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Frosted Chocolate Raspberry Mug Cake ¦ Gluten Free ¦ Fresh Compote 720p 24fps
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Jul 23, 2025
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0:00
I'm showing you how easily you can make
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a rich and decadent chocolate raspberry
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cake baked in a mug in a microwave. Make
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our cake. We're going to begin with a
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small mixing bowl. And we're going to
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start with one egg. And then we're going
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to add 2 tablebsp of maple syrup. 1
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teaspoon of light olive oil. You can use
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any oil you like, half a teaspoon of
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vanilla extract, half a teaspoon of
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apple cider vinegar, and then we'll
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whisk these together just until
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combined. And it seemed appropriate to
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use my mini whisk for making a mini
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cake. Next, we're going to add 1/4 a cup
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of almond flour, 1 and 1/2 tbsp of cocoa
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powder, 1/4 of a teaspoon of baking
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powder, and two pinches of salt. And
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then we mix these together until well
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combined. And then you'll want to take
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your mug and spray the inside with some
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non-stick spray. And this will make it
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much easier for getting the cake out of
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the mug if you want to serve it as a
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mini cake. And then we want to pour in
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about half of our batter. And then
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sprinkle in a half of a tablespoon of
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our mini chocolate chips. And then we'll
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pour in the remainder of our batter. And
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then sprinkle in the remaining chocolate
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chips. And then we're gonna put this in
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the microwave and microwave it anywhere
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between about a minute and 20 seconds
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and a minute and 40 seconds. And it will
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vary depending on your microwave. I have
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found that the perfect amount of time
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for my microwave is 1 minute and 24
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seconds.
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So now after a minute and 24 seconds, I
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have a perfectly baked little mug cake.
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Now, you can decide if you want to eat
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the cake right out of your mug or if
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you'd like to take it out and then serve
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it as a mini cake. Here's a cake that I
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baked earlier and I allowed to cool
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inside the mug and then I took the cake
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out of the mug and allowed it to cool
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completely on a plate. And then you can
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decide if you want to have this as a
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single serving or you can cut it in half
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to make two servings. So, I'll simply
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cut it in half. Now, we're going to make
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a light and fluffy chocolate frosting
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that is just enough for two mini cakes.
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In a small bowl, we're going to start
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with 1 tbsp of butter, and 2 tsps of
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cocoa powder, half a teaspoon of vanilla
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extract, 1 tbsp of maple syrup, a pinch
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of salt, and 1 tbsp of powdered sugar.
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And I'm using organic powdered sugar.
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Then we'll simply whisk this together
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until well combined. And you'll want to
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be patient and whisk it for a good
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minute or so until it's nice and smooth
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and creamy. And then to make this extra
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light and fluffy, we're going to add a4
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of a cup of some whipped cream. And then
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we'll gently mix that in. And now is an
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excellent time for a pinky test.
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M. That is delicious. And now we'll let
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this set in the fridge while the mini
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cakes are cooling. To make this really
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simple fruit sauce, you could use
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cherries or raspberries, blueberries,
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blackberries, or even strawberries. So
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we're going to start with 1 cup of
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either fresh or frozen fruit. And then
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we'll add it to our pan over medium
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heat. Then we're going to add 1 tbsp of
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maple syrup, half a teaspoon of vanilla
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extract, half a teaspoon of lemon juice,
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and two pinches of salt. And then we'll
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simply give it a stir to make sure it's
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all well coated. And then I'm going to
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put on my lid and allow it to simmer for
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about a minute or two to soften the
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fruit. So it's been about a minute and a
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half and my fruit is nice and soft and I
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can see that it's starting to break
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down. If you'd like to have your sauce
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just a little bit thicker, we're going
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to go ahead and add some starch. So, I'm
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going to take a small bowl and then just
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pour a little bit of the liquid into the
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bowl. And then I'll add one teaspoon of
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tapioca starch
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and stir that into the warm liquid so it
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can dissolve. And then I'll pour the
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liquid back into the pot. And then I'll
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just give it a quick stir to make sure
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it's all well combined. I can see that's
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already starting to thicken up the
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sauce. And then I'll let it simmer for
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about another 30 seconds just to make
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sure it's all well incorporated. Well,
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this sauce is now at the perfect
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consistency. So, I'm going to go ahead
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and turn off the heat, and then I'll
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transfer it to my bowl so it can begin
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to cool. Now, you can decide with your
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raspberry sauce if you'd like to have it
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a little bit chunkier or if you'd like
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to have it smooth and without the seeds.
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I prefer to have my sauce blended
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smooth. So, I'm going to go ahead and
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add it to the chopper cup with my
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immersion blender. Then, I'll just put
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on the lid and blend it until smooth.
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And now, we have a very smooth and
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beautiful raspberry sauce. Now, I prefer
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to have my raspberry sauce without the
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seeds. So, I'm just going to take this
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little strainer and put it over a bowl.
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And then pour my sauce right into the
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strainer. And then with my spatula, I'll
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just gently press the sauce through the
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strainer. And then I'm left with just
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the seeds in the strainer and a silky
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smooth raspberry sauce in the bowl. And
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now we can assemble our raspberry
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chocolate cake. And you can decide if
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you want to enjoy it out of your mug or
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if you wanted to cut it in half and
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enjoy it as two servings as mini cakes.
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Either way, I'm going to start by adding
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some of our delicious raspberry sauce
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right over the cake because I want to
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see it dripping down the sides. And I
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also want it to be able to soak into
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that sponge. And then I'm going to add a
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dollop of our chocolate frosting right
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on top as well as a few fresh
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raspberries. And then we have a very
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beautiful and decinite dessert that is
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ready to be sampled.
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That tastes so good. I need more
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frosting. And that is an incredible bite
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of chocolate raspberry cake that hits
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the spot. And I would have never guessed
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that this cake was baked in a minute and
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24 seconds in a microwave. It doesn't
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get any easier than this to satisfy a
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chocolate craving. Well, thank you so
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much for hanging out with me today in my
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kitchen. And I've included a link to the
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full recipe and it's in the video
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description below and it goes to my
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website, gentlemy.com.
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And I also invite you to like and
5:31
subscribe to my channel. And if you know
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someone else who you think would love
5:34
this recipe, please share this video
5:36
with them. And I cannot wait to have you
5:38
hang out with me again in my kitchen.
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