December 29, 2014   By Kelly Bejelly

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Paleo Mug Cake

Ok, this is weird to admit, but I didn’t think this Paleo Raspberry Mug Cake recipe would actually turn into a cake. When I took my first bite, I was thinking it would be like a mousse and instead it was exactly how a cake should be; moist, dense  and rich.  Even better it was done in a matter of minutes.

This recipe is one of the gems in the book Paleo Meal Planning on a Budget. However, the real magic in the book is the four weeks of meal plans and two different prep plans.  If you really want to learn how to save money on the Paleo diet then this book is a must in your arsenal.  You will get delicious budget friendly recipes, meal plans and an inside look on how to coupon.

For less than $16, this book is a steal.  The money that you will save after purchasing this book will pay for itself in the first week.  So what I’m tell you us to buy it now!

Meal Planning on a budget

Now I couldn’t tease you with the photo without actually sharing the recipe.  I don’t use a microwave so I baked mine up in my oven and it still took less than 15 minutes.

Paleo Mug Cake

Paleo Raspberry Mug Cake and Meal Planning on A Budget

Servings: 1 serving
Author: Liz McGaw - Meal Planning on a Budget
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Ingredients

Instructions

  1. In a microwave safe mug, add your egg and beat it well
  2. Add your coconut and almond flour and mix well with a fork.
  3. Add the rest of your ingredients. When it comes to the frozen raspberries, use your fingers to break them up and mix well.
  4. Cook in the microwave for 1 1/2 to 2 minutes, or until everything is set. I might still look a little "wet" on top, but that's totally dine - it just from the frozen raspberries.

 

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11 Comments

  • Dawn
    December 30, 2014 at 11:30 am

    Dear Kelly,

    I tried this cake this morning. Yes I had it for breakfast and LOVE it!!! Thank you so much. Since changing my diet I have had trouble finding quick and tasty things to eat ; especially in the morining. This is a great snack or paired perfect with my coffee this morning.

    • December 30, 2014 at 4:26 pm

      Yeah! My son and I also made this for breakfast and it was a big hit in our house also.

  • December 31, 2014 at 6:37 am

    Raspberries are a favorite fruit in our house! My eleven year old daughter, Skyli, was looking over my shoulder at this recipe and is going to try it for breakfast tomorrow. Being able to make a breakfast cake in the microwave is like magic!

  • Anna
    December 31, 2014 at 2:50 pm

    How long do you cook it in the oven and at what temperature? Also, any thoughts on how this might translate to larger proportions in a larger cake pan?

    • January 6, 2015 at 8:00 pm

      I baked it at 350 for 15 minutes. I did double the recipe and put it in a souffle cup.

  • Michelle
    January 1, 2015 at 7:36 pm

    I am so glad I found your recipe for mug cake. It was amazing! I have to stay away from nuts so I thought I would sub the almond flour with tapioca flour/starch and the chips with 1 tbsp cacao powder. This worked out wonderful for my diet and my tastebuds. Thank you!!!

    • January 6, 2015 at 7:59 pm

      Isn’t it delicious Michelle? I’m so glad you liked it hun!

  • Elyse
    October 16, 2015 at 9:40 am

    Would this recipe work with ANY fruit? My house is crazy for strawberries and mangoes and was wondering if it would still turn out. I’ve been looking for a mug recipe that was more than just chocolate…Thanks!

    • October 26, 2015 at 9:09 am

      Yes, I don’t see why that wouldn’t work hun. I hope you enjoy it Elyse!

  • Kelli
    December 11, 2015 at 6:34 am

    I am eating this mug cake right now for breakfast, and it is so good! I used frozen blueberries, omitted the chocolate chips and swapped honey for the maple syrup cause I was out. It’s delicious!

    • January 18, 2016 at 10:14 am

      Yum! I love the subsitituions you made hun!