This chocolate chip mug cake is the perfect solution for your sweet tooth: it's single-serve, healthier than most cake (you'd never believe the ingredients), and tastes amazing!
Chocolate Chip Mug Cake Recipe
This chocolate chip mug cake recipe will surprise you. Not only is it a flourless chocolate chip mug cake, but it's made with chickpeas! And there's no oil or butter 😲. But you'd never know! It's soft, fluffy, just the right sweetness, and will satisfy any chocolate craving.
Gluten Free Chocolate Mug Cake
Since this recipe calls for zero flour or wheat-based ingredients, it's naturally gluten free! Chickpeas are the base of this cake, which contain no wheat. This gluten free chocolate mug cake is perfect for anyone, including those who have celiac or gluten sensitivities!
Ingredient Highlights
- Chickpeas - these are the base of this mug cake. Chickpeas are a complex carbohydrate (check out this post on carbohydrates to learn more about simple vs complex carbs) and provide fiber to the recipe, as well as manganese, folate, and copper. There's 4g of fiber in this cake!
- Egg whites - egg whites add texture to this mug cake, but are also a great source of protein!
- Maple syrup - I love using maple syrup in baked goods. While it's still added sugar, it's a little bit more natural and adds such a great caramel-y flavor! But I highly recommend splurging on the good stuff - some of the more inexpensive maple syrups are actually corn syrup with maple flavoring. Check the ingredients label!
- Applesauce - unsweetened applesauce adds a subtle sweetness to this cake plus some moistness, while being more nutrient dense compared to sugar and oil. You can use 1 Tbsp of mashed banana instead of applesauce!
- Almond butter - this is what I use in this recipe in lieu of oil or butter, but it also contributes healthy fats (learn more about healthy fats here!). You can use any nut or seed butter, just know it may alter the flavor slightly!
How to Make A Chocolate Chip Mug Cake
Recipe FAQ
Yes! Microwave on high for 60 seconds, then in 30 second increments until a toothpick comes out clean. Make sure to use a big enough microwave-safe mug/dish as the batter will expand as it cooks.
I would hope not! This mug cake is just the opposite - soft, fluffy, and so moist it almost seems underbaked (but don't worry, it is!).
You can, but you'll have to add something acidic to balance out the baking soda. I haven't experiemnted with this so I'd recommend using baking powder according to the recipe below!
Other Recipes You May Like
- Healthy Chocolate Zucchini Bread
- Protein Puppy Chow
- No Bake Brownie Bites with Sea Salt
- Easy Peanut Butter Blossoms
- High Protein Chocolate Mousse
- Double Dark Chocolate Cupcakes (made with a dark chocolate avocado frosting!)
Rate & Review
If you made my chocolate chip mug cake, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintChocolate Chip Mug Cake
This chocolate chip mug cake is the perfect solution for your sweet tooth: it's single-serve, healthier than most cake (you'd never believe the ingredients), and tastes amazing!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ¼ cup (48g) chickpeas, rinsed and drained
- 1 egg white (or 2 Tbsp egg whites) (31g)
- 1 Tbsp real maple syrup (or honey)
- 1 Tbsp unsweetened applesauce
- ½ Tbsp natural almond butter (or any nut/seed butter)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ⅛ tsp salt
- 1-2 Tbsp regular or mini chocolate chips (any flavor!)
Instructions
- Preheat oven to 350 degrees (if baking in oven) and prepare a small 3-4" ramekin. Make sure it's oven- or microwave-safe!
- Combine all ingredients except the chocolate chips into a blender.
- Blend on high until smooth, ~30-60 seconds.
- Pour batter into prepared ramekin.
- Sprinkle chocolate chips on top and stir with a toothpick until they're evenly distributed.
- Bake for 25-30 minutes, or until golden brown on top and a toothpick comes out mostly clean. If using the microwave, cook on high for 60 seconds, then in 30 second increments until an inserted toothpick comes out clean.
- Let cool 5-10 minutes, sprinkle with coarse sea salt, and enjoy!
Notes
- To store: wrap in foil or plastic wrap and keep in fridge for up to 3 days or freeze for up to 1 month.
- You can use any nut or seed butter in lieu of almond butter, just note it may alter the flavor slightly!
- You can sub honey for maple syrup, but this may cause the cake to be sweeter. You can also add another ½ Tbsp of sweetener if you like it extra sweet!
- Any flavor or chocolate chips would work great. You can also add nuts, dried fruit, or shredded coconut to this recipe!
- *Note: the Nutrition Facts below are using 1 Tbsp mini chocolate chips
Nutrition
- Serving Size: 1 cake
- Calories: 273
- Sugar: 23
- Sodium: 1028
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 9
- Cholesterol: 5
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Alyssa says
OMG this is amazing. I'm shocked that there are chickpeas in this. So glad I gave it a try!
Lauren says
Right?! I'm still in shock myself. It's so crazy how delicious it is!
Megan says
So delicious and healthy! Great for a weeknight dessert.
Lauren says
I could not agree more! So glad you tried it 🙂