It’s a chilly, early morning where I am on the east coast, so digging into this for breakfast will be a nice treat. It’s like a warm chocolatey hug in a mug, and since I’m coming off the high of an all nighter that I pulled putting together a story outline (all documented on my instagram story), I decided to share the joy.
This recipe is quick and painless (so long as you have a working microwave), without sacrificing any off the flavor and texture of a regular cake. Months of digging through recipes on the internet, manipulating them and finally trashing them have come down to this final recipe.
It has texture. It’s airy and fluffy and light. It can be easily customized (I’ll give a few examples in a later blog post). It has the right flavors(I can’t tell you how many times I’ve tossed recipes out because they were flat out gross. Thank God, it’s only a small amount of ingredients.).
It’s also pretty difficult to mess up. I’ve done some terrible things while rushing while making this and so long as your milk (or milk substitute) and melted butter mix together without congealing you’ll be fine (To keep the ingredients from congealing, mix in the butter first part way then add the milk and flavoring.).
And most importantly, it’s egg free. I dislike using eggs in mug recipes. Not only can you easily get some funky textures, but separating eggs is not a painless process.
Cinnamon Chocolate Chip Mug Cake Recipe
Eggs free, Dairy free
Prep Time: 5 minutes
Cook Time: 1 minute 30 seconds
Yield: 1 mug cake
1/4 cup + 2 tablespoons flour of your choice
2 tablespoons of sugar
1/4 teaspoon of baking powder
1/2 teaspoon of cinnamon (or to taste)
A pinch of sea salt
1/4 cup of almond or cashew milk (I prefer unsweetened, vanilla flavored almond milk for this recipe.)
2 tablespoons of melted butter (Let it cool a bit before usage. I recommend melting the butter before gathering the rest of the ingredients, by the time you have to use the butter it will be the perfect temperature.)
1/2 teaspoon of vanilla extract
A small handful of chocolate chips (around 12 or 15, I think. I always eyeball it. You can also experiment here with other dried fruits, fresh fruits, or nuts.)
A pinch of cinnamon. (optional: in the photos I sprinkled my mug cake with a little more cinnamon, then swirled my spoon lightly against the top to get the cute texture and pattern.)
In a small bowl mix together the dry ingredients until thoroughly combined.
Add the butter, begin to stir; then add the milk and the extract. Stir until smooth.
Add your chocolate chips. Stir till combined.
Pour and scrape the mixture into a microwave safe mug (It should be able 12 or 14 oz or bigger. Keep in mind that this mixture will expand, you should have at least an inch from your uncooked mixture to the rim of your mug.)
Let your mug cake sit for 30 seconds to a minute. It should rise a tiny bit, not much.
Microwave on high for approx. 1 minute and 30 seconds (This time may be off by ten seconds depending on altitude, microwave, and mug.). If the toothpick (or fork prongs) come out clean when you poke it, your mug is finished.
Serve hot or cool. I prefer to eat my fresh out of the microwave, but the mug cake is just as good when cooled too.