No-egg Chocolate Mug Cake

I’ve been experimenting in the kitchen again, coming up with interesting baked goods and such with low calorie profiles, suitable for inactive periods spent doing our “shelter in place” thing.  Here’s one fast dessert goodie!

No-egg Chocolate Mug Cake

This cake is less spongey than most mug cakes, and is actually quite low in calories, at 123 per serving.  This recipe makes two servings.

• 1/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp Splenda baking sweetener
• 1/2 tsp baking powder
• 1/8 tsp salt
• 2 tbsp 0% Fat Greek Yogurt
• 1/4 cup skim milk
• 1 tbsp semisweet chocolate chips
• Cooking oil spray

Equipment:  Small mixing bowl, whisk, rubber spatula, two 3” ramekins or coffee cups

1. Oil ramekins or mugs with cooking oil spray.
2. Blend flour, cocoa powder, Splenda, and baking powder in a mixing bowl.
3. Add in Greek Yogurt and milk, and whisk into a smooth batter.
4. Pour equal amounts of the batter into the two ramekins or coffee cups.
5. Place 1/2 tbsp of chocolate chips in the center of each batch of batter.
6. Place a paper towel in the microwave and set the ramekins or cup on it.
7. Microwave on HIGH for 80 seconds.
8. Remove and let cool.

123 Calories each

Serve alone or topped with ice cream.