2 Minute Vanilla Raspberry Mug Cake
Have you ever made a mug cake? I think mug cakes are such a great quick casual dessert to make. This recipe is gluten free but has dairy. My Valentine’s Day inspired Love Handle Mug Cake is both gluten free and dairy free! I’m experimenting with this one to make a dairy free version and more mug cake recipes and will post as soon as perfected. In the meantime, now you have 2!
This mug cake is super easy to make and takes 2 minutes in the microwave to bake. For those who don’t have or like to use a microwave it can be baked in the oven as well and will just take a little longer – instructions below!
As always, when you make this recipe, please post a photo of your 2 Minute Vanilla Raspberry Mug Cake goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 5 minutes / Cook time: 2 minutes in the microwave or / Serves: 1 generous mug size
Ingredients:
1 Tablespoon Butter – melted
2 Tablespoons Sour Cream
1 Tablespoon Coconut Sugar or Maple Syrup
1 teaspoon Vanilla
2 Tablespoons Oat Flour – grind regular oats in your food processor until fine, or use rice flour.
¼ teaspoon Baking Powder
1 Egg
2 teaspoons Coconut Flakes – optional
Fresh Raspberries – I usually use about 10. (These weren’t in the ingredients photo – sorry about that!)
Whipped Cream – to serve on top when baked - optional
Coconut Chips – to serve on top when baked – optional
How It’s Made
You’ll make the batter in the mug you will serve in so melt the butter in the microwave-safe mug you will use – my microwave takes about 15 seconds.
Remove from the microwave and add the sour cream, coconut sugar (or maple syrup) and vanilla and mix.
Add the oat flour, the baking powder and mix until thick and smooth.
Add the egg and mix again until smooth.
Add the coconut flakes, if using, and the raspberries and gently mix in.
Put the mug into your microwave and bake for 2 minutes. Carefully, with an oven mitt as it will be hot, remove the mug and push a spoon into the cake to make sure it’s cooked through. If it’s still gooey, which it might be depending on the strength of your microwave, it needs a few more seconds – put it back in for 10 seconds and check again. Continue until the cake is baked.
Remove from the microwave and let it sit for 2 or 3 minutes before digging in as it will be HOT.
Top with whipping cream and coconut chips, if using, stick a spoon in and serve!
Enjoy!
Oven Baking:
Follow the instruction above and use a mug if your mug is oven safe, otherwise use a small oven save baking dish. Preheat your oven to 350F and when it has reached the temperature, bake for 12 minutes, checking with a sharp knife or a skewer to make sure it’s baked through. Crumbs are ok on the knife or skewer but goopy cake batter is not and you need to bake it a little longer – check after 5 minutes of additional baking. Remove from the oven, and let it sit for 2 or 3 minutes to cool a bit, top with the whipping cream and coconut chips, if using, stick a spoon in and serve! Enjoy!
