Description
A quick, rich, and gooey chocolate mug cake made with cottage cheese, pistachios, and cocoa. This protein-packed dessert comes together in under 5 minutes and is naturally customizable to be gluten-free or dairy-free. A perfect single-serve indulgence for busy days or cozy nights.
Ingredients
2 tablespoons all-purpose flour (or oat flour for gluten-free)
1 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar (or maple syrup/honey)
¼ teaspoon baking powder
Pinch of salt
2 tablespoons cottage cheese (2% or 4%)
2 tablespoons milk (dairy or plant-based)
½ teaspoon vanilla extract
1 tablespoon vegetable oil or melted butter
1 tablespoon chopped pistachios (plus more for garnish)
1 tablespoon chocolate chips (optional, for gooey texture)
Instructions
- Lightly grease a microwave-safe mug (at least 12 oz).
- In the mug, mix flour, cocoa powder, sugar, baking powder, and salt with a fork until smooth.
- Add cottage cheese, milk, vanilla extract, and oil. Stir thoroughly (30–45 seconds) until well combined.
- Fold in chopped pistachios and chocolate chips, reserving some pistachios for garnish.
- Microwave on high for 45–75 seconds. Check after 45 seconds; cake should be set on edges and slightly gooey in the center.
- Let the cake rest for 1 minute to finish cooking with residual heat.
- Garnish with pistachios, a drizzle of honey, or a scoop of Greek yogurt if desired. Serve warm.
Notes
For a gluten-free version, use certified gluten-free oat flour.
For dairy-free: swap cottage cheese with plant-based cottage cheese or vegan yogurt, and use dairy-free milk and chocolate chips.
Adjust microwave time based on wattage: 45 sec for 1000W+, 65–75 sec for lower wattages.
Store leftovers in fridge for up to 24 hours. Reheat in microwave for 15–20 sec.
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Method: Microwave
- Cuisine: American / Fusion