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Mug cake with yoghurt and melted raspberries on top. Gold spoon inserted for decoration.

Raspberry Mug Cake

  • Author: Caitlin Rule
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American
  • Diet: Gluten Free

Description

This quick and easy raspberry mug cake is the ultimate single serve dessert ready in 3 minutes! Made with coconut flour and loaded with raspberries, it’s an almost instant gluten-free, grain-free and no added sugar treat!


Ingredients

Scale
  • 1 egg
  • 2 tablespoons/ 15g coconut flour
  • 2 tablespoons/ 40g unsweetened apple sauce 
  • ¼ cup/ 40g raspberries (fresh or frozen but not thawed)
  • ‘1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 34 drops liquid vanilla stevia (optional*)

    Instructions

    1. Lightly grease a microwave safe mug, ramekin, or small bowl with a little coconut oil.
    2. Mix together the egg, applesauce, coconut flour, stevia, vanilla, baking powder and half of the raspberries in a microwave safe mug or mini dish.
    3. Use your fingers to press the remaining raspberries on top.
    4. Add to microwave and cook for 2 ½  minutes, or until the cake is cooked through.
    5. Remove from microwave and enjoy with yoghurt and melted warm raspberries. 

    Notes

    * Stevia is optional for extra sweetness. Can omit or sub with 1 teaspoon honey, maple syrup or granulated sugar. 


    Nutrition

    • Serving Size: 1 serve
    • Calories: 189
    • Sugar: 3.2g
    • Fat: 7.6g
    • Saturated Fat: 4g
    • Carbohydrates: 18.5g
    • Fiber: 8.3g
    • Protein: 9.3g

    Keywords: Raspberry mug cake, paleo raspberry mug cake, healthy raspberry mug cake