Indulgently satisfying, perfectly fluffy, super easy to make, and actually HEALTHY, this chocolate raspberry mug cake is the perfect late night snack when that chocolate craving hits!
Okay all my dessert lovers do NOT sleep on this one. I am head over heels for this recipe and I can’t stop making it. I personally love a good single serve dessert because I probably have the biggest sweet tooth of anyone and this helps me keep my portions in check 😛
If you are into that single serve life too definitely check out my single serve spiced peach crisp (so perfect for summer), my single serve DOUBLE chocolate mug cake (chocolate lovers dream), and my single serve banana bread (perfect when you only have one ripe banana!).
Or if you are really just digging the chocolate/raspberry combo and can handle yourself around a whole pan of sweets definitely try my dark chocolate raspberry infused brownies.
Let’s Make a Chocolate Raspberry Vegan Mug Cake!
Okay so for this one start by making sure you have a microwave safe mug or ramekin. I used a 7oz ramekin and I think any standard sized mug will be fine!
Then you just mix all of your ingredients together in your mug. NOTE: if you want to be able to take it out of the mug to eat it, I recommend mixing in one bowl, greasing your mug with oil, and then pouring everything into the mug to cook. But I think it is more fun (and less clean up) to just eat out of your mug!
You can stir in as many raspberries and chocolate chips as you’d like. I used frozen berries but you can also use fresh. And I give subs for the Lavva in the notes of the recipe below if you cant get your hands on that!
Lastly, Id recommend microwaving in 30 second increments. This will ensure that your cake doesn’t spill over and out of your mug it will rise and fall as you cook). Just keep an eye on it!
In addition to the listed ingredients, you will need:
- a working microwave!
- a mug or ramekin
- a spoon or fork to mix everything with
Enjoy your late night chocolate craving!
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Chocolate Raspberry Vegan Mug Cake
- Total Time: 7 minutes
- Yield: 1 cake 1x
- Diet: Gluten Free
Description
Gluten Free, Vegan, Refined Sugar Free
Indulgently satisfying, perfectly fluffy, super easy to make, and actually HEALTHY, this chocolate raspberry mug cake is the perfect late night snack when that chocolate craving hits!
Ingredients
- 3 tbsp almond flour
- 3 tbsp almond milk
- 2 tbsp cocoa powder
- 1 tbsp coconut sugar
- 1 tbsp chocolate Molten Lavva (see notes for subs)
- 1/4 tsp baking powder
- Fresh or frozen raspberries
- Chocolate chips*
Instructions
- Combine all ingredients in a microwave safe mug or ramekin, folding in raspberries and chocolate chips last (use as many as you’d like for these!).
- Microwave for 30 second increments, making sure the cake doesn’t spill over, for about 1 1/2 – 2 minutes until fluffy (it is okay if it is a little undercooked since there is no egg!)
- Top with some more yogurt as frosting and enjoy!
Notes
If you are not able to get the chocolate raspberry Molten Lavva yogurt you can sub with another creamy yogurt (use another dairy free option or full fat greek). You could also try (but I haven’t tested) swapping this for coconut oil as the fat will still help the texture similar to the yogurt!
*Use dairy free/sugar free chocolate chips if it is important for you that this recipe is vegan and refined sugar free!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Mug Cake
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cake
If you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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