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4.56 from 27 votes
White Chocolate & Raspberry Mug Cake
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 1
Calories: 458 kcal
Author: Gemma Stafford
  • 1/4 cup Ghirardelli Classic White Chips
  • 3 1/2 tablespoons milk
  • 1 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil)
  • 1 tablespoon sugar
  • 3 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon raspberry jam
  1. In a bowl, add in the white chocolate and milk. Microwave until melted, around for 30-40 seconds
  2. Stir in the oil, sugar, flour and baking powder until combined.
  3. In a microwavable mug (roughly 1 cup measurement), add your raspberry jam to the bottom and pour the cake mix in on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  4. Microwave for 45-60 seconds or until the center is no longer wet. (Timing is based on my microwave so your timing might vary)
  5. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.
Recipe Notes

WW SmartPoints: 22
WW PointsPlus: 13

Nutrition Facts
White Chocolate & Raspberry Mug Cake
Amount Per Serving (1 g)
Calories 458 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Polyunsaturated Fat 3g
Cholesterol 18mg6%
Sodium 84mg4%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 47g52%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.