Microwave Banana Cocoa Pudding Cake (Easy, Gluten-Free, WW Friendly)

This is the kind of dessert I make when I want something chocolatey and I want it now. Five ingredients, one mug, seven minutes. No flour, no mixer, no waiting for an oven to preheat.

The texture is worth knowing about upfront: without flour to give it structure, this isn’t a fluffy cake. It’s somewhere between a mug cake and bread pudding — semi-solid, dense, slightly fudgy. If you’re expecting a light sponge you’ll be surprised; if you go in knowing what it is, it’s genuinely satisfying. My partner and I both like it, though we eat it different ways — I eat it straight from the mug, they prefer it turned out onto a small plate.

The riper the banana the better. You want one that’s so soft and spotted it’s basically past the point where you’d eat it straight. The natural sweetness of a very ripe banana is what makes a single teaspoon of sweetener enough.

Why I Love This Recipe

• 7 minutes — five prep, two in the microwave (affiliate link)
• 5 ingredients — cocoa, sweetener, salt, egg, banana
• 159 calories and 1 WW Point for the whole thing
• Gluten-free — no flour at all
• Make-ahead friendly — mix the batter and refrigerate, then microwave (affiliate link) when ready

Ingredients and Substitutions

• Unsweetened cocoa powder — the primary flavor. Dutch-process and natural both work; Dutch-process tends to give a slightly smoother, less bitter flavor.
• Truvia Baking Blend (affiliate link) — just 1 teaspoon. The banana carries most of the sweetness so you don’t need much. Any no-calorie sweetener works; a teaspoon of regular sugar also works and adds minimal calories and points.
• Salt — a small pinch. Enhances the chocolate flavor — don’t skip it entirely.
• Egg — 1 large. This is what binds everything together and gives the cake its structure in the absence of flour.
• Over-ripe banana — the most important ingredient. You want a very soft banana covered in brown spots — so ripe you might otherwise think it’s past eating. That level of ripeness gives you maximum sweetness and the right moisture. Mash it thoroughly with a fork until it’s almost liquid before measuring. A medium over-ripe banana gives you roughly the right amount.
• Chocolate chip variation — stir in a teaspoon or two of mini semisweet chocolate chips before microwaving. They melt partially and give you little pockets of melted chocolate throughout. Add a point or two depending on how many you use — check the WW app.

WW Points and Calories

According to my calculations, each serving has 159 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.)
5 PointsPlus (Old plan)

How to Make Microwave Mug Banana Cocoa Pudding Cake

Step 1: Gather and prepare all ingredients.

Step 2: Spray inside of mug with nonstick spray.

Step 3: Add cocoa powder, sugar, salt, egg and mashed banana to mug and blend with a fork until thoroughly combined, smoothing out any lumps.

Step 4: Microwave on HIGH powder for 60 seconds. Check if cake is puffy and set in the center. If not, microwave on HIGH for 30 seconds more, or until cake is set in the center.

Step 5: Allow to cool. Eat directly from the mug or remove to a small plate.

Tips for Success

• The banana is the key. A just-barely-ripe banana won’t give you the sweetness or moisture this recipe needs. Wait for — or seek out — bananas that are heavily spotted and very soft.
• Mash it thoroughly. Unmashed banana chunks won’t incorporate into the batter evenly. Take the extra 30 seconds to get it truly smooth before adding the other ingredients.
• Use a large mug. The batter rises as it cooks. A mug that’s too small will overflow — a 12-ounce or larger mug is the right size.
• Don’t overcook. Microwave mug cakes go from done to rubbery fast. Check at 60 seconds; if the center is still liquid, add 15–30 seconds at a time. A slightly moist center is fine — it firms up as it cools.
• Make it ahead. Mix all the ingredients in the mug, cover, and refrigerate for up to 24 hours. Microwave when you’re ready — no additional prep.

Storing

Best eaten fresh from the microwave. The texture changes as it sits — it becomes denser and slightly drier. If you have leftovers, cover and refrigerate for up to a day; a brief zap in the microwave (15–20 seconds) warms it back up.

If you’ve made this Microwave Banana Cocoa Pudding 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.

Recipe source: 250 Best Meals in a Mug: Delicious Homemade Microwave Meals in Minutes (affiliate link) by Camilla V. Saulsbury

Frequently Asked Questions

Can I substitute canned pumpkin for the banana? Probably yes, but it will need more sweetener since canned pumpkin is much less sweet than a ripe banana. Start with an extra teaspoon of sweetener and adjust to taste. The texture will also be slightly different — pumpkin is less dense and moist than banana. Worth experimenting.

Can I use a different sweetener? Yes — any no-calorie sweetener that measures like sugar works. A teaspoon of regular sugar also works with minimal calorie and points impact. Honey or maple syrup would add a bit more moisture and flavor; adjust in the WW app.

Why is my cake rubbery? It was overcooked. Microwave wattages vary considerably — what takes 60 seconds in a 900-watt microwave might take only 45 seconds in a 1200-watt one. Check early and err on the side of slightly underdone; the residual heat will finish it.

Can I make this without the egg? The egg is the main structural element — without flour, it’s what holds the cake together. Skipping it will give you more of a thick paste than a cake. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes) is the best egg-free substitute.

More Easy and Microwave Mug Cake Recipes

• WW 3-2-1 Microwave Cake Mug
• Gluten-Free No Cake Mix Mug Cake
• Easy 2-Ingredient Pineapple Cake
• Guiltless 7-Up Cupcakes