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I’ll be upfront: I was skeptical of mug cakes for a long time. They seemed like a compromise—the kind of thing you make when you want real dessert but settle for something that tastes like it was microwaved. Then I started actually experimenting with them, and this one changed my mind.
The key is peanut butter powder (affiliate link). Combined with unsweetened dark cocoa, egg whites, almond milk, and a little vanilla, it gives you a cake that is genuinely chocolatey and surprisingly filling—10.5 grams of protein in a 105-calorie dessert. It is also naturally gluten-free, dairy-free, and comes in at just 2 WW Points. The air fryer version is even better if you have a few extra minutes.
The one thing I will warn you about upfront: don’t overcook it. I learned this the hard way following the original recipe instructions, which called for 1-½ minutes in the microwave (affiliate link). My first attempt came out like chocolate-flavored cardboard. Start at 45 seconds and check it—every microwave (affiliate link) is different, and a slightly underdone mug cake is far better than an overdone one.
Why I Love This Mug Cake
- Under 10 minutes from start to finish — faster than driving anywhere for dessert
- Just 2 WW Points with 105 calories and 10.5 grams of protein
- Naturally gluten-free and dairy-free — no substitutions needed
- Air fryer option — 10 minutes at 350°F gives you a fluffier, moister result
- Single serving — no leftovers to tempt you, no math to do
Ingredients and Substitutions
- Peanut butter powder (affiliate link) — this is what makes the cake work. It adds protein, a subtle nutty flavor, and body without the fat of regular peanut butter. PB2 (affiliate link) and similar brands are widely available. If you can’t find it, almond flour is the best substitute—similar texture, slightly different flavor.
- Unsweetened dark cocoa powder — Hershey’s Special Dark is what I use. Regular unsweetened cocoa works fine too, just slightly less intense.
- No-calorie sweetener — I use 2 packets of Truvia (affiliate link). Any granulated zero-calorie sweetener works. If you are not closely tracking Points, a teaspoon of regular sugar is fine.
- Baking powder — just ½-teaspoon, but don’t skip it. It’s what makes the cake rise.
- Liquid egg whites — about 2 tablespoons, which is roughly one large egg white. Carton egg whites work great here. If you’re out, the same amount of unsweetened applesauce works as a substitute.
- Unsweetened almond milk — any milk works: regular dairy, oat, soy, coconut milk beverage. Just keep it unsweetened to control the Points.
- Vanilla extract — ½-teaspoon rounds out the chocolate flavor. Don’t skip it.
Calories and WW Points
According to my calculations, each serving has just 105 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Flourless Chocolate Mug Cake, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: In a small mixing bowl, whisk together peanut butter powder, cocoa powder, zero calorie sweetener and baking powder.
Step 3: Stir in egg substitute, unsweetened almond milk and vanilla until dry ingredients are completely absorbed and mixture is thoroughly combined.
Step 4: Lightly spray a microwave-safe mug or ramekin (about 8-10 ounces) with nonstick cooking spray. Pour or spoon mixture into prepared mug or ramekin.
Step 5: Microwave on HIGH for 45 seconds, then check to see if cake is set and lightly springs back when touched. If not set, cook in 15 second increments until done.
Step 6: Enjoy cake directly in the mug or remove to a small plate. Top with fresh berries, lite whipped topping and sprinkles if desired.
Air Fryer Method
If you have an extra 10 minutes and want a noticeably better texture, the air fryer is worth it. Prepare the batter exactly as above, pour into a lightly greased oven-safe ramekin, and use the Bake function at 350°F for 10 minutes. I check mine at the 5-minute mark just to be safe. The result is fluffier and moister than the microwave version—more like an actual cake.
Note: cooking times may vary by air fryer model. My Cosori TurboBlaze works perfectly at these settings.
Tips for Success
- Don’t overcook. This is the most important tip. Start at 45 seconds and check—overcooking is irreversible and ruins the texture completely.
- Use a large enough mug. The batter expands while cooking. An 8–10 ounce mug or ramekin gives it room to rise without overflowing.
