This is the culmination of hundreds of mug cake attempts... what I have personally found to have the perfect amount of sweetness and texture while still remaining low calorie. Unlike most mug cake recipes, it's not gummy. It's vegan and oil free!


Recipe Summary

5 mins
2 mins
7 mins
1 mug cake


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a mug. Mix in applesauce, 1 tablespoon water, vinegar, and vanilla extract. Add more water if needed to reach a cake batter consistency. Stir in chocolate chips and walnuts.

  • Microwave on high for 1 minutes and 30 seconds. Add 30 seconds if top doesn't appear set.

Cook's Notes:

Substitute sucralose sweetener (such as Splenda(R)) for the sugar if preferred.

Feel free to sub any mix-ins you like - frozen or fresh fruit chunks, various types of chocolate chips, a dollop of nut butter, anything. You can also add in other types of flavor extracts - coconut, orange, banana, etc.

Nutrition Facts

451 calories; protein 7.4g; carbohydrates 86.8g; fat 12.5g; sodium 438.2mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This is way too dangerous for when that chocolate craving strikes! But I suppose it's not really since it's just a serving for 1:) I used white whole wheat flour and cooked it in a 2-cup round pyrex bowl. I'm never sure if the batter will overflow my mugs so the small pyrex bowl always works great for mug cakes. Read More