Jess’ Lower Fat, 5-Minute Mug Cake

Who loves chocolate-y baked goods? Jess does! Thankfully, some genius invented 5-minute cakes and brownies. Buuut, the first time I made a brownie, my mom read over the recipe I’d found at like 3 websites, and she pointed out the “2 tablespoons of oil” part. She made me check the nutritional information on the oil…

9 grams, 14% of our daily fat intake, per TWO TEASPOONS. Doing the math: 4.5 grams (7%) times 3 teaspoons per tablespoon times 2 tablespoons = FORTY-TWO PERCENT OF OUR DAILY FAT INTAKE in a single mug brownie. That’s rather unhealthy, no?

Well, in my tooth-damaged state (stupid tightened braces >.<), I sought something with a lighter texture and could be eaten without running a marathon to burn it off. Thankfully, I have created an alternative that is not only lighter, it has absolutely no oil, so it’s gotta be ridiculously healthier than the rest of the recipes on the net.* Plus, I reduced the recipe to 75% of the original so you don’t have to be as afraid of the thing exploding XD

Preparation time: 3-4 minutes

Cooking time: 1-1.5 minutes


  • Mug
  • Small whisk
  • Spoon (the type you eat stuff with)


  • 3 tbsp flour
  • 3 tbsp sugar
  • 1 1/2 tbsp cocoa
  • 1/3 tsp baking powder
  • 1 tbsp water
  • 1 tbsp skim milk
  • a few drops of vanilla extract


Put all the ingredients in the mug.

Mix thoroughly with the whisk. If you’re having trouble reaching the flour that gets stuck in the bottom of the cup, use your spoon to scoop it out (it’s kinda hard being thorough when you can’t reach all the stuff).

Microwave on high for sometime between a minute and a minute and a half. I usually go for 1:15, it always works for me πŸ˜›

Take chocolate cake out of microwave (careful, there’ll be some steam at first and the cup could be a little hot), let it sit for a bit unless you like burning your tongue, then use your spoon to dig in πŸ˜€

Optional additions/changes:

  • Substitute the 1 tbsp skim milk for another tbsp of water, or vice versa.
  • Add a handful of chocolate chips in to the cake batter-stuff. (I personally don’t really recommend this, it flattens out the cake a little and the chocolate chips get hard and taste funny >.<)
  • Add stuff on top after the cake’s cooked: chocolate syrup, ice cream, icing sugar… do as your heart desires, I’m pretty sure it appreciates the reduced fat anyways πŸ˜›
  • If you’ve got no cocoa, you can try making a “blonde” cake: substitute 1 1/2 tbsp of brown sugar for regular sugar, add around 1 tbsp of flour and add more vanilla extract (Jess thinks no more than 1/3 tsp should be enough).
  • Some recipes say to add a pinch of salt. I don’t, but you can. Crazy person.
  • If you don’t trust my baking powder as a solution to oil, use 1 1/2 tbsp of unsweetened applesauce, that’s an often-used alternative to oil. Or 1 1/2 tbsp melted butter, that changes the texture a bit but it’s not really any better for you than the oil.
  • One user suggested adding 1-2 tbsp of finely shredded coconut. That sounds yummy.
  • Crackheads say adding marijuana to the mug cake absorbs some of the gooiness, but since my version’s a little drier due to the absence of oil that might be a bad idea. Sorry druggies.

*DISCLAIMER: Jess is too lazy to calculate the actual nutritional value of this so just because it’s better than the typical recipe doesn’t mean it’s better for you than, say, 2 scoops of vanilla ice cream. But how can ice cream compare to a succulent chocolate cake in a mug? XD

I’ll update sometime (most likely in 3-7 days) with pics.

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