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Raspberry Choc Chip Mug Cake Recipe

Raspberry Choc Chip Mug Cake Recipe

Indulge in the delightful flavors of spring with our Raspberry Coconut Mug Cake. This easy-to-make treat bursts with the freshness of raspberries, the creaminess of coconut, and the subtle sweetness of sugar-free chocolate chips. Whether you're craving a quick dessert or a comforting snack, this mug cake is the perfect choice to satisfy your taste buds.

 

Servings

1

Prep Time

5 minutes

Cook Time

2 minutes

Calories

271

Ingredients

Note for cooking in a Microwave

  • Microwave times may vary, depending on the wattage of your microwave oven. We used a 720-watt microwave set at P-60. We chose the cooking setting based on a pudding or custard.

Directions

  1. In a large mug whisk the cake mix, coconut, melted butter and milk together.
  2. Add in the raspberries & choc chips and fold through evenly.

  3. Cook in microwave for 2 minutes at 720 Watts (P-60 - which is a medium to low setting)

  4. Once cooked, remove from microwave and enjoy! - Add a dollop of cream (optional bit of indulgence)

Recipe Note

 

Keep the cake batter base the same and change up the additions.

Berries, Cherries, White Chocolate, M&M's, Funfetti, sprinkles, coconut, Popping a square of dark chocolate in the centre to make a self-saucing pudding.

 

Nutrition

Serving Size 91.2g
Calories 271, Protein 6.5 grams, Fat 19 grams, Saturated Fat 12.6 grams, Carbs 8.6 grams, Sugar 2.7 grams

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