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Raspberry Mug Cake

by XENIA
Cook Time4 minutes
Baking Time1 minute
Total Time5 minutes
Course: dessert, snack
Keyword: mugcake, raspberry
Servings: 1 Mug cake

Ingredients

  • 4 tbsp spelt flour
  • ½ tsp baking powder
  • ⅛ tsp vanilla
  • 2 tsp cashew butter or any other light nut butter
  • 6 tbsp plant based milk
  • 1 tsp agave syrup
  • 6 frozen raspberries
  • 5 g (vegan) white chocolate

Instructions

  • In a bowl (or already in a mug), add 4 tbsp spelt flour, ½ tsp baking powder and ⅛ tsp vanilla and stir it. Add the wet ingredients: 2 tsp cashew butter, 6 tbsp plant based milk and 1 tsp agave syrup.
  • Break the white (vegan) chocolate into large pieces and fold into the dough together with the raspberries.
  • Transfer into a mug (or a small Microwave safe form) and put your it in your microwave for about 1 minute and 20 sec. at full power.
    Alternatively, you can also put your mug cake in the oven for 10-15 minutes at 180 degrees top/bottom heat.
  • If you want, top it with some more raspberries and cashew butter.