what would you change ?

I got the recipe below in an e-mail (no idea where it originally came from) and wonder what some of you great cooks would change to make it a little healthier, and maybe lower in calories, but still taste good. 

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts or high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! 

I'm so glad I don't own a microwave, lol! :) Thanks for sharing the recipe, tho- sounds really good!

edited to add: didn't realize the OP had asked what would I change from that recipe- I've never made mug cake before so I wouldn't know but I have switched out oil with applesauce for cake, that could help with the 'sugar' part, making it sweet? The rest of the ingredients sound allright.

I'm no cook, so i wouldn't know how this would taste - i'm just thinking of alternitaves to use.

Use the flour,
Try Granulated splenda? If not, then add half real sugar, half splenda - to your taste.
Use the cocoa, I don't know an alternative.
For the egg, use egg beaters. I think 1/4 cup ~ 1 egg.
For milk, use skim. Or if you don't like milk, go for unsweetened soy milk.
Use the oil.
Use semi-sweet or dark chocolate, or not at all since it's optional.
and the rest is okay...

I don't know if this helps, but it's what I'd do.

I make mug cake alot, but in no where near that amount. I'd halve the recipe, as 4 tbsp of flour makes alot of cake. I couldn't eat that much!

If you don't want the hassle of fiddling around halving an egg, I have successfully done the recipe without egg (with added milk, in case the mixture seems too dry). It comes out kind of more gooey and less cake textured, but it works.

thanks everyone, for the great ideas.  I'm going to try them all and see what works best.