Mocha Mug Cake Recipe
This may be the perfect 2 p.m. pick-me-up. Or maybe it's the best bedtime chocolate fix. Or the most glorious way to start a Monday morning. There's really no bad time for a chocolatey, coffee-infused treat that takes all of five minutes from "I could really go for a mug cake" to "oh my gosh I love this mug cake."
I was originally inspired by this healthy chocolate mug cake from Espresso & Cream. That recipe involves peanut butter and is probably perfect, but Sam is allergic so we don't keep it around. So I started looking at other recipes involving Kodiak Cakes pancake mix and experimenting.
After laborious trial and error, I've found my go-to combo. And made with unsweetened applesauce and plain yogurt, it rings in around 200 calories.
You can mix it up however you like. Use water instead of coffee, or top it with ice cream instead of yogurt, or top it with fresh berries. Or... peanut butter.
One thing I would suggest: using a small bowl instead of a mug. This reduces the microwave time, so your cake doesn't end up dry and chewy. Plus you have more room for toppings!
- 3 Tbsp Kodiak Cakes Power Cakes pancake mix
- 4 tsp cocoa powder, preferably Dutch process, such as Rodelle
- 1/4 tsp baking soda
- 3 Tbsp applesauce
- 2 Tbsp coffee (or water)
- 1 Tbsp chocolate chips
- 1 Tbsp yogurt (I used fat-free Greek)
- Espresso powder or instant coffee to dust (optional)
- Mix pancake mix, cocoa powder, and baking powder well in a small microwaveable bowl. Leave a bit of a well in the center.
- Add applesauce and coffee (or water). Stir, being careful to avoid over-mixing.
- Gently fold in half the chocolate chips (or just drop on top).
- Microwave for 45 to 60 seconds and check. If it looks jiggly or uncooked, return it for 15 to 30 seconds. Let sit for a minute. Be wary of overcooking.
- Top with a dollop of yogurt and the rest of the chocolate chips. Dust with instant coffee or espresso powder if you want a little extra pep in your step.