Healthy Mug Cake

This healthy mug cake is fudgy, chocolatey, and unbelievably moist! It’s made with a few simple ingredients and cooks right in the microwave. The perfect quick and easy dessert that only takes 90 seconds to make! 

Nothing beats a delicious and chocolatey healthy mug cake at the end of the day. While I absolutely love making my gluten free chocolate cake and vanilla cupcakes for birthdays and special events, this recipe is my go-to when I get a hankering for cake. It’s insanely delicious and only takes 90 seconds to make! If you’re looking for the best mug cake recipe… you found it!

And the best part? This recipe is made with simple, whole ingredients and is sweetened with a little maple syrup. You can use any milk, including nut or coconut milk, and you can choose to make it with almond flour or a gluten free flour blend. Top with fresh berries, yogurt, or even a little ice cream and sprinkles depending on the occasion.

Looking for a high protein option? Check out my Protein Mug Cake which has protein powdered added! Get ready to be blown away by what your microwave can make!

What Makes This Mug Cake Healthier?

This is a healthier mug cake because it’s made with simple, whole ingredients, including an egg, almond flour, and cocoa powder. It’s naturally sweetened with a little maple syrup, and can be made gluten and dairy free if needed! It’s also great because it’s a small serving that can be split with your spouse or bestie. If you’re looking for a low calorie mug cake that won’t make you too full after dinner, this recipe will hit the spot!

Ingredient Notes

• Egg – Use a large egg for this recipe for the best texture.
• Milk – Any type of milk works in this recipe, including dairy free milk like almond or coconut milk.
• Almond flour – Make sure to use blanched almond flour. This makes the cake soft and moist.
• Cocoa powder – Use an unsweetened cocoa powder or cacao powder.
• Sea salt – I like to use an unprocessed sea salt like Real Salt.
• Dark chocolate chips – I like using dark chocolate chips without refined sugar.

Substitutions

Egg: Need this to be egg free? I recommend using egg replacement or a flax egg. I always follow this recipe for flax eggs.

Maple syrup: Use honey instead.

Milk: Use regular milk, nut milk, or coconut milk.

Almond flour: Use gluten free 1:1 baking flour. I actually prefer this! The cake will be slightly more marshmallowy.

Dark chocolate chips: You can use any type of chocolate chips, including mini chocolate chips.

How to Make a Healthy Mug Cake

1. Whisk: In a 10-12 oz microwave-safe mug or ramekin, whisk together the egg, maple syrup, milk, and vanilla extract. 
2. Mix the batter: Add the almond flour, cocoa powder, sea salt, and chocolate chips, and fold the batter together until smooth. 
3. Cook: Microwave on HIGH for 90 seconds. Carefully remove the mug from the microwave (it will be hot) and test the texture of the cake. It should be firm and spring back when you press it. 
4. Cool: Add a sprinkle of chocolate chips on top. Let the mug cake cool for 1-2 minutes. Sprinkle with a pinch of powdered sugar, fresh berries, or a dollop of ice cream if desired. Enjoy!

Watch How to Make It

Recommended Toppings

What’s a cake without toppings? Here are some of my favorite ways to adorn this mug cake:

• Fresh berries like raspberries or sliced strawberries
• Whipped coconut cream
• Sliced bananas with a drizzle of peanut butter
• A dusting of powdered sugar
• A dollop of ice cream and sprinkles
• Crushed pecans with a dusting of cinnamon
• A scoop of yogurt

Baking Tips

• Use a small spatula to press out any clumps in the batter. Sometimes liquid or flour pockets can get stuck at the bottom of the mug.
• Cooking times may vary based on your microwave. It’s normal for it to be a little soft on top. If there’s still some liquid remaining, cook for an additional 5-10 seconds at a time.
• Use a pot holder to take the mug out of the microwave. After it cooks, the mug will be very hot. Give it a couple minutes to cool before touching.

Recipe FAQs

Make Ahead Instructions

Want to make this ahead of time? No problem! Just mix everything directly in a microwave-safe mug and cover it with a lid or food storage wrap. Store it in the fridge until you’re ready to cook it. Note that it may take an extra 10-15 seconds to cook the cake in the microwave because the ingredients will be cold.

Storage Info

STORE: While this healthy mug cake is best eaten right away, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake tastes great chilled, so you can eat it right out of the fridge. To heat, cook it for a few seconds in the microwave until warm.

FREEZE: To freeze leftovers, just wrap the cake tightly in parchment paper or food storage wrap, then place it in a freezer-safe container or storage bag. It will last in the freezer up to 3 months. Let it thaw in the fridge overnight before eating. You can eat it chilled right out of the fridge or heated for a few seconds in the microwave until warm.

More Healthy Desserts

• Protein Mug Cake
• Chocolate Protein Pudding
• Gluten Free Dairy Free Cookies
• Protein Hot Chocolate Recipe
• Dairy Free Cupcakes

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa