This healthy Chocolate Mug Cake recipe is the on-demand treat we all deserve right now! It’s made with a handful of simple ingredients, cooks in just 90 seconds, and will be there in your hour of chocolate need.
If you’ve never had a mug cake, please allow me to introduce you to what will surely become one of the most delicious, dangerous recipe concepts to grace your kitchen.
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 wholesome 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.
To make the cake, stir all the ingredients together in a coffee mug, pop said mug in the microwave, and BOOM! You’ve arrived at the gates of chocolate paradise.
I don’t know about you, but when I’m craving chocolate, I need it NOW (or better yet, five minutes ago).
This lightening fast, dangerously easy chocolate mug cake is the answer.
5 Star Review
“I can’t believe how good this mug cake is since most of the ingredients are healthy! Perfect treat the end the day!”
— Sarah —
How to Make a Chocolate Mug Cake from Scratch
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.
The Ingredients
- White Whole Wheat Flour. I opted for white whole wheat flour to lighten things up, but all-purpose flour would also work in this recipe.
- Cocoa Powder. What gives this recipe its brownie mug cake vibes and deep, chocolatey goodness.
- Milk. You can use any kind you have on hand. I used unsweetened almond milk, which is a great option for those who need this to be a dairy-free chocolate mug cake.
- Plain Greek Yogurt. This is a chocolate mug cake no egg, so I used Greek yogurt to help make the cake moist and tender. Greek yogurt also gives this mug cake a boost of protein.
- Maple Syrup. To keep things healthier, I chose to naturally sweeten this cake with maple syrup.
- Peanut Butter. Peanut butter helps give the cake structure and adds rich flavor that perfectly complements the chocolate.
- Chocolate Chips. Melty chocolate chips take this mug cake to the next level of fudginess and decadence.
The Directions
- Mix the ingredients together in a mug.
- Microwave on HIGH for 90 seconds. Don’t overcook or your mug cake will become chewy. You might need to play around with the time a bit, depending upon your microwave.
- Let cool for a few minutes, add toppings, and DIG IN!
Mug Cake Toppings
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 or Frozen Yogurt. Top this cake with a scoop of vanilla ice cream (or your favorite flavor) for a classic, undeniable 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!
Mug Cake Storage Tips
- To Store. Microwave mug cakes are meant to be enjoyed the day they are made, so I recommend enjoying them immediately.
- To Reheat. 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.
What to Serve with Mug Cake
Recipes by Season
Hot Buttered Bourbon
Frozen Desserts
Banana Ice Cream
Non-Alcoholic Drinks
2 Ingredient Homemade Hot Chocolate
Recommended Tools to Make Mug Cake
- Microwave-Safe Mug. For mug cakes on demand!
- Measuring Spoons. Great for measuring the mug cake ingredients.
Magnetic Measuring Spoons
These are double-sided and magnetic, meaning fewer dishes to wash and easy storage. A win for every kitchen!
Chocolate Mug Cake
Ingredients
- 2 tablespoons white whole wheat flour or GF 1:1 All Purpose Baking Blend
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ 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 ½ 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
Instructions
- 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 peanut 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.
Notes
- 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).
- TO STORE: 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.
Nutrition
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I love mug cakes and this one sounds great – can’t wait to try it out soon!
I hope you enjoy it, Amy!
This cake looks like it would be good. But, after reading the nutrition information, how is this described as being healthy?
Hi! It’s definitely still dessert and a treat, but the recipe features healthier swaps for traditional mug cake ingredients, such as Greek yogurt, peanut butter, no refined sugar, and whole wheat flour. Everything in moderation!
Thank you, thank you, Erin, for making this more healthy for us! With the Greek yogurt and maple syrup, I am so very eager to try this! I don’t have white whole wheat flour on hand; I’m guessing regular flour will be okay?
Hi Cordelia, yes, regular flour will be okay if you don’t have white whole wheat. Enjoy!
I’ve never seen the hype about mug cake, but this looks pretty fool-proof! I agree with ‘everything in moderation’ and this definitely makes for that definition.
I simply love mug cakes, but I’ve always done the store-bought kind, never made them myself. I can’t wait to try this recipe, must be delicious!
