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Low sugar chocolate mug cake without eggs

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.
Course Dessert
Cuisine American
Keyword Buckwheat, Cake, Chocolate, Oatmeal
Prep Time 5 minutes
Cook Time 16 minutes
0 minutes
Total Time 21 minutes
Servings 1 cake
Calories 171kcal


  • 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


  • 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.


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


Calories: 171kcal | Carbohydrates: 29.6g | Protein: 7g | Fat: 2.9g | Fiber: 3.5g | Sugar: 7.4g