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Paleo Raspberry Mug Cake

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Last Updated on November 29, 2020

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
Yield: 1 serving

Paleo Raspberry Mug Cake and Meal Planning on A Budget

Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes

Ingredients

  • 1 larg egg, beaten
  • 1 tablespoon Superfine Blanched Almond Flour
  • 1 tablespoon coconut flour
  • 2 tablespoons chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 tablespoons B grade maple syrup
  • 1 tablespoons to 2 frozen raspberries

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Kelli

Friday 11th of December 2015

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!

Kelly Bejelly

Monday 18th of January 2016

Yum! I love the subsitituions you made hun!

Elyse

Friday 16th of October 2015

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!

Kelly Bejelly

Monday 26th of October 2015

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

Michelle

Thursday 1st of January 2015

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!!!

Kelly Bejelly

Tuesday 6th of January 2015

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

Anna

Wednesday 31st of December 2014

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?

Kelly Bejelly

Tuesday 6th of January 2015

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

Sam Shields

Wednesday 31st of December 2014

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!

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