Just a few minutes is all it takes to bake this nutty, moist, honey-sweetened raspberry almond mug cake.
Happy Labor Day! Hopefully you’re resting & recharging like the day was intended for. Unfortunately, the Hungryman is working today…one of the “perks” of working at a hospital. As for me, I’ll be spending the day in the kitchen doing some sponsored recipe development, which I shall share with you soon. The cooking/experimenting part = fun // dishes and clean up = labor. So I shall be laboring for several hours today. Then it’s quality time spent with this lil’ guy who’s been unusually needy.
He does a marvelous job (sometimes too good) of keeping me company. In all honesty, though, I’ve been in a bit of a funk lately and have resorted to being a loner. Hopefully I’ll snap out of it soon, but in the meanwhile, I tell ya, my sweet cravings have gone out of control! Perhaps it’s my body’s intuitive way of trying to pick me back up. Most of the time I can brush off my sweet tooth, but its status has been escalated to an absolute necessity.
Since it’s just been me, myself, and I lately, a single serving of anything has been a beautiful thing. While I love to bake biscotti, cookies, brownies, or what have you, not only does it take time and effort (not to mention the dishes that pile up), but self-control becomes nearly impossible.
The solution? Mug cakes! Those cups with handles aren’t just for drinking anymore. Simply pour all the ingredients into the mug, mix, and microwave for about 2 minutes. (Near) Instant gratification at its best ;). I decided to make this gluten-free by using almond flour since people have been asking me more and more for gf recipes. I truly love baking with almond flour and all its nutty gloriousness and am going to start experimenting with other gf flours, like chickpea, brown rice, and hazelnut.
This is also a very versatile recipe as you can play around with the ingredients in so many ways. I’ve tried it with green tea powder, vanilla extract, blueberries, unsweetened shredded coconut…Swoon!
You can choose to add more sweetener or top with some powdered sugar at the very end, but I feel that the amount of honey I added was just enough – not overly sweet, allowing the nutty flavor of the flour to shine through.
Mug cake and me. This is the beginning of a delicious relationship. Let’s get better acquainted, shall we?
Ingredients
- 1 Tablespoon butter
- 1 egg
- 2 Tablespoons honey
- 1 Tablespoon almond milk
- 5 Tablespoons almond flour
- 1/4 teaspoon green tea powder optional
- 1/2 teaspoon baking powder
- 7 fresh raspberries
Instructions
- Melt butter in microwave for about 20 seconds.
- In a small mug, add in order: egg, honey, almond milk, almond flour, green tea powder, baking powder, and melted butter.
- Carefully stir in raspberries with a spoon.
- Microwave for about 1 minute 50 seconds.
P.S Don’t forget to enter for a chance to win a copy of the “Mason Salads and More” cookbook! The giveaway ends this Sunday.
Prepare healthy lunches in mason jars for the whole week at one time with the layering tips discussed in the book.
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
I’ve been wanting to make this since you posted it. So glad I got around to making it! Changes I made- used cows milk, a tiny bit of salt, and chocolate chucks (that sunk to the bottom). I thought my mug was plenty big but when it still had 38 seconds left, it was spilling over the side. I’m not sure what power my microwave is set at, I’m guessing high. Thanks for the yummy recipe!
Ooh love the addition of chocolate! Yes, the microwave setting certainly matters but also the height of the mug. The one I used wasn’t wide but fairly tall for a mug. Thank you for making it and sharing your suggestions!
Oh, my, yum!! And thank you so much for making it gluten-free just for me 🙂 JK! I will definitely have to try this-maybe even today-b/c I have all the ingredients in my house. Cut to visual of me doing the happy dance 🙂
Mmm…I think I need to try this. I’ve had a major sweet tooth and portion control issues since starting to breastfeed. I love that this single-serving cake is naturally sweetened.
EEE!!! I love that this is gluten-free! I’ve never made a mug cake (I know, what have I been doing with my life?), but with Lucas gone and me sitting at home being a loner (high five), all I can think about is stuffing my face dessert. This is the perfect solution for the “I don’t want to cook something fancy for just one” and the “I can’t possibly eat an entire cake by myself” blues. Yum!
Haha I can totally relate..something about being alone unleashes my inner beast ;). I walk to and fro the kitchen all day long. I welcome you to the world of mug cakes, Sarah! I have a feeling you’ll have fun creating all kinds of fun flavors 😉
I only discovered (i.e., made for the first time) mug cakes this year. They are such a great way of getting cake in a hurry, and this version looks and sounds delicious! I am definitely bookmarking it to try 🙂
Ooh! What mug cake die you make? I’d love to try yours as well. I have no doubt it’s delicious ;).
I love this mug cake idea! Raspberries sound wonderful. I hope I can make it soon!
I love mug cakes, they seem so personal, and easily adapted for everyone’s taste buds.
Love this idea of an almond & raspberry mug cake. I have made chocolate mug cakes in the past and loved them so I definitely need to recreate your version. Thanks for the idea!
Hehehe mugcakes are my go-to “dessert” for those days when my sweet tooth is scary and I’ve been granting its wishes. I think these cakes are great for that balance! Hey, at least make it semi healthy, right? 😉 And I hope you have so much fun with those recipes and get some good ol’ girl time in. It’s not always easy to do it but fellowship is so great for the soul. <33
You know, I have never made a mug cake before, but you have inspired me to give it a try 🙂 I think Malia will love it because she can mix it herself and be rewarded with a cake in 2 minutes!! Do you think I could substitute regular all purpose for the almond flour? I will have to see if I can find almond flour, I’ve been meaning to give it a try! I hope you start feeling better soon…hope Kona is giving you lots of extra love, somehow they know exactly what we need 🙂
Hi Maura! How are you? Yes, I never thought about it, but it’d be such a fun and delicious activity for the lil’ ones! Yes, you can! It’ll just lose that nutty essence. However, I wonder if you’d want to make it sweeter by adding more honey or other sweeteners of choice. I didn’t add as much in this case bc I wanted the nuttiness to shine through w/o being overpowered by sweetness. Mug cakes are great cuz you can personalize to your liking! Perhaps you can throw in some chocolate chip cookies or even coconut flakes!
Thanks, friend. I feel a bit better today. Kona sure knows me well. I’m so thankful for this black shadow that never leaves my side ;).
I can’t wait to make this! It looks so delicious! I’m thinking it’s going to be an after dinner dessert tonight 😉
Ooh! Can’t wait for you to try, Candace! Hope enjoy it as much as I 😉
I’ve recently gotten obsessed with mug cakes! They’re so easy and perfect for when a sweets craving hits at 9:00pm…. Can’t wait to try this beauty! Almond + raspberry are one of my favorite flavor combinations!
haha late night cravings are soooo irresistible, no? Evil, I tell ya. You’ll have to let me know how you like it ;). It’s one of my fav combo as well!
That mug cakes looks absolutely delicious. Unfortunately, I don’t own a microwave…I wonder if it’ll work in the toaster?
Hmm…I’m really not sure, Alanna. I’ve never tried it. I’m sure it can be done but you may have to play around with the cooking time. Sorry I’m not of much help…
Thank you Min. Have a fun day. Love your little puppy.
oh I love mug cakes! They are dangerously easy and delicious! I think you will love hazelnut flour as much as you love almond flour, Min! Thanks for the link back! Happy Labor Day and happy baking!
Haha! Dangerous is right ;). Hope you had an awesome weekend! I want your pumpkin choco chip cookies! Any chance you’ll be coming back to Texas? hehe. I can’t wait to bake with hazelnut flour!