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Raspberry Chocolate Minute Mug Cake

original recipe from Annessa, RD
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Equipment

  • Mug
  • Fork

Ingredients
  

  • 1 Egg
  • 2 Tablespoons Vanilla Greek Yogurt (we use Face 5%) (Sweetened with Stevia) or Kefir
  • 1.5 Tablespoons Unsweetened Cacao Powder 100% Cacao
  • 1.5 Tablespoons Honey
  • 2 Tablespoons Almond Flour
  • 1/4 teaspoon Baking Powder
  • 4 fresh Raspberries
  • 1/8 teaspoon Cinnamon Optional, we don't use

Instructions
 

  • In a small Bowl whisk egg for 1 minute with a Fork
    1 Egg
  • Add Yogurt, Honey, and Cacoa Powder. Stir until smooth and all Cocoa Powder has been absorbed.
    2 Tablespoons Vanilla Greek Yogurt (we use Face 5%), 1.5 Tablespoons Unsweetened Cacao Powder, 1.5 Tablespoons Honey
  • Add in Flour and Baking Powder and stir until mixed.
    2 Tablespoons Almond Flour, 1/4 teaspoon Baking Powder
  • Pour mixture into a large Mug sprayed with nonstick spray.
  • Sprinkle in Cinamon
  • Microwave on high for 1 minute (possibly 30 second more depending on microwave. OR bake for 15 minutes at 400 degrees)
  • Remove and let Cake cool for 30 seconds. Carefully turn out on to a plate and top with Raspberries and Cinnamon. OPTIONAL : Sprinkle with Coffee, Nutmeg, or other to taste.
    4 fresh Raspberries, 1/8 teaspoon Cinnamon