This Chocolate Chip Mug Cake is sweet and oozing with mini chocolate chips! It is the perfect last minute dessert or the perfect treat when you only want small batch! If that wasn't enough, it takes just 5 minutes to make! Best yet, this mug cake is gluten free, eggless, nut free and easily vegan!
In a medium small bowl, whisk together the gluten free flour, the light brown sugar, the baking powder and the salt until combined.
Add in the milk of choice, the vegetable oil and the vanilla. Whisk until combined. If it gets too thick, switch to a spatula.
Pour in the 2 tablespoons of mini chocolate chips and use the spatula to mix them throughout.
Divide the batter equally between two greased ramekins. It should be about 2.5 tablespoons of batter in each ramekin. Smooth the tops of the batter with a small knife or the back of a tiny spoon.
If desired, sprinkle 1 teaspoon of chocolate chips on top of each batter. Gently press down so the chips stick to the batter but do not submerge.
Pop both ramekins in the microwave and cook for 1 min 40 seconds. The cakes should be risen, springy when carefully touched and a toothpick inserted should come out clean.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, non dairy milk and vegan chocolate chips. All Purpose Flour: I cannot test this due to celiac disease, but use ¼ cup packed AP flour (42 grams) and 3 tablespoons of milk. Storing: If not eating right away, use a spatula to gently lift the cake out of the ramekin and wrap in aluminum foil. Keep it wrapped at room temperature until ready to consume. Then, if desired, warm in the microwave for about 5 seconds. Don't warm for more than a few seconds or it will be rubbery. I do not recommend freezing this chocolate chip mug cake. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.