Name: Light & Healthy Whole Wheat Chocolate Mug Cake
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 2½ Tbsp Whole Wheat Pastry Flour (about 19g); 1 Tbsp Unsweetened Cocoa Powder (5g); Stevia Sweetener (2 Tbsp sugar worth (Use your brand's Conversion Chart)); ¼ tsp Baking Powder; 2 Tbsp Almond Milk (Unsweetened); 1 Egg White; 1 tsp Coconut Oil (Melted); ⅛ tsp Vanilla Extract

A perfectly moist and fluffy Chocolate Mug Cake made with whole wheat flour for a quick dessert that’s healthy too! This easy, low calorie, sugar-free cake is ‘baked’ in the microwave and comes together in under 2 minutes.

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This is without a doubt the most tried and tested recipe I have ever made. It took me 9 attempts to get right. 9 guys!
I have never had to redo a recipe so many times to get it right. Why? Because a healthy, low fat, sugar-free, whole wheat chocolate mug cake is HARD!

Honestly it would have been less bad if I didn’t do 3 photo shoots as well!

Make this healthy chocolate mug cake in the microwave using whole wheat flour, stevia powder and egg white for a delicious and easy dessert.

One at round 1 back when I first tried it 8 months ago – thinking it would be spot on on the first try like almost all my other recipes. That ended up being so inedible, I trashed it!

Thought I’d gotten the recipe right back then on attempt 4 after switching to a new recipe, but just forgot to post it. And now those photos didn’t meet my new standards.

New reshoot with same recipe on round 5 – pictures were a lot better, but the texture was not worthy!

Round 6 was still bad, so I switched to a new recipe on 7 and it was wayyy better.

Did a re-reshoot on round 8 because it looked a lot different (and better) now too!

Round 9? ABSOLUTE DIVINE PERFECTION!

This low calorie sugar free chocolate mug cake is make with stevia powder and egg white only.

Ingredients for this Healthy Whole Wheat Chocolate Mug Cake

Whole Wheat Pastry Flour – Don’t use regular whole wheat or the cake will be too gummy. You can sub all purpose if you don’t have the pastry flour.
Unsweetened Cocoa Powder – Cacao would work too.
Baking Powder – Try to go low sodium if possible.
Stevia Sweetener – This keeps the chocolate mug cake sugar free and low calorie. Zero calorie Erythritol or a Monk Fruit sweetener should work well too.
Unsweetened Almond Milk – To keep it non-dairy and sugar free. Use a regular milk if you wish.
Egg White – From one large egg; This really gives it that rise and airy texture without all the fat and cholesterol from the yolk.
Coconut Oil – Just a tiny bit. Sub in vegetable oil or butter if that’s all you have.
Vanilla Extract – A subtle flavor, but feel free to omit.

This easy, healthy low fat chocolate mug cake is made with only a little bit of coconut oil, and no egg yolk either. Dairy free too!

How to make this Easy Microwave Chocolate Mug Cake

Bowl 1 (medium): Mix together all the dry ingredients – flour, cocoa powder, baking powder and stevia sweetener, until uniform.
Bowl 2 (small): Whisk all the wet ingredients – milk, egg white, oil/butter and vanilla
Add wet mix (2) to dry mix (1).
Stir GENTLY. Don’t over-mix the batter.
Grease a microwave safe mug or ramekin with coconut oil or cooking spray.
Pour batter into the mug.
Microwave (on high) for 45 seconds. The top should be dry. Microwave longer for 5 seconds at a time if needed.
Cool a bit, add some fresh fruit, sugar-free chocolate chips or chocolate syrup and dig in!

Tips for this Stevia Sweetened Whole Wheat Mug Cake

Use Whole Wheat Pastry Flour – Regular Whole Wheat would make it too dense and gummy.
Don’t over-mix the batter – This will also make a dense cake; The top might be light, but the bottom will be gummy. Gently stir, some small lumps are okay.
Don’t add too much liquid – Dense again! (A too-liquidly batter is a sign that you have too much liquid).
Don’t skip the oil – you need a little fat in there.
Use only the egg whites – it makes the cake nice and airy. I haven’t tried with a whole egg, but the texture would be different.

Can you store a Mug Cake?

Mug cakes really taste best when they’re fresh out of the microwave, but if you need to, you can keep it in the fridge in an airtight container. It should be fine for 2-3 days.

This is most certainly going to be one of my quick-fix go-to’s. So so glad I kept at it.

Well now that you know this actually works, go give this a shot!

Some more easy Mug Cakes: