Dark Chocolate Raspberry Mug Cake
Dark Chocolate Raspberry Mug Cake will satisfy that "I want cake!" urge. It's ready in minutes, deeply chocolaty. and perfectly portioned.
Servings: 2
Ingredients
- 1 tablespoon plus two teaspoons Dutch processed cocoa powder
- 3 tablespoons all purpose flour (or use 1 tablespoon all purpose and 2 tablespoons almond flour)
- ⅛ teaspoon salt
- ⅛ teaspoon instant espresso or coffee powder (optional)
- ¼ teaspoon baking powder
- 1½-2 tablespoons maple syrup see note
- 2 tablespoons extra virgin olive oil
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 4 fresh raspberries torn in half (optional)
- Flaky salt for topping
Instructions
- In a 1.5 cup/12 oz. microwave safe mug, combine cocoa powder, flour, salt, instant espresso powder, and baking powder. Stir to combine
- Add the maple syrup, olive oil, milk, and vanilla extract. Stir until fully incorporated and no dry ingredients remain.
- Poke the torn raspberries down into the batter until fully submerged.
- Place the mug into the microwave and cook between 30-40 seconds, until the cake is just set on top with no raw batter remaining. My microwave is 1600 wats. I usually begin with 30 seconds and work my way up in 5 second increments until the cake cooks to "just set."
- Sprinkle with some flaky salt (and vanilla ice cream, if you have) and serve!
Notes
Sugar Level: If you like your cake on the sweeter side, add 2 tablespoons of maple syrup. If you like your chocolate very chocolatey and dark, use 1.5 tablespoons.
Leftovers? This cake is delicious freshly baked! It tastes even better (and more fudgy) cold from the fridge as leftovers!
Flour: Try almond flour to make this gluten free and add extra protein and richness to this dessert!
No Raspberries? You can omit the raspberries, add chocolate chips, bits of toffee, caramel...the flavors are endless!
Frozen Fruit: If you choose to add fruit to this mug cake, do not use frozen. Frozen fruit releases too much water into the batter.