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!

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Recipe Summary

prep:
5 mins
cook:
2 mins
total:
7 mins
Servings:
1
Yield:
1 mug cake
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Ingredients

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

Directions

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.

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  • 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
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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
04/16/2018
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
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