It has been way too long since I last posted, but I was in Mexico City for five days (pictures to come soon). Before I left, I made this Molten Chocolate Mug Cake two days in a row! It is that good. And of course, healthy. When you have a craving but don’t have the energy or time to turn on the oven, or don’t want to make an entire cake, this is definitely this treat for you. There are so many versions of mug cakes out there, so I am sure I will be cooking up some other flavors soon. Enjoy!
Single-Serve Molten Chocolate Mug Cake
1 ½ tablespoons unsweetened cocoa powder (milk or dark chocolate will work)
3 tablespoons whole wheat flour
½ teaspoon baking powder
1 tablespoon agave syrup
pinch of salt
1 heaping tablespoon nonfat yogurt (greek yogurt would work)
1 teaspoon vanilla extract
3 tablespoons almond milk (soy or other low fat milk will work)
1 tablespoon dark chocolate chips
- Add all ingredients except chocolate chips to a mug and stir until completely combined. Add chocolate chips into the center of the top of the mixture and push down with a spoon.
- Microwave for 1 minute. If the middle still looks very raw then microwave for another 15-20 seconds. I like to keep it slightly undercooked because it will dry out a bit as you let it cool.
- Let cool for a minute and enjoy!