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A Low Fat Chocolate Mug Cake recipe ready in less than one minute with an oven option! Fluffy, buttery and guilt-free, 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.
Serving suggestion
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.
All 12 times making this, it took me about a minute to get it all together…
Including whisking a cake batter and taste testing more than three times JUST TO MAKE SURE I liked it. You understand, right?
And out comes a thing of beauty with a perfect soft top. So perfect, I cradled it every single time I made it, proud and smug, before sinking my spoon in and feeling that soft, moist cake softness. For breakfast. As a snack. For dessert. Whatever. When it’s low cal, it doesn’t really matter, right?
I mean… look into THAT centre. Excuse me while I go make another one.
Looking for more chocolate cake recipes? Try these!
Best Fudgy Chocolate Cake
Hot Fudge Chocolate Pudding Cake
Dark Chocolate Cake Waffles
Watch the video of our Mug Cake right here!
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Low Fat Chocolate Mug Cake
Ingredients
- 2 tablespoons self raising flour
- 1 tablespoon natural granulated sweetener if white, raw or coconut sugar, and counting your calories, remember to add this in.
- 2 unsweetened cocoa powder for a mild chocolate cake OR 1 tablespoon for a darker. Level teaspoons.
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon reduced fat butter melted, or coconut oil
- 2 tablespoons 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 milk or dark, divided - optional. See notes.
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You recipe leaves out the measurement for the cocoa powder. I assume that it is 2 teaspoons?
Hi J! You’ll find the measurement for the cocoa powder in the recipe card at the bottom of the page. For a milder chocolate cake, use 2 tablespoons of unsweetened cocoa powder. If you prefer a darker, richer flavor, go with just 1 tablespoon. Happy cooking!
So glad this was a single serving I would have eaten the lot
I added some chocolate protein powder and cooked it for 1 min next time I will do 45 seconds
Amazing it really hit the spot
WOWW!!That is the best mug cake i had ever taste😍😍
I was craving cake today but didn’t want to get a whole cake. Looked online and found a recipe but the cake came out like a turd. I threw it out and found rhis recipe online. Tried it and omg. It was night and day.
I used unsweetened choc. almond milk, olive oil and added a dash of chocolate angostura bitters for a bit of island flavor.
I will definitely be making this again.
It was light and fluffy and hit the right spot.
The cake formed perfectly, perfect consistency. The only thing I would say is 1 tbsp of artificial sweetener leaves a strong aftertaste of that artificial taste so if you use stevia or Splenda, maybe use less and put in a couple more chocolate chips!