Chocolate Mug Cake Recipe with Raspberries
Need a quick fix of rich chocolate and fresh raspberries? This cake has you covered! Mix all the ingredients in a single mug, pop it in the microwave, and that’s all it takes to satisfy any sweet tooth.
Prep Time:
5 minutes
Cook Time:
1 ½ minutes
Serves:
1
Perfect for:
Kid Favorites
30 Minute Dishes
Raspberry Desserts
Ingredients
- 3 Tablespoons almond flour
- 1 Tbsp. sugar
- 2 Tablespoons cocoa powder
- 1 Tbsp. avocado or coconut oil
- 1/2 Tsp. vanilla extract
- 3-4 Tbsp. chocolate chips
- 5-6 raspberries from 1 package (6 ounces) Driscoll’s Raspberries, plus more for garnish
- Confectioners’ sugar for dusting
- 1/4 Tsp. baking powder
- 1 Tbsp. milk of choice
Directions
- PLACE 3 tablespoons almond flour into a large microwave-safe ceramic mug.
- ADD 1 tablespoon sugar, 2 tablespoons cocoa powder, and 1/4 teaspoon baking powder.
- MIX thoroughly with a fork.
- ADD 1 tablespoon milk, 1 tablespoon oil, and 1/2 teaspoon vanilla extract.
- MIX thoroughly with a fork.
- ADD 3-4 tablespoons chocolate chips and 5-6 raspberries.
- MIX briefly. Do not over mix.
- MICROWAVE for 30 seconds and WATCH carefully to make sure cake does not overflow.
- MICROWAVE again for 30 seconds and WATCH carefully to make sure cake does not overflow.
- MICROWAVE once more for 30 seconds and WATCH carefully to make sure cake does not overflow.
- ALLOW cake to cool for 10 minutes.
- DUST cake with confectioners’ sugar.
- GARNISH with fresh raspberries and SERVE immediately.
