Chocolate Mug Cake



  • 1 serving
  • 3 tbsp unsweetened coco
  • 3 tbsp sugar
  • 1 tbsp flour
  • 3 tbsp milk
  • 3 tbsp veg. oil
  • 3 egg whites
  • 1/4 tsp vanilla
  • 1 tsp chocolate chips


Step 1
In a 1-1 1/2 cup microwave safe mug, blend cocoa, sugar, and flour together.
Step 2
Add milk, oil, egg white and vanilla. Stir vigorously for 2 minutes, (or until you’ve sung Happy Birthday 6 times!) making sure to get all ingredients incorporated. Sprinkle chocolate chips on top, if desired. Bake in microwave for 2 minutes. Check to make sure it is cooked on the bottom by lifting it a little with a spoon. If it is runny, cook 10 seconds more at a time until done. Do not overcook, as it will be rubbery. It puffs up and may overflow, but that is OK, it deflates somewhat as it cools.
Step 3
You want the texture to be moist and slightly undercooked.
Step 4
Let cool until just warm.
Step 5
Serve with whipped cream squirted fresh from the can.