Single-Serve Microwave Chocolate Mug Cake
Quick whole wheat chocolate cake baked in a mug using a microwave. Combines whole wheat flour, cocoa powder, and Greek yogurt for a protein-rich treat. Ready in minutes with minimal cleanup, this portion-controlled dessert uses liquid sweetener and coconut oil for moisture without excess calories.
Ingredients
- 2 colher de sopa whole wheat flour
- 2 colher de sopa pure cocoa powderDutch-process cocoa1:1neutral
slightly darker flavor
- ⅛ colher de chá baking powder
- ¼ colher de chá coconut oil
- 1 colher de sopa low-fat Greek yogurtregular yogurt1:1neutral
slightly thinner crumb
- 1 colher de sopa low-fat milk or plant-based beveragefull-fat milk1:1neutral
richer taste
- 2 colher de chá liquid sweetenersugar2/3:1neutral
adjust for desired sweetness
- ¼ colher de chá vanilla extract
Instructions
- 1
Coat a mug with non-stick spray.
- 2
In a bowl, mix together the dry ingredients.
- 3
In another bowl, mix together the wet ingredients.
- 4
Combine both mixtures, pour into the mug, and microwave for about 2 minutes.
- 5
Let cool and remove from mug.
Tips
Use a microwave-safe mug with enough headroom as batter will rise.
Microwave power varies; check at 90 seconds if unsure.
Cool slightly before eating as the mug will be hot.
Good to Know
Cover and refrigerate up to 2 days.
Mix dry and wet ingredients separately up to 1 day ahead; combine and cook when ready.
Serve warm or at room temperature.
Common Mistakes
Overfill the mug to avoid overflow during microwaving.
Skip mixing dry and wet separately to avoid lumps in the batter.
Microwave longer than 2 minutes to prevent a tough, dry cake.
Substitutions
slightly darker flavor
slightly thinner crumb
richer taste