Chocolate Mug Cake! {S}

I know what you may be thinking!  "Jen, there are a bunch of chocolate cake recipes out there already!"  I agree!  Well, I happen to be on a mission in my kitchen to find recipes I enjoy baking that suit my tastes and I figured they may suite yours too!  Everyone has a different way to make mug cakes.  I LOVE them as you can see by other recipes I've posted.  I love them for breakfast, a snack or for dessert!  I NEVER feel deprived on the Trim Healthy Mama eating plan.   I enjoy my sweet, sugar-free treats!  The ballgame has changed for me this past week!  I got my new THM Sweet Blend in the mail!!!  I was so excited to get it and see the beautiful packaging.  I've been using Truvia for over a year plus some stevia extract powder at times as well.  I was excited to taste the new sweeteners when I knew how much hard work went into getting them to market.  Being organic is a HUGE deal and takes lots of time and hard work.   I was BLOWN away by the taste!  I'm not kidding!  It doesn't take as much of the Sweet Blend to sweeten my desserts as it did Truvia, which is a huge plus!  If you aren't sure on the conversions or which sweetener you want to try, check out my friend Gwen's post about it on her blog: Gwen's Nest. Here is the store link if you want to pick up some Sweet Blend or one of their other new sweeteners!  THM Store DSC_0903 Chocolate Mug Cake! {S}
  • 1 egg
  • 1 Tbs of water
  • 1 Tbs of coconut oil
  • 1 Tbs of 0% Greek Yogurt
  • 1/2 tsp. of baking powder
  • 1/2 tsp. of vanilla
  • 1 & 1/2 Tbs. of coconut flour
  • 1 & 1/2 Tbs. of flax flour
  • 1 Tbs. of Ghirardelli's cocoa powder(my personal preference)
  • 2 tsp. of Sweet Blend by THM  (or 1 tbs of Truvia or Xylitol)
I stir all of these ingredients until they are very well mixed together.   I microwave this for 1 minute and 20 seconds.  I check it and if it's super wet on top I just go a bit longer until it's done. You can use a 350 degree oven and bake it in a mason jar or oven safe small dish for 12 minutes or so.  Just keep your eye on it! Cooking times vary so, I always go a bit shy on time when I try a new recipe and check it until it's done! Cream Cheese Icing! Mine is easy!  It's 1 Tbs. of cream cheese and 1 Tbs of butter with a little sweetener and vanilla.  I soften these with 10 seconds in the microwave and mix them together!  This is a great single serving amount of frosting for me. 🙂  In the picture..I may have used extra..just maybe! 🙂 So, there you have it!  This is just one way to do it.  I love a nice chocolate cake that is moist!  If you want too..you can add in a few Lily's chocolate chips to the mix.  Oh dear!!! For my other mug recipes you can look in the THM Recipes up top or at this link for Peanut Butter Chocolate Chip Single Serving Cake...you can find them all posted! PIN:  Chocolate Mug Cake Follow me on Facebook!  Home With a Purpose- Jennifer Griffin        

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

14 Responses to “Chocolate Mug Cake! {S}”

  2. Shannon

    Jennifer, this cake was delicious! Best texture on any mug cake I have ever made! 🙂

  5. Katrina Farrar

    Jennifer I’m so addicted to this muffin!! I can’t get the recipe to pop up on Pinterest anymore. I always have to look you up by blog site then recipes. I always search for the longest time determined to find it. Then I remember how I found it before! I want it to be easy to find always!! You are a great cook and I love your recipes and desserts!

    Thank you,
    Katrina Farrar

  6. Suzanne S

    This cake was great! It is my favorite chocolate one – my husband said it was the best too. Thanks for the great recipe.

  7. Deana

    Do you suggest the sweet blend over truvia? I just got the THM book, and they mention sweet blend often, and stevia….I just looked on their store site, and it’s expensive adding in the shipping! If truvia is the same – I would love to just use that!

    • godzgaljen@gmail.com

      You use double the Truvia…so in my mind it’s worth buying Sweet Blend. 🙂 I use far far less. They both work fine though. You’ll just nee dot use more Truvia.

  8. Jill Miller

    Hey!

    Could this be a good breakfast? Would I be able to use fat free whip cream instead of the cream cheese with some strawberries for an S meal? Sorry…just trying to find easy quick things for breakfast when school starts back. Thank you!!

    Jill

    • godzgaljen@gmail.com

      Absolutely! I’d add some protein though! Side of bacon or turkey bacon..or some greek yogurt.

  9. Julie R.

    This was the best chocolate mug cake I’ve had yet! Thanks!

  10. Emilie

    Thank you, after trying several iterations of this recipe from “the book” and internet options, THIS has become my go-to recipe. I have been using unsweetened Baker’s chocolate–melt it down in my mug before adding other ingredients, and therefore, omitting the oil (the natural cocoa butter in the chocolate does the trick), but other than that, spot on. One time I used chocolate chips, so it was more like a vanilla sponge with chips, and it was divine. One question–can you think of a way to make this into a full batch for a cake or multiple cupcakes? The texture and flavor of this cake is truly “company worthy.”

    • godzgaljen@gmail.com

      I really want to work on that. I think doing a x4 of the recipe will work, but all the ingredients don’t need multiplied by that much. I’m glad you love it!

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