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Candida diet chocolate mug cake recipe

Candida-Friendly Chocolate Mug Cake

For those watching their sugar intake or suffering with candida, this mug cake may offer you a nice, sugar-free treat!
Course Dessert
Cuisine American
Keyword Anti-candida, Chocolate, Gluten-Free, Sugar-free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 267kcal


  • 1 Tbsp teff flour
  • 1 Tbsp oat flour
  • 1 Tbsp pumpkin seed flour (almond meal also works!)
  • 1 Tbsp non-fermented cocoa powder
  • 1/8 tsp baking soda
  • couple dashes sea salt
  • 1 Tbsp butter or coconut oil
  • 2 Tbsp applesauce or pumpkin
  • 3-4 Tbsp milk of your choice
  • 1/2 tsp vanilla extract
  • 5-8 drops stevia see Notes


  • Preheat the oven to 350 degrees.
  • Oil or butter a small 8-10 ounce ramekin.
  • Mix everything together, adding milk as needed to get a cake batter consistency. If using pumpkin, you will need a bit more milk.
  • Pour the batter into the well-oiled ramekin.
  • Bake for 14-18 minutes, or until top is springy to the touch.
  • Cool and enjoy!


Nutrition facts based on using coconut oil, pumpkin, and unsweetened almond milk. If applesauce is used, sugar goes up to 3.5 grams.
WW Points: 11


Calories: 267kcal | Carbohydrates: 16.9g | Protein: 5.9g | Fat: 21g | Fiber: 4.6g | Sugar: 1.4g