Raspberry White Chocolate Mug Cake

DESCRIPTION

A delicious healthy mug cake filled with raspberries and white chocolate chips that is ready in under 5 minutes! This recipe is sugar-free, dairy-free, vegan and can be made fat-free.

INGREDIENTS

Dry ingredients

• 7 tbsp wholewheat spelt flour
• 3 tbsp monk fruit erythritol sweetener
• 1/2 tsp baking powder
• Pinch of salt

Wet ingredients

• 4 tbsp oat milk
• 1 tbsp light olive oil
• 1/2 tsp vanilla extract

Mix-in’s

• Handful of fresh raspberries
• 1 tbsp sugar-free white chocolate chips

INSTRUCTIONS

1. In a shallow mug or a bowl, add all dry ingredients and whisk until combined.
2. Add wet ingredients and whisk until just combined. Do not overmix.
3. Fold in white chocolate chips and press in a few raspberries. 
Microwave for 2-2.5 minutes or until cooked.
4. Remove from microwave, top with more raspberries and white chocolate chips and enjoy immediately.

NOTES

• Cooking time can vary depending on your microwave. If in doubt, always microwave for a shorter amount of time, then microwave in additional 10 second intervals as needed. You can always cook it more but you cannot uncook it!
• Feel free to use any other all-purpose flour of choice.
• I use oat milk for this recipe but feel free to use any milk you like.
• Feel free to substitute monkfruit erythritol sweetener with any other granulated sweetener of choice.
• For a fat-free version, you may replace oil with apple sauce. But note that the texture will change slightly.

© Chloe Ting Recipes – https://chloeting.com/recipes/raspberry-white-chocolate-mug-cake