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Healthy Chocolate Mug Cake - A Quick, Guilt-Light Treat

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons white whole wheat flour (or oat flour for gluten-free)
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 1/2 to 2 tablespoons maple syrup or honey (adjust to taste)
  • 2 tablespoons unsweetened applesauce or mashed ripe banana
  • 2 tablespoons plain Greek yogurt (or dairy-free yogurt)
  • 1 tablespoon milk of choice (dairy or unsweetened almond/oat)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda (optional, helps lift if using yogurt)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1 tablespoon dark chocolate chips or chopped dark chocolate (60–70%)
  • Optional: pinch of espresso powder to deepen chocolate flavor

Method
 

  1. Choose the right mug: Use a 12-ounce, microwave-safe mug with straight sides. This gives the cake room to rise without overflowing.
  2. Mix dry ingredients: In the mug, whisk flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Break up any cocoa lumps with the back of a spoon.
  3. Add wet ingredients: Stir in maple syrup, applesauce or banana, Greek yogurt, milk, and vanilla until the batter is smooth. It should be thick but spoonable.
  4. Fold in chocolate: Add the dark chocolate chips and gently mix to distribute. Reserve a few chips for the top if you like melty puddles.
  5. Microwave in bursts: Microwave on high for 45 seconds. Check the center; if still wet, heat in 10–15 second bursts until the top looks set and springs back lightly to the touch. Total time is usually 60–90 seconds depending on your microwave.
  6. Rest and enjoy: Let the cake stand for 1–2 minutes to finish steaming. Top with a spoonful of yogurt, a few berries, or a drizzle of nut butter if you’d like.