Nearly every time I walk through a grocery store, I wander around its bakery section to check out the treats. Some of those sections have no more than a single shelf, others occupy the back corner of the supermarket, and a few take up an entire third of the store and offer selections from local gourmet cake or cupcake shops too.
The grocery store closest to my house boasts a fairly large selection of sweets and breakfast treats, so I almost always budget extra time into my shopping trips to stare at all of the goodies. Classic éclairs and fruit-topped cheesecakes, banana nut muffins and warm blueberry bagels, chewy oatmeal raisin cookies and extra fudgy brownies, buttery apple pie and fresh fruit tarts, waffles fried and glazed like donuts…
Usually, I simply look at all of the different desserts to help brainstorm new recipe ideas. But every so often… Something catches my eye and tempts me to stick it in my cart. Those instances are few and far between, but when they do occur, it’s almost always because of something chocolaty.
I’m so predictable!
Last week, a slice of six-layer chocolate cake with the most decadent fudgy chocolate frosting started calling my name as I wandered around the bakery. Somehow, even though all of my self-control and willpower flies straight out the window around that specific dessert, I managed to walk out of the store without the slice… But I made this Single Serving Clean Chocolate Mug Cake as soon as I got home instead!
A much better decision… For both my wallet and my waistline!
To make this healthier mug cake as chocolaty as possible, you’ll use equal parts flour and cocoa powder. The recipe calls for whole wheat pastry flour because it has all of the same health benefits as regular whole wheat flour, but it has a lighter and more tender texture closer to that of all-purpose. White whole wheat flour would be a great substitute, and regular whole wheat flour would work in a pinch as well. (For a gluten-free version, see the Notes section beneath the recipe!)
Pure maple syrup sweetens this cake instead of refined sugar, which makes it clean eating friendly. Remember, maple syrup and pancake syrup are two completely different things! The latter is made from corn syrup and granulated sugar, whereas the former contains only one ingredient: pure maple syrup straight from the trees. You’ll only use a little bit, so the cake’s flavor is on the “dark chocolate” side.
Whereas most mug cake recipes call for a tablespoon or two of butter and an egg yolk, this healthier one is the exact opposite! You only need ¼ teaspoon of coconut oil and no eggs. Instead, the majority of the tender texture comes from my favorite ingredient in healthier baking…
Greek yogurt! (I bet you knew that already, right?) It adds the same moisture as extra butter or oil for a fraction of the calories, and it provides a little protein boost too. That’s definitely a win-win in my book!
I have a secret trick to baking the perfect mug cake in the microwave. Reduce the power to just 30%, and microwave it for 2 ½ minutes. “Baking” the mug cake at 30% power better simulates baking in a regular oven because the heat will be lower and more consistent. If you tried zapping it on HIGH instead, the texture would turn out gummier, and the top of the cake would be nearly overdone while the center would be raw. So stick with 30% power!
The best part about this decadent mug cake? You don’t have to share!
| Single Serving Clean Chocolate Mug Cake | | Print |
- 2 tbsp (15g) whole wheat pastry flour or gluten-free* flour (measured like this)
- 2 tbsp (10g) unsweetened cocoa powder (measured like this)
- ⅛ tsp baking powder
- 1/16 tsp salt
- ¼ tsp coconut oil or unsalted butter, melted
- 1 tbsp (15g) plain nonfat Greek yogurt
- 1 tbsp (15mL) nonfat milk
- 2 ½ tsp pure maple syrup
- ¼ tsp vanilla extract
- Coat a 1-cup ramekin or small coffee mug with nonstick cooking spray.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, Greek yogurt, milk, maple syrup, and vanilla.* Gradually stir in the flour mixture about 1 tablespoon at a time, stirring until just incorporated.
- Transfer the batter to the prepared ramekin or mug. Microwave on 30% power for 2 minutes 30 seconds (2:30). Let the cake cool for at least 2 minutes before eating.
Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour.
Any milk may be substituted in place of the nonfat milk.
