I asked my friends at SlimGenics recently about using cocoa in a recipe, and I was surprised that they said, “yes.” I was further thrilled when Program Director Kim C. explained that cocoa has many health benefits; including high levels of antioxidants, the ability to help lower high blood pressure, and reducing the risk of stroke and heart disease.
With all of these benefits, why isn’t cocoa on the approved food list? Probably because regular cocoa does have fat content. In this case, reach for a natural, unalkalized cocoa powder(also called, “European-style” cocoa), which has roughly half the fat content of other cocoas, and use it sparingly.
With that, I’m about to become your favorite person in the universe because this week I give you…chocolate cake in a mug! And guess what? It only takes about 5 minutes to make in your microwave.
And it tastes good. Really good. Like chocolate cake good.
Oh, and it’s gluten-free, too.
Enough said. Let them eat cake…
Healthy Chocolate Cake in a Mug Recipe
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons of milk
- 1/4 cup European-style or Dutch-process cocoa
- 1/3 cup “measures like sugar” Splenda®
- 2 teaspoons baking powder
- 2 tablespoons butter
- 1/2 cup fresh raspberries (optional)
- Olive oil
In a small bowl, whisk eggs with vanilla and milk. Add cocoa, Splenda, baking powder and butter. Combine well.
Coat two large mugs or microwave-safe bowls with a thin layer of olive oil. Divide batter between mugs. Drop raspberries into batter (if using) and cook in microwave, one mug at a time, for about one minute, or just until cake is set. Note that cooking times may vary depending on your microwave. You can cook this in 15-30 second increments to determine the best cooking time for your oven.
You can eat the cake right out of the mug, or invert onto a plate. I like it still warm, but it’s probably just as tasty when cooled.
Be creative with your variations on this cake. To date, I have added a pinch of nutmeg and cinnamon to the batter, topped it with a spoonful of Greek yogurt lightly sweetened with Splenda and vanilla or cinnamon, served additional fresh berries on the side, and even added a small splash of sugar-free almond coffee syrup after cooking. This cake is completely suitable for company.
Makes 2 servings