Chocolate Mug Cake Recipe
This chocolate mug cake is the perfect dessert for one or two people. No leftovers calling you to the fridge!
Over the years, I’ve received a lot of requests for clean eating mug cake. It was never something I grew up with or even heard about until I got into food blogging. But apparently, it’s a thing. So I set out to create this clean eating chocolate mug cake recipe and had to remake it again and again because something about the microwave changes the way the ingredients come together. It was a hard recipe to master at first, but now that I have the hang of it, I’ve made it successfully a few times and I have to say…. it’s DEFINITELY a thing!! Wow!
A fan on Facebook sent me a specific recipe and asked me if I could help her clean it up.
Thinking that this would be yet another mug cake failure, I was not overly enthusiastic about trying it, but figured it was still worth another shot since they come together so quickly.
Persistence is a good thin in the world of mug cakes. Because man, when you get it right, it’s so worth the effort! I would happily enjoy this in place of any birthday cake or any other type of celebration cake. It’s super easy, super fast and super chocolatey delicious. Scouts honor!
It does pack a punch in the caloric department, but as a once in a while treat, it can’t be beat! It’s positively sinful!!
WHAT IS MUG CAKE?
Mug cake is a single serving cake you bake in the microwave in a mug. You don’t want to make this in a different type of cup because it won’t with stand the heat generated by the cake. So you absolutely must have a mug.
Most mug cakes are made in a standard size mug, unless otherwise indicated. You won’t need a giant mug for this. These are meant to be small servings so you don’t have any leftovers.
HOW TO STORE MUG CAKE
Sadly, mug cake does not keep well like other cakes. You can certainly put half of this in the fridge overnight, but it won’t be as good in the morning. They tend to harden when they sit for too long. So eat up!
MORE HEALTHY CAKE RECIPES:
CHOCOLATE MUG CAKE RECIPE:
Chocolate Mug Cake Recipe
Ingredients
- 4 tbsp. white whole wheat flour
- 6 tbsp. coconut sugar
- 2 tbsp. unsweetened cocoa powder
- 2 large egg whites
- 3 tbsp. milk
- 1 tbsp. oil
Instructions
- Whisk together the dry ingredients in your mug. Be sure they are well combined.
- Add the wet ingredients and mix well again.
- Microwave for up to 5 minutes on high. My microwave is older so if you have a newer one, you may only need 3-4 minutes.
- Note: The cake will rise up over the mug during cooking. Don't panic. It sinks back down again. Promise!
Hi Tiffany, may I ask a couple of questions: is graham flour good for clean eating? Can I use stevia in this recipe?
Barbara – I don’t know much about graham flour. I suppose if it’s a whole grain flour, it would work okay. You can try stevia, but I’m not sure how much to recommend as I don’t use that either. Sorry, wish I could be more help.
Why dont you use stevia in your recipes? I’m just learning about clean eating and thought this was a good thing to use in place of suger?
Jade – I don’t care for Stevia. I know plenty of clean eaters who use it, but I get a really bad aftertaste from it. So you won’t find it in any of my recipes. But feel free to sub where you like.
Mine turned out chewy but I ate it anyway! Yum!
Sounds like it may have cooked a little too long. But glad you enjoyed it!
Yeah I tried it works normal flour works too.
Madison – Good to know! 🙂
YUMMY! Looks incredible!
dchackenberg – I hope you enjoy it!
Sounds yummy! For my gluten-free daughter, do you think this would work with almond or coconut flour?
Genevieve – I’m not sure. You’d have to try it. Sorry, but I know nothing about gluten free cooking/baking.
You would need a completely different recipe for coconut/almond flour. You use less of the flour and more liquids/eggs. Especially when using coconut flour. Try looking for grain free recipes. 🙂
Cathy – You could try apple sauce or even chia seeds soaked in a small amount of water.
I might try this tonight but I’ll have to use Sucanat. I’ve also been wanting to try coconut sugar so I’ll have to hunt some down. Thanks for the recipe 🙂
TracyT – My pleasure. You may want to back off with the Sucanat a bit. Try 4 tbsp. instead of 6. Sucanat is a bit sweeter than coconut sugar.
Silly question….what size mug would you recommend specifically?
Renee – Big. Try to give it about 1 inch space between the batter and the top of the mug.
Quick question what is white whole wheat flour. It doesn’t sound clean. Can u use whole wheat pastry flour?
Kelly – White whole wheat flour is a clean, whole grain flour. There are many types of wheat. The white wheat is simply another variety, but it’s a whole grain flour and it’s clean. Also much easier to find than the pastry variety for most people. Cheaper too. You can try pastry flour, but I really don’t know how it would turn out. The white whole wheat flour has more gluten in it.
Thank you for cleaning up this recipe! I haven’t had mug cake in months!
Heather – Glad you enjoyed it!
Jen – I don’t recommend it. The microwave does strange things in that regard. But feel free to experiment. If it doesn’t work out, it’s not the end of the world with something this small.
Katherine – I hope you enjoy it!
I tried a half recipe of this last night, but used regular sugar, I microwaved it but just after the three minute mark it burnt to a crisp :(! Could it be the sugar or maybe just my microwaves? It also didnt puff up much at all in my regular sized mug.
Mine didn’t puff either!! I used Succulent and replaced 1 egg white with chia seed gel. I put it in for 3 min and thought it wasn’t done b/c there was no puff. After another 1 1/2 min it was smelling burnt and is quite hard. The taste is great tho so will have to try again. Definitely doesn’t need 5 min in a newer microwave, and for sure not if you half the recipe.
Marie – I’m quite sure it was the chia seed gel. This recipe really does need the egg.
Oh I also just noticed I used white all purpose flour, maybe that is why? I didnt know there was such a thing as white whole wheat flour until now.
Kate – Oh yes, BIG difference!
This is incredible! All done in a mug, in less than 10 minutes and you have delicious chocolate cake. WOW! I am going to try clean whipped cream with it next time.
Glad you liked it! The whipped cream really puts it over the top. Yum!
You could use any clean, dry sugar. Xylitol, date sugar, sucanat…. and yes, pint jars should work.
Any type of clean sugar will work. Sucanat, date sugar, coconut sugar, xylitol. They can all be found on Amazon.com if that helps. A pint jar should work. Just be sure they are microwave safe. And use a pot holder. The jar will be HOT!
Tiffany this recipe is just divine…thank you! I didn’t have white whole wheat flour or coconut sugar so I substituted organic spelt flour and used 4 tbs of Natvia (stevia). I didn’t find that there was any aftertaste from the Natvia. It was moist and completely delicious. I mixed mine in a pyrex jug and then put it in to 2 standard cups and microwaved them for 2.5 mins each (mine is 1000w). I’m making them again tonight for my husband’s birthday – he’s not a huge cake eater, and it’s not a birthday without cake as far as I’m concerned so now we will both be happy 🙂
Haha! Wonderful! Enjoy!