Chocolate Cake in a Mug (5 Ingredients)
Equipment
- microwave
- bowl
- Mug
Ingredients
- ⅓ cup mashed banana
- 2 tablespoons creamy peanut butter
- 2 tablespoons cocoa powder
- 2 tablespoons sweetener of choice
- 4 tablespoons chocolate chips
Instructions
- Mix the batter: In a medium bowl, mash the banana, then stir in the cocoa powder, peanut butter, and sweetener of choice until smooth and well combined. Stir in half of the chocolate chips.
- Fill the mug: Pour the batter into a 10-ounce microwave-safe mug, making sure it fills no more than halfway. Sprinkle the remaining chocolate chips on top.
- Microwave the cake: Microwave for 1 minute and 20 seconds to 2 minutes, or until the cake is cooked and the center is set.
- Cool and serve: Let the cake cool for at least 5 minutes before serving warm or at room temperature. Top with a scoop of vanilla ice cream if desired.
Recipe Notes
Storage and Reheating
Refrigerate: Let the chocolate mug cake cool completely, then cover the mug or transfer the cake to an airtight container. Refrigerate for up to 24 hours, although it's best enjoyed fresh. Freeze: Freezing isn't recommended because the cake may lose its soft, fudgy texture after thawing. Reheat: Microwave for 15–20 seconds, or until warm. Avoid overheating, as the cake can become dry and lose its gooey texture.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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