Sweet Little Chocolate Cake

3 tablespoons all-purpose flour or gluten-free all-purpose flour

1 tablespoon plus 1 teaspoon unsweetened cocoa powder

1/8 teaspoon salt

1/4 teaspoon baking powder

1 tablespoon plus 2 teaspoons sugar

1/2 teaspoon pure vanilla extract

3 tablespoons non-dairy milk of choice or dairy milk

2 1/2 teaspoons coconut oil

2 tablespoons slightly mashed raspberries or raspberry jam

small handful mini chocolate chips, optional

Preheat oven to 350 degrees. Grease a small dish or 1-cup ramekin with coconut oil. In a small mixing bowl, use a whisk to combine flour, cocoa powder, salt, baking powder and sugar. Add vanilla, milk and coconut oil and whisk mixture to form a batter. Spoon half the batter into the greased dish, spoon the raspberries and optional chocolate chips on top (only in the middle of the batter), then top off with remaining chocolate batter. Bake in preheated 359-degree oven for 13-14 minutes. If you don’t want to eat it straight out of the dish, be sure to wait for it to cool before trying to remove the cake. Makes 1 serving.