Recipe – 2 servings (2 forms – ∅ 8,5cm – height: 5,5cm):
3 tsp cocoa powder
60g plant-based milk
55g plant-based butter, melted
1 tsp vanilla extract
¼ tsp baking powder
45g chocolate chips / finely chopped / grated chocolate
70g frozen raspberries
1 tsp vanilla sugar
Baking: 170° grad celsius – 13 to 16 minutes
Let the plant-based butter melt in a small pot. Take it off the heat and set it aside.
Mix up the dry ingredients, flour, sugar, cocoa powder, and baking powder.
Stir the plant-based milk, the vanilla extract, the melted butter into the dry ingredients. Add the chocolate chips and mix.
Divide the dough into the forms and put them into the oven. Leave them in the oven for 13 minutes for a really moist chocolate cake for a more cakey consistency let it bake for 16 minutes.
In the meantime, you can prepare the raspberry sauce. Therefore put the raspberries with the vanilla sugar in a small pot and heat it on medium heat and let it simmer for a few minutes until the sugar dissolved and the raspberries are soft.
Serve the chocolate mug cakes with the raspberry sauce and enjoy!
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