- Mix in a bowl, not the mug. It’s much easier to get the batter fully combined in a small bowl (affiliate link) first, then pour it in. Mixing directly in the mug tends to leave dry pockets at the bottom.
- Want a little more indulgence? Stir in a teaspoon of mini chocolate chips before microwaving, or add a pinch of espresso powder to deepen the chocolate flavor. A pinch of cinnamon is also surprisingly good.
Frequently Asked Questions
How do I know when the mug cake is done?
Gently press the center of the top with one or two fingers. It should spring back lightly and feel just set — not wet or jiggly, but not hard either. If it feels underdone, give it another 15 seconds. If it feels firm and dry, it’s already overcooked.
How do I make this in the air fryer?
Prepare the batter as written, pour into a lightly greased oven-safe ramekin, and bake at 350°F for 10 minutes using the Bake function. Check at the 5-minute mark. The air fryer version has a better texture than the microwave—fluffier and more cake-like.
Why did my mug cake overflow?
The batter rises as it cooks, so filling your mug more than two-thirds full will cause it to bubble over. Use an 8–10 ounce mug and keep the batter level low.
Can I make this without peanut butter powder?
Yes—almond flour is the best substitute in the same quantity. The flavor profile shifts slightly (nuttier, less peanut-forward) but the texture is similar and the result is still good.
Can I double the recipe?
This is designed as a true single-serving recipe, and mug cakes don’t scale well in the microwave. For two servings, make them separately in two mugs rather than doubling into one.
Rainbow Mug Cake—my latest fascination that starts with Rainbow Chip (or Funfetti) Cake Mix and is mixed with a splash of zero calorie soda pop!
If you’ve made this Single-Serving Flourless Chocolate Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Gluten-Free Chocolate Mug Cake Recipe
Equipment
Ingredients
- 2 tablespoons peanut butter powder
- 1-1/2 tablespoons unsweetened dark cocoa powder
- 2 packets Truvia (affiliate link) no calorie sweetener
- 1/2 teaspoon baking powder
- 2 tablespoons liquid egg substitute
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon vanilla extract
Instructions
- Gather and prepare all ingredients.
- In a small mixing bowl, whisk together peanut butter powder, cocoa powder, zero calorie sweetener and baking powder.
- Stir in egg substitute, unsweetened almond milk and vanilla until dry ingredients are completely absorbed and mixture is thoroughly combined.
- Lightly spray a microwave-safe mug or ramekin (about 8-10 ounces) with nonstick baking spray. Pour or spoon mixture into prepared mug or ramekin.
- Microwave on HIGH for 45 seconds, then check to see if cake is set and lightly springs back when touched. If not set, cook in 15 second increments until done.
- Enjoy cake directly in the mug or remove to a small plate. Top with fresh berries, lite whipped topping and/or sprinkles if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Air Fryer Method If you have an extra 10 minutes and want a noticeably better texture, the air fryer is worth it. Prepare the batter exactly as above, pour into a lightly greased oven-safe ramekin, and use the Bake function at 350°F for 10 minutes. I check mine at the 5-minute mark just to be safe. The result is fluffier and moister than the microwave version—more like an actual cake. (Note: cooking times may vary by air fryer model. My Cosori TurboBlaze works perfectly at these settings.) Tips for Success
- Don’t overcook. This is the most important tip. Start at 45 seconds and check — overcooking is irreversible and ruins the texture completely.
- Use a large enough mug. The batter expands while cooking. An 8–10 ounce mug or ramekin gives it room to rise without overflowing.
- Mix in a bowl, not the mug. It’s much easier to get the batter fully combined in a small bowl first, then pour it in. Mixing directly in the mug tends to leave dry pockets at the bottom.
- Want a little more indulgence? Stir in a teaspoon of mini chocolate chips before microwaving, or add a pinch of espresso powder to deepen the chocolate flavor. A pinch of cinnamon is also surprisingly good.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link) – Low-Carb Recipes
Yummy. Added peanut butter chips