This skinny chocolate ice cream mug cake is only 3 ingredients and about 178 calories. It’s the perfect little sweet treat.
I’ve shared this recipe on the blog before, but I thought it was time for a reminder, especially with so many people trying to eat healthier to start the new year. If you’re craving a chocolate mug cake but want something a little lighter, this is a good choice.
I mentioned earlier last week that I planned on doing some serious baking this past weekend. Well, it didn’t happen. I was out all Saturday and I spent Sunday afternoon curled up in bed catching up on my TV shows. One of our shopping trips on Saturday included a stop to Sur La Table, and while I was browsing for kitchen supplies, Mr. K was getting a demo of the Nespresso machine. Does anyone own one? I’ve seen them around and watched the commercials on tv, but after the demo, I was super impressed.
While we use our Keurig nearly every day, I like that the Nespresso machine also makes espresso beverages, especially since I’ve found that regular coffee isn’t working for me in the early weekday mornings and I’ve had to buy espresso shots to keep me alert. I wish I took a picture, but the Nespresso prepared such a beautiful cup of espresso with milk foam on top. (I love foam!) Anyway, now we are considering if we should get one in the future. If anyone else has one, I’d love to hear your thoughts.
Onto this mug cake. I created this cake nearly 2 years ago and it’s also in the Skinny chapter of my 5-Minute Mug Cakes book because I love it so much. It uses full fat ice cream and the richer the better. Yes, make sure you break out the good stuff otherwise your cake will be dry.
It’s definitely one of the smaller mug cakes, only coming up about halfway on a regular-sized mug, but it’s a rich and tasty treat and under 200 calories. For the mug photos, I doubled the recipe so you could see it better. Enjoy!
P.S. There are a few questions I get asked a lot when people read over this recipe, so I’m going to answer them here:
1. Do I have to use full-fat ice cream?
Yes! There’s no other source of fat in this cake so you need to make sure you use rich, full-fat ice cream. You know, the kind you reserve for special occasions, or when guests come, or when you’ve just had your heart broken, or you need a major pick-me-up. I recommend using Häagen-Dazs for the best results. Their super premium ice cream makes this cake extra yummy. (And yes, the under 200 calories count took into account using super premium ice creams like Häagen-Dazs.)
2. Does it have to be chocolate flavored?
No, you can make this with other flavors but you want bold flavors otherwise your cake will taste very bland. Some examples of strong flavors are salted caramel, pumpkin spice, and chocolate.
3. I don’t have cake flour, does regular flour work?
No. Unfortunately, cake flour is key. The finer texture of cake flour keeps this cake light otherwise your cake will have a much tougher texture and tough cakes make me sad and will likely make you sad. And then you’ll feel compelled to eat the entire container of ice cream to cheer yourself up and blame me. And I definitely don’t want that.
4. Can this cake be made ahead of time?
I recommend this be eaten soon after it is made. It is a low-calorie cake and it tends to become dry after a few hours.
P.P.S. As mentioned above, this recipe is featured in my new cookbook* of nearly 100 mug cakes!
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Skinny Chocolate Ice Cream Mug Cake
- 4 tbsp full-fat chocolate ice cream (see note)
- 2 tbsp cake flour (see note)
- 1/8 tsp baking powder
- Scoop ice cream into an 8-ounce microwave-safe mug. Melt in microwave for about 20 seconds.
- Add in flour and baking powder. Stir with a small whisk until batter is smooth and no flour chunks remain. Cook in the microwave for about 1 minute. The surface of the cake should be dry and look done.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.