Low Fat Chocolate Mug Cake

Name: Low Fat Chocolate Mug Cake
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Yield: 1 serve
Ingredients: 2 tablespoons self raising flour; 1 tablespoon natural granulated sweetener; 2 unsweetened cocoa powder; ¼ teaspoon baking powder; 1 pinch salt; 1 teaspoon reduced fat butter; 2 tablespoons unsweetened almond milk; ⅛ teaspoon pure vanilla extract; ¾ tablespoon mini chocolate chips

User Reviews

4.9

186 reviews

Excellent

Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
Servings
1 serve
Calories
141 kcal
Course
Dessert, Cake
Cuisine
American

Low Fat Chocolate Mug Cake

Heidi Ellis

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A Low Fat Chocolate Mug Cake recipe WITH another video. Ready in less than one minute with an oven option! Fluffy, buttery and guilt-free.

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Ingredients

Servings

2 tablespoons self raising flour
1 tablespoon natural granulated sweetener if white, raw or coconut sugar, and counting your calories, remember to add this in.
2 unsweetened cocoa powder for a mild chocolate cake OR 1 tablespoon for a darker. Level teaspoons.
¼ teaspoon baking powder
1 pinch salt
1 teaspoon reduced fat butter melted, or coconut oil
2 tablespoons unsweetened almond milk or skim milk for an extra point. 2 ½ tablespoons of milk if using 1 tablespoon cocoa powder.
⅛ teaspoon pure vanilla extract
¾ tablespoon mini chocolate chips milk or dark, divided - optional. See notes.

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Instructions

Grab a ½-cup capacity mug and spray with cooking oil spray. Into the mug, add in the flour, sweetener (or sugar), cocoa powder, baking powder and salt. Whisk to combine. To that, add your melted butter, milk and vanilla.
(Optional): Fold in ½ tablespoon of chocolate chips. Mix them through. Top with the remaining chocolate chips.

Minute Microwave Method:

Bake in your microwave on 'Quick' or High' setting for 40 seconds. Open the door and gently touch the top with your finger tip. If it's still a little underdone in the middle, bake for another 10 seconds until cooked through (not too long, as the cake will continue cooking in the mug once it's removed).

Oven Baked Version:

Preheat oven to 180°C | 350°F. Spray a ½-cup capacity ramekin with cooking oil spray. Prepare as above and bake in the oven for around 15 minutes, or until a toothpick inserted into the centre comes out clean. (For a fudgier cake, check it after 11 minutes with a toothpick and it should come out slightly dirty, but not with a lot of cake batter attached.)
Serve with fruit, icing sugar, ice cream, or whipped cream! Personally, I like this cake on its own.

Notes

Adapted from Eating Well Living Thin and Taste

Nutrition Information

Show Details

Serving 1g Calories 141kcal (7%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 2mg (1%) Sodium 233mg (10%) Potassium 48mg (1%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 387IU (8%) Vitamin C 0.1mg (0%) Calcium 113mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 1serve

Amount Per Serving

Calories 141 kcal

% Daily Value*

Serving	1g
Calories	141kcal	7%
Carbohydrates	35g	12%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	2mg	1%
Sodium	233mg	10%
Potassium	48mg	1%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	387IU	8%
Vitamin C	0.1mg	0%
Calcium	113mg	11%
Iron	1mg	6%