Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons white whole wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt (a good pinch)
  • 3 tablespoons milk (any kind you like (I used unsweetened almond milk))
  • 2 tablespoons nonfat plain Greek yogurt
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon peanut butter (almond butter, or other nut butter of choice)
  • 2 tablespoons dark or semisweet chocolate chips (for an extra fudgy cake, add 1 additional tablespoon)
  • Optional toppings for serving: vanilla frozen yogurt

Instruction

  • In the bottom of a 12-ounce microwave-safe mug, stir together the flour, cocoa powder, baking powder, and salt.
  • Add the milk, Greek yogurt, maple syrup, and peanut butter. With a fork, stir until smoothly combined. Stir in the chocolate chips.
  • Place the mug on a paper towel in the microwave to catch any drips. Microwave on HIGH for 90 seconds, just until a toothpick inserted near the edge comes out with a few moist crumbs clinging to it. The center will be batter-like and molten. Do not over microwave or the cake will be dry. It may take a little experimenting, depending upon the power of your microwave and width of your mug. Wider mugs will cook more quickly, while taller, narrower mugs may need a little more time.
  • Let cool at least 3 full minutes (the cake will continue to cook a bit as it cools, and the cake will be very hot). Add any desired toppings. DEVOUR.