Grease a microwave or oven safe ramekin and set aside.
In a blender or large mixing bowl, add all ingredients, except for chocolate chips, and blend/mix until a smooth batter remains. Stir through chocolate chips, reserving a few for the top.
Cook in the microwave for around one minute.
If you use the oven, bake for 10-12 minutes at 350 Fahrenheit, or until a toothpick comes out ‘just’ clean.
Notes
TO STORE: This mug cake is best enjoyed fresh. It is when this cake has the best texture. With this said, you can safely store it in the fridge for a day or two. Cover the cake with cling wrap as soon as it cools and refrigerate it. Warm up the cake in the microwave before eating it.
Nutrition
Serving: 1mug cake | Calories: 175kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Sodium: 4mg | Potassium: 407mg | Fiber: 5g | Sugar: 24g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg | NET CARBS: 16g
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