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}
Absolutely amazing
I’m so glad you enjoyed this mug cake Jess! Thanks for taking the time to let me know! 🙂
I tried and really enjoyed eating it! It’s such an easy and delicious recipe ???? Thank you so much ???? P.S. I added a peace of dark chocolate in the middle and It turned out even more tasty ????????
I’m so glad you loved this mug cake Catherine! That really means a lot to me. Thank you for taking the time to let me know! 🙂 (And I love your idea of adding dark chocolate in the middle — I need to remember to try that!!)
Great recipe. This my go to dessert recipe. I used Teff flour and a 1/4 tsp of flax oil. I used baking soda instead of baling powder.
Great recipe. This now my go to dessert recipe. I used Teff flour and added 1/4 tsp of flax oil, and substituted baking soda for the baking powder. I turned out great. Thank you!
I’m so happy you love this mug cake, Jen! That truly means a lot that you’d call this your go to dessert recipes — I’m honored! Thank you for taking the time to let me know! 🙂
That sounds really disappointing and not like how this mug cake is supposed to turn out at all, so I’d love to help figure out what went wrong Lili! Was it the taste or texture? did you make any substitutions or modifications to the recipe, including those listed in the Notes section? Did you microwave it on 30% power, and do you know the wattage of your microwave?
Overall taste was good, though it had a pretty gummy texture. I may have to experiment with it a few more times. I used cacao instead of cocoa, and instead of real maple syrup, I did half honey/half sugar free syrup. Could that have something to do with it?
I was thinking next time I’d use peanut butter instead of butter. Would it still be a 1/4tsp if I did this?
I’m honored that you tried making my recipe Tay! I’m happy to help solve that texture issue. 🙂 If it had a gummy texture, that’s probably more a result of your microwave and the cooking time than the substitutions that you made. I think cacao, honey, and sugar-free syrup should be okay! Do you happen to know the wattage of your microwave? And did you cook it for the same amount of time (2:30) on 30% power?
If you’d like to substitute peanut butter instead of butter, I’d actually recommend between ½ – 1 teaspoon instead. (I also have a peanut butter mug cake recipe here, if you’re interested!)
I actually just made it again tonight, and decided to check it every 30 seconds. It was perfect at about 1:30 and tasted much better! I’m not sure what the microwave wattage is, but at 30% power and a full minute less it must be higher than normal.
Thank you!
That’s wonderful!! I’m SO excited that it turned out this time, Tay! It definitely sounds like your microwave’s wattage is higher than the one I used, but I’m really glad to hear that you figured out how to make it work! 🙂 And thank you for taking the time to let me know too!
Hey! Before I try this recipe, can I check if 1000 watt microwave at 30% means setting it to 300 watts? Also, since I have not managed to get maple syrup or honey yet but am super excited to try, can I use sugar? If I can, how much sugar should I use?
I’m so honored that you want to try making this recipe Lyeux! Yes, that’s correct about 30% power! I haven’t ever owned a microwave where I could set the exact wattage though; I’ve only been able to set the power percentage. (If you’re concerned about using the wrong power setting or if you have a different wattage microwave, then start by using 20% power instead, just to be safe!) If you’d like to use sugar in place of the maple syrup, use 2 ½ teaspoons + 2 additional teaspoons of milk to compensate for the missing liquid volume. 🙂 I can’t wait to hear what you think of this mug cake!
Maybe you need to specify the type of yogurt. When I made this with chobani, it didn’t give me a batter. It gave me a thick, dry dough. Are you sure the recipe is correct? I tried adding milk and yogurt, but could not salvage it. I feel like this recipe is misleading. All the more disappointing since I am stuck in quarantine and have about 1/4 cup of flour left.
I want to add I used full fat yogurt, and honey instead of maple syrup. The rest was the same. I guess those things cannot be substituted, if your measurements are indeed correct.
That sounds incredibly frustrating and disappointing both, Katie! I’d love to help figure out what happened and how to fix it. 🙂 How did you measure the flour and cocoa powder? Did you use measuring spoons or a kitchen scale? If the former, did you happen to dip them directly into your containers of flour and cocoa powder? How much additional yogurt and milk did you try adding? How was the flavor — was it rich and chocolaty or on the bitter side? Finally, did you make any modifications to the recipe, besides the honey and full-fat yogurt, including those listed in the Notes section?
I know I just asked a LOT of questions, but once I know your answers to all of them, I should have a much better idea of the potential culprit and how to fix it! 🙂
Admittedly I did not read your article to see what you meant by tablespoon, I just used the technique I always do and have never had issues with. I dipped the spoon into the flour and did not level it off. It was quite fluffy in the spoon, not packed, with a little bit extra over lip. The flour is also years old. For the cocoa powder I scooped with the spoon and used the lid to level off the powder. This, plus 1tbsp leveled full fat greek yogurt (not watery at all, holds its shape like ice cream), 2.5 tsp honey, tbsp whole milk, and the other ingredients as specified resulted in a ball of dough that I could shape like a snowball. The only other thing I noticed is the coconut oil I used was clumpy. However I heated it and that resolved.
I think I typoed in my comment earlier – I believe I tried adding additional milk and oil because I could not believe 1/4 tsp oil is enough. probably about a 1tsp additional oil, this time canola oil, and 1 tbsp milk. However this just turned it into a thick lumpy sludge, which retained its shape when microwaved. The flavor was not good, bitter and also sour (from the yogurt I think).
If I had to guess again, I think the fat content in the milk and yogurt are the biggest difference and I might have tried watering them down a little.
Thank you SO much for your details response Katie — this is incredibly helpful!! The issue is actually with how the cocoa powder and flour were measured. When measured like that, where you dip the measuring spoon directly into the container, you can end up with 1.5 times as much flour and cocoa powder as when you lightly spoon and level… Which means that instead of adding 2 tablespoons of each, you likely added 3 tablespoons. The difference between 4 tablespoons and 6 tablespoons of dry ingredients is quite a lot, especially in a single-serving recipe like this mug cake! Too much cocoa powder also creates a really bitter flavor, which is another clue about why the measuring technique was the big issue. 😉
So if you don’t own a kitchen scale, here’s what I recommend doing for measuring flour (and cocoa powder, oats, etc!): use a fork to “scoop” up flour from the container, and lightly shake the fork back and forth over the top of your measuring cup (or spoon!) to transfer the flour into it. Once there’s a small mound of flour extending past the rim of the measuring cup, then place the flat back of a knife against the top of the measuring cup, and gently scrape it across the top to get rid of the excess flour. Never “pat” the flour down with the knife or fork, and never shake the measuring cup (or spoon!) back and forth while measuring either. This fork method acts like a sifter (without dirtying another dish!) and guarantees you’ll add less flour to the batter, so you’ll end up with a moist and tender mug cake. Does that make sense? 🙂
Makes sense – I’ll let you know if I try again with this technique.
That sounds good, Katie! I’m excited to hear how it turns out if you end up trying it! 🙂