Healthy Chocolate Chip 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!
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.