Raspberry Choc Chip Mug Cake Recipe
Indulge in the delightful flavors of spring with our Raspberry Coconut Mug Cake. This easy-to-make treat bursts with the freshness of raspberries, the creaminess of coconut, and the subtle sweetness of sugar-free chocolate chips. Whether you're craving a quick dessert or a comforting snack, this mug cake is the perfect choice to satisfy your taste buds.
Ingredients
- 20ml milk of choice
- 10g butter
- 10g desiccated coconut
- 20g frozen or fresh raspberries
Note for cooking in a Microwave
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Microwave times may vary, depending on the wattage of your microwave oven. We used a 720-watt microwave set at P-60. We chose the cooking setting based on a pudding or custard.
Directions
- In a large mug whisk the cake mix, coconut, melted butter and milk together.
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Add in the raspberries & choc chips and fold through evenly.
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Cook in microwave for 2 minutes at 720 Watts (P-60 - which is a medium to low setting)
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Once cooked, remove from microwave and enjoy! - Add a dollop of cream (optional bit of indulgence)
Recipe Note
Keep the cake batter base the same and change up the additions.
Berries, Cherries, White Chocolate, M&M's, Funfetti, sprinkles, coconut, Popping a square of dark chocolate in the centre to make a self-saucing pudding.
Nutrition
Serving Size 91.2g
Calories 271, Protein 6.5 grams, Fat 19 grams, Saturated Fat 12.6 grams, Carbs 8.6 grams, Sugar 2.7 grams