Chocolate Raspberry Mug Cake -

Two hands holding a chocolate mug cake decorated with a powdered sugar hear and raspberry

Chocolate Raspberry Mug Cake

This vegan chocolate mug cake with raspberries takes about 5 minutes to make, start to finish. It is rich, dark, moist and perfect for satisfying a sudden chocolate craving.

Course Dessert

Cuisine American

Prep Time 3

Cook Time 2

Total Time 5

Servings serving

Calories 364kcal

Author Ann Otis

Ingredients

2 tablespoon chocolate chips*
3 tablespoons all-purpose flour*
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons vegetable oil
4 tablespoons almond or other milk
5-6 raspberries fresh, or thawed from frozen

US Customary - Metric

Instructions

Put 1 tablespoon of chocolate chips in the bottom of a standard-size mug.
In a small bowl, whisk together the dry ingredients (flour, cocoa powder, sugar, baking powder, and salt) until no lumps remain. Add the oil and milk and stir until smooth.
Pour half the batter into the mug, drop in the remaining chocolate chips and the raspberries, and cover with the remaining batter.
Microwave on high for about 90 seconds. (Note that microwave times may vary). Serve warm.

Video

Notes

*This recipe has been modified slightly since it was originally published in 2018 to decrease the flour from 3 to 4 tablespoons, and to add an extra tablespoon of chocolate chips to the raspberry layer. I find these changes make for a moister result.

I know many enjoyed the original version, so I wanted to highlight this in case you prefer to make it the old way!

Nutrition