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Two molten chocolate mug cakes with raspberries in white mugs each topped with 3 raspberries. A light grey cloth is loosely placed in the background next to a Driscoll's raspberry clamshell.

Description

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.

  • 3 Tablespoons almond flour
  • 1 Tbsp. sugar
  • 2 Tablespoons cocoa powder
  • 1/4 Tsp. baking powder
  • 1 Tbsp. milk of choice
  • 1 Tbsp. avocado or coconut oil
  • 1/2 Tsp. vanilla extract
  • 3-4 Tbsp. chocolate chips
  • 5-6 raspberries from 1 package (6 ounces) Driscoll’s Raspberries, plus more for garnish
  • Confectioners’ sugar for dusting
  1. PLACE 3 tablespoons almond flour into a large microwave-safe ceramic mug.
  2. ADD 1 tablespoon sugar, 2 tablespoons cocoa powder, and 1/4 teaspoon baking powder.
  3. MIX thoroughly with a fork.
  4. ADD 1 tablespoon milk, 1 tablespoon oil, and 1/2 teaspoon vanilla extract.
  5. MIX thoroughly with a fork. 
  6. ADD 3-4 tablespoons chocolate chips and 5-6 raspberries.
  7. MIX briefly. Do not over mix.
  8. MICROWAVE for 30 seconds and WATCH carefully to make sure cake does not overflow.
  9. MICROWAVE again for 30 seconds and WATCH carefully to make sure cake does not overflow.
  10. MICROWAVE once more for 30 seconds and WATCH carefully to make sure cake does not overflow.
  11. ALLOW cake to cool for 10 minutes.
  12. DUST cake with confectioners’ sugar.
  13. GARNISH with fresh raspberries and SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g