This post may contain affiliate links. See my disclosure policy.
My chocolate chip mug cake is sweet and fluffy and comes together in under a minute. It’s the perfect single-serving dessert you can make in the microwave or the oven!
Want more mug cake recipes? Try my peanut butter mug cake, healthy mug cake, and coffee mug cake next.
There’s no denying we eat a lot of desserts in our house. I mean, every time I come up with a new recipe, my family and I have to taste-test them, right? Well, sometimes I want something sweet, but there’s no dessert recipe on the schedule. When this happens, I turn to my mug cake with chocolate chips.
Table of Contents
Why I love this recipe
- The best of both worlds. It’s basically a microwaved chocolate chip cookie but with the fluffy texture of a freshly baked cake.
- Microwave and oven instructions. Depending on how much time I have and how many cakes I’m making, I’ll use either the oven or the microwave. So, I included instructions for both.
- Pantry staple ingredients. Like my almond flour mug cake, this recipe is egg and dairy-free and can easily be made gluten-free, too.
- Single serving dessert. Not to sound selfish, but I love making single-serving desserts, so I don’t have to share!
Ingredients needed
- Flour. I used sifted all-purpose flour, but you can use gluten-free flour if needed.
- Baking powder. To help the cake rise.
- Sugar. I used white sugar, but any type of sugar can be used, like light brown sugar, coconut sugar, or a low-carb sweetener like erythritol.
- Butter. To add moisture and bind the ingredients. Use unsalted butter or vegan butter if needed.
- Milk. To shape the batter. I used unsweetened almond milk, but any dairy or non-dairy milk will work. You can also use water if you’re in a pinch.
- Chocolate chips. I like combining mini chocolate chips and regular chips to switch up the texture, but you can use any type of chocolate chips for this recipe.
How to make a chocolate chip mug cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In a small bowl, combine the dry ingredients. Add the softened butter and milk and stir until combined. Then, fold in the chocolate chips.
Step 2- Microwave. Grease a large microwave-safe mug or microwave-safe ramekin and pour in the batter. Microwave for 1 minute or until a toothpick inserted comes out clean.
No microwave? No problem!
I know not all of you have a microwave or choose to use one so I’ve tested this by baking it in the oven. It’s also great if you are making multiple mug cakes. Here is how it’s done:
Oven method: Preheat the oven to 350F/180C and grease a 6-inch ramekin with oil. Combine the dry ingredients, then the wet ingredients, then fold in the chocolate chips. Pour the batter into the ramekin and bake for 10-12 minutes or until a toothpick comes out clean.
Arman’s recipe tips
- Keep an eye on the cakes. Depending on the wattage of your microwave, the cook time may take slightly longer than indicated. If it isn’t fully cooked after one minute, continue microwaving in 20-second bursts until done.
- Add protein. Swap the flour for vanilla protein powder, or make my OG protein mug cake.
- Enhance the flavor. Add a pinch of salt or a ¼ teaspoon of vanilla extract.
- Add fun toppings. This mug cake is a party all on its own, but when I really want to go over the top, I’ll top it with whipped cream or a scoop of vanilla ice cream.
Storage instructions
To store: Mug cakes are best enjoyed fresh, but if you’d like, you can store them in a sealed container at room temperature for up to one day. I do not recommend freezing mug cakes since they don’t reheat as well and lose their fluffy texture.
Frequently asked questions
Your mug cake may be rubbery if the batter was overmixed or the cake was overcooked. Make sure only to stir the batter until the flour is absorbed. If you’re concerned about overcooking the cakes, check them every 30 seconds and remove them as soon as the tops are slightly firm but still bouncy.
Since mug cakes can easily get overcooked, I would recommend microwaving them for 10-15 seconds or until warm.
More single-serving desserts
Chocolate Chip Mug Cake
Ingredients
- 2 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon butter melted
- 1 1/2 tablespoon milk
- 1 teaspoon chocolate chips
Instructions
- In a small bowl, combine the flour, baking powder, and sugar, and mix well. Add the 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.
Nutrition
Originally published October 2020, updated and republished September 2024
If I avoid milk, can I put water instead? You think it would be too watery?
single serving perfection!
This is SUCH a good mug cake for when I want something sweet at night!
I love this for a simple dessert.
Way exceeded my expectations. Cake was so fluffy and moist, totally unexpected from a microwave cake. Exactly what I needed for my late night sweet tooth.
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.
It taste good but hope it would rise more it’s 2x recipe did 3/4 of a normal mug size.
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 🙂
This was really, really good, unlike other healthy “birthday” cakes I’ve tried! I made it in the microwave because my sweet tooth wasn’t allowing me to wait for the oven, but next time I will. There will definitely be a next time! It was the perfect for my craving. Not too sweet or filling, and I didn’t feel guilty after I ate it. Thanks for sharing the recipe!
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.