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)
7 tbsp wholewheat spelt flour
3 tbsp monk fruit erythritol sweetener
1/2 tsp baking powder
-Pinch of salt
4 tbsp oat milk
1 tbsp light olive oil
1/2 tsp vanilla extract
-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.
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.