Chocolate Mug Cake
A delicious low-calorie chocolate mug cake. Great for those of you watching your waistlines that don’t want to miss out on your chocolatey treats.
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Remember, if you are on a weight loss plan you can omit or replace calorie-heavy ingredients.
Half a fibre choice
1 x Chocolate Weetabix (you can get these from your local supermarket)
1 tsp Plain Flour
20g SweetFreedom Choc Shot (click here to purchase Chocshot)
2 plunges of Simply Chocolate Sugar Free Syrup (Simply sugar-free syrup click here to purchase)
1 Egg
Prepare the base:
- Crush 1 chocolate Weetabix in a small bowl.
- Add 1 egg and 1 tablespoon of flour (plain or wholegrain) to the bowl.
Flavor and sweeten:
- Add about 2 squirts of Simply sugar‑free chocolate coffee syrup (or similar) for extra chocolate flavour.
- Weigh and add 5 g of Sweet Freedom “Choc Shot” (salted caramel or regular). This acts like the fat in the cake and improves texture.
Mix:
- Whisk everything together thoroughly until you have a smooth, thick batter with no dry bits.
Prepare the cup:
- Lightly spray the inside of a microwave‑safe mug or cup with Fry Light (or another low‑calorie cooking spray) to prevent sticking.
Fill and cook:
- Scrape all the batter into the prepared mug.
- Microwave on high for about 2½ minutes, or until the cake is risen and set in the centre.
Make the chocolate sauce:
- In a small mug, add 15 g of Choc Shot (salted caramel or regular).
- Microwave for about 30 seconds until warm and pourable.
Finish and serve:
- Turn the cake out of the mug onto a plate (if it doesn’t release, run a knife around the edge).
- Pour the warm Choc Shot sauce all over the top.
- Serve as is, or with low‑calorie ice cream or custard if desired.
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