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Raspberry Mug Cake

by 138 Comments

Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

Raspberry Mug Cake | Strength and Sunshine @RebeccaGF666 Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake recipe is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

Let’s bring mug cakes back! Confession, I actually haven’t made one all summer since I’ve had pancake and waffle accessibility in my kitchen and not just a microwave. However, digging through the paper folder where I keep my scraps of to-be-posted recipes, I stumbled upon this gem. This is from last August but I think it needs to be whipped up again…now! There’s no better time for a raspberry mug cake than during raspberry season!

Raspberry Mug Cake | Strength and Sunshine @RebeccaGF666 Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake recipe is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

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But I have some sad news. I’ve only gotten fresh raspberries once this summer! I made the chia jam with some of them, and snacked on some. But unless I want to spend $5 on a tiny container, raspberries are not happening. The summer berries/small fruit in my area have been majorly lacking. The only things that ever seen good and are priced well are grapes and blueberries. Strawberries were good in June, but then that was lost too. Summer fruit sadness is a major thing right now. I have been able to get my hands on some good white peaches (the best type) and cherries for awhile, but no more cherries.

Raspberry Mug Cake | Strength and Sunshine @RebeccaGF666 Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake recipe is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

These are the times when I really wish I could grow a garden. I could have my own raspberry bush. Even some blackberries! O how I miss blackberries. As I’m typing this (on Saturday), I know these is a lovely little mini watermelon in the kitchen that I bought, waiting to be cut. I hope that will be good and appease my summer fruit woes. Now the summer veggies? They have been good at least. Corn, tomatoes, zucchini, summer squash, peppers, eggplant, all the greens. No grocery trip is complete without my lugging gallons of the good stuff back home. It really is a lovely thing and I love gathering as much as I can to bring home and then see what sparks my creativity for a new recipe.

Raspberry Mug Cake

Raspberry Mug Cake | Strength and Sunshine @RebeccaGF666 Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake recipe is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

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Raspberry Mug Cake

Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake recipe is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

Scale

Ingredients

Instructions

  1. In a ramekin (or short mug) combine the flax seed and 3 tablespoons of water. Mix together and let sit for 5 minutes until gelled.
  2. Then add all the other ingredients except the raspberries. Stir to combine into a batter.
  3. Now add 2 Tablespoons of the raspberries and stir the batter again.
  4. Microwave for 90 seconds (time depends on your microwave, you may need more or less).
  5. Carefully remove and top with additional raspberries and any other toppings you’d like!

Nutrition

  • Serving Size: 1
Recipe Card powered by

 Raspberry Mug Cake | Strength and Sunshine @RebeccaGF666 Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake recipe is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

There you have it, an easy summer mug cake! You could make this with any small berry really and you can make it all year-round with frozen fruit. Or in my case, frozen fruit in the summer too 😛 The vanilla and sweetness of the millet flour work great as a simple background to the sweet and tart raspberries. The perfect little breakfast cake to start your day with a smile 🙂

So tell me:

 + Have you had good summer fruit in your area this year?

+ What’s your favorite frozen fruit to have stoked up? I always seem to have a bag of strawberries in my freezer!

*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays, TFFM Meatless Monday, Waste Not Want Not!*


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Comments

  2. Erlene says

    I try to have frozen strawberries, blueberries, and bananas for smoothies. Unfortunately, strawberry season is over and we’re all out 🙁 I’m amazed that this mug cake only takes 90 seconds to cook.

    Reply

  5. Raia says

    I must confess, I’ve never made a mug cake before. They’re always tempting me, but then I realize I could never eat just one, so I end up quadrupling the recipe and just making a regular cake. 🙂

    Reply

  7. Mishael Witty says

    I love mug cakes! And this one looks spectacular! 🙂
    We’ve had some good blueberries and strawberries here (and good prices on them too), but raspberries and blackberries are still pretty expensive…although Meijer did just recently have blackberries on sale for $1 a carton. My kids go through them like crazy, though. I can’t keep them in the house long enough to do any baking with them!

    Reply

  9. Lisa @ RunWiki says

    I need to try Millet flour. I do love a quick and easy mug cake. It’s kind of my go to midnight snack ( something I really need to stop doing) but who can resist the lure of a gooey microwave mug cake? As always you have created yet another yummy treat- one that I can try as soon as I get some Millet flour.

    Reply

    • Rebecca @ Strength and Sunshine says

      For some reason the tropical and exotic fruits are way more abundant here than common fruits!

      Reply

    • Rebecca @ Strength and Sunshine says

      You have to Katie!!!! Just like overnight oats…you will love it and kick yourself for not doing it sooner!

