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Raspberry and chocolate mug cake

Today's recipe is a raspberry and chocolate mug cake and it's perfect for the days where you want something sweet, but you can't be bother baking a whole cake. It will take 5 minutes from start to finish and a handful of ingredients!

Vegan, nut free, soy free, gluten free, refined sugar free | Serves 1 | DESSERT



  • 3 tablespoons of all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 sachet cocoa protein powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 5 tablespoons soy milk
  • 3 tablespoons maple syrup
  • 10 frozen raspberries
  • 1 tablespoon chocolate chips



1.In a mug, add the flour, cocoa and protein powder, baking powder and salt and mix.

2.Then add the soy milk and maple syrup and mix well to combine.

3.Add the raspberries (reserve a couple for decoration) and chocolate chips and mix.

4.Microwave on high (800 - 900 W) for 2 minutes or until a toothpick inserted into the centre comes out clean. If the cake isn't cooked through yet, place it back in the microwave at intervals of 15 seconds.

5.Add the remaining raspberries on top and serve.



*Use gluten free flour, if you prefer it to have it free of gluten.

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