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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)