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}
Hmm mm, didn’t really like the texture, and needed way more time than stated. I also always get suspicious when people tout different types of sugar as better or more healthy – sugar, honey, maple are exactly the same!! It’s fine to have some sugar every now and again but don’t kid yourself!
I appreciate your feedback Kate! That sounds disappointing. Can you describe the texture and the wattage of your microwave? That will help us solve the issues together that you saw so it turns out much better in the future! 🙂
Mine turned out DELICIOUS! I used honey instead of maple syrup and vanilla greek yogurt and it was the bomb digs. (I had to tweak it till the batter tasted how I wanted it to.)I had a bit of chocolate frosting left over from a cake I baked a couple weeks ago, so spooned a bit of that on top and a glob of natural crunchy peanut butter and it all melted on top as it cooled… oh man, I will def. be making this again when the next craving strikes!
For those saying it didn’t turn out for them, I suggest ALWAYS tasting your batter, and tweak it accordingly. At first my batter was a bit stiff, but it was also not sweet enough, so I added more honey and that softened the batter to a better consistency. Good tasting batter = delicious tasting product.
Mug Brownie for the win.
I’m so glad you enjoyed the mug cake Kayrock, and thanks for including your tweaks and tips! I always love hearing what works. That means so much to me that you want to make it again too — thank you! 🙂
this recipe looks delicious, but I don’t have a microwave. Can it be made in conventional oven? Thanks
Yes, most definitely! Set the oven temperature to 350°F. I’m not sure how long it’ll take to bake, but it’ll be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. I’d start checking it after about 12 minutes, just to be safe. I can’t wait to hear what you think of the mug cake Marthe!
Made this tonight. It wasn’t dry and cooked well in my microwave at 30% for exactly 2.5 min. Smells like chocolate cake, but I found it not sweat enough, it was bitter. I will do it again with more syrup or vanilla yogurt or something to sweeten it. Great potential, I think it would be a home run if it had been sweeter.
I’m glad the texture turned out well for you Amanda! If you’d like a sweeter and less dark chocolaty flavor, then substitute additional maple syrup for some (or all) of the milk. 🙂 I’d love to hear if you like that better!
I wanted this beautiful mug cake for my afternoon snack today but i didn’t have any greek yogurt! So i tried to substitute it with an extra tablespoon of soy milk and it cane out just as good!! Thank you so much Amy!!:)
I’m so glad that worked and that you loved the mug cake Anna!! 🙂
Pretty good mug cake! I’ve made quite a few over the last several weeks in an effort to practice portion control while attempting to lose the baby weigh and still satisfy my sweet tooth. The usual problem with mug cakes is that they dry out too quickly if they’re healthy, so cooks will add a lot of butter or oil to the recipe to compensate. This cake does neither and is made from common ingredients, so you’re not forced to run to the grocery store when the sweets craving hits. Because this one is so low in calories, I could even enjoy it with a few mini chocolate chips, whipped cream, and berries. Thumbs up!
*Note: I subbed 2% milk and honey because that’s all we had, and it worked well – so it’s a versatile recipe, too.
I’m so glad you’re enjoying this mug cake Katie! That means a lot to me that you’re using my recipes to satisfy your sweet tooth while trying to lose a little weight. I’m honored! 🙂 And as a chocoholic, I absolutely love your addition of mini chocolate chips, and the berries and whipped cream sound like the perfect finishing touch!
I’ve made this the past two nights and it’s awesome. Might just be my microwave, but the middle stays gooey, so it’s like a lava cake. Thanks for a great recipe!
I’m so glad you’re enjoying it Erin! That means a lot to me. I wish mine would turn out like a lava cake — that’s one of my favorite treats! 🙂
I’ve tried this four times. I have had hockey pucks for three of them. I did notice that the ramekin you use in the video looks like it is a 4 ounce ramekin but the recipe calls for a 1 cup mug or ramekin. I was not appreciative that the recipe doesn’t suggest microwaving the butter/yogurt mixture after it is combined, but it is in the video. The video also has the dry ingredients being added in three batches, but the recipe does not. I got my best results when I increased the butter to 1/2 teaspoon, the yogurt to 2 tablespoons, the syrup to 1 tablespoon and the vanilla to 1/2 teaspoon. I also increased the baking powder to 1/2 teaspoon to give it more lift. Baked in a 300 ml (1 1/4 cup) Pyrex custard cup. Best texture and best flavor profile of the four recipes. I had the ingredients so I kept playing, but since this is the first recipe of yours I’ve tried and it hasn’t been successful, I’m not inclined to try too many more.
I appreciate you catching that about the video Trish! I created the video 6 months after I originally posted the recipe, and I realized a few tips (like gradually adding the flour mixture) that made the recipe turn out even better. I’ve updated the recipe accordingly. 🙂 It sounds like you’re well on your way to becoming a recipe developer of your own!
This was awesome! Just right with the microwave trick!
I’m so glad you enjoyed the mug cake Gretchin! 🙂
Hey Amy,
Just reading through the comments made me feel for you. So many people, so many complaints! I hope you are able to concentrate on the people who are grateful to you, like me!
Oh Mia, you are SO kind — thank you for your sweet comment!! It truly means the world to me, and it completely made my day. ♡ You’re a real gem!! 🙂