Chocolate Mug Cake Recipe
Mug cakes are all the rage in the baking aisle, and the funny thing is you don’t need to purchase a packaged mug cake mix, you can actually make your own with ingredients you likely already have on hand! Using simple ingredients, you can make a delicious chocolate cake in a mug in the microwave in a matter of minutes. No need to heat the whole house with the oven on, you can prepare this recipe using just a bowl and a mug. It’s so delicious. I made one last night using this recipe and it was to die for! I used Bob’s Red Mill Almond Flour and it gives the cake just a hint of almond flavor. You’ll love it!
Chocolate Mug Cake Recipe
Ingredients
Directions
1. In a small bowl, whisk egg for 1 minute with a fork. Add yogurt, maple syrup and cocoa powder, stirring until smooth and all the cocoa powder has been absorbed.
2. Add in flour (either almond flour or whole wheat) and baking powder, and stir just until mixed. Fold in 2 teaspoons raspberry preserves. Pour mixture into a large mug sprayed with nonstick spray. Sprinkle in 2 teaspoons of dark chocolate chips. Microwave on high for 1 minute.
3. Remove and let cake cool for 30 seconds. Carefully turn it out onto a plate, and top cake with raspberries, then a little dollop of raspberry preserves (it will melt and run down the cake). Microwave the last teaspoon of dark chocolate chips just until melted, then pour over the top of raspberries. Enjoy immediately!
Chocolate Mug Cake Recipe
Ingredients
- 1 egg
- 2 Tbs vanilla Greek yogurt
- 2 Tbs unsweetened cocoa powder
- 1 Tbs pure maple syrup
- 2 Tbs almond flour or 1 tablespoon whole wheat flour
- 1/4 tsp baking powder
- 2 Tbs raspberry preserves divided
- 1 Tbs dark chocolate chips
- 4 fresh raspberries
Instructions
- 1. In a small bowl, whisk egg for 1 minute with a fork. Add yogurt, maple syrup and cocoa powder, stirring until smooth and all the cocoa powder has been absorbed.
- 2. Add in flour (either almond flour or whole wheat) and baking powder, and stir just until mixed. Fold in 2 teaspoons raspberry preserves. Pour mixture into a large mug sprayed with nonstick spray. Sprinkle in 2 teaspoons of dark chocolate chips. Microwave on high for 1 minute.
- 3. Remove and let cake cool for 30 seconds. Carefully turn it out onto a plate, and top cake with raspberries, then a little dollop of raspberry preserves (it will melt and run down the cake). Microwave the last teaspoon of dark chocolate chips just until melted, then pour over the top of raspberries. Enjoy immediately!
Nutrition
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