Chocolate Mug Cake
Rich, fluffy, and ready in just a couple of minutes – this single-serve Chocolate Mug Cake is the perfect healthy indulgence when you’re craving something sweet but don’t want to derail your goals.
Made with real-food ingredients like buckwheat, oat, and almond flours, it’s packed with fibre and protein to keep you satisfied whether you enjoy it as a dessert or a decadent breakfast.
Why you’ll love this mug cake
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Quick & easy: from pantry to plate in under 5 minutes.
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Balanced: a good mix of protein, fibre, and healthy fats to keep blood sugar steady.
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Single serve: just enough to hit the spot without leftovers calling your name.
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Versatile: top with Greek yoghurt for breakfast or cream for dessert.
💡 Fibre focus: With nearly 8 grams of fibre per serve, this mug cake proves dessert can absolutely count toward your daily fibre goals – and still taste amazing.
Recipe tips
- Microwave power: cook at 50–75% power for 2–2½ minutes – this keeps your mug cake moist instead of rubbery.
- Texture preference: a shorter cook time gives a gooey centre; go longer for a firmer cake.
- Protein boost: swap the oat flour for unflavoured protein powder for an extra hit of protein.
- Serving idea: turn it out into a bowl and top with fresh berries and yoghurt – the soft base soaks up all the flavour.
(Full ingredient list and instructions in the recipe card below.)
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Chocolate Mug Cake
Ingredients
- 1 tbsp Almond meal
- 2 tbsp Buckwheat flour
- 1 tbsp Oat flour
- 2 tbsp Cacao powder
- 1 tbsp Maple syrup
- ½ tsp Baking powder
- 1 tsp Vanilla extract
- pinch salt
- 1 Egg
- 1 tbsp Greek yoghurt
Instructions
- Whisk the egg, vanilla & maple syrup together in a large mug, or small ramekin.
- Add the dry ingredients and beat with a spoon until all ingredients are mixed well. Add the yoghurt and stir again until you have a smooth, thick batter.
- Cook in the microwave for 2-2½ minutes, at 50 or 75% power. The bottom should still be soft, or even a little bit gooey, depending on the consistency you prefer.
- Use a knife to loosen the cake from the sides of the mug, then turn it out upside down into a bowl. Enjoy as is, or top with fresh berries and a dollop of Greek yoghurt.
Notes
- Serve with fresh berries and cream for dessert, or with Greek yoghurt for a delicious indulgent breakfast.
- Use unflavoured protein powder instead of oat flour for a higher protein cake.
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
Being a chocolate lover, this is one of my favorites. Topped with some berries or fruit and yoghurt or just as is.
Yeah, I love this one tipped into a bowl so the ‘sauce’ from the bottom runs over. Then with berries and yoghurt, it’s such a delish way to satisfy a chocolate craving!