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Microwave Chocolate Mug Cake

Microwave Chocolate Mug Cake

Calories 367 (26% from fat)
Fat 10.4 gram
Saturated Fat 4.8 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 137 mg.
Carb. 59 gram
Fiber 5 gram
Sugar 27 gram
Sugar Alcohol 0 gram
Protein 15 gram


4 Tbsp. flour (not self rising)

2 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)

2 Tbsp. baking cocoa

1 Tbsp. sugar

2 packets Equal artificial sweetener

2 packets Sweet 'N Low

3 Tbsp. fat free milk

1/4 tsp. vanilla extract

1/2 tsp. vegetable oil

2 egg whites

1.5 Tbsp. mini chocolate morsels
(We used Toll House Semi-Sweet Mini Chocolate Morsels.)

This recipe was created because of an email. The original recipe was subtitled, "The most dangerous chocolate cake recipe in the world." It was called that because it was so easy, you would never be more than 5 minutes away from a hot chocolate cake. We agreed. That recipe also had more than 850 calories, 50 grams of fat and 60 grams of sugar. A dietary disaster! After a couple dozen tries we made this MUCH healthier version. If you're really watching your calories you can even split it with someone.

1. Stir together the first 6 dry ingredients, flour through Sweet 'N Low in a large mug.

2. Mix in the milk, vanilla and vegetable oil until until thoroughly moistened. Add the egg whites and beat with a fork for about 1 - 2 minutes, until it's completely combined and smooth.

3. Fold in the chocolate chips and put in the microwave. Cook on high for 3 minutes, remove from the microwave and eat.

Yield: 1 Large Serving or Divided in Half - 2 Lower Calorie Servings

Microwave Chocolate Mug Cake 

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