Chocolate Mug Cake

Ingredients

Directions

Craving some chocolatey goodness but don’t want to commit to an entire cake? Treat yourself with this recipe for a singular chocolate mug cake! Made naturally and gooey!

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Steps

1

Measure the soya milk into a large mug and stir in the cider vinegar.

2

Put the rest of the ingredients, except the raspberries, into the mug and stir well.

3

When it is well mixed fold in the raspberries.

4

Microwave at 800W for 80 seconds. This will give you a cake with a little bit of gooey puddle in the middle. If you prefer it cooked through then microwave for a further 20 seconds.

5

Tip: Measure the oil before you measure the Sweet Freedom Choc Shot. The oil left on the spoon will help the Choc Shot to slide off easily.

6

For a standard size mug simply reduce the soya milk to 70mls and flour to 45g and leave the rest of the ingredients as they are.

Enjoy

Chocolate Mug Cake

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Ingredients

Adjust Servings:
85 mls Soya Milk
1 tbsp Cocoa Powder
1/2 tsp Cider vinegar
60 g Whole meal self-raising flour
Pinch of Salt
1 tsp Vanilla Extract
1 tbsp Rapeseed Oil
3 tbsp Sweet Freedom chocolate shot
50 g Raspberries

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