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!
Tiffany, wow..this is very delicious. Thank you so much for sharing this. My boys said : this is the yummiest cake in the world.
Haha! That’s great! 🙂
Yup. That’s why this isn’t something you would want to eat every day. It’s a treat.
Thank you so much for all the time and energy you put into your website! I love it!
I beg to differ. White whole wheat flour and whole wheat pasty flour are not the same. The same wheat perhaps (haven’t done my research there), but definitely a different “grind”. The pastry version is much finer.
I’m not positive on the raw sugar. I know that Sucanat is clean, but I’m not sure if that’s the same thing or not. I’ll have to research it.
Agave is not clean. It’s very processed. Stick to honey or maple syrup to keep it clean.
Clean eating is about the ingredients, but it’s also about the processing. Regular unbleached flour is not whole grain. It’s processed white flour.
Oh! Turbinado sugar. I believe that is clean. 🙂
This kept coming out way too dense and rubbery. It was hard to get a fork into even fater only 2 minutes in the micro.
Tonight I made it with 1/3 egg beaters all whites and it was MUCH fluffier.
Do you have a recipie for dry chocolate cake mix? Could I just quadruple this recipie?
Thanks!
I don’t, sorry. You can quadruple the recipe, but make sure you have a nice baking pan to cook in. Not sure if it would need an adjusted cook time or not. I’ve never tried.
have you ever tried NUstevia? it has absolutely no aftertaste. i hate regular stevia also. i can only find it at wholefoods
No, unfortunately it contains the flowing agent maltodextrin, a food grade carbohydrate derived from grain. It’s not clean.
Hi, just some input ladies regarding the stevia. YES indeed, it you put in too much the aftertaste is just plain GROSS. When I first started using it I ended up throwing a whole bowl of oatmeal in the garbage….but the problem with the aftertaste means you are using TOO much. Part of the measuring problem is it comes in different concentrates. It can come very concentrated! The one I buy I Iikely use about a TENTH of a teaspoon in a yogurt. and it is not meant to leave the same intense sweetness as sugar, but it can sure take the edge off of plain oatmeal or yogurt if a person is trying to use less sugar. Just start by using less sugar and a TINY bit of stevia until you get used to HOW MUCH works without getting the after taste in things such as plain oatmeal or yogurt. Also from my experience, stevia just never does the trick in coffee…it doesn’t work until there is too much and makes that gross aftertaste. Same with baking…it just looses its sweetness. I think anything hot or that turns hot it just doesn’t seem to be the best choice. Oh but it is great in chai or earl grey teas with frothed milk, num. But just use a little weensy bit. 🙂
Oh and for something like a cake, maybe stevia would work best not in the actual cake,….but might be nice if a person used it to make a drizzle icing of some sort with unsweetened chocolate and a tiny bit of stevia ?…I have used stevia a lot and found it really helped me to eradicate sugar…especially in my breakfasts such as oatmeal, yogurt and homemade brown rice puddings. I just put the stevia in AFTER anything is cooked.
Stevia is also good in fruity smoothies or milky smoothies 🙂 but like I said…tiny tiny bits only.
Oh, 6 tablespoons of coconut sugar seems like just a lot of ‘sugar’. I can see why ppl ask about the stevia…I’ve tried a lot of baking with stevia with no success so to put it in the actual microwave mug cake likely would not work. It just would come out NOT sweet tasting….and if you put too much stevia will just come out gross tasting. Good luck finding ways to reduce the sugar. I still think maybe a drizzle icing might work. 🙂
Can it be made gluten free? My daughter is celiac.
This particular recipe needs the gluten. But I’m working on a Paleo version which will be gluten free.
This was fantastic. I made the whole recipe in 2 different parfait bowls, splitting it between the 2 and it was the perfect treat for my husband and I. Lots of coconut sugar, but the coconut flavour was really yummy! I also used coconut oil! Topped with natural PB, OMG YUM!
Quick question- Ive moved to the UK, and I’ve found that its hard to get certain ingredients here then back home in the states. what could i sub for the coconut oil?
Ashley – Now that I’m here in Ireland, I’m finding the same. On this one, any oil will do. Enjoy!
Hi! I am new to clean eating and I LOVE your site. It makes it SOOO easy! This cake is so divine! It really hit my sweet spot tonight. I just was craving something tasty and chocolate and half of this was JUST what I needed! Thanks!
Stacy – My pleasure! 🙂
Just made this…eating it as I type….yummo!!! I used unsweetened chocolate almond milk…that’s all I had in the fridge for ‘milk’. Thank you
Claudine – My pleasure! 🙂
Is there any other way to cook it? I don’t use a microwave ;0)
Kellie – Not on this one. This recipe is specifically made to be cooked in a microwave. Sorry. You might try some of my brownie recipes though…