HEALTHY CHOCOLATE MUG CAKE
Craving a rich, chocolatey dessert but don’t want to spend hours on baking. This Healthy Chocolate Mug Cake is the perfect solution. This healthy chocolate mug is made with almond flour, baking powder, almond milk, cocoa powder and naturally sweetened with maple syrup. This quick dessert is ready in minutes and doesn’t require an oven. It’s a gluten-free, high-protein and low-sugar alternative to traditional chocolate cake, making it a guilt-free way to satisfy your sweet tooth. This texture is light yet indulgently moist, with a deep cocoa flavour that pairs beautifully with fresh berries, a scoop of Greek yoghurt or a drizzle of nut butter. Whether you need a single-serve dessert for yourself, a kid-friendly treat or a healthier option for a chocolate fix, this mug cake is a game-changer. This dish is perfect for busy days, late-night cravings or an easy post-dinner indulgence.
RECIPE CATEGORY
Dessert, Snack
SERVING SIZE
1 serving
CUISINE
American
PREPARATION/TECHNIQUES
Microwave, No-Bake
OCCASION/HOLIDAY
Quick Dessert, Movie Night, Family Treat, Kid-Friendly Snack
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, Low Sugar, High Protein, Quick & Easy, Healthy
DISH TYPE
Chocolate Cake, Mug Cake, Dessert
INGREDIENTS
- 2 tbsp almond flour
- 1 tbsp cocoa powder
- 1 tbsp maple syrup
- ¼ tsp baking powder
- 2 tbsp unsweetened almond milk
FULL NUTRITIONAL INFORMATION
- Calories: 170 kcal
- Carbohydrates: 16g
- Protein: 5g
- Fats: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 40mg
- Fibre: 3g
- Sugar: 7g
PREPARATION
- Mix the Dry Ingredients: In a microwave-safe mug, combine almond flour, cocoa powder and baking powder. Stir until evenly blended.
- Add the Wet Ingredients: Pour in the maple syrup and unsweetened almond milk. Mix until smooth, ensuring no lumps remain.
- Microwave the Cake: Microwave on high for 60-75 seconds, depending on the power of your microwave. The cake should rise and be firm to the touch but still moist inside.
- Cool and Serve: Let the mug cake rest for 1-2 minutes before enjoying. Serve with fresh berries, yoghurt or a drizzle of nut butter.
PREP TIME
2 minutes
COOKING TIME
1 minute
TIPS
- Use a Microwave-Safe Mug: A sturdy, microwave-safe mug ensures even cooking and prevents spills.
- Don’t Overcook: Overcooking can dry out the mug cake; start with 60 seconds and add 5-second intervals if needed.
- Boost the Flavour: To enhance the chocolate taste, add a splash of vanilla extract or a pinch of sea salt.
- Make It Extra Moist: Stir in ½ tsp melted coconut oil for a richer, softer texture.
- Top It Off: Serve with dark chocolate chips, chopped nuts or a dollop of Greek yoghurt for extra indulgence.
VARIATIONS
- Gluten-Free Option: This recipe is naturally gluten-free using almond flour, but oat flour can be used as a substitute.
- Dairy-Free and Vegan: Use almond milk and maple syrup as listed to keep this wholly dairy-free and plant-based.
- Keto-Friendly Version: Swap maple syrup for monk fruit or stevia to reduce the sugar content further.
- Peanut Butter Lover’s Twist: Stir in 1 tsp peanut butter before microwaving for a nutty, chocolatey flavour.
- Extra Protein Boost: Mix in ½ scoop of chocolate or vanilla protein powder to increase protein content.
- Mocha Mug Cake: Add ½ tsp instant coffee powder to give a deep, coffee-infused chocolate flavour.
- Raspberry Chocolate Cake: Fold in a few fresh raspberries before microwaving for a fruity burst.
PREPPING AND STORAGE
- Refrigeration: If you don’t finish the mug cake, cover it and store it in the fridge for up to 24 hours. Reheat for 10 seconds in the microwave before eating.
- Freezing: Not recommended, as the texture changes when thawed.
- Make-Ahead Friendly: Pre-mix the dry ingredients in a small jar so you can quickly add wet ingredients and microwave when needed.