Raspberry Mocha Chip Snack Cake

I’m a little obsessive when it comes to, well, a lot of things. Books, music, foods, clothes.

Not obsessive in a rack-up-a-ton-of-debt way. But when I find something new and really like it, it’s like I turn into a 2 year old that watches the same movie over and over for weeks. I just can’t stop.


It all started with Hanson and R.L. Stine books. I read those stupid cheerleader books a million times, and my sister and I had an entire binder full of articles and pictures of Hanson that we ripped out of Bop. Then I moved on to Incubus and glittery eye liner (not the best idea with the eye liner). I’ve bought 5 of the same shirts in different colors and that was just a few weeks ago!

Right now, I’m completely stuck on 4 things:

Brandi Carlile – seriously. If you haven’t heard her, I don’t know what you’re doing. If I had her voice, I would never ever stop singing. Ever.

The new Avett Brothers album. I’ve already bought 2 copies. Between that and Brandi Carlile, that’s just about all I’ve listened to for the past 2 weeks. I don’t see this ending any time soon.

Classic books. I’m re-reading Pride and Prejudice and am about to start Anna Karenina. Have you read it? I can’t wait to start it.

These addictive little microwave cakes. They’re so quick and easy! I’ve made strawberry and blueberry and have a whole list on the fridge of new flavors to try.


The strawberry and blueberry versions are perfect for breakfast – not too sweet and sort of like a baked bowl of oatmeal. I love them both, but I was ready to try something a little more decadent.

I had a little leftover coffee last week (it’s rare that that happens) and decided to throw that into a snack cake with some cocoa powder, fresh raspberries, and a spoonful of chocolate chips. This may be the best version of this cake that I ever make.


The only sugar is in the chocolate chips, but between those, the rich cocoa powder, and the tart raspberries, you’d never know there wasn’t any added sugar in the actual cake batter.

It’s hearty enough to still have as a fun breakfast, but it also makes a killer afternoon snack with a cup of decaf…or a perfect little treat after dinner.

Cake for breakfast? I say it’s definitely okay on Friday.


Raspberry Mocha Chip Snack Cake

Makes: 1 cake


  • 1/4 cup oat bran
  • 1/4 cup oat flour
  • 1 Tbsp ground flax seed
  • 2 tsp cocoa powder
  • 1/2 tsp baking powder
  • pinch salt
  • 1/4 cup almond milk
  • 1 Tbsp applesauce
  • 1 Tbsp coffee
  • 1/2 tsp vanilla
  • 2 Tbsp fresh raspberries
  • 1 Tbsp chocolate chips


  1. In a small bowl, mix the oat bran, oat flour, flax seed, cocoa powder, baking powder, and salt together.
  2. Stir in the almond milk, applesauce, coffee, and vanilla until all the dry ingredients are mixed together. Gently fold in the raspberries and chocolate chips.
  3. Spray a coffee mug or ramekin with oil and pour the mixture into the greased container.
  4. Microwave on high for 1 minute and 30 seconds and check the cake. If you use a taller, more narrow mug or ramekin, you may need to microwave for another 30 seconds to 1 minute to get the center cooked.
  5. Once it’s done, let the cake cool for a minute before eating.


  1. I love your microwave cakes!

    I used to be a huge RL Stine fanatic! I will not admit to Hanson stuff ;)

  2. I’m exactly the same! I get completely obsessed with something to the exclusion of everything else; TV shows, books, music, all of it. Microwave cakes are, however, a very good thing to be obsessed with. Love this idea!

  3. This is definitely the sort of thing I’d love to have for breakfast!

  4. I have to start making these microwave cakes you’ve been posting about. They seem super simple and healthy!

  5. This would be a perfect late night snack. I am going to have to try some.

  6. yum! Sounds fantastic. I totally get stuck on baking or cooking certain recipes and make them over and over and over again!

  7. If I choose not to microwave but bake it instead, how long should I bake it for? And at what temperature?

  8. These sound so good! Do you post calories?

    • Hi Kristie! Thanks so much! I don’t post the calories or NI for recipes – I don’t have the software to run the recipes. Maybe in the future?

  9. I love your microwave cakes and can’t wait to make this one. Thanks for not making breakfast boring.

  10. I saw you on Dr. Oz, went to his website to get the recipes you showed on the show and followed the link posted over there to here. I’m so glad I did, as I’ve now gotten into the habit of this being one of my very first online visits of the day. :o)

    This however is the first recipe of yours that I tried, as Raspberries, Chocolate and Coffee? *Bing*!!! Hello and just how fast can my Printer print off something?

    Tried it that night and…How on earth can something that tastes so decadent be healthy at the same time? This is so sinfully good and I loved it!! Also so easy to make. This went into my Recipe Book w/a Yummy Nummy rating. In our Family, that’s the same as Five Stars.

    Thanks so much for this blog and all of the incredible stuff you share w/all of us. I have a pile of recipes I’ve since printed off and can’t wait to try. Mom and I want to give those Pumpkin Latte Truffles of yours a go next. I’ll let you know how they turn out.

    Oh!! Mom also wanted to know if the yeast you tried and is part of the latest giveaway on here is available in Canada or not? I’m interested in that too, as trying to make bread that requires yeast just is a disaster when I try to do it. She’s even watched me step by step and she can’t figure it out either. Somehow, I end up killing the yeast every single time. So maybe this particular brand might just be a bit hardier and foolproof? Maybe?

    Thanks again for the great blog!! :o)

    • Hi Denise – thank you so much for stopping by! And I’m so glad to hear that you guys enjoyed the raspberry mocha cake. That’s definitely one of my favorites. I’m not sure if the new Platinum yeast is available in Canada yet or not! It’s very new, so maybe not? Definitely make sure you use fresh yeast – it makes a difference :)

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