Raspberries and chocolate are the best combination ever created. (Other than PB and chocolate, that is!)
Especially when combined in one decadent, fluffy mug cake!
This dark chocolate raspberry mug cake takes less than 5 minutes to make and bake, yet has the consistency of a slice of nice, fluffy yellow cake, and tastes like raspberry-chocolate heaven.
Aka a heaven where your desserts are so yummy you would never believe they’re actually healthy!
But believe me: this mug cake is definitely healthy! It doesn’t contain any gluten or added sugar, nor any butter or hydrogenated oil! (Try finding that in a classic slice of cake!)
Plus, it contains fresh, sweet raspberries. Which balance out any semblance of unhealthiness provided by the chocolate chips in this recipe. At least, in my opinion!
Overall, this cake is absolutely divine.
And can be made in the microwave.
And what else is there to love!?
Dark Chocolate Raspberry Mug Cake
- 1/4 c flour of choice (I used gluten free flour)
- 1/2 tsp baking powder
- 1/8 tsp vanilla extract
- pinch of salt
- 2 tbs egg whites
- 1/2 tbs coconut oil
- sweetener of choice (I used about 2 tsp honey)
- 1/2 tsp mini dark chocolate chips
- 2 tbs raspberries
Add all dry ingredients to a small bowl and stir until combined. Add vanilla, egg whites, melted coconut oil, sweetener, and raspberries to the dry ingredients and stir until fully combined. (Mash the raspberries until they’ve reached your desired consistency.) Grease a ramekin and pour in batter. Smooth on top with a fork and sprinkle with chocolate chips. Microwave for 60-90 seconds, or until risen and fully cooked. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)