A light and fluffy chocolate cake topped with wonderfully melted milk chocolate chips, buttery graham cracker crumbs and heavenly toasted marshmallows. When you’re looking for a super quick and easy healthy mug cake recipe that tastes anything but healthy, this is what you need to make!
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I was vamping up the images for my Best Ever Healthy Chocolate Mug Brownie when it hit me. Even though that recipe is ooey-gooey melty chocolate heaven. There is one way I could make it better. By turning it into a s’more! So out came the milk chocolate, graham cracker crumbs and marshmallows and the rest, as they say, is history…
S’mores really are the perfect summer to fall transitional dessert, which makes this healthy mug cake the perfect thing to share with you on September 1st! There’s no hot oven to turn on (because it’s still way too hot for any of that nonsense!) and it cooks in just 60 seconds. How awesome is that?
I feel that I’ve got to let you in on a little secret. See that gorgeous healthy mug cake up there? Well, it was my lunch one day last week. No, not my dessert after lunch. Literally my lunch. I was all prepared to make myself an awesome omelette. But after smelling the ah-maz-zing toasted marshmallow topping on this incredible low FODMAP dessert, that just wasn’t happening. I stuck my spoon right in the middle, scooped up a generous heaping of light and fluffy chocolate cake and just went to town. #noregrets
As you can probably guess, I never really gave much thought to the marshmallow placement. I kind of just threw them on then attacked the healthy mug cake marshmallow topping with the blow torch. Now I see it looks a bit like a weird flower, I wish I’d been more considerate. But you can only spend so much time on decoration when the smell of a rich chocolate cake hits you, right?
I hope you’re not getting fed up of the s’mores recipes. A couple of weeks ago I posted these Goodbye Summer S’mores Brownies and now this healthy mug cake. There’s just something about that marshmallow topping I can’t get enough of! The kitchen blowtorch only toasted the very top of the marshmallows, making them super crisp and crunchy on the top, but crazy melted and gooey on the bottom. It’s pure bliss, I tell you.
And when the temperatures are as high as they currently are (we hit 99F / 37C today!) there’s no way I’m turning the oven on to make a real cake. Or even lighting a fire to make a proper s’more for that matter. Nope, the only way I’m going to be getting my s’more fix any time soon is through this healthy mug cake. But when it tastes as good as it does, I really don’t mind!
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|Gluten-free Graham Crackers||Gluten-Free Flour Blend||Single-Serving Ramekins||Kitchen Blow Torch|
A light and fluffy chocolate cake topped with melted milk chocolate, crushed Graham cracker crumbs and toasted marshmallows. The best healthy mug cake recipe ever!
- 2 tablespoons gluten-free flour blend
- 2 tablespoons cocoa powder
- 2 tablespoons stevia
- 1/4 teaspoon baking soda
- 1/4 cup Greek yoghurt
- 1 teaspoon milk chocolate chips
- 1 teaspoon crushed up graham crackers
- 2 jumbo marshmallows chopped into small pieces
In a small bowl, mix together the flour, cocoa powder, stevia and baking soda. Stir in the Greek yoghurt and scoop into a lightly greased ramekin or mug. Place in the microwave and cook for 60 seconds.
Remove from the microwave and top with the chocolate chips and graham cracker crumbs. Sprinkle over the chopped marshmallow and blast with a kitchen blowtorch until golden brown. Alternatively, place under the grill for 2 minutes to toast the marshmallows.
This healthy mug cake is low FODMAP and suitable for most IBS diets as long as you can handle Greek yoghurt, which is low in lactose. There is lactose in the milk chocolate chips and gluten in the graham cracker crumbs. But the quantities are so small that it shouldn't cause any IBS symptoms.