Chocolate Chip Mug Cake

5 from 2 reviews

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!


Units Scale
  • 1/4 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
  • 1/2 Tbsp natural almond butter (or any nut/seed butter)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1-2 Tbsp regular or mini chocolate chips (any flavor!)


  1. Preheat oven to 350 degrees (if baking in oven) and prepare a small 3-4" ramekin. Make sure it's oven- or microwave-safe!
  2. Combine all ingredients except the chocolate chips into a blender.
  3. Blend on high until smooth, ~30-60 seconds.
  4. Pour batter into prepared ramekin.
  5. Sprinkle chocolate chips on top and stir with a toothpick until they're evenly distributed.
  6. 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.
  7. Let cool 5-10 minutes, sprinkle with coarse sea salt, and enjoy!


  • 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 1/2 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


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