Preview
Raspberry White Chocolate Mug Cake
2 min
Prep Time3 min
Cook Time5 min
Total Time
Ingredients (1 serving)
MetricImperial
Dry ingredients
7 tbsp wholewheat spelt flour
3 tbsp monk fruit erythritol sweetener
1/2 tsp baking powder
-Pinch of salt
Wet ingredients
4 tbsp oat milk
1 tbsp light olive oil
1/2 tsp vanilla extract
Mix-in’s
-Handful of fresh raspberries
1 tbsp sugar-free white chocolate chips
- In a shallow mug or a bowl, add all dry ingredients and whisk until combined.
- Add wet ingredients and whisk until just combined. Do not overmix.
- Fold in white chocolate chips and press in a few raspberries. Microwave for 2-2.5 minutes or until cooked.
- Remove from microwave, top with more raspberries and white chocolate chips and enjoy immediately.
Notes
- Cooking time can vary depending on your microwave. If in doubt, always microwave for a shorter amount of time, then microwave in additional 10 second intervals as needed. You can always cook it more but you cannot uncook it!
- Feel free to use any other all-purpose flour of choice.
- I use oat milk for this recipe but feel free to use any milk you like.
- Feel free to substitute monkfruit erythritol sweetener with any other granulated sweetener of choice.
- For a fat-free version, you may replace oil with apple sauce. But note that the texture will change slightly.
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