100 Calorie Chocolate Mug cake made with flour, sweetener, cocoa powder, baking powder, coconut oil, milk & vanilla! Done in 30 seconds, this fudgy cake for one is fantastic!
This mug cake 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
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
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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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.
100 Calorie Chocolate Mug cake made with flour, sweetener, cocoa powder, baking powder, coconut oil, milk & vanilla! Done in 30 seconds, this fudgy cake for one is fantastic!
Lee says
Do these have to be cooked one at a time?
Nellie says
For best results, yes!
Mary Guzik says
I sent the recipe to my daughter that lives in another state. She said she went right by the recipe but it was bitter and she only cooked it for 30 seconds and part of it did not cook and the part that did was rubbery. She wanted me to find out what she did wrong so when she tries it again she hopes for better results. Thanks so much.
Jessica says
It’s a darker chocolate cake, so less sweet than some are accustomed to. Sounds like maybe it wasn’t mixed correctly?
Dee says
So very moist & delicious! I sweetened mine with 2 tbsps maple syrup so it’s 150-160 calories but not bad! This will be my go-to now when I crave chocolate! Thx!
Alison says
I’m so glad this can be your new go-to Dee!
Lesly says
My GO TO for a sweet snack. I use monk fruit, olive oil and whole wheat flour. Also put a dollop of peanut butter in the middle (makes it 100x tastier!) and if I have dark chocolate chips on hand I pop a few in. This is so easy and quite addicting!
Sierra says
Was a little Runny, but just zapped It a few more seconds. I also didn’t really measure It because I was so excited, but I think I added honey and “unreal” chocolate chips. I believe the honey is what kept It funny. However I didn’t care, It was still amazing. Fixed my sweet tooth.
Dusti says
Taste great but didn’t cook. Tried microwaving 3 times. Used almond flour.
Hillary says
It didn’t work for me when I used almond flour either 🙁 I read from Google that to use almond flour, we will need to reduce liquids. Might try that next time. Tried the recipe with all purpose flour previously and it worked great!
Krystyna says
Is there a calorie count for real sugar? It is all I had on hand. Cake came out the perfect texture.
Jackie says
This is amazing! I must say the first time was a flop as it was a watery mess but second time I worked out the timings in my microwave (1min 10secs) and it was perfect! I used keto self raising flour and it was deliah had it 4 times now
T says
I was craving something sweet, cakey and hot to go with my cup of tea tonight and something that I could whip up in little to no time. I had come across the recipe by typing in “healthy mug cake” because I am also watching my calories. This was hands down the best mug cake I’ve ever had! I did microwave for an extra 10 seconds as mine wasn’t cooked at 30 seconds. I also added a single square of caramilk chocolate into the middle of the cake (add 50calories) but so worth it! It was delicious! Thank you for the recipe! It will definitely be on repeat in my house!
rachel says
AMAZING!!! tastes like a regular high calorie mug cake!
Alison says
Thank you Rachel!!
Peyton Carrington says
This mug cake is delicious! I used hot cocoa mix instead of cocoa powder, which added some sweetness! Fluffy and moist!
Alison says
Thank you Peyton!
Amanda says
This was amazing. I used almond milk and stevia in mine and added a teaspoon of dark chocolate chips and a teaspoon of peanut butter. This will now be my go to when I am craving something sweet.
Jessica says
Oooh your additions sound AMAZING!!! Well done! So glad you liked it!
Teresa M says
Very good! I used oat flour, 1 tablespoon of Swerve and a half a tablespoon of sugar. I also added in about eight chocolate chips. I did have to cook it about twice the time as the 30 seconds it was still oozy even after it sat for a minute or so. I will be making this again!
Alison says
I’m so glad this one worked for you Teresa!
Teri says
This is a good recipe! I made it with oat flour and swerve and a tiny bit of sugar and about 8 chocolate chips. A great late night treat.
Betty says
I have just noticed that your flour has much less calories. What brand you use? Everything I have home has around 330 kcal per 100g.
Jessica says
I use Turkey brand bread flour from Costco. The flour adds about 55 calories to this recipe.
Vicki says
I made it and used almond milk, white whole wheat flour, monk fruit sweetener and a few chocolate chips. And it was great. However I had to cook it for 1 minute and 10 seconds as it was completely uncooked at 30 seconds. Texture was great and not rubbery at all. Thanks for the recipe
Mila says
OMG!!! probably the best mug cake and so easy to make, plus guilt-free.
JoJo says
I used canola oil and regular cane sugar. AWESOME TASTING!! Will definitely make again.
I have a Question:
If a person wanted to make a large batch of just the dry ingredients; store in an Airtight container, (obviously shake ingredients before measuring) but, How much of the dry mixture would you use per one mug??
Nicole says
Good question. I’d say about 3 tablespoons of dry mix per mug
Alessandra says
So delicious to satisfy that sweet craving 🙂 I used coconut sugar and added a few dark chocolate Hershey chips at 35 sec and resting for 5 minutes to finish cooking and cooling. I’m wondering if we can double the exact recipe and cook for double the time (asking for a friend lol) thanks for this amazing quick cake on the mug – Alessandra
Nicole says
That sounds wonderful! For most mug recipes that I’ve doubled the time actually doesn’t need to be doubled. Believe it or not the bake time is actually the same or just extended by a few seconds. Just make sure to use a larger microwave-safe mug to accommodate everything.
Charlotte says
Don’t even waste your time or calories because I’m sorry but it tasted grim!
Jessica says
Sorry you didn’t like it Charlotte; I love it! To each her own!
Penneye says
Made this with maple syrup and it was very moist. Also put in a few chunks of sugar free chocolate.
Nicole says
That sounds great!