This healthy chocolate mug cake recipe is a worthy treat any time of day. Unlike most other mug cakes, it’s low in added sugars, high in protein and fiber, made with whole food ingredients, and naturally dairy-free, gluten-free, and grain-free! But it’s still rich and chocolaty enough to feel like a reward.
Healthy Chocolate Mug Cake made without Dairy, Gluten, Grains, and Soy
It’s no surprise that this healthy chocolate mug cake is from the Healthier by Dole campaign. It’s infused with ripe bananas and uses simple, wholesome ingredients. But I have some additional ingredient options to share via these quick FAQs.
What Can I Substitute for the Almond Butter?
You can swap in peanut butter, cashew butter, or even hazelnut butter. For nut-free, I recommend using sunflower seed butter, but some other peanut butter alternatives might work great, too.
How Can I Make this Recipe Egg-Free?
We haven’t tested this healthy chocolate mug cake without eggs, and egg is a key component in the recipe. So I don’t recommend trying to swap it out, since additional changes will be needed. Instead, try my Jumbo Triple Chocolate Mug Muffin Recipe. It’s vegan and allergy-friendly.
Can I Use a Different Sweetener?
Of course! We recommend substituting another liquid sweetener to stay true to the overall formula. Honey, agave nectar, or brown rice syrup should each work great.
Should the Recipe Have Any Leavener?
They use egg instead of baking soda or baking powder. If you want, you can add a pinch of baking powder for a fluffier finish.
Which Cocoa Powder Should I Use?
Since the recipe is void of baking soda, I would stick with a Dutch-Processed cocoa powder. Natural cocoa powders are quite bitter, and need baking soda to neutralize that flavor. Dutch-processed cocoa powder has been neutralized, lending a sweeter finish. Avoid hot cocoa powder, which is cocoa powder with other ingredients added to make hot cocoa.
Special Diet Notes: Healthy Chocolate Mug Cake
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, paleo-friendly, and vegetarian.
- 1 overripe large banana
- ¼ cup almond butter
- 1 large egg
- 4 teaspoons maple syrup
- 3 tablespoons cocoa powder
- Dairy-free yogurt, for topping (optional)
- Raspberries, for topping (optional)
- Mash the banana in a medium bowl with a fork. Add the almond butter and egg ,and mix until well blended. Stir in the maple syrup and cocoa powder until blended and smooth.
- Divide the batter between 2 microwave-safe mugs.
- Separately microwave each mug on HIGH for 1 to 2 minutes or until the cake has risen and springs back when touched.
- Garnish the cakes with a dollop of dairy-free yogurt and raspberries, if desired.
More Better-for-You Mug Treats
Cinnamon Power Mug Muffin
3-Minute Chocolate Chip Cookie in a Mug
Oatmeal Latte
