100 Calorie Chocolate Mug Cake Recipe made with common ingredients in 30 seconds! Soft, sweet & fudgy low-cal chocolate mug cake perfect for cravings.
Chocolate Mug Cake recipes are a must have in your recipe box and this one is my favorite. It comes together so fast and I love the chocolate flavor. I prefer to cook mine for 30 seconds, but you might opt for 35 seconds, for a less fudgy cake. It’s your choice! you don’t need a large mug to make this recipe. It will only fill a regular sized mug up half way after it’s cooked. Don’t let the small amount of batter make you nervous! It does look like a really small amount before you cook it. It ends up being the perfect amount for a sweet treat.
Sprinkle just a small amount of powdered sugar on top for a little bit of added sweetness. For chocoholic, sugar addicts, who are pathetically impatient like me, this is just divine. I hope you enjoy it.
What is Chocolate Mug Cake?
A chocolate mug cake is a simple recipe for chocolate cake that’s cooked in a mug, in the microwave. No electric mixer needed, just a mug and a small spoon, rubber scraper or whisk. It’s cooked in just 30 seconds. I allow a couple minutes for cooling, then you’re free to sprinkle with powdered sugar and dig in! Chocolate Mug Cake has a great chocolate flavor and isn’t too sweet.
What is the best cocoa powder?
I prefer to use either Premium Cocoa or Ghirardelli cocoa powder for this chocolate mug cake recipe. When the recipe only calls for a few ingredients, each one really counts! If the flavor of the cocoa powder you use isn’t top notch to begin with, the flavor in your mug cake will reflect that. So add the two names I mentioned to your grocery list and pick up a container next time you’re at the store.
100 Calorie Chocolate Mug Cake Recipe
- 2 TBSP flour
- 1 1/2 TBSP no-calorie sweetener (I’ve used sugar, too… which makes it, like, 175 calorie cake:)
- 2 tsp cocoa powder
- 1/4 tsp baking powder
- 2 TBSP milk
- 1 tsp coconut or canola oil
- 1 drop of vanilla extract
- Pinch of salt
How to make Chocolate Mug Cake
- Spray a mug or ramekin with cooking spray. Combine the flour, sweetener, cocoa powder, baking powder, and salt in the mug. Whisk gently until until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
- Bake in the microwave on high for 30-35 seconds. Do not overcook or it will be rubbery! The cake will continue cooking for the next minute as it sets.
- Cool 3-5 minutes. Serve with a sprinkle of powdered sugar, topped with berries & cream, a drizzle of chocolate sauce, etc.
If you love our 100 Calorie Chocolate Mug Cake, try these other better-for-you favorites:
- Easy 4 Ingredient Peach Cobbler
- Under 200 calorie Double Fudge Muffins
- Peanut Butter Protein Balls
- Double Fudge Banana Bars
- Peanut Butter Pretzels
100 CALORIE CHOCOLATE CAKE IN 30-SECONDS!
100 Calorie Chocolate Mug Cake Recipe made with common ingredients in 30 seconds! Soft, sweet & fudgy low-cal chocolate mug cake perfect for cravings.
Print Pin RateServings: 1 serving
Ingredients
- 2 tbsp. flour
- 1 1/2 tbsp. no-calorie sweetener You can use sugar, but it adds calories
- 2 tsp. cocoa powder
- 1/4 tsp. baking powder
- Pinch of salt
- 2 tbsp. milk
- 1 tsp. oil
- 1 drop of vanilla extract
Instructions
- Combine the flour, sweetener, cocoa powder, baking powder, and salt in the mug. Whisk gently until until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
- Bake in the microwave on high for 30-35 seconds. Do not overcook or it will be rubbery! The cake will continue cooking for the next minute as it sets.
- Cool 3-5 minutes. Serve with a sprinkle of powdered sugar, topped with berries & cream, a drizzle of chocolate sauce, etc.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
How many calories are in Chocolate Mug Cake?
I’ve calculated this mug cake recipe to be 110-120 calories. Here is an image showing how I calculated that amount. You must use a no calorie sweetener to get the calorie count this low. You can swap out the regular milk for almond milk if you’d like. I love the flavor of coconut oil in this recipe, but using canola oil doesn’t change the calorie count at all.
How to make Chocolate Mug Cake without an Egg
Regular chocolate cake recipes contain an egg, yet we opted to leave the egg out so that it will cook faster. We added baking powder as a leavening agent, that is, it helps the cake to puff up and rise.
Variations on our traditional Chocolate Mug Cake
Basic chocolate mug cake is delicious, but if you want to get creative, here are some ideas. Just remember that a little goes a long way in a mug cake this size! After you whisk together the ingredients, you can add in 1/2 tsp creamy or chunky peanut butter, 1 tsp nutella, a dash of cinnamon or 2 teaspoons mini chocolate chips. Remember too that the calorie count will change based on what you add!
Ideas for Chocolate Mug Cake
I love this chocolate mug cake recipe all on it’s own, but if you’d like, you can add a variety of toppings. Just remember that the calorie count will increase based upon what you add! If you’re trying to make healthy choices, you can add a few slices of banana, strawberries, or any other fruit you’d like. I think it’d be fabulous with a sprinkle of chopped pecans or walnuts. You can also drizzle it with chocolate syrup, caramel sauce or even a little jam. Topping it with a bit of whipped cream is a fun idea. I even saw a spray can of whipped topping made from almond milk at the store the other day!
100 CALORIE CHOCOLATE CAKE IN 30-SECONDS!
100 Calorie Chocolate Mug Cake Recipe made with common ingredients in 30 seconds! Soft, sweet & fudgy low-cal chocolate mug cake perfect for cravings.
