RecipesDessertsRaspberry White Chocolate Mug Cake

Raspberry White Chocolate Mug Cake

2 min
Prep Time
3 min
Cook Time
5 min
Total Time
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Raspberry White Chocolate Mug Cake

2 min
Prep Time
3 min
Cook Time
5 min
Total Time

A delicious healthy mug cake filled with raspberries and white chocolate chips that is ready in under 5 minutes! This recipe is sugar-free, dairy-free, vegan and can be made fat-free.

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Ingredients (1 serving)

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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
  1. In a shallow mug or a bowl, add all dry ingredients and whisk until combined.
  2. Add wet ingredients and whisk until just combined. Do not overmix.
  3. Fold in white chocolate chips and press in a few raspberries. 
Microwave for 2-2.5 minutes or until cooked.
  4. 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.