BEST Gluten-Free Chocolate Raspberry Mug Cake Recipe
Enjoy this quick and easy Gluten-Free Cherry Chocolate Raspberry Mug Cake, ready in under 2 minutes! Made with almond flour and topped with a raspberry compote and fluffy chocolate frosting, it’s the perfect dessert for two on Valentine’s Day or a sweet treat any day of the week. Clean ingredients, rich chocolate flavor.
Why You’ll Love This Frosted Raspberry Chocolate Microwave Cake Recipe
- Quick and easy: Ready in under 2 minutes, perfect for when you’re craving something sweet in a hurry.
- Rich chocolate flavor: Almond flour and cocoa combine for a deliciously chocolatey, gluten-free treat.
- Topped with raspberry compote: Bright, fresh raspberries add a burst of flavor and balance the rich chocolate.
- Single-serving dessert: Perfect for Valentine’s Day or when you want a personal indulgence any day of the week.
Ingredients & Substitutions
Here is everything you need to make gluten-free chocolate raspberry mug cakes:
Egg: This recipe relies on eggs for lift and texture. I do not recommend replacing it with a flax egg.
Almond Flour: Instead of almond flour, you can use gluten-free flour blends like rice flour, coconut flour, or a combination of both.
Maple Syrup: Substitute with honey, agave nectar, or your favorite liquid sweetener.
Unsweetened Cocoa Powder: You can also use cacao powder or dark chocolate cocoa powder for a deep dark chocolate cake.
Light Olive Oil: You can use other gluten-free oils like coconut oil or vegetable oil.
Baking Powder: Ensure the baking powder is labeled gluten-free.
Vanilla Extract: You can omit or replace with 1/8 teaspoon of almond extract
Apple Cider Vinegar: The use of apple cider vinegar is optional but can add a subtle tanginess to the cake. If you’re not a fan, feel free to omit it.
Mini Chocolate Chips: Choose gluten-free mini chocolate chips or chop up a gluten-free chocolate bar into small pieces. You can also use chocolate shavings.
Raspberries: You can use fresh or frozen raspberries, or replace them with any berry, including strawberries, raspberries, blackberries, and blueberries. You can also use maraschino cherries or fresh or frozen cherries.
Lemon Juice: You can omit or replace it with lime or orange juice.
Butter: You can use vegan butter instead.
Organic Powdered Sugar: You can replace with regular powdered sugar.
Whip Cream: You can use storebought whipped cream topping or make it yourself with heavy whipping cream.
How to Make My Gluten-Free Raspberry Chocolate Mug Cake Recipe
Step 1: Make the Mug Cake Batter
In a small bowl, add the wet ingredients, including the egg, maple syrup, light olive oil, vanilla extract, and apple cider vinegar. Whisk until combined.
Then, add the dry ingredients, including almond flour, cocoa powder, and baking powder. Mix well until all ingredients are combined.
Step 2: Microwave the Mug Cake
Lightly spray the inside of your mug or oven-safe ramekin with non-stick spray. Pour in half the mug cake batter and then sprinkle in half of the mini chocolate chips. Pour in the remaining batter and sprinkle the remaining chips on top.
Microwave the mug on high for 1.5 to 2 minutes or until the cake has risen and is set in the middle. Cooking times may vary depending on your microwave, so keep an eye on it.
Carefully remove the mug from the microwave (it will be hot), and allow it to cool on the counter.
Step 3: Make the Raspberry Sauce
In a small saucepan, combine raspberries, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
Cook the raspberry mixture over medium heat, stirring occasionally, until the cherries release their juices and the sauce thickens slightly. This usually takes about 5-7 minutes.
Once the raspberry sauce has thickened, remove it from the heat and let it cool for a few minutes. You can leave it as is, or for a smoother sauce, blend it in a chopper cup or upright blender. Then, push it through a strainer to remove the raspberry seeds.
Step 4: Make the Chocolate Frosting
In a small mixing bowl, combine the butter, cocoa powder, vanilla extract, and maple syrup. Stir with a fork or small whisk until smooth and creamy. Gently fold in 1/4 cup of whipped cream. Store in the fridge until ready to serve.
Step 5: Assemble the Mini Mug Cake
You can leave the cake in the mug or remove it and cut it in half to create two servings.
