Healthy Mug Cake {100 Calories!}

This healthy mug cake is rich, moist, and full of chocolate flavor. Low in calories, it’s made with no eggs or butter and ready in under a minute!

Love mug cake recipes? Try my peanut butter mug cake, coffee mug cake, and protein mug cake next.

Watching my calories doesn’t mean I say goodbye to sweets. Quite the contrary, actually. 

My low calorie mug cake has been a staple in our house for quite a while. It’s easy to make and allows me to satisfy my chocolate cravings without going overboard.

Why I love this recipe

• Microwave and oven instructions. I prefer the microwave method since it’s quick, but if I’m making 2-3 mug cakes at a time, I’ll typically use the oven. So, I included instructions for both. 
• Secretly diet-friendly. Without even trying, this mug cake is dairy-free, vegan, AND easy to make gluten-free or low-carb if needed. 
• It’s just so easy. Just mix all the ingredients together and pop it in the microwave. One minute later, and voila! A mini chocolate cake all for yourself. 
• Customizable. This recipe has plenty of wiggle room to swap the ingredients or change the flavor.

Ingredients needed

• All-purpose flour. Also known as plain flour. Be sure to sift it thoroughly if your flour has clumps.
• Sugar OR sugar substitute. To keep the calories super low and the mug cake sugar-free, opt for a sugar substitute (granulated). If you are fine with some sugar, any works- brown, white, coconut sugar, etc.
• Cocoa Powder. To give the mug cake the chocolate flavor, use good-quality cocoa powder to really bring out the flavor.
• Baking soda. To give the mug cake some rise and texture! 
• Salt. Brings out the sweetness, especially in cakes.
• Oil of choice. For the rich texture of the cake. Oil also replaces the need for any butter or margarine. 
• White vinegar. It acts as a leavening agent, especially when mixed with baking soda.
• Vanilla extract. A must for any baked good or cake! 
• Water. To bind the ingredients. I also tested using unsweetened almond milk, but I didn’t notice a big flavor difference, so I used water to keep the calories lower. 
• Espresso powder. Optional, but I find it enhances the chocolate flavor without imparting strong coffee flavor. 
• Mini chocolate chips. Another optional mix-in, but as you can imagine, chocolate chips make everything taste better!

How to make a low calorie mug cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Grease a microwave-safe mug or ramekin with cooking spray. 

Step 2- Make the batter. Combine the dry ingredients. Add the rest of the ingredients and whisk until smooth. Stir in chocolate chips if using. 

Step 3- Microwave. Microwave for 1-2 minutes. Remove from the microwave and let sit for 30 seconds before enjoying.

Arman’s recipe tips

• Avoid overcooking. Everyone’s microwave models differ, so I suggest microwaving the mug cakes in 30-second intervals. After a minute, if the cake feels slightly soft, let it sit for 30 seconds and see if it firms up. If not, continue microwaving in 15-second intervals until done.
• Use a bigger mug or cereal bowl if you’re worried the cake will overflow as it expands. 
• If the batter is too thick, add a splash of milk.

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