This oil-free chocolate mug cake is a delicious, oven-baked treat! NO microwave needed. It’s also gluten-free and low in sugar!
I haven’t used a microwave in about….thirty years?
My older brother had a few health problems when he was little, all of which drop-kicked my mom into the health world. That meant, soy milk for him and no microwave for us.
Ergo, I make everything in the oven, even single serve desserts. This, I know, can negate the ‘quick’ part of a single serve recipe. For me, though, I make smaller batch recipes for many reasons.
At the top of the list, it gives me a chance to try out something new. If I have an idea, making it mini-sized allows me to try it and not waste a lot of ingredients.
This recipe calls for a combination of buckwheat and teff flours.
Teff is a pretty amazing little grain…literally, it is the smallest grain known!
It’s also packed full of nutrients, including protein, iron, and calcium.
I became familiar with it long ago, but my interest was re-piqued earlier this year. After Micky’s birth, I was diagnosed with anemia. Given that teff is a great source of iron, I started incorporating more of it into recipes. That includes this chocolate mug cake!
What does this cake taste like?
I really enjoy how the Greek yogurt and cocoa play off of each other in this treat. The additions of applesauce and maple syrup add to sweetness, which is light and not overpowering.
The teff flour lends a certain flavor that also pairs well with the cocoa powder and rounds out the texture.
As usual, this isn’t very sweet, so beware of that please. I don’t want anyone to waste time or ingredients. If you’d like to bump up the sweetness, you can always add in some stevia!
More single serve treats
Pre-Workout Protein Cookie for One
Recipe notes
I like to make fresh buckwheat flour by grinding raw buckwheat groats in my Nutribullet. The pre-ground flour you buy in the store has a stronger taste, and is not ideal for this recipe.
Oil-Free Chocolate Mug Cake
Ingredients
DRY INGREDIENTS:
- 1 Tablespoon buckwheat flour see Notes
- 1 Tablespoon teff flour
- 2 Tablespoons cocoa powder
- ⅛ teaspoon baking soda
- dash sea salt
WET INGREDIENTS:
- 1 Tablespoon Greek yogurt
- 1 Tablespoon applesauce
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- 2 Tablespoons milk of your choice
- chocolate chips or chopped chocolate as desired
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, mix the dry ingredients.
- Stir in the wet ingredients until well combined.
- Pour batter into a well-oiled 8-10 ounce ramekin.
- Top with chopped chocolate or chocolate chips, if desired.
- Bake 12-15 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!
Thanks for the recipe.
I have a 4 slice toaster oven .
I am assuming I could use extra applesauce or milk in place of yogurt.
Thanks again.
I’ve had luck doing those swaps in the past, so my guess is yes! 🙂