Healthy Chocolate Chip Mug Cake

 
On our first night in Grand Rapids for our blogging #FreshCoastRetreat, Stephanie from the city’s travel bureau arranged for us to dine at Wolfgang Puck’s restaurant, The Kitchen, an upscale establishment that offered a wide variety of globally-inspired dishes. She somehow must have known that I’m one of the most indecisive people in the world because she organized for the chefs to serve us a 15-course meal.  

Yes, a full 15 courses… We sampled over a third of the restaurant’s entire menu!

As soon as we sat down, our sweet server brought out an artisanal cheese board with salami, prosciutto, fancy mustards, and truffle honey. After bringing a round of drink orders, she set down potato leek soup, followed by a Chinese-inspired salad and a trio of tuna tartare, crab cakes, and fancy crostini.
 

 
We lost count of the courses after that as we tasted fresh house-made ravioli, succulent steak bites, two different pizzas, steamed salmon, braised short ribs, and more. Although fully intending to pace ourselves to save room for a taste of each dish, we failed miserably, reaching for bite after bite because of the food’s amazing rich flavor, so we felt our waistlines growing tight well before our server brought out dessert. Oops!

But then came the chocolate crème brûlées with fresh berries and sugar cookies, apple tarts with vanilla bean ice cream and caramel drizzle, and chocolate soufflés with salted caramel ice cream… And you know how big my sweet tooth is! Even with our full bellies, our spoons continued to find their way towards those dessert platters as we lingered, slowing savoring the last few minutes of the evening.
 

 
Since we dined similarly at a few other restaurants during the retreat, sharing a vast amount of appetizers and desserts in addition to our entrées and eating a little more than we realized each time, I returned home craving time at the gym — and lots of light, healthy salads! But my huge sweet tooth refused to give up dessert, so I made this Healthy Chocolate Chip Mug Cake as a compromise. It’s full of melty chocolate, along with a secret protein boost, and precisely portioned for one — so no tempting leftovers!

Basically… Perfection in a mug!
 

QUICK OVERVIEW – HEALTHY CHOCOLATE CHIP MUG CAKE

Difficulty: Easy, including for many beginner bakers.

Taste: Sweet vanilla cake studded with rich and decadent chocolate.

Texture: Soft and moist with melty chocolate morsels throughout.
 

INGREDIENTS TO MAKE A HEALTHY CHOCOLATE CHIP MUG CAKE

Let’s talk about what you’ll need to make this healthy chocolate chip mug cake. Most of these are common baking ingredients, so there’s a chance you have almost everything in your kitchen already!

Flour. To make this mug cake healthier, you’ll start with white whole wheat flour. I know it can sound confusing or like an oxymoron, but such a thing does exist… And it’s not just a combination of white (aka all-purpose) flour and regular whole wheat flour!

Here in the US, white whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from heartier red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, but it still has the same health benefits as regular whole wheat flour.

Hint: It’s like the difference between red and green grapes. Very different appearance, slightly different flavor, but similar health benefits!

Tip: If you’d like to make your healthy chocolate chip mug cake gluten-free, then see the Notes section of the recipe. I’ve shared my gluten-free recommendations there!

Baking powder. This helps your mug cake rise and gives it a soft, light, and tender texture.

Salt. Just an itty bitty amount! Salt balances the sweetness and enhances the warm buttery vanilla notes.
 

 
Unsalted butter or coconut oil. Traditional mug cake recipes often call for 2+ tablespoons of butter to provide a tender texture — but not this one! You only need ¼ teaspoon of unsalted butter or coconut oil. Yes, that’s it! That small amount helps keep this chocolate chip mug cake low calorie and low fat.

Then the rest of its moist and tender texture comes from one of my favorite healthy baking ingredients. Do you know what that is?

Greek yogurt. If you guessed “Greek yogurt,” you’re right! If you’ve been reading my blog for a while, you already know how much I love it. Greek yogurt provides the same moisture as extra butter or oil for a fraction of the calories, and it gives your mug cake a nice protein boost too. (Over 5g!)

Milk. Almost any type will work, so feel free to try whatever currently sits in your fridge! I often use nonfat milk and unsweetened vanilla almond milk. Both yield a lovely moist and tender mug cake!

Vanilla extract. Another baking staple! This provides that classic rich vanilla cake flavor.
 

 
Sweetener. Instead of granulated sugar, you’ll sweeten this mug cake with a combination of powdered stevia and liquid stevia. Stevia is a plant-based, sugar-free, no-calorie sweetener that’s clean eating friendly, and it’s also very concentrated. You need less than ½ teaspoon to sweeten this mug cake!

Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best flavor and texture, I highly recommend using the same ones that I do. You can find them at many health-oriented grocery stores, but I buy both of them online! This is the powdered stevia, and this is the liquid stevia. (They’re not “one-time use” ingredients — you can use them in all of these recipes of mine, too!)

Some people can be more sensitive to one particular form of stevia, which is why I included both a powdered and liquid form. If you prefer to use one or the other — but not both — that’s perfectly fine! I’ve included how to do so in the Notes section of the recipe.

Miniature chocolate chips. And of course, the most important part… At least for a chocoholic like me. (It’s why I wrote my Healthier Chocolate Treats cookbook!) You’ll mix mini chocolate chips into the batter. I love how their smaller size ensures that every bite contains at least one morsel of chocolate, if not more!

Tip: I’m obsessed with these — just look at how well they melt!

No eggs? That’s right! Many traditional mug cake recipes call for one, but this healthy chocolate chip mug cake is made without eggs. Yet it’s still really moist and soft because of the yogurt!
 

HOW TO MAKE A HEALTHY CHOCOLATE CHIP MUG CAKE

Let’s briefly cover how to make the best healthy chocolate chip mug cake! This recipe is really quick and easy (ready to eat in 10 minutes or less!), and I also have a few tips to ensure yours turns out deliciously sweet, moist, and tender.

Room temperature ingredients. It really helps if your milk and yogurt are at room temperature before you begin. If cold, they’ll immediately resolidify the melted butter or coconut oil.

If that happens to you… Don’t worry — I’ve been there too! I’ve lost track of how many times I’ve forgotten to set them out far enough in advance, mixed them in, and watched the butter go right back into its solid state. Just pop the bowl into the microwave for a few seconds to warm them up and remelt the butter or coconut oil. Easy as pie! (Or possibly easy as cake, in this case?)

Make the batter. Some mug cake recipes encourage you to make the batter directly in the mug. However, with so little butter in this one, I found that it stuck to the sides, so I prefer to make the batter in a separate bowl and transfer it into a mug or ramekin coated with cooking spray. It’ll pop right out — no sticking whatsoever!

I also love saving a few of the chocolate chips and pressing them into the top of the batter right before microwaving. As they melt, they look so tempting and inviting!

Microwave trick. Now for my secret trick to perfectly tender mug cakes… You’ll microwave the cake on 30% power for a longer period of time. Traditional recipes often call for microwaving on high (aka normal) power for 1 minute, but this can make the mug cake turn out tough or gummy. By reducing the power level and cooking it for longer, it better simulates baking in a traditional oven, so the texture turns out nice and tender.

Hint: I use this trick to make all of my other healthy mug cake recipes too. It works like a charm!
 

FAQS ABOUT THIS HEALTHY CHOCOLATE CHIP MUG CAKE

Is this healthy chocolate chip mug cake sugar-free, gluten-free, egg-free, dairy-free, low calorie, low fat, or clean eating?
Yes! When made as written, this healthy chocolate chip mug cake is sugar-free, egg-free, clean eating, low fat, and low calorie (compared to traditional recipes!). I also included options to make it gluten-free, nut-free, dairy-free, and vegan in the Notes section of the recipe.

Can I substitute a different flour?
Sure! Whole wheat pastry flour and all-purpose flour both work. You can also substitute regular whole wheat flour, but your mug cake may turn out denser with a slight wheat-y flavor.

What about another type of yogurt?
You bet! Other types of Greek yogurt (ie low-fat, vanilla, etc) also perform really well. Regular non-Greek yogurt and dairy-free yogurt (ie almond- or soy-based) do too!

Or a different kind of milk?
Absolutely! Almost any type will work, so feel free to use whatever currently sits in your fridge.

Can I use another sweetener?
Yes again! I’ve included other options in the Notes section of the recipe, so check there.
 

 
How do I make my microwave cook on 30% power?
Many brands are different, but they generally have a “Power” or “Power Level” option somewhere on their display. For some, you need to press that button multiple times to toggle to your preferred power level. For others, you press the power button once and then punch in “3” or “30” to indicate you’d like to cook it on 30% power. Check your microwave’s instructions or manual if you’re not sure!

My mug cake turned out gummy, rubbery, or tough. Why is that?
Did you accidentally cook it on something higher than 30% power? That’s the most common culprit! Another reason is that your microwave is more than 1000 watts. If this is true, try cooking it on 20% power for slightly longer to compensate. Finally, overmixing the batter will also yield a gummy, rubbery, or tough texture, so try stirring more gently and stopping when the dry ingredients are just barely incorporated.

