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.
Are blackberries good for you?
Yes, blackberries are high in vitamin K, fiber, and antioxidants, plus they are delicious. They also contain magnesium, which is good for reducing stress.
To make this mug cake healthier, I used coconut sugar, so that’s a bit better than regular old sugar.
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.
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! :)
Can I use a different fruit in this chocolate mug cake?
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.
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Dark Chocolate Blackberry Mug Cake.
- 2 Tablespoons gluten free flour blend or all-purpose flour if you are not gluten free
- 1 1/2 Tablespoons coconut sugar or regular sugar if you prefer
- 1¾ Tablespoon unsweetened cocoa powder
- 1 teaspoon organic canola oil or coconut oil
- ⅙ teaspoon baking soda
- pinch of salt
- ⅙ teaspoon white vinegar
- 2 1/2 - 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.
This is best enjoyed on the day you make it - I don't know how well it would keep for more than a day.
If you don't like berries, you can leave them out.
You can use regular flour and regular sugar if you prefer.
If you want to make an easy frosting for this cake, you can try this chocolate avocado pudding on top!
So, what do you think? Chocolate for breakfast? Yay or nay?
This post was originally published in February 2016. It has been updated.