Just 4 Ingredients and one minute is needed to whip up this delicious super moist, fluffy and satisfying chocolate raspberry cake! Bursting with raspberries and gooey chocolate, it is also naturally paleo, gluten free, refined sugar-free and comes with a tested vegan option!
In a high speed blender or food processor, pulse the banana, egg (or flax egg), cocoa powder and until a very fine batter is formed. Remove and stir through the raspberries, ensuring most of them are towards the centre.
Grease a small cereal bowl or mug very well. Pour the batter in there and cook in the microwave for 60 seconds or longer, depending on desired texture.
Pour batter in an oven safe dish and bake for 10-12 minutes on 180 degrees celsius for 10-12 minutes, until desired consistency.
* For the vegan/flax egg option, I'd recommend using the fork and whisk method as opposed to a blender. ** Adjust accordingly- I didn't need it as my banana was sweet enough