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Chocolate Chip Mug Cake

Cake for breakfast? Why not! I tried this recipe a few weeks ago, and it has now become the most requested breakfast in my house. It is sugar-free (mostly...just a few mini chips!), dairy-free, gluten-free, and vegan. And it is SUPER easy to make!

If you add nuts, seeds, or nut butter to it, the added protein will help to keep you full for longer.

Give it a try, and let me know what you think!


  • 1/3 cup quick oats (gluten free)

  • 1/3 ripe or overripe banana

  • 1/2 tbsp mini semi-sweet chocolate chips (I use vegan ones)

  • 1/4 tsp baking powder

  • 3 1/2 tbsp nut milk (I use unsweetened almond milk - though I bet unsweetened vanilla almond milk would be delicious, too!)


  1. Preheat the oven to 350° F.

  2. Put the 1/3 banana into a small oven-safe dish. A ramekin would be ideal, and I also use my small round glass food storage dishes. Mash banana with a fork until completely “mushy”.

  3. Mix in the oats, baking powder, nut milk. Combine with fork. (See recipe notes)

  4. Top with the mini semi-sweet chocolate chips (another option is to just mix these chips in with everything else, instead of leaving on top!)

  5. Pop the chocolate chip mug cake in the oven to bake for about 12 - 15 minutes, or until the desired consistency is achieved.

  6. Optional: When serving, I like to top with some pumpkin seeds and walnuts for extra crunch and healthy fats. Topping with a spoonful of nut butter would also be a good way to add protein for an even healthier breakfast or snack!

Recipe notes:

  • For a smoother more "cake-like" texture, you can mix everything into a blender, instead of by hand/with fork.

  • Because I use this more as a breakfast than a cake, I will sometimes add a bit of almond milk on top when serving; the way you might do when eating a bowl of oatmeal!


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