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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
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 😀