A super indulgent low fat chocolate mug cake recipe, to cheat on your diet without cheating!
A Mug Cake with only 138 calories without chocolate chips OR 219 calories including them! Because when you want cake…you want cake! Over the years, I’ve fallen victim to dry, dense, chewy and rubbery mug cakes, Mug cakes that taste like an egg omelette made out of rubber. Cakes so dense it’s hard to put a spoon in. Disasters.
mug cake recipe
Until this mug cake came along; stole my beating heart and took my breath away. Chocolate seems to have that effect on me, and I’m sure on you too, since you’re here with me — by my side — committing a non-crime on our diets, together. In fact,, it’s been included in my diet — maybe every third day or so for about a year now — for breakfast. Why? Because it’s less in points and calories than a bowl of medium-sized, mediocre flavoured, cardboard textured cereal.
Dipping your spoon into this cake is met with a soft, buttery, rich and fluffy moment.
The ONLY dilemma you may have, is deciding what to eat it with. Plain is just as amazing as drowning in ice cream to frozen yogurt.
how to make a mug cake
Unsweetened cocoa powder, flour, baking powder, milk, melted butter, chocolate chips (of COURSE)…and a microwave safe mug. Typical cake ingredients, but not your typical cake baking. Sometimes we don’t have an hour to stand by the oven and cross our fingers something will rise to the occasion and full-fill our every need and desire when it’s ready. No. I don’t have time for those simple pleasures. I do, however, have time to wait around my microwave for a minute.
- 2 tablespoons (1 oz | 30 g) self raising flour
- 1 tablespoon natural granulated sweetener to keep calorie count low(if white, raw or coconut sugar, and counting your calories, remember to add this in)
- 2 level teaspoons unsweetened cocoa powder for a mild chocolate cake OR 1 tablespoon for a darker , richer chocolate cake
- 1/4 teaspoon baking powder
- pinch of salt
- 1 teaspoon reduced fat butter , melted (or coconut oil)
- 2 tablespoons (40ml) unsweetened almond milk (or skim milk for an extra point) *2 1/2 tablespoons of milk if using 1 tablespoon cocoa powder
- 1/8 teaspoon pure vanilla extract
- 3/4 tablespoon mini chocolate chips of choice (milk or dark), divided *optional (See Notes)
- Grab a 1/2-cup capacity mug and spray with cooking oil spray. Into the mug, add in the flour, sweetener (or sugar), cocoa powder, baking powder and salt. Whisk to combine. To that, add your melted butter, milk and vanilla.
- (Optional): Fold in 1/2 tablespoon of chocolate chips. Mix them through. Top with the remaining chocolate chips.
Minute Microwave Method:
- Bake in your microwave on ‘Quick’ or High’ setting for 40 seconds. Open the door and gently touch the top with your finger tip. If it’s still a little underdone in the middle, bake for another 10 seconds until cooked through (not too long, as the cake will continue cooking in the mug once it’s removed).
Oven Baked Version:
- Preheat oven to 180°C | 350°F. Spray a 1/2-cup capacity ramekin with cooking oil spray. Prepare as above and bake in the oven for around 15 minutes, or until a toothpick inserted into the centre comes out clean. (For a fudgier cake, check it after 11 minutes with a toothpick and it should come out slightly dirty, but not with a lot of cake batter attached.)
- Serve with fruit, icing sugar, ice cream, or whipped cream! Personally, I like this cake on its own.