When I arrived home last weekend, I noticed there were a few packages of fresh raspberries in the fridge. I love raspberries, so I immediately started thinking of things to make with them.
Of course, anything with raspberries is perfect on its own. Buuuuut raspberries + chocolate is even perfecter. So I had the first two ingredients down. It wasn’t until Saturday night that I had the idea to make a mug cake using the chocolate raspberry flavor combo. If you’ve been following my blog for a while, you know that I love mug cakes: they’re a perfect portion, super easy and quick, and so darn cute (click here and here for my other two mug recipes).
Anyway, last Saturday evening I decided to try out a chocolate raspberry cake.
It did not go well.
Ugly little thing, isn’t it?
I’m not quite sure what I did wrong, but it really wasn’t great.
Despite the failure, on Sunday I gave it another try. This time, I kept in mind the fact that the raspberries would liquify and the cake needed some more “oomph” (in other words, rising action), so I adjusted the ingredients accordingly, and….
Voila! A perfect little dessert!
5-Minute Chocolate Chip Raspberry Mug Cake (E, N, D?)
– 1 “flax egg”
– 2 tbsp. all-purpose flour
– 2 tbsp. whole wheat flour
– 1 (generous) tsp. baking powder
– 1.5 tsp. granulated sugar or all-natural sweetener (I used Stevia in the Raw)
– 1 tbsp. plain Greek yogurt (you can use regular yogurt, too)
– 1/2 tsp. vanilla extract
– 1/2 tbsp. mini chocolate chips
– 4 or 5 fresh raspberries
– Non-stick cooking spray
- First, make the flax egg. In a small bowl, combine 1 tbsp. ground flaxseed with 3 tbsp. warm water. Allow the mixture to sit for about 5 minutes, or until it becomes thick.
- In a small bowl, combine flours, baking powder, and sugar.
- Add in the Greek yogurt, vanilla extract, and “egg”. Mix well. The batter seems very thick at this point, but don’t worry. Stir in the chocolate chips.
- Spray the inside of a mug with non-stick cooking spray. Pour the batter into the prepared mug. Lightly press the raspberries down into the batter.
- Microwave for about 50-90 seconds. (I know this is a wide range, but it all depends on your microwave, the mug you’re using, etc.!)
- Enjoy the cake straight from the mug, or flip it out onto a plate, and decorate with more raspberries and chocolate chips!
– If you are allergic or intolerant to dairy, replace the yogurt with applesauce.
– I used a generous teaspoon of baking powder because of its rising powers. Since this batter has no egg in it, the baking powder allows it to get all fluffy and wonderful.
– You cold obviously use store bought egg-replacer instead of the “flax egg”. I just thought I’d see if a flax egg worked in this recipe. It sure did!
– There are soooo many variations you could create: add a bit of cocoa powder for a double chocolate chocolate chip raspberry cake; swap strawberries for the raspberries; or even simply omit the chocolate or fruit altogether. Though I don’t know why you would…. 🙂
Please make this cake tonight and get your weekend off to a great start!
Question: What’s your favorite cake flavor?