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
Scale
- 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!
Nutrition
- Serving Size: 1 cake