Healthier Greek Yogurt Mug Cake

Sometimes you just need a quick dessert fix, but turning on the oven feels like too much work – especially on those busy weeknights when you’re craving something sweet. Between helping with homework and wrapping up the day’s chores, who has time to whip up a whole cake? That’s where this sweet Greek yogurt mug cake comes to the rescue.

This simple recipe gives you all the comfort of a homemade cake in JUST MINUTES, using your microwave and a few basic ingredients you probably already have in your kitchen. Plus, the Greek yogurt adds protein and makes it a bit better for you than your typical cake mix.

What Kind of Greek Yogurt Should I Use?

For this mug cake recipe, plain nonfat Greek yogurt is your best bet, but you’ve got some flexibility here.

While the recipe calls for nonfat, you could use 2% or full-fat Greek yogurt if that’s what you have in your fridge – it’ll just make your cake a bit richer.

The most important thing is to stick with Greek-style yogurt rather than regular yogurt, since Greek yogurt is thicker and has less moisture, which helps create the right texture in your cake.

Just make sure to avoid flavored Greek yogurts, as they’ll throw off the sweetness balance and could compete with the chocolate and peanut butter flavors in this recipe.

Options for Substitutions

This mug cake recipe is super adaptable and works well with quite a few substitutions:

• Whole wheat flour: You can use all-purpose flour, oat flour, or gluten-free flour blend instead. If using coconut flour, reduce the amount to 1 tablespoon as it absorbs more liquid.
• Greek yogurt: Regular plain yogurt works too, though the cake might be slightly less moist. You can also use dairy-free yogurt alternatives or even mashed banana or applesauce.
• Maple syrup: Feel free to swap this with honey, agave nectar, or regular sugar. If using regular sugar, you might need to add an extra teaspoon of milk for moisture.
• Peanut butter: Any nut or seed butter works great here – try almond butter, cashew butter, or sunflower seed butter for different flavors.
• Chocolate chips: You can use any chocolate chips you like – milk, dark, or even white chocolate. Or try chopped chocolate bars, or skip them altogether for a less sweet cake.
• Milk: Any type of milk works well here – dairy or non-dairy options like soy, oat, or coconut milk will all give good results.

Storage Instructions

Enjoy Fresh: This mug cake is best enjoyed right after it’s made while it’s still warm and the chocolate chips are all melty! Since it only takes a few minutes to whip up, I recommend making it fresh each time you’re craving something sweet.

Save for Later: If you want to plan ahead, you can mix the dry ingredients (flour, cocoa powder, baking powder, and salt) and store them in a small container or zip-top bag. When you’re ready for dessert, just add the wet ingredients and pop it in the microwave.

 

How to Know When the Mug Cake is Done

When checking your mug cake, gently press the top with your finger – it should spring back and feel set but still slightly soft to the touch.

The cake will pull away slightly from the sides of the mug, and if you insert a toothpick into the center, it should come out mostly clean with just a few moist crumbs (remember, those melted chocolate chips will make it look a bit fudgy).

Keep in mind that microwaves vary in power, so start checking at the 1-minute mark and add 10-second intervals if needed until it’s just right – overcooking will make it tough and rubbery.

Sweet Greek Yogurt Mug Cake FAQ

Why does my mug cake sometimes overflow while cooking?

The size of your mug matters a lot for this recipe! I recommend using a mug that holds at least 12 ounces (1.5 cups) to prevent any overflow issues. The cake will rise quite a bit during cooking, so giving it enough space to expand is important. If you use a smaller mug, you might find yourself with a messy microwave!

Does the type of cocoa powder affect the taste?

YES, the type of cocoa powder you use will change the flavor of your mug cake. Natural cocoa powder gives a lighter chocolate taste, while Dutch-processed cocoa powder creates a deeper, richer chocolate flavor. I personally use natural cocoa powder because it reacts better with the baking powder in this recipe.

Why do you need to mix the dry ingredients first?

Mixing the dry ingredients separately before adding the wet ingredients helps prevent lumps in your mug cake. When you combine the flour, cocoa powder, baking powder, and salt first, you’re making sure these ingredients are evenly distributed. This gives you a smoother, more consistent texture in the final cake.

Preparation Time	5-10 minutes
Cooking Time	1-2 minutes
Total Time	6-12 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 10-15 g
• Fat: 15-20 g
• Carbohydrates: 50-55 g

Ingredients

• 2 tablespoons whole wheat flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon kosher salt (a generous pinch)
• 3 tablespoons milk (use any variety; unsweetened almond milk works well)
• 2 tablespoons nonfat plain greek yogurt
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon peanut butter (or your preferred nut butter)
• 2 tablespoons dark or semisweet chocolate chips (add 1 more tablespoon for extra fudginess)
• Optional serving toppings: vanilla frozen yogurt

Step 1: Mix Dry Ingredients

• 2 tablespoons whole wheat flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon kosher salt (a generous pinch)

In the bottom of a 12-ounce microwave-safe mug, combine the flour, cocoa powder, baking powder, and a pinch of salt.

Stir these dry ingredients together until they are well mixed to ensure even distribution throughout the mug cake.

Step 2: Add Wet Ingredients and Combine

• 3 tablespoons milk (use any variety; unsweetened almond milk works well)
• 2 tablespoons nonfat plain greek yogurt
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon peanut butter (or your preferred nut butter)
• 2 tablespoons dark or semisweet chocolate chips (add 1 more tablespoon for extra fudginess)

Add the milk, Greek yogurt, maple syrup, and peanut butter to the mug.

Using a fork, stir the ingredients together until the batter is smooth and evenly combined.

Stir in the chocolate chips for extra decadence.

Step 3: Microwave the Mug Cake

Place the mug on a paper towel in the microwave to catch any possible drips.

Microwave on HIGH for about 90 seconds.

Check if it’s done by inserting a toothpick near the edge; it should come out with a few moist crumbs.

The center will remain molten and batter-like.

Different microwaves and mug sizes may require some experimenting with time, as wider mugs cook faster than taller ones.

Step 4: Cool and Serve

Let the mug cake cool for at least 3 full minutes, as it will continue cooking and will be very hot initially.

Once it has cooled slightly, add any desired toppings such as whipped cream, additional chocolate chips, or fruit.

Enjoy this quick and delicious treat straight from the mug!