5-Minute Chocolate Chip Raspberry Mug Cake

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?)
serves 1

Ingredients:
– 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

Directions:

  1. 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.
  2. In a small bowl, combine flours, baking powder, and sugar.
  3. 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.
  4. 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.
  5. 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.!)
  6. Enjoy the cake straight from the mug, or flip it out onto a plate, and decorate with more raspberries and chocolate chips!

Notes:
– 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?

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