Skinny Single-Serving Raspberry Chocolate Chip Mug Cake

 
A few years ago, a couple of my friends and I would occasionally meet at a special bakery located in the heart of our neighboring city’s extensive downtown area. The owners called it a “dessert diner,” and they decorated it with retro-style red vinyl booths, a black-and-white checkered floor, neon lights, and even an old-fashioned jukebox.  

Unlike traditional bakeries that offer breakfast pastries and freshly baked loaves of bread, this place only put desserts on their menu. (Hence the “dessert diner” name!) While the chalkboard behind the counter included options like ice cream floats, affogatos, and banana splits, almost every patron walked away with something from the long glass display case instead.

Its three shelves were full of fancy three- to six-layered cakes, cheesecakes, tortes, and tarts in every flavor imaginable—and even some flavors I never would’ve dreamed of! The bottom shelf housed pastries like éclairs, cream puffs, and cannoli, while flaky-crusted pies, fudgy brownies, and gigantic cookies sat on the top of the display case.
 

 
Nearly every time we stopped by, a line stretched halfway through the store (if not all the way to the door!), which was a huge relief for an indecisive person like me. It gave me plenty of time to mull over the different options and waffle back and forth between which slice of cake I wanted. While their chocolate cake tasted too bland for me (I still think my recipe is a million times better!), their thick chocolate frosting tasted just like dark chocolate fudge {yummmmmmm pure bliss!} and I loved their fresh berry fillings!

Although highly tempted to visit the shop when I took my friend to her first baseball game last month, I knew I’d nibble my way through the entire six-layer slice by myself on my two-hour drive back home. Yes… Their cakes are so good that my self-control flies straight out the window!
 

 
Instead, I satisfied my cake craving by making this Skinny Single-Serving Raspberry Chocolate Chip Mug Cake back at home. It has two of my favorite components from those bakery’s cakes—fresh berries and lots of decadent chocolate—but unlike their desserts, this healthy one is perfectly portioned and contains no oil, eggs, refined flour, or sugar!
 

 
To make this healthy mug cake, you’ll start with white whole wheat flour. White whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, which is perfect for this tender mug cake! Even better, it still has the same health benefits (like extra fiber) as regular whole wheat flour.

Note: Whole wheat pastry flour would be a great substitute, and I’ve included my preferred gluten-free option in the Notes section as well.

Unlike typical mug cake recipes that call for a full egg and 2+ tablespoons of butter (my waistline is crying at the thought of all those calories!), this skinny one only requires ¼ teaspoon of butter. Yes, that’s it! The rest of its tender texture comes from my favorite ingredient in healthier baking…
 

 
Greek yogurt! Greek yogurt adds the same moisture as extra butter or oil but for a fraction of the calories. Because it has around 21g of protein per cup, it also gives your mug cake a protein boost too: over 5g in this healthy treat!

Instead of granulated sugar, you’ll sweeten this mug cake with another two of my favorite ingredients: powdered stevia and vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way! I absolutely love and highly recommend SweetLeaf’s powdered stevia and vanilla crème stevia. You can find them at many health-oriented grocery stores, as well as online. (And you’ll use them in all of these recipes of mine, too!)
 

 
And we saved the best for last… The mix-ins! You’ll finely dice fresh raspberries to fold into the batter. Yes, they need to be sliced very small. This ensures that the mug cake bakes evenly and that almost every bite contains a bit of fruit! As for the mini chocolate chips, I love Ghirardelli’s because they taste really rich and melt incredibly well. Just look at those gorgeous melty morsels!

I have a secret trick to making the best, most tender microwave mug cake… You’ll microwave it on 30% power for a longer period of time. This lower power better simulates baking in a traditional oven, so your mug cake turns out perfectly tender instead of tough or gummy. It truly works like a charm!
 

 
Ready for dessert? 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 that I’ll see the notification from you! ?) I’d love to see your mug cake and feature it in my Sunday Spotlight series!

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You may also like Amy’s other recipes…
♥   Skinny Single-Serving Chocolate Mug Cake
♥   Skinny Single-Serving Vanilla Mug Cake
♥   Skinny Single-Serving Snickerdoodle Mug Cake
♥   Skinny Single-Serving Peanut Butter Mug Cake
♥   Skinny Single-Serving Chocolate Chip Mug Cake
♥   Skinny Single-Serving Blueberry Mug Muffin