This chocolate banana mug cake is your 5-minute ticket to warm, fudgy bliss. Made with cottage cheese and rice flour for a protein-packed twist, it microwaves into a fluffy single-serve treat — no oven required. For more quick sweet fixes, try our Mini Pancho Cake and No-Bake Chocolate Banana Cottage Cheese Dessert.
Ingredients
- 50 g (3.5 tbsp) soft cottage cheese
- 1 egg
- 20 g (1.5 tbsp) rice flour (any flour works)
- 5 g (1 tsp) cocoa powder
- 5 g (2 tsp) shredded coconut
- 2 g (1/2 tsp) baking powder
- Sweetener to taste
Instructions
- Mix all ingredients in a bowl until smooth.
- Grease a mug lightly with oil, pour in the batter, and microwave for 5-6 minutes (check doneness with a toothpick).
- Let cool slightly, carefully remove from the mug, and decorate as you like — or eat straight from the mug.
- Optional: drizzle with a simple chocolate glaze.
Tips
- Start checking at 4 minutes — microwaves vary, and an extra minute can turn fudgy into rubbery.
- Press a dark-chocolate square into the center of the batter for a molten middle.
- Let the mug cake rest for 1–2 minutes after microwaving; it finishes setting as it cools. For more microwave-baking ideas, visit King Arthur Baking.
Nutrition (per 100 g): 188 kcal, protein 7 g, fat 7 g, carbs 24 g.