Today is a day to celebrate true love! Let me say with all sincerity, passion, and a long, lustful gaze that I love this healthy Chocolate Mug Cake recipe!
Flowers wilt. Boxes of chocolates have their duds. Men forget to make dinner reservations. But a gooey, molten chocolate cake in a mug that cooks in 90 seconds and tastes like a fancy molten lava cake that you’d get in a restaurant?
Love to last a lifetime!
Chocolate Mug Cake, you get me.
Now, I am not going to pretend for one second that I invented the concept of mug cake or that today’s chocolate mug cake recipe is my first time making it.
In fact, if you are willing to extend the definition of “mug” to include “tiny pink plastic container with matching tiny pink spatula,” I’ve probably been making chocolate mug cake since the day Santa brought me my beloved Easy Bake Oven.
If you’ve never had one, please allow me to introduce you to what will surely become one of the most delicious, dangerous recipe concepts to grace your kitchen.
To make the cake, stir all the ingredients together in a coffee mug, pop said mug in the microwave, and BOOM!
The Miracle of Chocolate Mug Cake
What makes this particular recipe stand out among the rest is its lineup of ingredients. I dropped the excess butter, oil, and refined sugar you’ll find in most chocolate mug cake and chocolate mug brownie recipes for a healthier lineup: whole wheat flour, peanut butter, Greek yogurt, maple syrup, and, of course, plenty of dark chocolate.
Despite its more healthy ingredients, I promise you this gooey Chocolate Mug Cake delivers. It’s molten and almost pudding-like in the center, and the edges are fudgy and moist. It takes less than five minutes from start to finish, making it the best Valentine’s Day present I could ever hope to give you.
The next time you are craving something sweet but don’t want to commit to an entire Flourless Chocolate Torte or Chocolate Mousse Pie, this perfectly portioned, easy chocolate cake in a mug will be waiting right here for you.
Can You Reheat This Recipe?
- Microwave mug cakes are meant to be enjoyed the day they are made, so I cannot offer tips for leftovers.
- You could try reheating any leftovers in the microwave, but I think the cake would dry out, so at that point, I’d recommend embracing the easiness of this recipe and making a fresh one.
Mug Cake Topping Ideas
While you can eat this cake triumphantly just as is, here are a few ideas of what you can use to top it:
- Ice Cream. Top this cake with a scoop of your favorite ice cream flavor for extra yum factor!
- More Chocolate. If you’re serving this to a real chocolate lover, top the cake with chocolate chips or chocolate syrup.
- Whipped Cream. Add a dollop (or two!) of whipped cream for extreme decadence.
- Sea Salt Caramel. Add a drizzle of caramel on top with a sprinkle of flaky sea salt. YES!
With whomever and however you celebrate this V-Day, I hope this easy cake adds sweetness to your day. It’s probably big enough to share, but on this day of chocolate, I’d say we each deserve a molten Chocolate Mug Cake of our very own. Happy Valentine’s Day!
Chocolate Mug Cake
- 2 tablespoons white whole wheat flour or GF 1:1 All Purpose Baking Blend
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt a good pinch
- 3 tablespoons milk any kind you like (I used unsweetened almond milk)
- 2 tablespoons nonfat plain Greek yogurt use nondairy yogurt to make dairy free; I haven't tried mashed banana or unsweetened applesauce but think this could work too
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon peanut butter almond butter, or other nut butter of choice
- 2 tablespoons dark or semisweet chocolate chips for an extra fudgy cake, add 1 additional tablespoon
- Optional toppings for serving: vanilla frozen yogurt nonfat vanilla Greek yogurt, whipped cream, extra chocolate chips, a dollop of extra nut butter
- In the bottom of a 12-ounce microwave-safe mug, stir together the flour, cocoa powder, baking powder, and salt. Add the milk, Greek yogurt, maple syrup, and almond butter. With a fork, stir until smoothly combined. Stir in the chocolate chips.
- Place the mug on a paper towel in the microwave to catch any drips. Microwave on HIGH for 90 seconds, just until a toothpick inserted near the edge comes out with a few moist crumbs clinging to it. The center will be batter-like and molten. Do not over microwave or the cake will be dry. It may take a little experimenting, depending upon the power of your microwave and width of your mug. Wider mugs will cook more quickly, while taller, narrower mugs may need a little more time. Let cool at least 3 full minutes (the cake will continue to cook a bit as it cools, and the cake will be very hot). Add any desired toppings. DEVOUR.
- The exact cook time of the chocolate mug cake may vary based on the power of your microwave. Mine is 1000 watts. It will also vary based on your coffee mug. Taller, narrower mugs may need a bit more time, while wider mugs may need less. (I developed the recipe in this 12-ounce coffee mug).
- Microwave mug cakes are meant to be enjoyed the day they are made, so I cannot offer tips for leftovers. You could try reheating any leftovers in the microwave, but I think the cake would dry out, so at that point, I'd recommend embracing the easiness of this recipe and making a fresh one.
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