Healthy Chocolate Mug Cake (Low-fat!)
Learn how to make the most delicious Vegan Healthy Chocolate Mug Cake that is so rich and decadent, moist and fluffy, that you'd never know it is low-fat, oil-free, gluten-free and much healthier than traditional mug cakes made with oil and eggs! It is truly divine and only 8 ingredients!
Servings: 2 servings
Calories: 262kcal
Ingredients
- 6 tablespoons (48g) superfine oat flour (I always use Bob's Red Mill)
- 2 teaspoons (5g) tapioca starch
- 2 tablespoons (12g) unsweetened natural cocoa powder
- 1/4 teaspoon baking soda (NOT baking powder)
- 1/8 heaping teaspoon fine sea salt
- 2 tablespoons (40g) pure maple syrup
- 2 1/2 tablespoons (38g) unsweetened applesauce
- 2 1/2 tablespoons (38g) room temperature water
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons (30g) dairy-free semi-sweet chocolate chips (I used Enjoy Life mini ones) DO NOT OMIT THESE
NOTE
- As always, I recommend a scale for accuracy so your results turn out as mine do and you have success! Just use a bowl and the scale, do not get out measuring cups to compare to grams. Just use the grams listed for accurate results
- I use this scale.
Instructions
- Add the oat flour, starch, cocoa powder, baking soda and salt to a bowl and whisk very well.
- Add the water, applesauce, syrup, vanilla and ONLY 1 1/2 tablespoons (23g) of the chocolate chips. Stir until well mixed and moistened, making sure to get the flour from the bottom but don't overmix. The batter will be on the thicker side, but should be smooth. Do not be tempted to add water. It is the consistency similar to a muffin batter. This is what will yield a fluffy mug cake. Adding too much water to oat based cakes results in gummy desserts.
- Spoon the batter into a large tall mug, as this mug cake will rise A LOT!! Don't use a short 8 oz mug. If you prefer, you can divide the batter into 2 normal 8 oz mugs. For reference, the mugs pictured each hold 1 3/4 cup water and I did a full mug cake in each one. They tower just above the mug beautifully. Give the mug a side to side shake and smooth out the top.
- Top with the other tablespoon of chocolate chips on top of the batter.
- FOR REFERENCE, my microwave is 1000 watts. Of course microwaves can vary, so yours may need 10 seconds less or more. If doing 1 tall mug (all the batter in one mug) microwave 1 minute 25 seconds. The top should look dry across (the batter, not the chips obviously). If it still looks really wet, microwave 5-10 more seconds.
- If doing 2 standard mugs (with the batter divided between the two mugs) then microwave one mug cake at a time for 1 minute 15 seconds for each, separately. I found these times to produce a perfect cake. Fluffy and cooked, but wonderfully soft and moist. Of course microwaves can vary. The key is the top looking dry and not wet batter.
- Cool 4-5 minutes before eating. It will be extremely hot and it finishes cooking a bit while sitting. This makes quite a hefty mug cake that easily serves 2 people.
Notes
- OVEN VERSION: I know some people may not own a microwave, so to bake this in the oven, it will yield 3 tall muffins. Divide the batter into 3 nonstick muffin liners in a muffin pan. Smooth out the tops with the back of a spoon. Place extra chocolate chips on the top of each. Bake at 350°F (177°C) for 15-20 minutes until risen really hill and a toothpick is basically clean. Mine were perfect at 18 minutes.
Nutrition
Serving: 2servings | Calories: 262kcal | Carbohydrates: 47.1g | Protein: 5.5g | Fat: 7g | Sodium: 279mg | Potassium: 233mg | Fiber: 5.7g | Sugar: 21g | Calcium: 58mg | Iron: 3mg