A delicious chocolate mug cake made with fresh blackberries. This is a fun twist on a chocolate muffin for breakfast!
Do you ever get bored with your breakfast options?
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 – this dark chocolate blackberry mug cake is delicious. 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.
But if this is too sweet for you for breakfast, try it for dessert or a mid-afternoon snack. It’s delicious no matter when you enjoy it.
What is a Mug Cake?
A mug cake is a single serving cake that you make in a mug or ramekin, and then cook in your microwave. It’s a quick and easy dessert to make, and it’s also great because you won’t have tons of leftovers around. Not that I mind tons of leftover cake! :)
Ingredients
- gluten free flour blend
- coconut sugar
- cocoa powder
- oil
- baking soda
- salt
- vinegar
- water
- dairy free chocolate chips
- fresh blackberries
Blackberries
Blackberries are very good for you – they’re high in vitamin K, fiber, and antioxidants, plus they are delicious. They also contain magnesium, which is good for reducing stress.
Variations
- try a different fruit like blueberries, raspberries, or fresh cherries
- use a different sugar, like brown sugar or date sugar
- add a few white chocolate chips to the top of this mug cake
- make an easy frosting for this cake with this chocolate avocado pudding
Traditional Oven Variation
This could be made in a regular oven if you don’t have a microwave. Use an oven safe ramekin, bake at 350 degrees F, and keep an eye on it – it will take about 15-20 minutes depending on the size of your ramekin.
Disclosure: This post contains affiliate links.
Recipe
Dark Chocolate Blackberry Mug Cake.
Ingredients
- 2 Tablespoons gluten free flour blend or all-purpose flour if you are not gluten free
- 1 ½ Tablespoons coconut sugar or regular sugar if you prefer
- 1¾ Tablespoon unsweetened cocoa powder
- 1 teaspoon organic canola oil or coconut oil
- â…™ teaspoon baking soda
- pinch of salt
- â…™ teaspoon white vinegar
- 2 ½ – 3 Tablespoons water amount may vary based on the flour blend you use
- 1½ Tablespoons dairy free dark chocolate chips
- 10-12 fresh blackberries
Instructions
- 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.
Notes
Nutrition
So, what do you think? Chocolate for breakfast? Yay or nay?
Charissa Smith
I made a chocolate blackberry mug cake for breakfast this morning and it was yummy, but I had to spit out a few seeds. I subbed the white vinegar with vanilla extract because it has a potent smell. Proves that you don’t need white vinegar to make a delicious treat. Chocolate for breakfast is my go-to treat for me!
Kelly Roenicke
So happy you liked this!
Tam
I don’t use and don’t have a microwave. Could this be cooked in the oven? What temp and for how long? Would like to try it…
Kelly
I would try it at 350 for about 15-20 minutes. Let me know if that works!
Abby
I ended up subbing the flour with almond flour and the coconut sugar with erithrytol for a low carb version — gooey and perfect. Excellent flavors and delicious. Thanks!
Lauren Gaskill | Making Life Sweet
Two of my favorite things! Looks so good!
Kelly
Thanks, Lauren!
Sharon
I love that you had this for breakfast!! :D I’ve never tried a mug cake before, this looks like a good one try. Thanks, Kelly!!!
Kelly
Thanks, Sharon! It’s super easy to make!
Kristy @ Southern In Law
Mug cakes are always so much fun – I love the addition of blackberries here! Yum!
Kelly
Thank you!
momversusfoodallergy
This looks delicious! Chocolate and blackberries are a great combo!
Kelly
Thanks, Rachel!
thelazyveganbaker
Omg I love this breakfast idea! So simple and vegan too – yum!
Kelly
Thank you!
Gayle @ Pumpkin 'N Spice
This mug cake is just gorgeous, Kelly! I love the dark chocolate and blackberry combo. I think I would devour this all in no time!
Kelly
Thanks, Gayle!
Strength and Sunshine
That’s an unboring combo!!! I’ve never had anything chocolate blackberry!
Kelly
It’s a good combo! :)
cleaneatingveggiegirl
I love the berry/chocolate combo, so this sounds delicious! Pinning for later :)
Kelly
Thanks for pinning! :)
Elizabeth Shaw
YUM! I can get on board for Chocolate for breakfast ANYTIME! Great recipe- pinning now!
Kelly
Thanks for pinning! :)