      Reply

  18. Christine says

    I want a garden so badly, too. It seems like such a luxury to me. Our friends used to have a raspberry bush and my son used to disappear into it for very long periods of time 😉

    Reply

  23. Joann says

    The simplicity of this dessert makes it even more beautiful! I don’t have all of these ingredients on hand right now but I’m tempted to go out and get them as it sounds like I could do this and add other sorts of fruit or sweet treats for various flavorings, right? Raspberries are one of my favorite berries but I don’t see it used too much for baked items, this sounds perfect.

    Reply

  25. Amila @ Food Corner says

    I like to try mug cakes in microwave,but so far I couldn’t do it properly.Sometimes cake is bit wet.This mug cake really looks appealing and inviting.Will give it a try.And it is interesting to know that this cake only requires around 90 seconds.

    Reply

  31. Michele @ paleorunningmomma says

    I also can’t bear to spend on raspberries, especially since the $5 container would feed maybe one of us! Crazy! Good thing we like other berries and fruits, I’ve had pretty good luck with strawberries and blueberries this year.

    Reply

  33. Maureen says

    This looks so easy and so yummy plus healthy too. Mugcake is one of my treats but have never try them with raspberry 😀 Pinned this to try soon. Thanks for sharing.

    Reply

  43. Cailee says

    YUM!! Doesn’t this look amazing!! SO healthy, nourishing and delicious!! I’ve bought a TON of cantaloupes this summer (55 to be exact!!) 🙂 Gotta love fresh fruit!

    Reply

    • Rebecca @ Strength and Sunshine says

      Do it! I like mine in ramekins and think they “cook” better in a wide open space, than a tall mug!

      Reply

  50. Alisa @ Go Dairy Free says

    Did you read my mind? Last night I was trying to find some inspiration for a mug muffin I want to make that was gluten-free, dairy-free and healthy, but totally came up short – this is it! Thanks lady – pinning now!

    Reply

  51. Natalie | Feasting on Fruit says

    I can’t believe you have been neglecting mug cakes!!! Actually I have too hehe 😀 I’ve only made one all summer as well, and it was that chocolate cherry one from your recipe! But vanilla + raspberry is another of my favorite flavor pairs, so I might have to try this one too <3 And yeah raspberries are a ripoff, I rarely buy them, but my mom was loving them this summer so I stole a few 🙂

    Reply

    • Rebecca @ Strength and Sunshine says

      I think we should turn your lime load into a mug cake…loaf…yea 😉
      Raspberry thief 😉 I’d do that too if they were right there, enticing me with their (free) availability!

      Reply

  54. Christie says

    I agree, bring the mug cake back. We have had a horrible time with raspberries this year. They are expensive and seem to mold the very next day! I think I need to buy only a handful and enjoy them in this cake.

    Reply

  55. TeresaCoppens says

    Sounds delicious. I have the raspberries but no millet flour. I might try this and modify using what I have. This would be great to whip up for us all before work and school!

    Reply

  57. Heather@hungryforbalance says

    I have only bought one container of raspberries this summer as well. Why are they so expensive? I always have frozen blueberries and frozen cherries on hand, they are my favorite.
    This mug cake looks easy and delicious, two of my recipe requirements!

    Reply

    • Rebecca @ Strength and Sunshine says

      I think something happened with the fruit/growing season this year in the country. 🙁
      O yea! Frozen cherries are so good and blueberries! Best smoothie add-ins!
      Thnak you!!!

      Reply

  58. Miss Polkadot says

    Millet flour? Now that’s a new one to me. Certainly not available around here but I guess my Vitamix would probably help me with some grinding action. Does it work just the same way regular flour does?
    I hear you on the raspberry prices! That’s why I’m anxiously awaiting the ones in my mum’s garden to finally grow. Another bonus is that we’ve got yellow ones, too, which are hardly found in stores.

    Reply

  60. Laura says

    Oh man, I love raspberries. I’m a sucker for anything berry related and love using millet flour! Always a win in my books! Looks great:)

    Reply

    • Rebecca @ Strength and Sunshine says

      I love the sweetness of millet flour, it’s so light and perfect for delicate berries!

      Reply

  62. lindsay says

    i havent’ made my own mug cake in ages! just tried the new flapjacked mighty muffins, so kinda hooked. Ohhh they should take your tips and add raspberry!

    Reply

  63. Sina says

    This sounds so incredibly delicious, Rebecca!! 🙂 I don’t have a microwave, but I’ll definitely try this when I’m at my parents’ house.

    Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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