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Quick & Easy Mugcake: Moist chocolate cake with raspberry sauce

Vegan Recipe for a chocolatey mug cake with a fruity sweet raspberry sauce
This is the perfect recipe for the urgent need for something sweet.
I am sure you know the situation: You sit at home. In the evening. Or at the weekend. And you don’t have this one thing at home that you are craving. But you don’t want to leave the house. Again. So why not put together a super delicious fudgy chocolate cake with a sweet fruity raspberry sauce with ingredients you have in stock.
You just have to mix up the ingredients in a bowl and put it in little cake forms. That makes two portions. It’s on you whether you like to share or not ;-). When you bake the mug cake and leave it in the oven for 13 minutes, it is super moist and chocolatey. If you leave the mini cakes in the oven just a little bit longer, 2 to 4 minutes more, it gets the consistency of a delicious chocolate cake, still moist and silky.
The chocolatey chocolate taste perfectly combines with the fruity vanilla raspberry sauce. Instead of the raspberries, you can use any other berries or a mixture of berries.
Enjoy!

Recipe – 2 servings (2 forms – ∅ 8,5cm – height: 5,5cm):

65g flour
40g sugar
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

Raspberry Sauce:

70g frozen raspberries
1 tsp vanilla sugar

Baking: 170° grad celsius – 13 to 16 minutes

Quick & Easy vegan Mugcake recipe: Fudgy chocolate cake with raspberry sauce

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.

Quick & Easy vegan Mugcake recipe: Fudgy chocolate cake with raspberry sauce

Serve the chocolate mug cakes with the raspberry sauce and enjoy!

Done!

Quick & Easy vegan Mugcake recipe: Fudgy chocolate cake with raspberry sauce

Pin this delicious recipe to your Pinterest board:

Quick & Easy Mugcake: Fudgy chocolate cake with raspberry sauce

Previous Post: « Quick and easy zucchini soup with coconut milk and crunchy croutons
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  1. ปั้มไลค์

    July 18, 2020 at 4:05 pm

    Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.

    Reply

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so good to have you here.
On this site, you will find delicious vegan recipes that are quick and easy to make.

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