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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.
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 (try not to 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 icing sugar. Garnish with fresh raspberries and SERVE immediately.
3 tablespoons almond flour
1 tablespoon sugar
2 tablespoons cocoa powder
¼ teaspoon baking powder
1 tablespoon milk of choice
1 tablespoon avocado or coconut oil
½ teaspoon vanilla extract
3-4 tablespoons chocolate chips
5-6 raspberries from 1 punnet Driscoll’s raspberries, plus more for garnish
icing sugar for dusting