A delicious chocolate mug cake made with fresh blackberries. This is a fun twist on a chocolate muffin for breakfast!
It’s the 21st! And I’m posting on a Sunday, which can only mean one thing – it’s time for the Recipe Redux. This month’s theme is “Break Out of Breakfast Boredom.”
And to be truthful, I do get bored at breakfast time. I love easy make ahead breakfasts like chia seed pudding, or overnight oats, but sometimes I forget to make them ahead of time, and then I’m out of luck. And I do like smoothies, because they are fast and healthy, but sometimes I don’t want a big cold drink first thing on a winter morning.
And to be even more truthful, sometimes I eat chocolate for breakfast. But only in emergency situations. ;)
But since chocolate is yummy at any time, I thought maybe I’d just make a quick little breakfast-y mug cake and see how it turned out. Spoiler alert – it’s yummy. And it’s gluten free, vegan, nut free, and top 8 free.
How is a chocolate mug cake acceptable for breakfast, you ask? Well, for one thing, I loaded it up with lots of fresh blackberries.
Blackberries are high in vitamin K, fiber, and antioxidants, plus they are delicious.
For another thing, I used coconut sugar, so that’s a bit better than regular old sugar.
And finally, if you are super rushed, and just going to run out the door and grab a big muffin at a bakery or Starbucks, you’re better off taking a few minutes and making this at home. It has just a few ingredients that are probably in your pantry, and it’s not super high in sugar and fat like a bakery muffin would be.
You can use any type of berry you like if blackberries aren’t your favorite – blueberries, raspberries, etc. If you decide to use strawberries, I would recommend chopping them into smaller pieces before adding to the batter.
- 2 Tablespoons gluten free flour blend - I have used Bob's Red Mill 1-to-1 Gluten Free Blend, Glutino Flour, and King Arthur Gluten Free Multi Purpose Flour
- 1½ Tablespoons coconut sugar
- 1¾ Tablespoon unsweetened cocoa powder
- 1 teaspoon organic canola oil
- ⅙ teaspoon baking soda
- pinch of salt
- ⅙ teaspoon vinegar
- 2½ - 3 Tablespoons water (amount may vary based on the flour blend you use)
- 1½ Tablespoons dairy free dark chocolate chips
- 10-12 fresh blackberries
- Place the gluten free flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt in a mug and whisk together.
- Add the organic canola oil, vinegar, and water and stir. If the batter seems too thick, drizzle in a little more water.
- Stir in the fresh blackberries and dark chocolate chips.
- Microwave for 70 seconds at 70% power. Note: ALL microwaves are different! You may need to adjust your cooking time based on your microwave.
- Enjoy! You can top this with yogurt, hemp seeds, more fresh fruit, or just enjoy it as is.
So, what do you think? Chocolate for breakfast? Yay or nay?
Be sure to check out all the other breakfast recipes below!