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
Serves 1.
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!
Looks amazing! Great post!
Thank you! I hope you enjoy it!
Great idea! Does the recipe work in the oven too?
And, do you have a recipe for homemade almond milk?
Hi Jane! Great question- I don’t know if this recipe would work for making a classic cake in the oven. I will have to try it out and let you know. No recipe for homemade almond milk on my blog yet but I should definitely do that while I’m here in Mexico (although I did find almond milk in the grocery store-major win!!).
Horrible I’m sad to say. Spongy, little flavor, not sweet, bleh.
So sorry to hear this Kimberly! Hopefully you’ll enjoy other recipes from my blog. Thanks for stopping by!