The Best Microwave Chocolate Mug Cake you will ever make - seriously light, fluffy and delicious!!
Often when you hear the word Slimming Cake you are anxious about how the recipe will turn out, with many resembling a kind of sweet omelette that isn't very pleasant. It can kind of put you off ever bothering to try any more. Sometimes you just have to use some real ingredients to get a delicious cake you know you will enjoy.
I love cake, what can I say, who doesn't love a piece of cake? and recently I have really cracked it with amazing Slimming cakes that taste like proper cake. Of course, I might be slightly biased when I say that, but I know that my lovely readers have been enjoying all my recent cake recipes, or so you tell me anyway. Thank you!!
This Microwave Chocolate Mug Cake will not disappoint either. I have been so excited to share it with you, because of how fluffy and light the cake actually turned out and all ready in less than a few minutes in the microwave.
A big lifesaver for me when it has come to making delicious Slimming cakes is a natural sweetener called Sukrin. You have probably seen it mentioned in all my cake recipes recently and I really can not recommend it enough. You can read all about this sweetener on my Sukrin Review.
I am not keen on the icing sugar version (Melis), but Sukrin: 1 and Sukrin Gold (a brown sugar replacement), I always have in my pantry for when I want to make something sweet and delicious like this Microwave Chocolate Mug Cake. Before I discovered Sukrin, I would only ever use maple syrup or honey, because I just hated how artificial other sweeteners made things taste.
For the chocolate part of this cake, I use Nutella and 100% Pure Cocoa Powder. The combination of both of those ingredients gave enough chocolate taste without making it too bitter tasting from the cocoa powder.
The cakey part of this Microwave Chocolate Mug Cake is my beloved oats. I can't tell you how much I love to use oats in baking recipes. Firstly if you are gluten-free, they are a great option (just check the ones you buy state that they are gluten free verified).
Is blending oats a tweak? The simple answer is no. Oats are a measure healthy extra, so you can't eat more than your allowance, for that reason oats used in this way or not a tweak.
One of the very first recipes I used oats in for a cakey type recipe was my very popular American Style Pancakes which I posted all the way back in 2009, can you believe it? Many variations of the recipe have followed too. Be sure to give those a try if you haven't already.
Head on over to my FULL RECIPE INDEX where you can browse over 700+ Slimming Word Recipe that is fully searchable by meal type, and ingredients etc.
To get that fluffy light texture to the Microwave Chocolate Mug Cake, the magic ingredients are baking powder and baking soda, just tiny teeny amounts that are so negligible I don't bother counting, but the difference they make are amazing and lastly just 1 egg white. That's it.
One thing I will say is to make sure you use a big enough mug for this cake. As it cooks, it will rise quite a bit, and the last thing you want is to not use a big enough mug and it rises and explodes all over your microwave.
What Kitchen Items Do I need to Make this Microwave Chocolate Mug Cake?
- Blender or Immersion Stick Blender
- Measuring Spoons
- Mug
- Spoon
- Knife
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Recipe Card
Microwave Chocolate Mug Cake | Slimming Eats
This recipe is gluten free, vegetarian, Slimming Eats and Weight Watchers friendly
WW Smart Points - 10Gluten Free - ensure all ingredients used are gluten free.
Ingredients
- 40g of oats
- ¼ teaspoon of baking powder
- ⅛ teaspoon of baking soda
- 1 tbs of chocolate spread (like nutella)
- 5g of 100% pure cocoa powder
- 2 tbs of plain fat-free plain Yoghurt
- ½ teaspoon of vanilla extract
- 1.5 tbs of sukrin: gold (or use another sweetener of choice)
- 1 egg white
Instructions
- Add the oats to a blender and blend until fine.
- Add the baking powder and soda and mix to combine.
- Add the chocolate spread to a large mug (that you are using to cook the cake in)
- Microwave for approx 20 secs
- Add the cocoa powder, yoghurt, vanilla extract, sukrin and egg white and mix till a smooth paste.
- Add the oat mixture and stir until all ingredients are combined
- Microwave for 1 minute and 25 secs.
- Allow to cool slightly and then carefully use a knife or spatula and run it along the outside if you wish to remove cake from the mug.
- Serve with berries and yoghurt or some light cream for some additional
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
1Serving Size
1 mug cakeAmount Per Serving Calories 302Total Fat 9gSaturated Fat 2.9gCholesterol 0.6mgSodium 86.9mgCarbohydrates 45.1gFiber 13.5gSugar 6gProtein 12.8g
carol PALMER says
Hi Siobhan, firstly thank you for such amazing recipes, Found your site quite recently. Having reached my target at slimming world this week I find I have a few extras to use. Think I would rather be using your excellent method of cooking and not push my luck to soon increasing heathly b's or syns. Refreshing to read your sensible approach to syns and tweaks when using tiny amounts of ingredients. A great big THANK YOU. Regards Carol from UK
Shevy (Slimming Eats) says
Hi Carol, so glad you found me. Well done on reaching target. Enjoy those healthy extras, you’ll find lots of ideas for them on the blog.
Vivienne Pennington says
I’m going to make this tonight. Looking forward to it.
Have you ever used whipped egg white in any of you cake recipe. Reason why I ask is that I have old recipe for chocolate chiffon cake. And the egg white is whipped to make the cake extra light, I wonder if you have ever tried it’s.
Katie Walstow says
I thought this was amazing, thank you! I drizzled some sweet freedom choc shot on for 2 extra luxurious syns 🙂 I’ve made lots of your recipes now Siobhan and always share them with my local SW group, and I have to say I am really really pleased with how well they all turn out and how enjoyable the blog is to read, keep up the wonderful work! Thank you! Katie W, Derby, England x
Laurie says
Can this recipe be muntiplied and made bigger -say in a casserole dish as a family dessert? I try to make all my cooking available to my whole family and making several small ones one at a time in the microwave would be too much. I did do a large version of the baked oats with raspberries and chic chips. I only had dark choc chips though and my yoghurt was 2 small coconut and vanilla and 1 small raspberry (had to use what I had in the cupboard. I did 4 times the basic recipe and it fed 5 of us with a portion left over, Everyone loved it - thankyou.
Shevy (Slimming Eats) says
Without testing, I wouldn't like to say if it will work as a large version. You could certainly give it a try.
Rose Humphries says
Hi, I love your site and make your recipes in preference to most others!
This microwave cake is fab, I had no chocolate spread so used peanut butter with some choc chips mixed in it and the flavour was a bit like Reese's peanut butter cups! Next time I will use a bigger mug though, and I think 1 is enough for 2 people!
Love Rose x
Maxine says
Oh my! Let me start by thanking you for this recipe. It was absolutely delicious. So light and tasty. I spooned mine into cup cake cases, rather than a mug. I had about 7 cakes. Going to try it next time in silicon cake cakes xx
Siobhan (Slimming Eats) says
so glad to hear you enjoy this, great idea for smaller cakes too.
Pauline Barrell says
Where do we get your recipes. I am inundated with cook books.
Siobhan (Slimming Eats) says
My recipes over 900 to choose from, are all on this website you are commenting on. Happy browsing!!