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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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.
Adriana says
I made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe!
Alison says
Adriana, Thanks for sharing! Glad you could enjoy this!
Carolyn says
Does not rise. does not cook in 30 seconds, You can’t do this without an egg.
Jessica says
Did you actually try it Carolyn? You most certainly can cook this without an egg! The baking powder is the leavening agent. Did you leave it out?
Jane Smith says
Yummy? Really. Nope, not good at all. Save yourself the time and mess and have an Oreo.
Jessica says
Everyone has different tastes Jane. Be nice! We love this quick & easy mug cake!
Laura says
My go-to whenever I’m having a sweet tooth craving! Love it! If I substitute coconut oil instead of olive oil, would I melt the coconut oil first? Thanks again! This one is the best I’ve found online! Low cal and low sugar!
Nellie says
Thanks Laura! Yep, melt the coconut oil first – it’s a great swap for the olive oil!
Justine says
This is perfect whenever I need something sweet!
Alison says
Yes and no leftovers to tempt us!
Brandi says
I am on a low calorie diet and I was happy to find and try this recipe. Taste great!
Nadine says
Hi! If I sub sweetener for sugar, how much sugar should I put? 🙂
Also, can it be made omitting both egg and baking powder ( I currently have neither in stock!)
Jessica says
I’ve never made it how you’re describing, so I’m not sure it would work.
MarieB says
I make this with unsweetened coconut milk and stevia, which comes out to 106 calories in my macro calculator. Tastes great to me : )
Jessica says
I’m so glad you enjyoed it Marie!
Kate says
I loved this, it was fluffy and slightly runny and rose nicely. I added more cocoa for a bigger choccy punch used sweetner instead of sugar and made a quick chocolate sauce with dark chocolate and cream, so it was more like a lava cake. So more calories, but worth every decadent mouthful, and quick as lightning to make. Thank you!
Danielle says
What are some non calorie sweeteners you recommend? I hate stevia and Splenda.
Jessica says
My mom swears by erythritrol! Maybe try that one?
Annie says
Whatever you do, don’t replace the flour with almond flour 🤢 it does not workout in the slightest, absolute disaster
Ahmed Idrees says
One of the yummiest ever.
Thankyou.
Love from Pakistan
Julie from MA says
Made this recipe tonight. Yummy! We used 1 TBSP regular sugar which I found sweet enough and used almond milk. I even shared the mug with my spouse and it was satisfying. I will bookmark this recipe and make again – a great low cal treat!! Next time I might try a bit of nutella or choc chips or a drizzle of caramel sauce on the top, especially if I split it.
M says
Perfect thank you!!!
I used water instead of milk (so i used that cals up in actual sugar :D) and topped it with a tsp of sweetened cocoa powder right after the minute was up
Just gonna say, if you use sweetened cocoa powder maybe take off the 1/2 TBSP of sugar cause it will be hella sweet
Alison says
Glad you enjoyed it!
Elise says
This is amazing, thank you! I used canola oil, regular sugar and added a couple of chocolate chips! 🙂
Alison says
So glad you enjoyed it Elise!
Holly says
This satisfied my pregnant butt perfectly! So yummy. I used real sugar but only a tablespoon and added one more tsp of cocoa powder. It came out fluffy and slightly moist. I have to admit, I drizzled a tiny bit of chocolate syrup on top. Still has a lower calorie count than most mug cakes! Definitely making this again.
Marlowe says
This works identically if you substitute unsweetened applesauce for the oil and use unsweetened almond milk, and that takes it down below 100 calories.
Jannine says
Absolutely delicious. I always have all of the ingredients on hand and I made this cake during a tv commercial break. Dangerously good and easy. Thanks for this recipe.
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!