Name: Raspberry White Chocolate Mug Cake
Prep time: 2 min
Cook time: 3 min
Yield: 1
Ingredients: 7 tbsp wholewheat spelt flour - for the dry ingredients; 3 tbsp monkfruit erythritol sweetener - for the dry ingredients; 1/2 tsp baking powder - for the dry ingredients; Pinch of salt - for the dry ingredients; 4 tbsp milk of choice - for the wet ingredients; 1 tbsp light olive oil - for the wet ingredients; 1/2 tsp vanilla extract - for the wet ingredients; Handful of fresh raspberries - for the mix-in’s; 1 tbsp sugar-free white chocolate chips - for the mix-in’s

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.

Prep Time 2 mins

Cooking Time 3 mins

Ingredients

Servings

Dry ingredients

7 tbsp wholewheat spelt flour

3 tbsp monkfruit erythritol sweetener

1/2 tsp baking powder

Pinch of salt

Wet ingredients

4 tbsp milk of choice

1 tbsp light olive oil

1/2 tsp vanilla extract

Mix-in’s

Handful of fresh raspberries

1 tbsp sugar-free white chocolate chips

Instructions

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.