Low Fat Chocolate Mug Cake
User Reviews
4.9
Low Fat Chocolate Mug Cake
Description
This recipe mixes dry ingredients including self-raising flour, sweetener, cocoa powder, baking powder, and a pinch of salt in a mug, then combines them with melted butter, almond milk, and vanilla extract. Folding in mini chocolate chips adds texture and bursts of chocolate.
The cake is cooked mainly in the microwave on a high or quick setting for about 40 seconds, with an additional short cooking time if needed to avoid underbaking. The microwave method produces a soft, moist cake quickly. There is also an oven-baked option using a ramekin at 180°C (350°F) for about 15 minutes to achieve a firmer, fudgier result. Checking doneness early helps retain desired texture.
The resulting mug cake is a small, convenient dessert with a gentle chocolate flavor and soft crumb, suitable for one portion. Lower fat substitutions such as coconut oil or reduced-fat butter help reduce overall fat content.
Ingredients
- 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 cocoa powder for a mild chocolate cake OR 1 tablespoon for a darker. Level teaspoons, unsweetened
- ¼ teaspoon baking powder
- 1 pinch salt
- 1 teaspoon butter melted, or coconut oil, reduced fat
- 2 tablespoons almond milk or skim milk for an extra point. 2 ½ tablespoons of milk if using 1 tablespoon cocoa powder, unsweetened
- ⅛ teaspoon vanilla extract pure
- ¾ tablespoon mini chocolate chips milk or dark, divided - optional. See notes.
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
- The recipe is adapted from Eating Well Living Thin and Taste, focusing on low-fat ingredients.
- Adjust cocoa powder quantity for milder or stronger chocolate flavor.
- Use almond milk or skim milk according to preference and calorie count.
- For microwave cooking, monitor doneness after 40 seconds to avoid overcooking as the cake continues cooking after removal.
- The oven method takes longer but yields a slightly different texture that some may prefer.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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