Chocolate Mug Cake with Blueberry-Raspberry Sauce

Name: Chocolate Mug Cake with Blueberry-Raspberry Sauce
Yield: 1
Ingredients: 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; 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

Serves1

INGREDIENTS

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

DIRECTIONS

- - 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!

Chocolate Mug Cake with Blueberry-Raspberry Sauce

INGREDIENTS

For the Cake Batter:

For the Blueberry Raspberry Sauce:

DIRECTIONS

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