Print Pin RateServings: 1 serving
Ingredients
- 2 tbsp. flour
- 1 1/2 tbsp. no-calorie sweetener You can use sugar, but it adds calories
- 2 tsp. cocoa powder
- 1/4 tsp. baking powder
- Pinch of salt
- 2 tbsp. milk
- 1 tsp. oil
- 1 drop of vanilla extract
Instructions
- Combine the flour, sweetener, cocoa powder, baking powder, and salt in the mug. Whisk gently until until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
- Bake in the microwave on high for 30-35 seconds. Do not overcook or it will be rubbery! The cake will continue cooking for the next minute as it sets.
- Cool 3-5 minutes. Serve with a sprinkle of powdered sugar, topped with berries & cream, a drizzle of chocolate sauce, etc.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Julie says
I as skeptical because it had no egg but it was good! I used oat milk and Truvia. This is probably my go-to mug cake from now on.
Hannah says
I’m so glad I found this recipe! It was absolutely delicious! I added a few chocolate chips to take it to the next level- it will be my new go to dessert!
Patty Ramsey says
I had not had sugar for 6 weeks. This cake was so easy to make and just what my taste buds needed. Thank you for this cup of heaven.
Reyna says
This recipe is easy, has a very good flavor and is healthy. Satisfy my needs for something sweet and my hunger. I substituted the flour for oatmeal flour, I love it. Thanks
Reghan Wilson says
I added a little bit of chocolate chips to the batter and it was perfectly moist.
Alison says
Delicious! Thanks for sharing!
Mika says
Just had one but since its only 100 calories I guess I can have another one. Sooo good!
Jessie says
Wonderful treat!!! I substituted applesauce for oil, to make it less fat as well as even less calories. Both versions are delicious!! 5 stars!
Jessica says
So glad you liked it Jessie!
Victoria says
Overall I didnt really like the texture, and the taste was totally opposite of what i was expect.
Jasmine says
Just made it last night and it was sooooo good! Do you know how drastically the calorie count would change if I switched the cocoa powder for hot chocolate powder? Thanks!
Alison says
Hi Jasmine! I am not sure about the calorie count on that but I am so happy you enjoyed this recipe!
Krista says
Alison if i wanted to double this could i? Would i microwave it for 1 min or is this only good in two separate mugs!?
Jessica says
I’d do a double recipe in 2 separate mugs!
Mikayla says
The calorie count is inaccurate. Just one tbsp of any oil is 120 calories or more. If you add the other ingredients it’ll come to 182 calories. Be aware of this if you make this mug cake.
Torrie says
This recipe is calorie accurate! It asks for a TEASPOON of oil, not a tablespoon. 🙂
Chris says
I’ve made this twice, once with Stevia and once with sugar. Didn’t like the aftertaste of the Stevia so used 2 teaspoons of sugar and that seems to be perfect for me. I do sprinkle a touch of icing sugar on the top. Nice treat without feeling too guilty.
Alison says
Chris, I’m glad you could find the perfect amount for you!
Susan says
How did you calculate the fiber to be 7.5 grams?
Jessica says
I use a plugin where in input ingredients.
Bean says
So last night I made a really yummy, light dindin for my BF and I. I was thinking it- but he said, as we cleaned up the dishes. “Now it’s time for a big piece of chocolate cake!” I proclaimed how I was having the *SAME* thought and that I admittedly could not stop daydreaming about trying a recipe I saw for chocolate avocado mousse. So my wheels started turning and since it seems you can just hop on the Google and find a recipe for pretty much ANYTHING, 1 like ingredient tacos or 0 calorie 0 carb GF vegan bread…. I was like…. i KNOW I can make something tiny and chocolatey for myself real quick, in the lines of low cal. So I ended up here 🙂 I decided to use a ramekin (cause she mentions it) hoping it would look bigger than in a mug. It was very yummy, quick and easy to make. I used coconut oil for mine but ended up back on the same age old question that someone else in the comments points out, like ALL oils are 120-130 cals per TBSP which is ALOT. Even in a tsp increment. Someone else suggested replacing oil with applesauce. I am not sure how or why this would ever be a good replacement for oil, but as it were, I actually bought a bunch of applesauce yesterday at the store cause I had seen recipes yesterday morning for pancakes that use applesauce. I was frustrated because every recipe I wanted to try, required it and it’s something we have not had in the pantry for a while so I bought it. I will try this recipe again substituting applesauce for oil and see what happens. It tasted very good. Very rich and chocolately. My only issue was that my batter was super thick consistency like I could move it around the ramekin. I added a couple drops of water and that helped a little, I packed it down neatly so it was even on the bottom of the ramekin. I don’t think this was right, but I followed the directions!
It came out really fudgy and yummy. It never really got bigger though LOL. I started with 30 secs, and then did about 15 more after it seemed like nothing was happening. I suspect a mug is probably better, perhaps cooks it better.
Anyway, I LOVE this recipe and so glad stuff like this exists! It revolutionizes the world that to have cake or dessert you don’t necessarily need to embark on some huge baking project that involves a weeks’ worth of baked goods. As for his remarks how indulging in this little treat will undo all the goodness of our nice light dindin- it’s only 100 cals. 😛 Hardly worth worrying about. It’s nice to reward ourselves and if a little treat here and there makes is possible to eat well without gnawing your hand off OR ruining your healthy eating trend than go for it! For me this is just enough to shut my brain up when it starts barking for goodies. It has satisfied my craving for cake and now I can move on!! I am looking forward to trying this now with applesauce because that will reduce the badness of this *even more*.
Jessica says
So glad you enjoyed it!!
Rin says
this did not disappoint! delicious and guilt free