Light & Healthy Whole Wheat Chocolate Mug Cake

1 Servings
2 min

A perfectly moist and fluffy Chocolate Mug Cake made with whole wheat flour for a quick dessert that’s healthy too! This easy, low calorie, sugar-free cake is ‘baked’ in the microwave and comes together in under 2 minutes.

This is without a doubt the most tried and tested recipe I have ever made. It took me 9 attempts to get right. 9 guys!

I have never had to redo a recipe so many times to get it right. Why? Because a healthy, low fat, sugar-free, whole wheat chocolate mug cake is HARD!

Honestly it would have been less bad if I didn’t do 3 photo shoots as well!

One at round 1 back when I first tried it 8 months ago - thinking it would be spot on on the first try like almost all my other recipes. That ended up being so inedible, I trashed it!

Thought I’d gotten the recipe right back then on attempt 4 after switching to a new recipe, but just forgot to post it. And now those photos didn’t meet my new standards.

New reshoot with same recipe on round 5 - pictures were a lot better, but the texture was not worthy!

Round 6 was still bad, so I switched to a new recipe on 7 and it was wayyy better.

Did a re-reshoot on round 8 because it looked a lot different (and better) now too!


Light & Healthy Whole Wheat Chocolate Mug Cake
Recipe details
  • 1  Servings
  • Prep time: 1 Minutes Cook time: 1 Minutes Total time: 2 min
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  • 2½ Tbsp Whole Wheat Pastry Flour, about 19g
  • 1 Tbsp Unsweetened Cocoa Powder, 5g
  • Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
  • ¼ tsp Baking Powder
  • 2 Tbsp Almond Milk, Unsweetened
  • 1 Egg White
  • 1 tsp Coconut Oil, Melted
  • ⅛ tsp Vanilla Extract

Lightly grease a 1 cup (8 oz) ramekin or mug.
In a bowl, mix flour, cocoa, sweetener and baking powder.
In another bowl whisk together milk, egg white, coconut oil and vanilla.
Add wet mix to dry and stir lightly to form a smooth batter. Do not over-mix, or the cake will be too dense; Small lumps are okay.
Transfer batter into the mug/ramekin.
Microwave on high for 45 seconds or until the top is set and dry to touch. Microwave additional time at 5 second intervals if needed.
Let cool a few minutes, sprinkle on some chocolate chips if desired, and dig in!
  • Do not over-mix the batter or the cake WILL be too dense.
Haylee Jane Monteiro
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  • MarieS MarieS on Aug 19, 2020

    I didn't think this would be any good. Boy was I wrong. I did exactly as written. I knew you could add seconds so I set my microwave for 35 seconds and it was done. It tasted great and was satisfying. Next times, I will try more healthy flours like almond, mixed nuts, garbanzo, cassava, etc..

    • Haylee Jane Monteiro Haylee Jane Monteiro on Sep 28, 2020

      Omigosh Marie! Thank you so so much for trying this out, you just made my day!

      So glad you followed the recipe to the t. It really took about 10 attempts to get this right. I'd love to know how those other variations work.

      If you wouldn't mind, do you think you could leave a comment on my website for this recipe? I'd really appreciate it!

  • Sheri R Pendlebury Sheri R Pendlebury on Jan 10, 2023

    would love to try but don't like coconut oil - what could I use instead please