Desserts

Healthy Chocolate Mug Cake

Healthy Chocolate Mug Cake, vegan, eggless, dairy free, gluten free, easy recipe, buckwheat, dessert

So I’m back again with yet another chocolate treat!!

Told you, when the kids are together its rather difficult to keep them away from sweet indulgences. They both decided that they are old enough to handle mug cakes  and not bother me..After many overflowing cakes and dirty microwave disasters, I decided to deal with their obsessive craving and made Healthy Chocolate Mug Cake for them!

Healthy Chocolate Mug Cake, vegan, eggless, dairy free, gluten free, easy recipe, buckwheat, dessert

 

After three attempts, I finally got it right….a really moist, soft, gooey chocolate cake. The kids loved it and as long as it was delicious, didn’t “mind” the wholesome ingredients! 🙂 Apart from taste, the ease of making it on their own was they were looking for. And so they got their share of late-night, movie time treat and I got a  clean microwave and kids eating a healthy dessert! Win-Win!!

Healthy Chocolate Mug Cake, vegan, eggless, dairy free, gluten free, easy recipe, buckwheat, dessert

This recipe is really a breeze to make. Made with regular pantry items, it comes together in five minutes! If you don’t have buckwheat flour, you can easily use whole-wheat or all-purpose flour too. I made it with both with equally good results. Same with coconut milk. If you don’t have it handy, go ahead use regular milk. Any vegetable oil will do, though I just prefer coconut oil in my baking now.

Healthy Chocolate Mug Cake, vegan, eggless, dairy free, gluten free, easy recipe, buckwheat, dessert

So next time you are yearning for an instant dessert, go ahead make this, you won’t be sorry, and the best part is you don’t have to share ( if you don’t want to)!!  I’d love to hear from you!  Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.

Healthy Chocolate Mug Cake
Yum
Print Recipe
Servings
1-2 persons
Servings
1-2 persons
Healthy Chocolate Mug Cake
Yum
Print Recipe
Servings
1-2 persons
Servings
1-2 persons
Ingredients
  • 4 tbsp Buckwheat flour
  • 1/2 tsp baking powder Levelled teaspoon
  • 1/4 tsp Baking soda, scant
  • 1 pinch salt
  • 1 Tbsp Natural cane sugar Please feel free to increase the quantity if you'd like your cake to be sweeter.
  • 1 Tbsp cocoa powder
  • 1 Tbsp Peanut butter, heaped Unsweetened, unsalted
  • 3 Tbsp Coconut oil
  • 1/3 cup Light coconut milk
  • 1 tsp vanilla extract
  • 2 tsp Dairy free chocolate or Dark chocolate (70%) chips Optional
Instructions
  1. Combine all the dry ingredients - flour, baking powder, baking soda, sugar, salt and cocoa powder in a small bowl. Whisk with a fork to break up all lumps.
  2. Add peanut butter, milk, oil and vanilla. Stir well with a fork. Make sure there are no lumps. You should get a thick, cake batter.
  3. Pour in a lightly greased mug, place a plate underneath ( to catch any overflow). Sprinkle some chocolate chips if using. Set the plate in your microwave and cook for 2 mins. You may have to cook for another 30 secs, depending on your microwave.
  4. Let the cake cool down for a few minutes and then serve it warm, with or without icecream!
Recipe Notes

You may want to put extra chocolate chips in the batter. That works well too.

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13 Comments

  • Reply
    monika
    November 5, 2017 at 2:36 PM

    How is this classified as healthy? What’s healthy about cane sugar? THis recipe is high in sugar and carbohydrates and doesn’t even have an egg, a source of protein and brain and hearty-healthy nutrients like vitamin A, E, K2 (if from pastured chickens) and choline…among others…

    • Reply
      natashaminocha
      November 6, 2017 at 3:28 AM

      Dear Monika, thanks for your interest in my blog and feedback. My endeavour was to make conventional Mug Cake recipes – relatively healthier. I replaced all purpose flour with high fiber, protein, vitamin & mineral rich buckwheat flour. I used unsweetened, unsalted peanut butter which is a great source of protein. I reduced the quantity of sugar typically found in a Mug Cake recipe. I would absolutely recommend sugar alternative, once i have successfully tried it. Also, Coconut oil and milk (light) provide good fats. My kids loved this dessert for its texture and taste. I loved a quickly baked dessert that was relatively healthier, balanced, portion controlled dessert. Hope you have a wonderful day.:)

  • Reply
    ketaki gupta
    November 12, 2017 at 2:40 AM

    This is not a sound recipe. The proportions for consistency are correct but the sugar is very less, it tastes like bland sponge. Also, if you don’t like the taste of coconut oil in food, it should be replaced with something else.

    • Reply
      natashaminocha
      November 12, 2017 at 4:19 AM

      Hi Ketaki, thank you for your feedback! In a quest to keep this recipe relatively healthier, I have reduced the amount of sugar here. I continue making this cake at home with these proportions and it works for us. But you can absolutely increase the quantity of sugar to suit your preferences.And absolutely, you can replace coconut oil with any oil of your choice. I have mentioned the same in the blog too. Hope you have a happier experience with this cake next time round.:)

  • Reply
    Deepika|TheLoveOfCakes
    November 12, 2017 at 7:18 AM

    Hi Tasha! I haven’t tried your recipe! But I have tried several mug cakes before and this recipe definitely sounds healthier. I will be trying this soon and leave you a feedback :).

    • Reply
      natashaminocha
      November 12, 2017 at 10:01 AM

      Dear Deepika! Thank you darling for stopping by and for your kind words. Please keep me posted if you do try out the recipe sometime.
      xoxo

  • Reply
    KANIKA KOCHHAR
    November 12, 2017 at 10:06 AM

    Hi Natasha,
    Thanks a lot for this easy recipe ! My kids loved it ! Infact followed the exact recipe and it turned out just right with just the right amount of sugar and tried it with buck wheat
    as well as coconut oil and it really turned out well !
    All your recipes have the ingredients which create value to the food -tasty and healthy !
    Looking forward to many many more such !!

    • Reply
      natashaminocha
      November 12, 2017 at 4:08 PM

      Thank you so much Kanika for stopping by and for your wonderful comment. Really appreciated it. Glad it worked out well for you.:)
      Cheers

  • Reply
    Kavita
    November 12, 2017 at 1:16 PM

    Hello Natasha,

    Tried the Mug cake recipe today and family loved it. Am allergic to egg so always look for eggless cake recipes. This worked very well. Thanks

    • Reply
      natashaminocha
      November 12, 2017 at 4:10 PM

      Oh so happy you got an eggless recipe that worked out nicely for you!Thank you very much for trying it out Kavita. xx

  • Reply
    Mitrali Bose
    November 29, 2017 at 9:10 AM

    Hey Tasha, the recipe sounds really easy and healthy. Just has one doubt – do you bake it for 2mins or just microwave it? Can’t wait to try this out 🙂

    • Reply
      natashaminocha
      November 30, 2017 at 7:19 AM

      Hi Mitrali, Thank you sweetie! You cook the cake in the microwave for 2 minutes. Cooking time for you may alter depending on the microwave you’re using. I’m sure it can be baked in the oven too, but I haven’t tried it. Do let me know how it worked out for you 🙂

  • Reply
    Chocolate Cherry Mug Cake - Vegan Glutenfree Tasha's Artisan Foods
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