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Light & Healthy Whole Wheat Chocolate Mug Cake
Prep Time
1
minute
min
Cook Time
1
minute
min
Total Time
2
minutes
mins
Servings:
1
¾ cup Mug Cake
Calories:
135
kcal
Course:
Dessert
Cuisine:
American
A perfectly moist and fluffy Chocolate Mug Cake made with whole wheat flour for a quick dessert that’s healthy too! This easy, low calorie, sugar-free cake is ‘baked’ in the microwave and comes together in under 2 minutes.
Ingredients
2½
Tbsp
Whole Wheat Pastry Flour
,
about 19g
1
Tbsp
Unsweetened Cocoa Powder
,
5g
Stevia Sweetener
,
2 Tbsp sugar worth (Use your brand's Conversion Chart)
¼
tsp
Baking Powder
2
Tbsp
Almond Milk
,
Unsweetened
1
Egg White
1
tsp
Coconut Oil
,
Melted
⅛
tsp
Vanilla Extract
Instructions
Lightly grease a 1 cup (8 oz) ramekin or mug.
In a bowl, mix flour, cocoa, sweetener and baking powder.
In another bowl whisk together milk, egg white, coconut oil and vanilla.
Add wet mix to dry and stir lightly to form a smooth batter. Do not over-mix, or the cake will be too dense; Small lumps are okay.
Transfer batter into the mug/ramekin.
Microwave on high for 45 seconds or until the top is set and dry to touch. Microwave additional time at 5 second intervals if needed.
Let cool a few minutes, sprinkle on some chocolate chips if desired, and dig in!
Notes
Recipe adapted from
Bigger Bolder Baking
.
Do not over-mix the batter or the cake WILL be too dense.
Nutrition:
Servings: ¾ cup Mug Cake | Serving size: 1
Calories: 135kcal
Fat: 5.6g | Saturated fat: 3.9g
Carbohydrates: 17.7g | Fiber: 4.5g | Sugar: 0g
Protein: 6.1g