My roundup of mug cake recipes and even my vegan mug cake recipe became so popular, I decided to do a low-calorie version of this!
I’m currently on a very rigid diet due to my stomach infection. And it’s hard to stay good all the time.
You know those moments when your sweet tooth hits hard but you have to watch your diet?
This is the answer. A fudgy, moist, warm chocolate cake that comes together in minutes — without eggs, butter, or milk. And the best part? It’s just around 100 calories.
That’s right.
No weird protein powders, no artificial sweeteners, just a few wholesome ingredients from your pantry, stirred together in a mug and zapped in the microwave.
It tastes like something much more decadent, but it won’t derail your day.
Perfect for a late-night treat, a mid-afternoon slump, or any time your soul (and tastebuds) need a little joy without the extra baggage.
It’s the kind of dessert you can whip up in literally five minutes, using ingredients you probably already have in your pantry.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make It Even More Delicious
Use high-quality cocoa powder for a richer chocolate taste
Add stevia-sweetened chocolate chips for a low-sugar boost
If you’re out of oat flour, blend rolled oats in a blender until fine
Mix in a pinch of instant espresso powder to enhance the chocolate flavor
Want it extra gooey? Add a tiny dollop of nut butter in the center before microwaving.
100 Calorie Chocolate Mug Cake
Course: DessertDifficulty: Medium1
Mug Cake3
minutes2
minutesIngredients
3 tablespoons oat flour (or blended rolled oats)
1 tablespoon unsweetened cocoa powder
½ teaspoon baking powder
1 tablespoon maple syrup or honey
3 tablespoons water
1 teaspoon vanilla extract
Pinch of salt
Optional: 1 tablespoon dairy-free chocolate chips or chopped dark chocolate
Directions
- In a microwave-safe mug, mix together the oat flour, cocoa powder, baking powder, and salt until evenly combined.
- Stir in the maple syrup, water, and vanilla extract until you get a smooth batter.
- Fold in the chocolate chips if using. Microwave for about 45–60 seconds, depending on your microwave’s strength.
- The top should look set but soft — like a baked brownie. Let it rest for a minute before digging in. Enjoy warm with a spoonful of Greek yogurt, nut butter, or just as is.
- I personally love this after big savory meals – it really hits the spot!
Substitutions and Add-Ins:
Swap oat flour with almond flour for a slightly nuttier flavor
Use date syrup, agave, or stevia instead of maple syrup for sweetness control
Add a dash of cinnamon or chili powder for a spiced twist
Top up with raspberries or chopped strawberries for a fruity contrast
Make it protein-packed by replacing 1 tablespoon of oat flour with your favorite plant-based protein powder
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
Whether you’re craving a little self-care treat after a long day or just want to impress your friends with a “fancy” dessert that takes under 5 minutes, this mug cake never disappoints.
And trust me, it tastes even better eaten straight from the mug with a spoon in bed.
