Chocolate Chip Mug Cake

5 from 5 votes

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!

Prep Time3

Cook Time2

Total Time5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: cakes

Calories: 306kcal

Author: Lee

Ingredients

¼ cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
2 tablespoons light brown sugar , packed
¼ teaspoon baking powder
1 pinch kosher salt
¼ cup milk
1 ½ tablespoons vegetable oil
¼ teaspoon pure vanilla extract
2 tablespoons plus 2 teaspoons mini chocolate chips (reserve 2 teaspoons for the tops)

US Customary - Metric

Instructions

In a medium small bowl, whisk together the ¼ cup gluten free flour, the 2 tablespoons light brown sugar, the ¼ teaspoon baking powder and the 1 pinch of kosher salt until combined.
Whisk in the ¼ cup milk, the 1.5 tablespoons vegetable oil and the ¼ teaspoon pure vanilla extract 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. There 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.
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.

Video

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 (be careful not to burn yourself).

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.

Nutrition