My mug cake didn’t cook all the way through. What should I do?
The center should still look slightly underdone at the end of its cooking time, but the residual heat from the mug or ramekin will help cook that all the way through while it rests. If yours is still raw after that resting time, go ahead and pop it back in the microwave for a little bit longer!

I don’t have a microwave. Can I make this mug cake in an oven?
Sure thing! I’ve shared how to do that in the Notes section of the recipe.
 

 
Time to eat! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy chocolate chip mug cake!

Healthy Chocolate Chip Mug Cake

© Amy's Healthy Baking

Yields: 1 mug cake

This recipe is perfect for when you’re craving something sweet but don’t want any tempting leftovers lying around! As a single serving and perfectly portioned for one, this warm vanilla cake is deliciously soft and tender with melty chocolate chips in every bite. It's incredibly quick and easy to make too. Ready to eat in 10 minutes or less!

5 from 3 votes

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Ingredients 

• 3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)
• ⅜ tsp powdered stevia
• ⅛ tsp baking powder
• 1/16 tsp salt
• ¼ tsp unsalted butter or coconut oil, melted
• 1 tbsp (15g) plain nonfat Greek yogurt (room temperature)
• 1 ½ tbsp (23mL) nonfat milk (room temperature)
• ¼ tsp vanilla extract
• 3/16 tsp liquid stevia (or to taste)
• 1 tsp miniature chocolate chips

Instructions

• Lightly coat a 1-cup ramekin with nonstick cooking spray.
• In a small bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk. (See Notes!) Stir in the vanilla and liquid stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. Fold in ¾ teaspoon of chocolate chips.
• Spread the batter into the prepared ramekin, and gently press the remaining chocolate chips on top. Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make the batter dry. If this happens to you, add extra milk ¼ teaspoon at a time until you're able to fully incorporate all of the dry ingredients.

 

IMPORTANT STEP 2 NOTE – READ BEFORE BEGINNING: If the 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.

 

IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: 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.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour.

 

MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.

 

STEVIA NOTES + ALTERNATIVES: Some people can be more sensitive to one particular form of stevia, which is why I included both a powdered and liquid form.

 

Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same powdered stevia and liquid stevia that I do. This is the powdered stevia that I use, and this is the liquid stevia that I use (← and I buy it online there because that's the best price I've found!). You'll also use stevia in all of these recipes of mine too!

 

If you prefer to use only liquid stevia, use a total of ⅜ teaspoon.

 

If you prefer to use only powdered stevia, use a total of 1 scant teaspoon.

 

If you prefer to omit the powdered stevia and liquid stevia, substitute 5 teaspoons pure maple syrup, honey, or agave for both AND omit the milk to compensate for the added liquid. Your mug cake won't taste quite as sweet, but it'll have a similar texture.

 

NUT-FREE OPTION: Use the unsalted butter option. You can also substitute stick-style vegan butter (I like this one and this one) or your preferred neutral-tasting nut-free oil.

 

DAIRY-FREE + VEGAN OPTION: Use the coconut oil option, or substitute stick-style vegan butter (I like this one and this one). Substitute your preferred dairy-free milk (ie almond, cashew, etc) in place of the nonfat milk and dairy-free yogurt (ie soy- or almond-based) in place of the Greek yogurt. Use vegan-friendly mini chocolate chips (I like these).

 

GLUTEN-FREE OPTION: For the gluten-free flour, use the following blend: 2 tablespoons (15g) millet flour, ½ tablespoon (4g) tapioca flour, ½ tablespoon (3g) brown rice flour, and 1/16 teaspoon xanthan gum. I cannot guarantee that other gluten-free flours will work, but many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) should work, if measured like this. Do not substitute coconut flour.

 

REGULAR OVEN OPTION: 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 12-14 minutes to start.

 

{gluten-free, egg-free, dairy-free option, vegan option, clean eating, low fat, low calorie, low sugar, higher protein, nut-free option}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
You may also like Amy’s other recipes…
♡  Healthy Chocolate Mug Cake
♡  Healthy Vanilla Mug Cake
♡  Healthy Lemon Mug Cake
♡  Healthy Peanut Butter Mug Cake
♡  Healthy Snickerdoodle Mug Cake
♡  Healthy Carrot Cake Mug Cake
♡  Healthy Blueberry Mug Muffin
♡  …and the rest of Amy’s healthy mug cake recipes!