I hope you enjoy, Kelly!
So gooood!!! Thank you for this amazing mug cake! Being 4 months pregnant sometimes you just NEED SOMETHING,but I try to stay away from anything too processed. This is perfect! Super yummy! Super easy! And SUPER FAST! I love your blog!!!
Jess, you just MADE MY DAY!! Thank you thank you! And enjoy every bite of the cake! xo
8 months pregnant and still loving this cake! But now I cut the recipe in 1/2 and microwave it for 45-60 seconds. Still just as yummy!!!
Jess, this comment makes me so happy!! Great tip on cutting it in half too, thanks!
AMAZING!! I always crave sweet gooey chocolately goodness (even more so now that I’m a breastfeeding mom!), and this totally hit the mark, like better than a “real” giant cupcake but so much better for you (yes, it’s got some calories but not too processed and has some protein). Confession – I made one of these every day for the past week. So, then I started riffing on it. Erin, if you can perfect a recipe for a lemon ricotta honey mug cake, please post!
Laurel, this comment made my day!!! I feel the same way about it: Definitely a treat, but I love that it’s less processed (and so chocolaty!). The honey ricotta idea sounds to die for. Definitely filing that one away for future inspiration. Thank you!
MAJOR CHOCOLATE without being too rich, sweet or dense. Yum. I like the peanut butter in it.
Sarah, I’m so glad you enjoyed it. (MAJOR CHOCOLATE is the perfect description!) Thank you for reporting back!!
I can’t believe how good this mug cake is since most of the ingredients are healthy! Perfect treat the end the day! I used peanut butter and absolutely loved it!
YAY for mug cake! Thanks so much for taking the time to review the recipe, Sarah!
Hi Erin, can I use stevia as the sweetener in this mug cake? Should I add more milk if doing so? Thanks & always love your recipes (and writing)!
Hi Cynthia! I’m afraid I don’t have much experience baking with Stevia. The sweetener here is liquid (maple syrup), it’s important for both sweetness and texture. For 100% guaranteed results, I’d suggest sticking with the recipe, since this is how it’s been tried and tested. I know that’s probably not the answer you were hoping for, but I want this to come out for you!
Thanks Erin! I’ll try the initial recipe prior to doing any alternation. I’ll keep you updated once I tried the stevia version :)
Thanks Erin! I’ll try the initial recipe prior to doing any alternation. I’ll keep you updated once I tried the stevia version :)
I didn’t have Greek yogurt (or banana or apple sauce to make up for it) so I used tahini and it turned out great. Thanks for the great recipe!
Thanks for sharing your swap, Mikaela! I’m glad you enjoyed it.
Hello! This recipe looks great. However, I’d like to use milk instead of yogurt. How much would it take to do the substitution?
Hi Kassidy, I would recommend sticking with yogurt for the right creamy consistency. You could try sour cream too. Enjoy!
What about nut allergies? What can be used instead?
Hi Rita! You can try swapping sunbutter.
Sounds delightful and BIG SURPRISE, I actually have all the ingredients (of course I have to sub for some) that never happens lol. And I live 11 miles out of town on 2 mi of dirt road.
YAY! I’m so happy you were able to make this recipe, Janet!
i removed the peanut butter and chocolate chips so it ended up being only 191 calories! however, i would say that it would taste sweeter with banana or something sugary. also, the texture was a bit odd because of the greek yogurt, but it was still good!
I’m happy you enjoyed the flavor, Nathalie! Thanks for sharing your adaptations!
Ridiculously good. I subbed applesauce for the Greek yogurt and sun butter for the peanut butter, left out the chocolate chips on purpose, and left out the milk accidentally. Possibly the best mug cake I’ve ever tried, and the closest in taste and texture to real cake. Not to mention the low calorie count? Almost unheard of for mug cakes. Just wow
I’m so pleased that you enjoyed the recipe, Jane! Thank you for sharing this kind review!
the printed recipe calls for baking POWDER, the video says to add baking SODA. Which is it? They are not the same thing.
Hi Jane, baking powder is the correct choice. I misspoke in the video, and I sincerely apologize for the error. I hope you enjoy the recipe if you try it!