cake to celebrate. Sprinkles are always a winner.
Thanks so much 🙂 We’re so cliche haha 😀
The cake itself is pretty healthy, but I just have to laugh at the irony of calling something healthy when it is covered in colored sprinkles LOL But definitely way more healthy than typical cakes!
I don’t really see the irony there 🙂 A small amount of sprinkles is perfectly healthy 🙂 Enjoy!
Happy Blogiversary! It’s been so inspiring to watch your blog grow and your journey! xoxo
Thanks Cass for all your support. I wouldn’t be able to do this full time without having epic people like you to inspire me 🙂
Happy blog birthday! I have a sprinkles cake in the works too 🙂 Belated birthday for me!
Thank you! Nice, hope you enjoy it! 🙂
Happy blog birthday! I’ve been reading your posts from almost the beginning (I do believe!) and can say that I still enjoy reading – you rock 🙂 You’re always honest and sincere and that’s hard to find *anywhere* out there. Keep up the awesome work!
YOU ARE AMAZE.
I still remember connecting with you over a pez factory and going to Africa.
That Pez factory is MUCH closer to you now – right in your neighboring state 😉
I use my microwave every day… to store dishes that I can’t fit anywhere else 😛 I’d be tempted to take them out for something like this, though… Happy Blogiversary, Mister! <3 Here's to many, many more good years.
Hahahaha I remember that- the kitchen towels in there lol!
This is such a fun and simple idea — especially when it’s hot outside and you don’t feel like turning the oven on but you REALLY want cake (me everyday in the summer). Or if you really want cake but don’t want to wait for it to cook in the oven (me everyday in all seasons).
And you should add sprinkles to everything, regardless to whether or not “everyone else is doing it.” Sprinkles rock.
Thanks for an awesome post. Staying true to yourself is what it’s all about.
xx Ellie
Thanks so much, Ellie! 🙂
Congrats on such a wonderful milestone, Arman! You are an inspiration!
Oh and, by the way. It’s your party and you can have sprinkles if you want to. 😉
Thanks so much, Jessica- That means a tonne!
We’re blog twins. !!!!!. Happy 2 years, TBMW. I am constantly inspired by you, your dedication, genuineness, and hard work. I’m glad I found a fellow Asian who gets me and keeps me laughing at myself.
I WILL be making this asap when I get back to home turf.
♥, DMAG.
YOU ARE AMAZING.
#bowlcutbuddiesforlife
Happy Blogiversary, Arman! Great thoughts on being an authentic blogger, even if it means ruffling feathers. Just made this recipe. Used a whole egg and mini chocolate chips instead of sprinkles. It was delicious! Not flat at all. It rose (and stayed) slightly above the top of my large mug and took 2 minutes. Thanks so much for this recipe!
Shirley
Thanks so much, Shirley! Thanks for letting me know! 🙂
Cute recipe! Anything with sprinkles is a win! Do you have a blog archive? I’d love to read some of your older posts (like when you started blogging)
I do, it’s on my sidebar Ellie.
Happy Blogiversay! Or is it Blog-irthday? Either way, Huzzah! Seriously though, sprinkles may be optional, but cake is not.
Thank you so much!
Happy 2 years blogging! I love your blog and love this cake!! keep up the great work!
Thanks so much, Lauren! 🙂
I’m obsessed with how fluffy this looks!! Happy 2 year blog-aversary 🙂 🙂
Thanks so much, Ceara!
Happy 2 year blogiversary! My two year was at the end of July, and I’m hosting a giveaway over this weekend to celebrate :). So glad to have ‘met’ you….now when can I get up to NYC, gosh darnit!!!
Thanks Jess! Here’s so many more to come!
Congrats on two years, Arman! That is quite the accomplishment. I’m so glad to have found your blog. Now, I smile whenever I see a new post 🙂
My version of success when it comes to blogging is simply reaching out to people and hoping that my story/posts sparks a desire for someone to do something great like choose recovery for an eating disorder or simply take time for themselves. Receiving a few comments here and there isn’t bad either!
I do you the microwave a lot! I have a feeling I will be using it a lot more this upcoming fall 😉
*use oops!
Thanks so much, Alison- That means a tonne! I think your version of success is amazing- Keep going at it! 🙂
Happy blogiversary! I remember reading back when you were on Blogger. Time has flown! And if only I was making $10k a month – I could live in a hotel instead of a shitty hostel haha
Thanks Tara!
ummm, SPRINKLES AREN’T OPTIONAL.
When it comes to blogging, I’m still figuring out what success means and I’ve been at it for over 3 years now. I guess it’s putting out relatable, quality content and connecting with the people that I want to connect with.
Including you – when are we going to braid each others hair?!
Once you watch American idol, geeze! 🙂
Thanks buddy!
Happy 2 years! One day we’ll make $10K a month. Maybe. If we win the lottery. LOL!
Now, send me a cake!
Hahah thanks Laura!
I will definitely try this (with the flax egg). It is so hard to find both paleo AND vegan approved baking recipes. Thank you so much!
Your so welcome, Abbey! 🙂
HAPPY BLOG BIRTHDAY!!! I am so proud of you and so happy for all of your success. You’ve worked so hard and it shows. You absolutely deserve every bit of success and every sprinkle on that cake! I’ll be making one today in your honor 🙂 xoxo
Thanks so much, Whitney! Please do 🙂
Great post – thanks for your faithfulness to inspire. Love this recipe too – anything quick, easy and healthy is perfect! Congrats on 2 years. I think you’ve been a real pro at blogging from the start…up up and away.
Thanks so much, Marsha!
I didn’t know that your blog was only 2 years old! It seems like you have been blogging forever! Happy 2 years! I can honestly say that I always look forward to reading your posts, they are all so interesting and amazing 🙂 This cake looks like heaven, keep up the amazing work!
Haha, thanks so much Bethany! Don’t underestimate yourself- Your recipes are amazing!
Wow I cannot believe your blog has grown and expanded so much in such a short period of time! Tavalodet Mobarak Donyaye Pesareh Bozorgh ;). I have also never made a mug cake before, but thats because my mom insisted on unplugging the microwave and never using it. That was that.
I really appreciate the honesty and integrity you hold behind your blog, and how you will never ever accept sponsorships or promote products if you do not 100% believe in them.
Thanks so much, Niki- It’s been hard work and passion 🙂
Happy anniversary Arman, I love how your blog has grown and I just adore your personality sprinkled in each post! You have me so intrigued, I’ve had many a hockey puck mug cake, not good eats. But this looks fluffy and so.damn.good!
Thanks so much, Sam! 🙂
Happy 2nd year of The Big Man’s World <3 cheers! Anyways, my definition of success is reaching one's potential and not necessarily being a mega superstar–but that would be kind of cool! This cake looks delicious–I'll probably douse it with chocolate chips and peanut butter! 😀
Thanks so much, Cassie- That sounds great!
Happy bloggy birthday to you and ABMW, Arman! I’ve never made a mug cake. Should this be my first? 🙂
I hope so! Thank you, Ashley!
Genuine and real… big thumbs up for that. As always, looks great! Happy 2nd year buddy, keep doing amazing things
Thanks so much, Amy! 🙂
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.
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! 🙂
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 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.
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 anniversary, Arman! Sprinkles do many everything better 🙂
Thank you!
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 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, 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! 🙂
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 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!
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 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!
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!