100 Calorie Chocolate Mug Cake is made with simple ingredients like flour, cocoa powder, sweetener, milk, coconut oil, and vanilla for a quick, fudgy chocolate treat ready in just 30 seconds!
This mug cake comes together in just minutes and is packed with rich chocolate flavor! I prefer cooking mine for 30 seconds to keep it extra fudgy, but you can go closer to 35 seconds if you prefer a slightly more cake-like texture.
Don’t let the small amount of batter fool you—it’s the perfect size for a single-serving sweet treat and will rise to fill about half of a standard mug once cooked. Finish it with a sprinkle of powdered sugar for a little extra sweetness. If you’re craving chocolate and need a dessert fast, this little mug cake is pure perfection!
Recipe Highlight
- Ready in 30 Seconds – When a chocolate craving hits, this mug cake delivers a warm, fudgy dessert almost instantly with just a quick microwave bake.
- Perfect Single-Serve Treat – Made in one mug with a small amount of batter, it’s the ideal portion when you want something sweet without making a whole cake.
- Rich Chocolate Flavor, Lighter Calories – With cocoa powder and a low-calorie sweetener option, you get a deliciously chocolatey dessert that’s around 100 calories.
Ingredients for Low Calorie Chocolate Mug Cake
Flour – Provides the structure for the mug cake and gives it a soft, cake-like texture.
Sweetener – Adds sweetness while keeping the recipe lower in calories when using a sugar substitute like Stevia or erythritol.
Cocoa Powder – Creates the rich chocolate flavor and deep cocoa taste in every bite.
Baking Powder – Helps the mug cake rise and become light and fluffy without needing eggs.
Milk – Adds moisture and helps create a smooth, fudgy cake batter.
Coconut Oil – Adds richness and helps keep the cake tender and moist.
Vanilla Extract – Enhances the chocolate flavor and adds a warm, sweet aroma.
Salt – Balances the sweetness and brings out the chocolate flavor.
How to make Chocolate Mug Cake
100 Calorie Chocolate Mug Cake
Ingredients
- 2 TBSP flour
- 1 ½ TBSP no-calorie sweetener you can use sugar, but it adds calories
- 2 tsp cocoa powder
- ¼ tsp baking powder
- ⅛ tsp of salt
- 2 TBSP milk
- 1 tsp oil
- ⅛ tsp 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.
- Heat 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, top with berries & cream, a drizzle of chocolate sauce, etc. Enjoy!
Video
Notes
Nutrition
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How long is this Chocolate Mug Cake good for?
This mug cake is best enjoyed fresh right after making it. Since it’s a quick, single-serving dessert that comes together in just 30 seconds, there’s really no need to store or freeze it—it’s best made when the chocolate craving hits!
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 one of the names I mentioned to your grocery list and pick up a container next time you’re at the store.
How many calories are in Chocolate Mug Cake?
I’ve calculated this mug cake recipe to be 110-158 calories, depending on your exact ingredients. 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.
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- Perfect for drizzling, dipping, or frosting, this Chocolate Ganache recipe has a special “secret” ingredient that takes the flavor and texture to the next level.
100 Calorie Chocolate Mug Cake is your go-to fix when a chocolate craving hits—rich, fudgy, and ready in just 30 seconds! Made with simple pantry staples, it’s the perfect single-serve dessert that feels indulgent without the wait.
Carissa Rasmussen says
nom nom! perfect breakfast…haha
Clare says
This looks so yummy!
creatingabeautifullife.net says
I will definitely have to give this a try. Usually I don't like the consistency of microwave mug cakes, but I'll take your recommendation! I'm visiting from Pint Sized Baker.<br /><br />Christy @ Creating a Beautiful Life
Brittany Barnes says
I've really been trying to cut back on calories lately so this little dessert is perfect for me!
Julie Boarder says
My kids will have a great time making this – thanks for sharing!<br /><br />
Carrie @ My Favorite Finds says
I think these mug cakes are SO cute! Thanks for sharing at Pinworthy Projects.
Unknown says
Just made this! I forgot to put in the baking powder, but it came out really well anyway, very fudge-y.