Spoon the raspberry sauce over the chocolate mug cake.
Add a dollop of chocolate frosting on top with a spoon. Or, you can pipe it on with a frosting bag and tip.
Garnish with additional raspberries, mini chocolate chips or grated chocolate.
Raspberry Chocolate Mini Mug Cake with Almond Flour Recipe Notes
Cake Sweetness Level: If you prefer a sweeter cake, add 1 teaspoon of sugar to the batter before microwaving.
Raspberry Sauce Thickness: If you prefer a thinner sauce, you can omit the tapioca starch. If you prefer a thicker sauce, you can simmer it longer.
Fresh vs. Frozen Raspberries: Both fresh and frozen raspberries work well for the sauce. If frozen, the sauce will be slightly thinner from the excess moisture. You can add 1/2 teaspoon more of tapioca starch to thicken if desired.
Cake Serving: Once the mug and cake have cooled, you can layer the cake and enjoy it in the mug as a single serving. Or, you can remove the cake from the mug, cut it in half, and add the sauce, chocolate frosting, and raspberries and enjoy two servings.
Whip Cream: You can make homemade whipped cream with heavy whipping cream or coconut cream. For a more finished look, you can use a piping bag to add the cream to the top of the cake.
Mug Size: You can double the recipe with a larger mug size.
Serving Suggestions:
Serve with a scoop of your favorite ice cream, or crumble some salty pretzels as a topping.
Do you love chocolate? Check out more of my easy and healthier chocolate recipes:
Gluten-Free Chocolate Raspberry Mug Cake Recipe
Ingredients
Chocolate Mug Cake:
- 1/4 cup almond flour
- 1-1/2 tablespoons cocoa powder
- 1 teaspoon oil (light olive oil is my fave)
- 2 tablespoons maple syrup
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar (optional)
- 1/4 teaspoon baking powder
- 1 tablespoon mini chocolate chips
Raspberry Sauce:
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- dash salt
Chocolate Frosting:
- 1 tablespoon butter
- 2 teaspoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 tablespoon powdered sugar
- 1/4 cup whipped cream
Instructions
- In a small bowl, add the wet ingredients, including the egg, maple syrup, light olive oil, vanilla extract, and apple cider vinegar. Whisk until combined.Then, add the dry ingredients, including almond flour, cocoa powder, and baking powder. Mix well until all ingredients are combined.
- Lightly spray the inside of your mug or oven-safe ramekin with non-stick spray. Pour in half the mug cake batter and then sprinkle in half of the mini chocolate chips. Pour in the remaining batter and sprinkle the remaining chips on top.Microwave the mug on high for 1.5 to 2 minutes or until the cake has risen and is set in the middle. Cooking times may vary depending on your microwave, so keep an eye on it.Carefully remove the mug from the microwave (it will be hot), and allow it to cool on the counter.
- In a small saucepan, combine raspberries, maple syrup, vanilla extract, lemon juice, and a pinch of salt.Cook the raspberry mixture over medium heat, stirring occasionally, until the cherries release their juices and the sauce thickens slightly. This usually takes about 5-7 minutes.Once the raspberry sauce has thickened, remove it from the heat and let it cool for a few minutes. You can leave it as is, or for a smoother sauce, blend it in a chopper cup or upright blender. Then, push it through a strainer to remove the raspberry seeds.
- In a small mixing bowl, combine the butter, cocoa powder, vanilla extract, and maple syrup. Stir with a fork or small whisk until smooth and creamy. Gently fold in 1/4 cup of whipped cream. Store in the fridge until ready to serve.
- ou can leave the cake in the mug or remove it and cut it in half to create two servings. Spoon the raspberry sauce over the chocolate mug cake. Add a dollop of chocolate frosting on top with a spoon. Or, you can pipe it on with a frosting bag and tip.Garnish with additional raspberries, mini chocolate chips or grated chocolate.
Video
This turned out great! The texture was good, much better than other gluten free cakes I have tried. The cake wasn’t very sweet but perfect with the fruit sauce.
Hi Lori, thank you so much for the review! I agree the fruit sauce adds delicious, natural sweetness 🙂
super delicious!
Thank you for the feedback! 🙂