clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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!


  • 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*)


    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. 


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


    • 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