Fluffy and packed with melting chocolate chips, this Chocolate Chip Mug Cake is a gluten-free and vegan treat that cooks up in under two minutes!
I lost 10 years off my life this weekend.
If you happen to follow me on instagram then you already know what happened.
Here’s the summary:
My older sister, brother in law and her two Nuggets are stationed in Hawaii for the Air Force. On Saturday morning a false inbound missile alert was sent out to all of Hawaii, telling them to take shelter. My sister of course texted me to let me know that they were all hunkered down and for the next ten minutes I lost every ounce of sanity I had. Ninja was out of town so I was by myself, crying hysterically, praying to God and trying to figure out just what the frick was going on.
Thankfully it was all just a mistake and my Sissy and her Nuggets are just fine, but those were by far the scariest few minutes of my life and I hope to never have a repeat of that ever again.
I also realized that I don’t handle crisis well; the hysterical crying was a pretty good indicator but even after the “all clear” was given and my heart started beating again, I definitely opted to consume chocolate in the quickest way possible, which was a handful of chocolate chips straight into the mouth while I prepped myself this Chocolate Chip Mug Cake.
Seriously – Don’t call me during a crisis. I would be of no help.
Unless you want a chocolate chip mug cake.
But enough about scary, life-reducing situations.
I’ve actually been tinkering with this mug cake recipe for a while now. At first I couldn’t decide if I wanted it to be a mug cookie or a mug cake but then I remembered that Paleo Single Serve Chocolate Chip Cookie from last year and even though that one actually requires an oven, I opted for cake instead.
Though if I’m being honest, this recipe sort of reminds me of a blondie more than a slice of cake or a cookie, so I basically failed on both fronts. Whatever. I’m still calling it a mug cake.
Regardless of what you end up calling it there’s no denying one thing: it’s good. Soooo good.
It’s also loaded with melting chocolate chips, so how could it be anything else other than amazing?
Let’s talk about the texture though, because it really is something that needs to be discussed. In short? It’s amazing. Fluffy and light like a cake should be and yet subtly dense and crumbly, which is the part that reminds me of a blondie. If you allow the cake to cool before digging in it will hold together better, but who has time for that? Isn’t the point of making a mug cake to get to your sweet treat faster?
Although I’ll admit to totally burning half my face off with the first bite of this chocolate chip mug cake. My tongue, my lips, the roof of my mouth – it was definitely not the best first impression that a recipe ever gave, but then again it wasn’t the mug cake’s fault. Patience – not one of my stronger virtures.
I’ve made this chocolate chip mug cake recipe several times since settling on the final recipe and each and every time it blows me away with its texture, flavor and melting goodness.
And it literally takes under two minutes to cook and less than five minute to prepare. Oh and it only requires one mug – why on earth would you not give this recipe a shot?!
- 2 heaping tablespoons almond flour
- 1 tablespoon coconut flour
- ¼ teaspoon baking soda
- pinch sea salt
- 1-2 tablespoons coconut sugar
- 2 tablespoons dairy-free yogurt
- 1 tablespoon coconut oil, softened
- 2 tablespoons almond milk
- 1 tablespoon mini chocolate chips, dairy-free
- Mix together all ingredients in a mug or small ramekin.
- Cook in the microwave for 90 seconds. Cake may seem undone but it is meant to be soft and fluffy! Cook no longer than 2 full minutes.
Do you handle crisis well?