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Home » Breakfast » Dark Chocolate Blackberry Mug Cake.

Dark Chocolate Blackberry Mug Cake.

Jul 3, 2019 · Modified: Apr 24, 2022 by Kelly Roenicke · 21 Comments

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Blackberries and chocolate pair together perfectly in this easy mug cake.

A delicious chocolate mug cake made with fresh blackberries. This is a fun twist on a chocolate muffin for breakfast!

blackberry chocolate mug cake

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.

Jump to:
  • What is a Mug Cake?
  • Ingredients
  • Blackberries
  • Variations
  • Traditional Oven Variation
  • Recipe
fresh blackberries on a wooden background

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.

Blackberries and chocolate pair together perfectly in this easy mug cake.

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.

Blackberries and chocolate pair together perfectly in this easy mug cake.

Disclosure: This post contains affiliate links.

Recipe

dark chocolate gluten free mug cake
5 from 1 vote
Print

Dark Chocolate Blackberry Mug Cake.

An easy and delicious quick breakfast option – this chocolate blackberry mug cake is a special treat!
Course Breakfast
Cuisine Dairy Free, Egg Free, gluten free, vegan.
Keyword microwave, single serving
Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings 1
Calories 420 kcal
Author Kelly Roenicke

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
  • ⅙ teaspoon baking soda
  • pinch of salt
  • ⅙ 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
US Customary – Metric

Instructions

  1. Place the gluten free flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt in a mug and whisk together.
  2. Add the organic canola oil, vinegar, and water and stir. If the batter seems too thick, drizzle in a little more water.
  3. Stir in the fresh blackberries and dark chocolate chips.
  4. Microwave for 70 seconds at 70% power. Note: ALL microwaves are different! You may need to adjust your cooking time based on your microwave.
  5. Enjoy! You can top this with yogurt, hemp seeds, more fresh fruit, or just enjoy it as is.

Recipe Notes

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.

Nutrition Facts
Dark Chocolate Blackberry Mug Cake.
Amount per Serving
Calories
420
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
11
g
69
%
Sodium
 
221
mg
10
%
Potassium
 
133
mg
4
%
Carbohydrates
 
62
g
21
%
Fiber
 
8
g
33
%
Sugar
 
36
g
40
%
Protein
 
6
g
12
%
Vitamin C
 
2.1
mg
3
%
Calcium
 
77
mg
8
%
Iron
 
5.3
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.

So, what do you think? Chocolate for breakfast? Yay or nay?

Related

« Coconut Chocolate Energy Bites.
Irresistible Vegan Cherry Hand Pies. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Gluten Free, Recipes, Vegan Tagged With: chocolate, Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Tam

    May 16, 2016 at 10:07 pm

    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…

    Reply
    • Kelly

      May 18, 2016 at 7:59 am

      I would try it at 350 for about 15-20 minutes. Let me know if that works!

      Reply
  2. Abby

    May 01, 2016 at 6:59 pm

    5 stars
    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!

    Reply
  3. Lauren Gaskill | Making Life Sweet

    February 23, 2016 at 10:02 am

    Two of my favorite things! Looks so good!

    Reply
    • Kelly

      February 24, 2016 at 9:25 pm

      Thanks, Lauren!

      Reply
  4. Sharon

    February 23, 2016 at 2:28 am

    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!!!

    Reply
    • Kelly

      February 24, 2016 at 9:27 pm

      Thanks, Sharon! It’s super easy to make!

      Reply
  5. Kristy @ Southern In Law

    February 22, 2016 at 8:15 pm

    Mug cakes are always so much fun – I love the addition of blackberries here! Yum!

    Reply
    • Kelly

      February 24, 2016 at 9:32 pm

      Thank you!

      Reply
  6. momversusfoodallergy

    February 22, 2016 at 8:12 pm

    This looks delicious! Chocolate and blackberries are a great combo!

    Reply
    • Kelly

      February 24, 2016 at 9:32 pm

      Thanks, Rachel!

      Reply
  7. thelazyveganbaker

    February 22, 2016 at 12:40 pm

    Omg I love this breakfast idea! So simple and vegan too – yum!

    Reply
    • Kelly

      February 22, 2016 at 3:43 pm

      Thank you!

      Reply
  8. Gayle @ Pumpkin 'N Spice

    February 22, 2016 at 8:41 am

    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!

    Reply
    • Kelly

      February 22, 2016 at 3:44 pm

      Thanks, Gayle!

      Reply
  9. Strength and Sunshine

    February 21, 2016 at 4:54 pm

    That’s an unboring combo!!! I’ve never had anything chocolate blackberry!

    Reply
    • Kelly

      February 22, 2016 at 3:59 pm

      It’s a good combo! :)

      Reply
  10. cleaneatingveggiegirl

    February 21, 2016 at 3:01 pm

    I love the berry/chocolate combo, so this sounds delicious! Pinning for later :)

    Reply
    • Kelly

      February 22, 2016 at 3:59 pm

      Thanks for pinning! :)

      Reply
  11. Elizabeth Shaw

    February 21, 2016 at 9:42 am

    YUM! I can get on board for Chocolate for breakfast ANYTIME! Great recipe- pinning now!

    Reply
    • Kelly

      February 22, 2016 at 4:00 pm

      Thanks for pinning! :)

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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