Mug Cake Queen here! I have been obsessed with mug cakes for so long because they’re so easy to make and they’re the perfect sweet treat to satisfy my sweet cravings at any point of the day. I’ve played around with so many different flavor combos and this is a new fave (just don’t tell the others.) This recipe is short and sweet, so let’s keep this blog post the same 🙂
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Why these ingredients?
I choose very specific ingredients to add to my mug cakes to keep them simple and clean. I also want my mug cakes to have some nutritional benefits so I have even more of a reason to enjoy one (or two) whenever I want!
Egg: I love using one large egg in my mug cakes to add a little extra protein in my day. If you want to make this recipe vegan, try a flax egg or add 1/4 cup applesauce for one egg 🙂
Almond flour: Almond flour allows this recipe to be totally gluten free! If you don’t have almond flour on hand, sub out your favorite gluten free 1 to 1 baking flour. I have not yet tested this recipe with coconut flour or another type, so be sure to check the conversion rates for those other flours.
Further Food Collagen: A MUST! Adding Further Food collagen to my mug cakes have been a game changer. It keeps the mug cake light and fluffy while adding a ton of great nutrients! Collagen is so great for skin, hair and nail growth, digestion, and so much more. Buy my favorite collagen here!
Baking powder: Helps this little cake rise.
Vanilla: Adds the perfect amount of extra flavor to make this mug cake perfect. You only need a dash to get that sweet vanilla flavor.
Coconut sugar: Coconut sugar is one of my go-to sweeteners that I find a little easier to digest. You can sub coconut sugar for your favorite dry sugar if you have something else on hand. You only need a little amount anyway 🙂
Fresh raspberries: Don’t skip these! You can also use fresh blackberries or cut up strawberries. The combination of chocolate and fruit is unmatched.
Chocolate chips & Sprinkles: ADD THEM! Go crazy, add white chocolate chips, whip cream on top, make this mug cake your own. Trust me, you won’t regret it.
Chocolate Raspberry Mug Cake
- 1 large egg
- 1/4 cup almond flour
- 1 scoop
Further Food Collagen
- 1/4 tsp baking powder
- 1/2 tsp vanilla
- 1 tbsp coconut sugar
- 6-7 fresh raspberries
- lots of chocolate chips and sprinkles!
- Mix the wet ingredients in a larger mug or small bowl.
- Add in the dry ingredients and stir well.
- Add in the raspberries and chocolate chips and gently stir them in evenly. Sprinkle sprinkles on top 🙂
- Microwave in a microwave safe mug for about 2 minutes, let cool, top with extra chocolate chips and berries, and enjoy!