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!




  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!