Healthy Microwave Cake in a Cup

**PLEASE NOTE: This recipe is good, but I’ve since created a MUCH BETTER “cake in a cup recipe” that I think you’ll love even more!  Here is a link to that recipe, The Best Healthy Chocolate Mug Cake!**

I love this cake!  It doesn’t taste just like your favorite chocolate cake, but it does feel indulgent!  And it makes “staying on the wagon” a whole lot easier!  Ya-hoo!

Microwave-Cake-in-a-Cup

  • 2 Egg Whites
  • 1/4 C. Canned Pumpkin or Unsweetened Applesauce
  • 2 T Healthy Flour (Almond, Spelt, Oat, Whole Wheat, etc.)
  • 1/4 tsp. Baking Powder
  • 2-3 tsp. Sweetener (Stevia, Splenda, etc.)
  • 1 T. Cocoa powder
  • 1 tsp. water
  • 1 T. Dark Chocolate Chips (optional)

Mix all ingredients in a microwave safe mug or bowl.

Use a fork and make sure you mix it very well (you don’t want chunks of egg or pumpkin in there.)

Cake-in-a-Cup-pre-cooked

Microwave for 2 to 2 1/2 minutes until done.
Looks a little freaky, I know.

Cake-in-a-Cup-after-cooked

Loosen the “cake” with a knife and put it on a plate or in a bowl.

Cake-in-a-Cup-all-done

Eat it just like that or top it with some aerosol whipped cream (better for you than Cool Whip, no hydrogenated oils), peanut butter, yogurt, fruit or anything else you would like!

Enjoy!

Here’s the nutritional information for the cake without chocolate chips, strawberries or whipped topping;

Applesauce is slightly higher in calories (5) and sugar (2g) than pumpkin and all of the flours are similar in calories, except almond flour.  Almond flour has about 35 more calories, but offers 3 more grams of protein.

1 T. Chocolate chips adds 70 calories,  1/3 C. strawberries adds 25 calories and 2 T. of whipped topping adds 20 calories.

This is very huge and filling!  Yay!



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