This oil-free, oven-baked chocolate mug cake is a simple single-serve dessert that’s also gluten-free and low in sugar. Baked in the oven—no microwave required—it’s ideal when you want a small, satisfying treat without making a full pan of cake.
I haven’t relied on a microwave in decades. Early in my childhood my family moved toward a more cautious approach to processed foods and appliances, so I learned to prepare even single-serving desserts in the oven. Making smaller batches remains a habit: it’s a great way to test new ideas without wasting ingredients, and it lets you enjoy a fresh-baked treat straight from the oven.
This recipe uses two flours — buckwheat and teff — which give the cake a distinctive, wholesome flavor and a pleasant texture. Freshly ground buckwheat flour is milder in taste than pre-ground varieties, so if you have groats on hand, grinding them right before baking improves the flavor for this cake.
About teff and why it’s used here
Teff is a tiny, nutrient-rich grain with a mild, slightly nutty flavor. It contributes protein, iron, and calcium to baked goods, and it works well in small-portion recipes like this mug cake because a little goes a long way. If you are managing iron intake, teff is a friendly addition to your pantry, but this recipe remains flexible — you can experiment with similar small-grain flours if needed.
Flavor and texture
The combination of Greek yogurt and cocoa yields a rich, slightly tangy chocolate flavor without relying on large amounts of sweetener. Applesauce and a touch of maple syrup lend moisture and gentle sweetness without overpowering the cocoa. Teff and buckwheat provide body and a subtle earthy note that pairs well with chocolate. This cake is intentionally not very sweet; if you prefer a sweeter dessert, add a little more maple syrup or a preferred sweetener to taste.
More single-serve treats
- Pre-Workout Protein Cookie for One
- Peanut Butter Cookie for One
- Fudgy Brownie for One
Recipe notes and tips
For the lightest flavor, grind raw buckwheat groats into flour just before baking. Store-bought buckwheat flour can sometimes have a stronger taste that competes with the cocoa. Use Greek yogurt for added protein and a tender crumb; if you prefer a dairy-free version, substitute a thick, unsweetened plant-based yogurt and adjust liquid as needed.
Oil-Free Chocolate Mug Cake
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 1 cake
Author: Lauren Goslin
Ingredients
Dry Ingredients
- 1 Tablespoon buckwheat flour (see notes)
- 1 Tablespoon teff flour
- 2 Tablespoons cocoa powder
- ⅛ teaspoon baking soda
- dash sea salt
Wet Ingredients
- 1 Tablespoon Greek yogurt
- 1 Tablespoon applesauce
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- 2 Tablespoons milk of your choice
- Chocolate chips or chopped chocolate, as desired
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together the dry ingredients until evenly combined.
- Stir in the wet ingredients until the batter is smooth and well mixed.
- Pour the batter into an 8–10 ounce ramekin prepared for baking.
- Top with chopped chocolate or chocolate chips, if desired.
- Bake for 12–15 minutes, or until the top is springy to the touch and a skewer comes out mostly clean.
Notes
Nutrition facts are based on using 2% Greek yogurt, unsweetened almond milk, and no added chocolate. Weight Watchers points listed in the original recipe: 5.
Nutrition (approx.)
- Calories: 132 kcal
- Carbohydrates: 25.7 g
- Protein: 5.8 g
- Fat: 2.8 g
- Fiber: 5.5 g
- Sugar: 6.7 g
If you try this recipe, please leave a star rating and a comment below to share how it turned out for you!
