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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 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1 serving
Calories 364kcal
Author Ann Otis


  • 2 tablespoon chocolate chips*
  • 3 tablespoons all-purpose flour*
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • ½ teaspoon baking powder
  • teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 tablespoons almond or other milk
  • 5-6 raspberries fresh, or thawed from frozen


  • 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.



*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!


Calories: 364kcal | Carbohydrates: 70g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 394mg | Potassium: 394mg | Fiber: 6g | Sugar: 43g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 3mg