BEST Gluten-Free Chocolate Raspberry Mug Cake Recipe

My Gluten-Free Cherry Chocolate Raspberry Mug Cake bakes in less than 2 minutes in the microwave! This easy, gluten-free chocolate mug cake is made gluten-free with almond flour and topped with a quick raspberry compote, a light and fluffy chocolate frosting, and fresh raspberries. It’s the perfect romantic dessert for two for Valentine’s Day or…

Gluten-Free Cherry Chocolate Raspberry Mug Cake on a white plate.

My Gluten-Free Cherry Chocolate Raspberry Mug Cake bakes in less than 2 minutes in the microwave! This easy, gluten-free chocolate mug cake is made gluten-free with almond flour and topped with a quick raspberry compote, a light and fluffy chocolate frosting, and fresh raspberries. It’s the perfect romantic dessert for two for Valentine’s Day or an indulgent single-serving cake to satisfy a chocolate craving or sweet tooth any day of the week.

The best part is this easy dessert is made with clean, natural ingredients but has all the rich chocolate flavor of a traditional raspberry chocolate cake. This is the perfect recipe for fool-proof results if this is your first time making a microwave cake to satisfy your sweet cravings.

YouTube video

Why You’ll Love This Frosted Raspberry Chocolate Microwave Cake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Cherry Chocolate Raspberry Mug Cake in a mug.

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.

Gluten-Free Cherry Chocolate Raspberry Mug Cake on a white plate.

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.

Mug cake ingredients in a bowl.

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.

Add mini chocolate chips to a mug.

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.

Fruit sauce in a pan.
Adding tapioca starch to fruit sauce.

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.

Chocolate frosting in a bowl.

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.

Gluten-Free Cherry Chocolate Raspberry Mug Cake on a white plate.

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.

Refrigeration: If you have any leftovers of the microwave cake or raspberry sauce, store them separately in airtight containers in the refrigerator for up to a week.

Freezing: While mug cakes are best enjoyed fresh, you can freeze the cake (without the raspberry sauce) for longer storage. Wrap the cooled flourless chocolate cake in plastic wrap and place it in a freezer-safe bag. Label with the date and freeze for up to 3 months. When ready to enjoy the frozen mug cake, thaw it in the refrigerator overnight. Reheat in the microwave for a short time to warm it up.

Raspberry Sauce Freezing: The raspberry sauce may lose some texture upon freezing, but it can be frozen in an airtight container for up to 2-3 months. Thaw it in the refrigerator and gently reheat before use. You can also freeze it in an ice cube tray and then one cube at a time when needed.

How do I make a mini-cake with the gluten-free chocolate mug cake recipe?
You cook the healthy mug cake in the large mug, wait for it to cool to room temperature, and then remove it from the mug. Then, you can slice it to create layers of dark chocolate cake. You can slice it thin to get multiple cake layers like a traditional layered cake.

Can I use a different flour in place of almond flour?
Yes, you can substitute almond flour with gluten-free flour blends like rice flour, coconut flour, or a combination of both in my gluten-free black forest cake recipe.

How long should I microwave the mug cake?
Cooking times may vary depending on your microwave’s wattage. Start with 1.5 to 2 minutes and adjust as needed until the cake is set. Be sure to use a microwave-safe mug.

Can I make the raspberry compote ahead of time?
Yes, the raspberry sauce can be prepared in advance and stored in the refrigerator. Reheat it before serving whenever you’re having a cake craving.

Is it necessary to use fresh raspberries, or can I use frozen ones?
Both fresh and frozen raspberries work well for the sauce. If using frozen, ensure they are thawed before cooking.

What else can I use in place of the raspberry compote?
You can use a sugar-free cherry jam or jelly, sweet cherry filling, or cherry pie filling from the grocery store.


Gluten-Free Cherry Chocolate Raspberry Mug Cake on a white plate.

Gluten-Free Chocolate Raspberry Mug Cake Recipe

Gluten-Free diet-friendly recipe
My Gluten-Free Cherry Chocolate Raspberry Mug Cake bakes in less than 2 minutes in the microwave! It's gluten-free with almond flour and topped with a fresh raspberry sauce and whipped cream. It's the perfect romantic dessert for two for Valentine's Day or an indulgent single-serving to satisfy a chocolate craving or sweet tooth any day of the week.
5 from 4 votes
Servings 2
Prep Time 20 minutes
Cook Time 10 minutes

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

YouTube video

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.

Nutrition

Calories: 378kcalCarbohydrates: 41gProtein: 7gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 103mgSodium: 81mgPotassium: 237mgFiber: 5gSugar: 31gVitamin A: 355IUVitamin C: 8mgCalcium: 100mgIron: 1mg
Keyword almond flour, chocolate chip, chocolate frosting, fruit compote, mug cake, raspberries
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

4 Comments

  1. 5 stars
    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.

5 from 4 votes (2 ratings without comment)

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