Name: Egg-Free, Oil-Free Chocolate Chip Mug Cake
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 1 cake
Ingredients: 3 Tbsp quick oats; 2 Tbsp buckwheat flour (see Notes); 1/8 tsp baking soda; dash sea salt; dash cinnamon; 2 Tbsp Greek yogurt; 1 1/2 Tbsp applesauce; 1 Tbsp milk of your choice; 1 tsp coconut syrup; 1/2 tsp vanilla extract; stevia (to taste (I use one drop)); 2 Tbsp chopped chocolate or chocolate chips

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This delicious, egg-free, oil-free chocolate chip mug cake is a low sugar treat that contains Greek yogurt for a nice protein boost.

Treats can fuel workouts!

This may be the best chocolate chip mug cake I’ve ever made!

Granted, my tastes change frequently, but for right now, I am enjoying this little cake immensely. 🙂

I typically eat my treats after lunch, as I find eating pretty much anything after dinner sits heavy in my stomach and can negatively affect my sleep. It also works out better to head to the gym shortly after said treat!

The chocolate and carbs work to give me a nice boost of energy, fueling my workout.

32 weeks and counting…

I have to admit, though, my workouts lately have nearly non-existent, thanks to my inflated belly.

I’ve been having some rather severe Braxton Hicks this time around and am resting a bit more, which is really, REALLY tough for me. I greatly dislike being sedentary, as it reminds me of when my health was at an all-time low.

Back then, I wasn’t working, didn’t have a social life, and basically sat around my house all day, sleeping and watching TV.

The here and now, though, is that I’m officially 32 weeks, with only five weeks to go until full-term. I’m hoping to just get through this time quickly and without any scares!

Healthy chocolate chip mug cake

As I wrote above, this cake is one of the best things to come out of my kitchen recently.

I love the combination of buckwheat flour and oats, and I’m also a big fan of the way the rest of the ingredients combine, flavor-wise. The Greek yogurt adds a nice amount of protein, but not an off-putting tang.

The batter reminds me a bit of overnight oats!

I like to use coconut syrup in this, as it is a lower glycemic sweetener. I recently found some at TJMaxx, of all places, for around four bucks! That’s pretty good, considering my local health food store sells it for 5-7 dollars. You never know what you’re going to find there!

Low sugar chocolate mug cake without eggs

Print Recipe

5 from 2 votes

Egg-Free, Oil-Free Chocolate Chip Mug Cake

This delicious, low sugar chocolate chip mug cake is made without eggs or oil - Greek yogurt adds a nice protein boost.

Prep Time5 mins

Cook Time16 mins

0 mins

Total Time21 mins

Course: Dessert

Cuisine: American

Keyword: Buckwheat, Cake, Chocolate, Oatmeal

Servings: cake

Calories: 171kcal

Ingredients

3 Tbsp quick oats
2 Tbsp buckwheat flour see Notes
1/8 tsp baking soda
dash sea salt
dash cinnamon
2 Tbsp Greek yogurt
1 1/2 Tbsp applesauce
1 Tbsp milk of your choice
1 tsp coconut syrup
1/2 tsp vanilla extract
stevia to taste (I use one drop)
2 Tbsp chopped chocolate or chocolate chips

Instructions

Preheat the oven to 350 degrees.
In a small bowl, mix the dry ingredients (oats, flour, baking soda, salt, cinnamon).
Stir in the remaining until all is well combined.
Pour the batter into a well-oiled mug or ramekin (it should hold about 8-10 ounces)
Top with the chocolate (mix some into the batter as well, if you like).
Bake 14-16 minutes, or until top is springy to the touch.

Notes

Nutrition facts based on using unsweetened almond milk and one ounce (which is about two tablespoons) 2% Greek yogurt and no added chocolate. WW SmartPoints: 6