Skinny Single-Serving Triple Chocolate Mug Cake
Yields: 1 mug cake
This mug cake is perfect for any chocolate lover! It’s very rich, similar to 72% dark chocolate, and has a slightly fudgy texture similar to brownies! If doubling the recipe, cook the mug cakes individually to ensure they bake evenly.
  1. Lightly coat a 1-cup ramekin with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla extract and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. Fold in ¾ teaspoon of chocolate chips.
  3. Spread the batter into the prepared ramekin, and gently press the remaining chocolate chips on top. Microwave on 30% POWER for 2 minutes 45 seconds (2:45). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through.
  4. While the mug cake cools, prepare the drizzle. Stir together the cocoa powder, milk, and vanilla crème stevia. Drizzle on top of the prepared mug cake.
Notes: For the gluten-free flour, use the following blend: 1 tbsp (7g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. 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.

It’s very important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. Too much of either will make the mug cake dry (and too much cocoa powder will make the mug cake taste bitter). If your batter is too dry, add additional milk ½ teaspoon at a time until the batter resembles the texture of thick muffin batter.

Any milk may be substituted in place of the nonfat milk.

I highly recommend using the vanilla crème stevia! It's one of my favorite ingredients, and you'll use it in all of these recipes of mine too. Other sweeteners may be substituted in place of the vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 2-3 tablespoons of granulated sugar in the mug cake. In the drizzle, use ¼ teaspoon of milk and ¼ teaspoon of pure maple syrup, honey, or agave.

As written, this mug cake tastes similar to 72% dark chocolate. For a sweeter taste, increase the amount of vanilla crème stevia by up to an additional ¼ teaspoon.

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 12-14 minutes to start.

{gluten-free, clean eating, low fat, low calorie, low sugar, higher protein}
Recipe by Amy's Healthy Baking at