Mug cakes have been taking the web by storm. I set out several months ago to make my version of the perfect mug cake, and created a Nutella mug cake you can find here. It’s been my most popular recipe to date. It is good, really good, but it’s high in fat and calories. I actually didn’t realize just how high in calories it was until a reader broke it down for me, it’s over 850 calories. That’s almost half the calories we should be consuming in a day, so I set out to makeover the mug cake.
My Nutella mug cake post had lots of comments from readers saying how good it was, but there were also comments saying the serving size was too big, it was to fatty, tasted eggy and was too high in calories. So for this mug cake I decreased it’s actual size, used apple sauce in place of the oil, replaced the sugar with stevia, used an egg white instead of a whole egg and left out the high calorie Nutella spread. This mug cake comes in, according to the package information of my ingredients, at exactly 100 calories. I topped these with nonfat whipped cream out of a can, which adds 24 calories per serving. The whipped cream is completely optional, but does add something special to the cake.
100 Calorie Chocolate Mug Cake
2 tablespoons self-rising flour
2 tablespoons cocoa powder
3 tablespoons stevia for baking
2 tablespoons unsweetened apple sauce
2 tablespoons 35 calorie per serving unsweetened almond milk
1 egg white
1. Add all ingredients to a large mug. Whisk well with a fork.
2. Microwave on high for 2 minutes.