Ummmmm. I made you a cake in a mug and it’s allllllll kinds of fabulous.
Remember on Instagram last night when I told you I’ve never been more excited to share a recipe? Total truth. I had been dying to make Delighted Momma’s paleo blueberry muffin forever, but when I realized I didn’t have this and that, I was forced to improvise. Improvising turned into the tastiest, healthiest bedtime snack I’ve ever laid mouth on. Like I could have eaten seven.
Okay that’s a lie. I could have eaten seventeen. It’s moist. It’s sweet. It’s healthy. It takes two minutes. It’s flourless. It’s obvi cavewoman-friendly (paleo). Oh and it has 6.5 grams of fiber and 10 grams of protein. No big deal though.
Buuuuut here’s the catch. You cannot (I repeat, you CANNOT) use any other flour besides coconut flour. Coconut flour is super absorbent and doesn’t react the same way that other flours do. It needs lots of eggy goodness to avoid the uber dry factor. I purchased mine at Whole Foods, so you can either buy it there or at your favorite health food store. It’s a glorious gluten-free flour that’s loaded with fiber. When I say loaded, I mean a whopping six grams in two measly tablespoons. Whaaaaaat!!!! It’s totally the new thing so you really should consider hopping on the coconut flour train. I mean even if you’re only planning on making seventeen of these mug cakes, it would be totally worth it.
Side note: You can blame this post’s subpar pictures on my inability to wait to photograph this beauty in the daylight. As soon as I tasted it, I knew it would only be fair for me to tell you the recipe like yesterday. So tonight was my next best option.
And by the way it doesn’t taste like coconut for all you coconut haters. That’s why I didn’t call it a coconut raspberry mug cake. It tastes like sweet, light vanilla perfection. In other words, it tastes like a dream. I’ve been known to combine a couple tablespoons of coconut flour with vanilla almond milk and vanilla extract and go to town, spoon to face. Repeat. No shame.
So to answer your questions, you cannot use oat flour, all purpose flour or whole-wheat flour in this cake. If you don’t have coconut flour, you should go buy some. If you don’t want to buy some, you can try using double the amount of almond meal, but I haven’t tried it so don’t slay me in the comments if it doesn’t work! What you can substitute is the raspberries. Feel free to use blueberries or chocolate chips or whatever suits your fancy. Did I mention that this would be fab for breakfast (slathered in almond butter–optional).
This cake is freaking fabulous and I can’t think of a single reason why you shouldn’t go make it this instant. K byeee.
Two-Minute Paleo Raspberry Mug Cake
—adapted from this paleo blueberry muffin
- 1½ tbsp coconut flour
- 3 tbsp mashed banana OR unsweetened applesauce
- 1 egg
- ½ tbsp honey OR pure maple syrup (for sugar-free version, use almond milk instead + 5-10 drops liquid stevia)
- 1 tsp vanilla
- ½ tsp baking powder
- dash of salt
- 8-10 raspberries, broken into pieces
- Combine all the ingredients except the raspberries in a bowl. Stir until very well combined. Gently fold in raspberries.
- Spoon batter into a mug or ramekin that has been sprayed with cooking spray.
- Microwave for two minutes.