This recipe is from Chocolate-Covered Katie!
1 tbsp + 2 tsp cocoa powder
3 tbsp spelt, white, oat, or gf ap flour
1/8 tsp salt
2 tsp sugar, unrefined if desired (or xylitol for sugar-free)
1/4 tsp baking powder
pinch uncut stevia OR 1 more tbsp sugar
2-3 tsp coconut or vegetable oil (Many commenters have said it still tastes good if you sub applesauce or mashed banana. I can't personally vouch for that substitution.)
3 tbsp milk of choice, such as almond milk
1/2 tsp pure vanilla extract
Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).
Mug Cake Nutrition Facts
Nutrition Facts For One Chocolate Mug Cake:
Calories: 180 with oil, or 124 without
Fat: 8g with oil, or 1.5g without
Weight Watchers SmartPoints, for the entire cake: 6 with oil, or 4 without
Nutrition facts are for the entire chocolate cake, made with real sugar and oil.
Healthy Chocolate Frosting
Yield: Yields almost a 1/2 cup
1/4 cup peanut butter or allergy-friendly alternative
4-8 tsp pure maple syrup (click for a sugar-free alternative)
2 tbsp cocoa powder
4 tsp milk of choice, or more for thinner frosting
3/4 tsp pure vanilla extract
optional: handful of chocolate chips (the "pieces")
Blend everything (including chips, if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Best to store uneaten frosting covered in the fridge.
Nutritional Information per 15g serving:
Fat: 4 g
Carbs: 4 g
Protein: 2 g
Fiber: 1 g
ww points (new system): 2
This makes around 112 grams total (not including the chips), or eight 15g servings.
If you don’t like—or can’t have—peanut butter, feel free to try this recipe with almond butter, cashew butter, sunbutter, or maybe even coconut butter! Agave can be subbed for the maple syrup. I haven’t tried a stevia version, so I can’t vouch for the taste if you make that substitution. And I also can’t vouch for the taste if you sub pb2 or better’n pb. But feel free to experiment.