Raspberry and chocolate combine to make this indulgent but healthy mug cake, that can be whipped up in under 2 minutes, for a quick and easy dessert. Simple ingredients make this recipe a breeze to bring together.
Gluten-free, egg-free, dairy-free, and naturally vegan. This is a recipe that even those with common allergies can enjoy.
Mug cakes like this Coffee Cake Mug Cake are perfect for a quick and easy dessert when that sweet tooth shows up unannounced.
Ingredients For A Healthy Mug Cake
No need for a trip to the store, this recipe uses a handful of kitchen staples to create a yummy dessert in no time.
Perfect for when that sweet craving hits.
You will need:
- Oil of choice: I use avocado oil in this recipe, but you could use olive oil or coconut oil if prefered. Please choose a mild favored olive oil and note that coconut oil may change the flavor of the mug cake;
- Milk of Choice: I use oat milk in this recipe as that is what I usually have on hand. Any other milk of choice, such as regular milk, almond milk, or coconut milk would work fine. Please note using coconut milk may change the flavor of the mug cake slightly;
- Coconut Sugar: You can sub in some regular brown sugar if you prefer, or another granulated sweetener of your choosing;
- Cacao powder: I use an unsweetened cacao, which gives the mug cake a richer flavor, however if you prefer your dessert to be sweeter, then feel free to use a sweetened cacao powder, or a cocoa powder if that is what you have;
- Vanilla Extract:
- Gluten-Free All Purpose Flour: feel free to substitute for plain flour if you prefer, or if that is what you have on hand;
- Baking Powder: look for aluminimum free;
- Raspberry Jam: Use whatever raspberry jam you would normally buy. Alternatively, you could replace the jam with a couple of Easy Baked Strawberries;
- Chocolate Chips: Again, choose whatever chocolate chips you tend to use. If you want this recipe to be vegan/dairy-free, then choose dairy-free chocolate chips.
To serve I usually add a drizzle of cream, some fresh raspberries, and some crushed freeze-dried raspberries.
The assembly instructions are as simple as the ingredient list.
We are simply going to add all of the ingredients, except for the jam, to a small bowl and mix until well combined.
It should resemble a cake batter.
Make one big mug cake, or two small mug cakes, depending on who you are serving.
Into one or two mugs, depending on the size of mug cake you are making, pour about ⅔ of the batter in, add the jam, then add the rest of the batter and a couple of chocolate chips.
Make sure the mug is microwave-friendly.
Add to the microwave, and cook for 85 seconds, until the top resembles that of a cake.
At this point it is important to allow the mug cake to cool down for about 5 minutes, otherwise, you risk being burned by the hot jam in the center.
Add your toppings and away you go.
Can This Be Made In An Air Fryer?
Yes, it can, but you will need to make a couple of substitutions.
Instead of a mug, you will want to use a ramekin so that it can fit inside the air fryer properly.
Instead of 85 seconds in the microwave, you will want to air-fry for 10 minutes at 360F/180C.
Other than that, the swap is simple.
Tips, Tricks and Substitutions
I have tried to make this healthy mug cake recipe using fairly simple ingredients, but for those of you wanting to make substitutions, here are all of the different things I can think of.
If you don't want to use gluten-free all-purpose flour or regular plain flour you can substitute it with almond flour or almond meal.
Keep in mind, this will make for a more moist batter, so you may need to add a little bit more of the almond flour to thicken it up to a cake batter consistency.
You can use either almond meal or almond flour in this recipe, as we do not need the consistency of the batter to be super fine, like we would in a regular cake.
You can also sub in some whole wheat flour or spelt flour if preferred.
Coconut flour can be used, but this is a very thirsty flour, so I would start by only adding one tablespoon in place of the regular or gluten-free flour.
Want some added protein?
Feel free to add one tablespoon of your favorite protein powder, along with an extra tablespoon of your milk of choice.
Alternatively, you could add one tablespoon of runny peanut butter or almond butter to the mix.
Keep in mind that these additions will change the flavor of the cake.
How To Serve A Healthy Mug Cake
Time to serve up!
Be sure to allow the mug cake to cool for about 5 minutes before indulging.
Otherwise, you run the risk of a burnt tongue, and no one wants that!
I like to add a few things on top to make the cake look pretty when serving.
Here are some of my favorite additions:
- a drizzle of fresh cream;
- a dollop of whipped cream;
- fresh raspberries;
- crushed freeze-dried raspberries or dehydrated raspberries;
- a drizzle of chocolate sauce;
- a scoop of ice cream;
- some maple syrup or agave syrup;
- a dollop of plain Greek yogurt, plain yogurt or vanilla yogurt;
- some shavings of dark chocolate;
- a spoonful of natural almond butter.
Serve it how you like it.
Storing Leftovers and Making Ahead
Leftover mug cake can be stored, covered, at room temperature for up to a day.
To reheat simply pop into the microwave for about 20-30 seconds.
Leftover mug cake can also be eaten cold if you prefer.
Chocolate and Raspberry Healthy Mug Cake
- 1 tablespoon oil of choice (we used avocado)
- 5 tablespoons milk of choice (we used oat)
- 2 tablespoons cacao powder
- 1 tablespoon coconut sugar
- 2 tablespoons chocolate chips (use dairy-free if vegan)
- ½ tablespoon vanilla extract
- ¼ cup gluten-free all-purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons raspberry jam
- chocolate chips, whipped cream, fresh raspberries, crushed freeze-dried raspberries for topping. optional
- Add all of the ingredients except for the jam and a couple of the chocolate chips into a small bowl and mix well to combine.
- Divide the batter in half. Transfer about ⅔ of each amount of batter to a microwave-friendly mug. Add the raspberry jam to the center and then cover with the rest of the batter and the remaining chocolate chips.
- Microwave on high for 85 seconds.
- Allow to cool for about 5 minutes (caution: the jam will be very hot) before topping with desired toppings.
- Serve and enjoy.
- If you would prefer to make this in the air fryer then replace the mugs with ramekins that will fit into the basket.
- Follow the rest of the instructions and cook in the air fryer for 10 minutes at 360F (180C).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.