Mug cakes are the best of all worlds: they are delicious, easy to make, and can be considered a “healthier dessert” if made with some key ingredients and served in a small portion. I learned about mug cakes about a year ago and it was revolutionary for me. No need to buy a whole cake to satisfy your sweet tooth. After some testing, I’ve put together a delicious recipe for a healthy chocolate mug cake. Note this is not a 100 calorie mug cake: those mug cakes usually require zero-calorie artificial sweeteners. This is a healthier mug cake using real, whole ingredients.

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Tips for Making a Mug Cake Healthier

Mug cakes have the same ingredients as a regular cake, but there are a few ingredient swaps that can help make them healthier. This mug cake recipe is not a 100 calorie mug cake (those usually requires artificial sweeteners to reduce the calories from sugar) but this cake uses real ingredients in order to be filling and contain more nutrients and fiber than a regular cake. If you are looking to reduce your calories, consider swapping fruit for the chocolate chips.

Whole wheat flour: Swap all-purpose flour for whole wheat flour. The cake will be a bit denser, but it will also have more nutrients and fiber. If you prefer a less dense cake you can look for my favorite King Arthur white whole wheat flour (which has the lighter taste of white flour, but with the nutrients of whole wheat). Another option is to use 1/2 whole wheat and 1/2 all-purpose (or 1 tbsp of each for this recipe).
Coconut sugar: Although coconut sugar is still a type of sugar, it is less processed than white sugar. There are some trace amount of nutrients in it as well.
Cacao Powder: There are many benefits to unsweetened cacao powder, including being high in antioxidants, magnesium, potassium, and iron (per WellAndGood).
Ground flaxseed: I always keep a bag of Spectrum’s ground flaxseed on hand. It is high in fiber, Omega 3’s, and contains calcium, iron, and magnesium. In this recipe, it is mixed well into the batter so you will not notice the flavor.
Greek yogurt: This is my favorite substitute for oil. Greek yogurt is high in protein and contains probiotics. For this recipe I used 2% Fage plain greek yogurt.
Dark chocolate: Chocolate comes from cacao so similar to the cacao powder benefits, topping with dark chocolate not only tastes delicious but adds antioxidants and minerals.

Mug Cake Tips

You don’t have to use a mug. Ramekins are a great alternative and are the perfect portion size (sometimes mugs can actually be a bit too big). These ramekins from Amazon are classic looking and microwave safe.
After microwaving, let the mug cake sit for a minute to cool off slightly. The mug or ramekin will be warm and will continue to cook the mug cake.
Make sure to mix all the ingredients well. If you do not mix the wet ingredients in well with the dry ingredients you might find some dry flour remaining that hasn’t been fully cooked.
Don’t be afraid to add toppings. Although this is a chocolate mug cake you can swap out chocolate chips for some light whipped cream, fruit, or ice cream. Any topping that is moist will help balance out the denseness of the mug cake.

How to Make this Healthy Chocolate Mug Cake Vegan

This mug cake can easily be made vegan by swapping a few ingredients.

Non-Dairy Milk: One easy swap to make this recipe vegan is to use non-dairy milk. Although I am not vegan, I’ve stopped buying dairy milk and only use oat milk, specifically Oatly original oat milk (which was also used to make this recipe). If you haven’t tried oat milk yet you are missing out.
Oil: Instead of using greek yogurt substitute 1 tsp of olive oil or coconut oil. Apple sauce might be another option, although I haven’t tried substituting it for oil here.
Vegan chocolate chips: The cake can be a bit dense, so chocolate chips helps add some moistness and delicious flavor. Although I haven’t used it I have heard good things about Yu vegan chocolate chips.

Spoon in chocolate mug cake in ramekin with chocolate chips

Print Recipe

5 from 7 votes

Healthy Chocolate Mug Cake

An easy chocolate mug cake that uses healthier ingredients including flaxseed and greek yogurt. Options to make it vegan as well.

Prep Time2

Cook Time1

Course: Dessert

Cuisine: American

Servings: 1 serving

Calories: 175kcal

Equipment

Mug or ramekin

Ingredients

2 tbsp whole wheat flour
1 tbsp coconut sugar
2 tsp cacao powder
1/4 tsp baking powder
1/2 tsp ground flaxseed
pinch salt
2 tbsp milk If vegan (or if you prefer): use plant based milk
3/4 tsp greek yogurt If vegan (or if you prefer): substitute 1 tsp olive oil or coconut oil
1/2 tsp vanilla extract
1/2 tbsp dark chocolate chips If vegan: use vegan chocolate chips

Instructions

Add all dry ingredients (flour, sugar, cacao powder, baking powder, ground flaxseed, salt) to mug or ramekin and mix well.
Add all wet ingredients (milk, greek yogurt, vanilla extract) and mix thoroughly with the wet ingredients to form a thick batter. Sprinkle chocolate chips on top.
Microwave for 30 seconds and let it sit for about a minute to cool off. Option to top with light whipped cream, fruit, or ice cream. Enjoy!

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What are your thoughts on mug cakes? Let me know if you are inspired to make this healthier chocolate mug cake!

18 Comments

Lauren

September 10, 2020 at 7:42 am Reply

Always on the hunt for a good microwave dessert! Can’t wait to try it 😍

Bjha

September 10, 2020 at 8:02 am Reply

Great recipe especially for my husband who is a vegan. Going to try this weekend for my kids

Amy

September 10, 2020 at 8:09 am Reply

How did I not know there were vegan chocolate chips? I’m excited to try this recipe. I’ve been trying to incorporate more vegan option and as a chocolate lover I’m excited about this one.

Cassie Webber

September 10, 2020 at 10:18 am Reply

I love mug cakes! They are so easy for a quick little dessert, and you can switch the ingredients up to be healthier, like you explained. I have been loving a banana mug cake I make, but I am a sucker for chocolate too, so I’ll have to try this out. Thank you for sharing!