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No recipe blog these days is complete without a chocolate cake in a mug/bowl/what-have-you. So here’s mine. Shall I sell you on it? Well, it only takes 5 ingredients (plus water, but I thought I could have that one for free), a minute in the microwave, and it’s perfectly chocolatey and fluffy(!) and moist. What more could you ask for? Guaranteed to cure chocolate cravings. Bam.
This chocolate cake is very good by itself; but as you can see, I have my own toppings I like to put on it. Since there’s not a lot of fat in the cake itself, I feel free to add a little natural peanut butter on top (not nut free, obviously – but the cake is!), garnish with a small squirt of fat-free Reddi-Whip, and douse the whole thing with unsweetened almond milk. I just have a thing for milk on cakey stuff. I was the kid who stirred her cake and ice cream together into one big soggy goulash at parties.
Trim Healthy Mamas (click here for my quick synopsis of the plan), I love the Cake in a Mug recipe from the book. However, it does tend to be a little on the dry side for my tastes, so this was my solution. And while my cake only takes 5 ingredients, which is cool, it doesn’t have the coconut oil that the recipe from the book includes. Coconut oil is your friend, so don’t give that recipe up, OK? Also, if you’re doing a Fuel Cycle, the Cake in a Mug from the book is suitable for the Deep S days, whereas this recipe is not because of the sour cream.
Want to see more 5-ingredient recipes? Click here!
Question of the day: would you like a chocolate or vanilla cake?
P.S. – I’m working on a vanilla version of this in time for strawberry shortcake season…(update: see it here!)
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 1 T water
- 1 T sour cream
- 2 level T cocoa powder
- Sweetener of choice, to taste (see the Notes section below for what I used)
- ½ tsp. baking powder
- Toppings of choice, optional (see Notes section)
- Combine all ingredients until totally smooth and microwave in a small glass bowl for 1 minute or until mostly done through but still a little wet on top in the middle. I used a 2 cup glass Pyrex dish which worked wonderfully.
Since this chocolate cake is pretty light in the fat department, I like to add a little on top! My favorite topping is some natural peanut butter (not nut free, obviously), a small squirt of FF Reddi-Whip, and some unsweetened almond milk (also not nut free).