Single Serving Clean Chocolate Mug Cake
Yields: 1 mug cake
This quick and easy recipe is perfect for curing those intense chocolate cravings! Add mini chocolate chips to the batter or a scoop of ice cream on top for an extra treat.
  1. Coat a 1-cup ramekin or small coffee mug with nonstick cooking spray.
  2. 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.
  3. 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.
Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.

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}
Recipe by Amy's Healthy Baking at