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!

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!

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.

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

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!

• Author: Rebecca Pytell
• Yield: 1 1x
• Category: Breakfast
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1 TB Milled Flax Seed (+ 3 TB Water)
• 1/4 Cup Millet Flour
• 1/4 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 2 TB Fresh or Frozen Raspberries (plus more for topping)
• 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
• 8 Drops of Vanilla Stevia
• 2 1/2 TB Water or Non-Dairy Milk

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

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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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