I’m not the biggest fan of cooking in a microwave – let alone BAKING in one. However, just as there is an exception to EVERY rule – there is an exception to this one too. More specifically, when craving chocolate, or a piece of cake! Enter: my Sugar Free (!!!!) Chocolate Mug Cake.
If you’re like me and you’re a chocoholic (I’m assuming that people who want to make chocolate mug cakes are as such)…you are faced with a problem when staring an entire delicious chocolate cake in the face. At first, you think “Oh, I’ll just have a small slice” – next thing you know you’re sitting on the kitchen floor with an empty plate, crumbs all over the place, and you look like you just stuck your head into a river of chocolate (hair, clothes…everything covered in chocolate). Okay, maybe I’m being a tad dramatic. But if you’re thinking that – then you haven’t met a real chocoholic.
This chocolate mug cake is perfect for someone with a chocolate addiction (yes it’s a real thing). The beauty of this cake is in the fact that it is a SINGLE serving. No temptation of devouring an entire cake in under 5 minutes. Better yet – this one is SUGAR FREE! #evenlessguilt
BUT. As I said – I am not a fan of baking in the microwave. You simply won’t get the same results as baking a cake in the oven. The texture will be a little different, but the taste will still be pretty ahh-mayyy-zingg. Instant gratification.
Now with this little gem of a chocolate mug cake…you have quite a number of options. As it is – this cake is DAIRY FREE and EGG FREE…and obviously SUGAR FREE as mentioned earlier. I realize that the photo features a big scoop of ice-cream (DAIRY)…but that can be omitted for a completely DAIRY FREE mug cake 🙂 Perhaps, try serving with strawberries or banana instead.
For Dairy Free – use oil instead of butter.
Use the tiniest mug that you have. Otherwise you will have to use a LOT more flour and other high calorie ingredients to fill it up. This practically defeats the point of this cake, because we are consciously TRYING to reduce calories (and the guilt-factor), but at the same time NOT compromising the TASTE.
I used bicarbonate of soda instead of baking powder because it TASTED better.
You will see that I added a little bonus down below: a chocolate microwave cupcake. It works well because of the serving size – less ingredients needed to fill a cupcake mould 🙂
Cooking time will depend on your microwave – so experiment with what works for you. I cooked my chocolate mug cake on medium high for 1 minute and 30 seconds.
- Serves: 1 mug cake
- Calories: 220
- Fat: 12g
- Carbohydrates: 27g
- Sugar: 0
- Sodium: 310mg
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg
- 3 Tbsp plain flour
- 1 Tbsp xylitol + 15 drops hazelnut sweetener / 2 tbsp xylitol / 30 drops sweetener
- 1.5 tsp cocoa powder
- a few grains of salt
- ¼ tsp bicarbonate of soda
- 1 tbsp butter/oil (melted butter)
- ¼ tsp apple cider vinegar
- drop of vanilla essence
- 1 tbsp + 1 tsp black coffee
- Mix all the dry ingredients in a mug.
- Add the wet ingredients.
- Mix until combined.
- Microwave on medium high for 1.5 minutes.
- Let cool before serving.
2. Nutritional information uses butter not oil.
3. Chocolate flavour develops over time.
And now for the BONUS…
The Microwave Chocolate Cupcake…also SUGAR FREE.
It’s pretty much the same cake…only it is a smaller serving size…ERGO LESS CALORIES 🙂 I used a silicon cupcake mould I had lying around.
2 tbsp plain flour
1 tsp cocoa powder
1 tbsp xylitol + 15 drops hazelnut sweetener
few grains of salt (less than a pinch..like 5 grains)
1/8 tsp bicarbonate of soda
1/8 tsp apple cider vinegar
drop of vanilla essence
1 tbsp oil
3 tsp black coffee
- Mix dry ingredients together.
- Add the wet ingredients and mix until combined.
- Pour into a microwave-safe cupcake mould with a spoon.
- Microwave on medium high for 1 minute.
- Allow to cool before serving.
Calories – 193
Carbs – 22g
Sugar – 0g
Protein – 2g
Fat – 12g
Sodium – 310mg
Cholesterol – 0mg
!!! ENJOY !!!