Chocolate Mug Cake with Blueberry-Raspberry Sauce

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    For the Cake Batter:

  • ¼ cup gluten-free all-purpose flour, or any flour
  • 3 tablespoons cacao powder
  • ¼ teaspoon baking powder
  • 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons almond milk
  • 2 tablespoons olive oil
  • ½ teaspoon vanilla extract
  • ½ teaspoon vanilla extract
  • dash of cinnamon
  • dash of allspice
  • dash of cardamom
  • pinch of sea salt
  • handful chocolate chips
  • For the Blueberry Raspberry Sauce:

  • 1 cup California Giant raspberries
  • ½ cup California Giant blueberries
  • splash of water
  • ½ teaspoon vanilla
  • 1 tablespoon honey or maple syrup
  • ½ tablespoon arrowroot powder or cornstarch


      • Start by making the raspberry sauce. In a medium saucepan on medium-high heat, add in all the ingredients, except the arrowroot powder. Cook for about 3 minutes until the berries soften. Now whisk in the arrowroot powder until it thickens. Pour the sauce into a blender and blend till smooth and creamy.
      • Make the batter by simply adding all the ingredients into a mixing bowl - mix well. Pour the batter into a large drinking mug but leave 1/4 room at the top for the batter to puff up. Microwave for 60-70 seconds. Top with a dollop of the raspberry sauce and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!