Dark Chocolate Blackberry Mug Cake.
An easy and delicious quick breakfast option - this chocolate blackberry mug cake is a special treat!
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
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
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
Calories: 420kcalCarbohydrates: 62gProtein: 6gFat: 22gSaturated Fat: 11gSodium: 221mgPotassium: 133mgFiber: 8gSugar: 36gVitamin C: 2.1mgCalcium: 77mgIron: 5.3mg
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