20 Second Sugar Free Chocolate Mug Cake

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Replies

  • cabaray
    cabaray Posts: 971 Member
    Just tried it. Quick and easy and tastes pretty good.
  • adfabus
    adfabus Posts: 178 Member
    Humm, with the two put together it made about a half a mug for me.
    I found this recipe online at http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/ but modified it to be sugar free for me (and it is flourless). I combined the two serving recipe to make a wopping one serving chocolate cake that is only 92 calories! I am posting the recipe below. You can do a search under food and enter 20 second mug cake and get the full nutritional information.
    • 1 egg – beaten- 70 calories
    • 1/2 tsp. vanilla extract- 6 calories
    • 1 tbsp. Fat free milk- 6 calories
    • 1 tbsp. cocoa powder- 10 calories
    • 2 tablespoons sugar free Splenda- 0 calories
    • 1/4 tsp. baking powder- 0 calories
    1. Add the Splenda and cocoa powder to a small bowl. Add the fat free milk, egg and vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
    2. Split the batter between the two mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
    3. Since you don’t want to start and stop the microwave a bunch of times, set it for about 40 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 20 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
    You can also spread with peanut butter (1 tbsp.) for only 80 calories more. I added some expresso powder (1/4 tsp.) to mine and it was yummy!!!


    Is it only me but the size of the cake is really teeny! Even if all the batter is in one mug, it's still really tiny and I made it exactly the way it is descrbed above except without the vanilla extract as I did not have any.

    Curious to know how others did on this.
  • adfabus
    adfabus Posts: 178 Member
    does it have to be spenda? or do other artificial sweetners work
    I am not sure. I have only tried it with Splenda.
  • Morgan803
    Morgan803 Posts: 56 Member
    Delicious just tried it tonight!
  • BexleyGirl
    BexleyGirl Posts: 102
    bump
  • rehtaeh78
    rehtaeh78 Posts: 90
    It's pretty good. I had a lot of calories left over today so I doubled the recipe and cooked it in a soup mug for 90 seconds. Chocolate without the guilt!
  • GreatSetOfBrains
    GreatSetOfBrains Posts: 675 Member
    bump
  • blessedwifeandmom
    blessedwifeandmom Posts: 15
    Gotta try this :)
  • groovyfirechick
    groovyfirechick Posts: 188
    bump! thanks!
  • rachemn
    rachemn Posts: 407 Member
    bump
  • issyfit
    issyfit Posts: 1,077 Member
    Is it only me but the size of the cake is really teeny! Even if all the batter is in one mug, it's still really tiny and I made it exactly the way it is descrbed above except without the vanilla extract as I did not have any.

    Curious to know how others did on this.
    For me it made 2 hockey puck size cakes, very light but delicious topped with sf choc syrup (next time I will add cool whip)
  • Nadyasmom
    Nadyasmom Posts: 281
    bump
  • logoode_
    logoode_ Posts: 21
    bump
  • tstorr
    tstorr Posts: 56 Member
    bump
  • Bookchick887
    Bookchick887 Posts: 119 Member
    I am going to make this tonight!
  • saimabhaidani
    saimabhaidani Posts: 145 Member
    thanks for posting this
  • Bookchick887
    Bookchick887 Posts: 119 Member
    Okay, I made the cakes tonight. I only used 1 1/2 Tbsp (4tsp) Splenda. I layered them with Cool Whip. My impression: good chocolate taste, satisfied my sweet tooth, texture was like a spongy cake. Not bad. I would make it again and pass on the recipe.
  • KickassAugust
    KickassAugust Posts: 1,430 Member
    Bump
  • IHeartNewMe
    IHeartNewMe Posts: 150 Member
    I had a hungry day yesterday. Since I had been craving chocolate chip cookies yesterday and really didn't want to "go there", I decided to make this last night. It was delicious! I did put a few pecans in the batter before cooking. Then after microwaving for 40 minutes (perfect timing BTW) I put a tsp. of PB on top of hot cake to melt and sprayed a dollop of Rediwhip. One word! Wow!
  • adfabus
    adfabus Posts: 178 Member
    I had a hungry day yesterday. Since I had been craving chocolate chip cookies yesterday and really didn't want to "go there", I decided to make this last night. It was delicious! I did put a few pecans in the batter before cooking. Then after microwaving for 40 minutes (perfect timing BTW) I put a tsp. of PB on top of hot cake to melt and sprayed a dollop of Rediwhip. One word! Wow!

    Glad you like it!!! But did you mean 40 seconds instead if 40 minutes? :flowerforyou:
  • katejkelley
    katejkelley Posts: 839 Member
    Thank you for posting this! I'm adding it to my MFP recipe list!
  • jarp68
    jarp68 Posts: 15
    bump for later
  • Cupcake596
    Cupcake596 Posts: 44
    I found this recipe online at http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/ but modified it to be sugar free for me (and it is flourless). I combined the two serving recipe to make a wopping one serving chocolate cake that is only 92 calories! I am posting the recipe below. You can do a search under food and enter 20 second mug cake and get the full nutritional information.
    • 1 egg – beaten- 70 calories
    • 1/2 tsp. vanilla extract- 6 calories
    • 1 tbsp. Fat free milk- 6 calories
    • 1 tbsp. cocoa powder- 10 calories
    • 2 tablespoons sugar free Splenda- 0 calories
    • 1/4 tsp. baking powder- 0 calories
    1. Add the Splenda and cocoa powder to a small bowl. Add the fat free milk, egg and vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
    2. Split the batter between the two mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
    3. Since you don’t want to start and stop the microwave a bunch of times, set it for about 40 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 20 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
    You can also spread with peanut butter (1 tbsp.) for only 80 calories more. I added some expresso powder (1/4 tsp.) to mine and it was yummy!!!

    Just made this! GAAWJUS!
  • TrinaCanDoThis
    TrinaCanDoThis Posts: 115
    bump
  • nicolehaj
    nicolehaj Posts: 11
    bump
  • jtodacheeny
    jtodacheeny Posts: 181 Member
    ooh, super bump!!!
  • VP56
    VP56 Posts: 10 Member
    ChrisDavey, do you mean use protein powder? Just checking...
  • VP56
    VP56 Posts: 10 Member
    :blushing: Could someone please explain what "bump" is all about?
  • amadoresblue
    amadoresblue Posts: 14
    This sounds great and I can't wait to try it. Just one question, what does "Bump" mean? I realize that it has nothing to do with the recipe of course. I've seen it on various posts but have not worked out what it means.
  • sharonwitten
    sharonwitten Posts: 35
    Absolutely going to have to try this one. Thanks!

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