One-Minute Chocolate Mug Cake Recipe

This Skinny Chocolate Mug Cake is egg-free and can be prepared for one serving, or easily doubled for two.

A quick, guilt‑free chocolate dessert that’s perfect for when you want something sweet without the fuss.

This is one of the best single‑serving, low‑calorie desserts—ready in minutes.

What you need to make this Skinny Chocolate Mug Cake:

Self-raising flour
Granulated sweetener
Unsweetened cocoa powder (use 2 tsp for a milder cake or 1 Tbsp for a richer chocolate flavor)
Baking powder
Pinch of salt
Reduced-fat butter (melted)
Skim milk (2 Tbsp, or 2 ½ Tbsp if using more cocoa for a richer cake)
Vanilla extract
Mini chocolate chips *

How to make this Skinny Chocolate Mug Cake:

Step 1. Spray a ½-cup microwave-safe mug with nonstick baking spray.

Step 2. Add the self-raising flour, sweetener, cocoa powder, baking powder, and a pinch of salt to the mug.

Step 3. Whisk the dry ingredients together with a small whisk or fork until evenly combined.

Step 4. Stir in the melted reduced‑fat butter, skim milk, and vanilla extract.

Step 5. Whisk until smooth and fully incorporated.

Step 6. Fold ½ tablespoon of mini chocolate chips into the batter.

Step 7. Sprinkle the remaining mini chocolate chips on top of the batter for a melty, chocolatey finish.

Step 8. Place the mug in the microwave.

Step 9. Cook on HIGH for 40 seconds.

Step 10. Check for doneness by gently touching the top of the cake; it should spring back slightly and the center should be set.

Step 11. If the center is still undercooked, microwave for an additional 10 seconds. Be careful not to overcook—the cake will continue setting after it’s removed from the microwave.

Serve warm and enjoy immediately.

Now, remember to save this recipe on Pinterest for later 🙂

Camelia

Skinny Chocolate Mug Cake

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Prep Time 2 minutes mins

Cook Time 3 minutes mins

Total Time 5 minutes mins

Servings: 1

Course: Dessert

Calories: 156

IngredientsMethodNotes

Ingredients

• 2 Tbsp self raising flour
• 1 Tbsp granulated sweetener
• 2 tsp unsweetened cocoa powder for a mild chocolate cake OR 1 Tbsp unsweetened cocoa powder (for a darker, richer cake)
• ¼ tsp baking powder
• Pinch of salt
• 1 tsp reduced fat butter (melted)
• 2 Tbsp skim milk
• OR 2 ½ Tbsp skim milk for the darker richer cake
• ⅛ tsp vanilla extract
• ¾ Tbsp mini chocolate chips *

Method

1. Prep a ½-cup mug with nonstick baking spray.
2. Add the flour, sweetener, cocoa powder, baking powder, and salt to the mug.
3. Whisk the dry ingredients together until well combined.
4. Stir in the melted butter, skim milk, and vanilla.
5. Whisk until the batter is smooth.
6. Add ½ tablespoon of mini chocolate chips into the batter and mix gently.
7. Sprinkle the remaining mini chips on top of the batter.
8. Place the mug in the microwave.
9. Cook on HIGH for 40 seconds.
10. Check for doneness: the top should spring back slightly and the center should be set.
11. If the center is still a little soft, microwave an extra 10 seconds. Avoid overcooking.

Notes

Serves 1

6 SmartPoints per cup