This delicious healthy chocolate chip mug cake is a lower sugar treat that contains Greek yogurt for a nice protein boost!
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 do a workout shortly after said treat! The chocolate and carbs work to give me a nice boost of energy.
Why I love this recipe
As I wrote above, this cake is one of the best things to come out of my kitchen recently.
I love the combination of ingredients, and I'm also a big fan of the flavor. The batter reminds me a bit of overnight oats!
High in protein - This little cake boasts EIGHT grams of protein, thanks in large part to the addition of Greek yogurt.
Less sweetener - Only ONE teaspoon of maple syrup added!
No oil or butter - The fat in the recipe comes from the yogurt and (possibly) the milk used.
It's delicious! - Not only is this chocolate chip mug cake healthy, it's also mighty tasty, and it makes a great treat.
Ingredients needed
Oats and flour - This make the base of the cake. The oats add a delicious, chewy texture, while the flour holds the cake together. I've used light buckwheat, oat, spelt, and barley flours with good results.
Baking soda - This helps the cake to bake and rise.
Sea salt, cinnamon, vanilla - These all contribute to flavor; the cinnamon is optional.
Greek yogurt - This adds protein, a little fat, and structure to the cake. Full-fat or 2% are the best choices.
Applesauce - I love adding applesauce to baked goods, as it adds a natural sweetness. I always have a batch of my Instant Pot Applesauce on hand for recipes. If you'd prefer, mashed banana will also work.
Milk of your choice - Depending on what flour you use, you'll need between one and 1 1/2 tablespoons of milk.
Maple syrup, stevia - These ingredients are used to sweeten the mug cake. I've also used coconut nectar, which is lower glycemic, with good results!
Chocolate chips - This also contributes to overall sweetness; if you're really watching your sugar intake, try these unsweetened chocolate chips.
How to make a chocolate chip mug cake
The first step is to mix together the dry ingredients.
Next, stir in the remaining wet ingredients, including the yogurt, applesauce, syrup, milk, vanilla, and stevia, if using. Add enough milk to make the batter slightly 'pourable'.
The biggest concern with not adding enough liquid is the cake being dry.
Pour the batter into a well-oiled ramekin and top it with chocolate!
Bake the cake just until the top is 'springy' to the touch (in other words, it should feel a bit 'bouncy' and not sink in).
How to serve the cake
There are myriad ways to serve this; here are a few of my favorites:
- You can serve it like a muffin and spread a little butter or coconut oil on top.
- Mix up a nut or seed butter sauce, such as my Peanut Butter Frosting. I've also used Sunbutter and almond butter in place of the peanut butter.
- Whip some fresh cream and dollop it on top! This is our favorite, the kids love whipped cream!
Other mug cake recipes
The BEST Coconut Flour Mug Cake
Buckwheat Flour Chocolate Cake for One
Healthy Chocolate Chip Mug Cake
Ingredients
- 3 Tablespoons quick oats
- 2 Tablespoons flour (oat, light buckwheat, and barley all work)
- ⅛ teaspoon baking soda
- 1/16 teaspoon sea salt
- dash cinnamon
- 2 Tablespoons Greek yogurt
- 1 ½ Tablespoons applesauce
- 1 - 1 ½ Tablespoon milk of your choice
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- stevia to taste (I use one drop)
- 2 Tablespoons 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; start with one tablespoon of milk and add extra, if needed.
- 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
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday
Tammy
I've never made myself a mug cake before but this healthier version looks so good! What a perfect treat for a single serving ^_^
Renee
Tried this for breakfast this morning and I love it! Nice to get some protein with it too. Thanks!