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?
100 Calorie Chocolate Mug Cake Recipe
Here’s what you’ll need to make this recipe:
— all purpose flour OR bread flour OR any type of flour you’d prefer!
— If you want this to be around the 100 calorie mark, you’ll need to use a no-calorie sweetener like Stevia. I’ve been using Erythritol. Read the directions on the package of your sugar substitute and make measurement adjustments accordingly. I’ve used sugar, too… which makes it, like, 175 calorie cake.
— cocoa powder- see above for my thoughts on cocoa powder!
— baking powder- we opt for baking powder as a leavening agent in this recipe instead of eggs so that we can cook the cake in less time. It’s also helpful to those with egg allergies!
— milk- or almond milk. Or cashew milk. Or chocolate milk! Use what you’d like, just remember the calorie & sugar counts will vary.
— coconut or canola oil- use what you have on hand!
— vanilla extract- you only use a tiny bit, but it’s important!
–Pinch of salt
How to make Chocolate Mug Cake
First, 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.
100 CALORIE CHOCOLATE CAKE IN 30-SECONDS!
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.
Video
Nutrition
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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
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.
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 Mug Cake Recipe made with common ingredients in 30 seconds! Soft, sweet & fudgy low-cal chocolate mug cake perfect for cravings.
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.