Honey or agave may be substituted for the maple syrup. If you prefer a sweeter, less dark chocolaty taste, add additional sweetener, and reduce the milk by the same amount.
If the batter is very dry, mix in additional milk 1 teaspoon at a time. The batter should be very stiff and thick, like in the video above the recipe.
If the Greek yogurt and milk are cold, they will immediately re-solidify the melted butter. If this happens, microwave on HIGH for 6-8 seconds or until the butter re-melts; then proceed with the rest of the instructions.
It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.
Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.
To bake the mug cake in a regular oven, bake at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t cooked the mug cake this way myself and can’t guarantee how long it will take, but check for doneness after about 10 minutes to start.
{gluten-free, clean eating, low fat, low calorie, high protein}
I chocolate mug cake that’s better for my waistline? Yes please! This looks absolutely delicious!
Thanks Marsha!
Oh, my, yum!! I am trying this tonight!!! 🙂
I really hope you enjoyed the mug cake Mary! 🙂
This chocolate cake looks so fudgy and delicious, I love it how it is healthy too, pinned!
Thanks Eve! 🙂
The idea of making a chocolatey and healthy dessert in only a few minutes makes me really happy 🙂
Me too Bethany! 😉
I ALWAYS beeline for the baked goods at the store. It’s like I go on autopilot. HA. This is just oooozzzinnngg chocolate goodness.
We’re like two peas in a pod Brittany! I can’t wait until we’re able to hang out — we’ll hike all day long and eat our weight in baked goodies and drink lots of coffee too! 😉
What is the wattage of your microwave so I know if I need to adjust the cook time? Thank you! 🙂
I used a 1000-watt microwave. I hope you enjoy the mug cake Lavon!
Thank you for the quick response. I plan on trying this soon. 🙂
My pleasure Lavon!
This looks amazing and oh so chocolately! I look forward to trying your gluten free adaption soon! Thanks for sharing this quick, tasty treat. 🙂 I can see myself adding in some chocolate chips for my son!!
I was really tempted to add chocolate chips, too… Great minds must think alike! 😉 I hope you and your son enjoy the mug cake Christie!
Hello Amy,
All your recipes look absolutely delicious! I want to try them all, I just want to make sure that if they are diabetic-friendly. I hope so!! 🙂
Thanks for your kind words Julia! I’m not a doctor or medical professional and can’t determine whether all of my recipes will fit your diet. However, I do include the Nutrition Information for each one underneath the recipe box, so that would be a good thing to check over with your doctor! 🙂
Hi Amy, I am just waiting to try out this delicious mug cake. I am not sure if Maple syrup is available nearby in India. Can I use date syrup instead?
Yes! I hope you enjoy the mug cake Lakshmi!
I followed all steps correctly and mine didn’t turn out! I’m not sure where I went wrong. When I mixed the dry and wet ingredients together it was REALLY stiff and after I cooked it it just kind of sat in the cup like a blob of yucky fudge 🙁
Same here! It felt like the ratio of dry and wet were not right, not enough liquid, and it did not taste that pleasant…has any one had at home success with this recipe?
I’m sorry the mug cake didn’t turn out for you Ashley; that must have been disappointing. I’ve definitely had success with it and make it multiple days each week! Many readers have made and shared pictures of this mug cake with me on Instagram as well, so I’d like to sort through the issues with you it turns out for you too. 🙂 If the batter was really stiff, then there was either too much flour or cocoa powder — or both. Did you measure it like I described in the links in the Ingredients list? It’s incredibly important to measure both of these dry ingredients correctly following the method that I describe when making a mug cake because any extra will make a huge difference in the taste and texture of a small-scale, single-serving recipe.
I’m sorry the mug cake didn’t turn out for you Jessica; that must have been disappointing. If the batter was really stiff, then there was either too much flour or cocoa powder — or both. Did you measure it like I described in the links in the Ingredients list? It’s incredibly important to measure both of these dry ingredients correctly following the method that I describe when making a mug cake because any extra will make a huge difference in the taste and texture of a small-scale, single-serving recipe.