Beth Young says
Sorry but i really didn't like it! I like the normal mug cakes, but they are so full of sugar, cocoa and oil so i was happy to see a low calorie option. But i don't think it was worth the 100 calories. I microwaved it for 25 seconds, it was a funny texture, not spongy at all, and it just wasn't sweet enough or chocolatey enough. I think you'd be better just making a smaller
Vikki Pink says
I microwaved it for 35 seconds and it was perfect. I also added about five chocolate chips to it… I find it depends on what sweetner you used. I use truvia- which is kind of nasty. But the second time around that I made it it came out better. Also- not as big as the others I used to make. Which makes me kinda sad…LOL
pmz99 says
This is more like 140 calories. Flour is 57, oil is 40, around 15-20 for milk… That's already 112 when u add in the rest of the ingredients it comes out to 140.
Person says
I made this cake exactly as the* instructions said to,and it cooked over and burned…(sorry auto correct)
Jessica says
I’m so sorry it didn’t turn out well! Your microwave sounds more powerful than the one we used- maybe try cooking it for 25 seconds and watching really closely to make sure it doesn’t boil over? Also- maybe use a larger mug! Let me know how it goes!
Laura says
I can’t make this 100 calories. I input it all in to my calorie counter and it came out at 201 calories? The oil is 120 cals I have sunflower oil, olive oil is the same. Should I be using something else???
mathuse says
120 for a tablespoon, and there are 3 teaspoons in 1 tablespoon. You only use a 1/3 of that caloric value of 120. I found subbing in apple sauce or vegan yoghourt worked just as well, or even mashed banana, if you’re worried about oil the same way that I am.
kiki says
you must have mistake teaspoons for tablespoon 🙂 1 tbsp of oil is 120 cals but 1 tsp is around 40
Cait says
I just made this and it was phenomenal. I used stevia as the sweetener and coconut oil instead of vegetable oil. It tasted like a chocolate coconut fudge cake. Completely curbed my sweet-tooth. Would not change a thing making it again. Thanks for this quick go-to dessert!
Jessica says
So wonderful to hear that you enjoyed it!!
Jo says
This is a great recipe but how on earth did you work this out at only 100 calories? My fitness pal has worked it out at being closer to 200 not 100…. I’m now sad 🙁
Sabrina says
I tried it and I halved everything (otherwise it wouldn’t be 100 calories) it came out to be 107 calories and it tasted delicious! Thank you for the recipe
Terry Hight says
Thought it was delicious. Funny though, made 2 back to back and they turned out a little differnt. Like I said very tasty just different. Serving them for our “Everything is possible” weight loss program. Thank you.
Regina says
Yummy!! I am a very strict calorie counter and this hit the spot and the texture is perfect. Cook less for fudgy and more for spongy
Jessica says
I’m so glad you enjoyed it Regina!
Hannah says
This is great! I used regular sugar because substitutes are so likely to turn out bad and I didn’t want to have to experiment with stevia yet, and I added a little more cocoa.
I see a lot of people saying it’s not 100 calories but 200 would still be pretty nice for a piece of chocolate cake! Just the flour and oil alone is about 100 I think?? But even with regular sugar it’s still not that much, especially if your calorie budget is higher (mine isn’t but ~200 for chocolate is always worth it lol). That’s much better than other mug cakes out there, although they’re probably bigger. Also if you don’t cook it very long and leave it a tad liquidy, you don’t need any frosting. 🙂 I cooked mine about 40 seconds and it was still really gooey. Anyway good recipe!
The print option of this recipe isn’t the most print friendly though, tons of photos and extras in it.
Hannah says
Great recipe. 🙂 It is more than 100 calories but ~200 even with regular sugar (which I used) is still pretty great, way better than other mug cakes (even if the others are bigger… a double batch of this would still have less calories than others I saw). I like mine partially gooey. I also added a little more cocoa.
I just wish the print version was more compact but I can always fix that on my computer before I print it.
Jessica says
I’ll add a better print version for you!
Janis says
Agreed that this is not a 100 calorie recipe, whether you use no-calorie sweetener or not.
That being said – this was awesome. I just used 1tbsp of sugar and it was plenty sweet for me. It didn’t rise very high, but it was fluffy and delicious. I added a sprinkle of walnuts (upped the calories even more!) but who cares – really hit the spot for me. It wasn’t overly sweet which was perfect.
Thanks for the recipe! 🙂
Alison says
Janis, so glad you enjoyed it!
Patricia Dotson says
yummy 🙂