Ingredients
- 2 tablespoons whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 3 packets Truvia Stevia Leaf calorie-free sweetener (or other zero calorie sweetener), divided
- ¼ teaspoon baking powder
- 2 tablespoons unsweetened almond milk beverage
- 2 tablespoons egg whites or fat-free liquid egg substitute
- 2 tablespoons plain nonfat Greek yogurt
- ½ teaspoon vanilla extract
- 1-½ teaspoons mini chocolate chips
Cherry Topping
- ½ cup frozen pitted dark sweet cherries, thawed
- 1 teaspoon cornstarch
- Dash of salt
Instructions
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Spray a large microwave-safe mug, or small bowl, with nonstick spray. Stir together flour, cocoa powder, 2-½ packets of sweetener, and baking powder until thoroughly combined.
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Stir in almond milk, egg whites, yogurt, and vanilla extract and mix well with a fork just until all dry ingredients have been absorbed – be sure to scrape up any dry ingredients from the bottom.
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Fold in the chocolate chips.
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Microwave on HIGH for 2 minutes, or until set. If not done after 2 minutes, continue cooking in 30-second increments until set. Remove and cool slightly.
Prepare the Cherry Topping
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In a small microwave-safe bowl or mug, stir together cherries, cornstarch, ½ packet of sweetener, and a dash of salt. Cover with a paper towel to avoid any splatter, and cook in the microwave for 1 minute, or until thickened. If not done after 1 minute, continue cooking in 15-second increments until done.
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If desired, run a thin sharp knife between the cake and the mug and remove the cake to a small plate. Top with cherry mixture and enjoy. Alternatively, you can enjoy this right in the mug by simply spooning the cherry mixture over the top of the cake.
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Optional toppings: sprinkle of powdered sugar, a dollop of lite whipped topping, chocolate shavings, or jimmies.
Recipe Notes
Using plain nonfat Greek yogurt in place of vegetable oil helps keep the cake moist and lower in fat.
If you don’t have non-dairy milk (almond milk, oat milk, etc.), you can always substitute low-fat or skim milk.
In a pinch and don’t have 100% whole wheat flour, substitute all-purpose flour.
Can I use canned cherry pie filling in place of the frozen cherries? While I haven’t tried this replacement of using canned cherry pie filling for the warm cherry topping made with unsweetened frozen cherries, I think it would probably work. Though with the canned pie filling, your cake will end up being much sweeter due to the additional sugar, and possibly high fructose corn syrup, that you’ll find in many canned fillings.
I really like this cake with the homemade cherry topping and it is so easy to make with just a few common ingredients. Frozen pitted dark sweet cherries are readily available in most well-stocked grocery stores and then it’s just a matter of stirring in a little sweetener, cornstarch and salt and heating in the microwave until it thickens.
Can I use fresh cherries instead of the frozen ones? We don’t recommend using fresh cherries in this recipe. Fresh cherries will require a longer cooking time on the stovetop with additional ingredients, along with constant attention and stirring, to get them to the point where they become soft and jammy.
Be sure to adjust the calories and WW Points when making any ingredient substitutions.
Serving size: 1 black forest chocolate mug cake (entire recipe)