Lemon Raspberry Mug Cake
Because everyday should involve cake. Specifically, this 5 minute Lemon Raspberry Mug Cake! The softest and fluffiest mug cake you will ever make.
Made from 100% wholefood ingredients, its good for the body & good for the soul - exactly what I, and my fellow Sydney-siders, need to get through this lockdown.
Lemon Raspberry Mug Cake
Serves 1
Ingredients
1 Egg
2 tablespoons fresh lemon juice
3 tablespoons almond meal
½ teaspoon baking powder
1 tbsp stevia* or sweetener of choice
Zest of 1/2 lemon
Pinch of salt
10-12 raspberries (could any type of berry)
Method
Add the egg and lemon juice to a bowl and whisk.
Then add in remaining dry ingredients and combine. Fold in the raspberries.
Grease a microwave safe mug with coconut oil and pour in the batter.
Cover mug with a paper towel and microwave on high power (800W) for 90-120 seconds, until cooked.
Allow to cool for a few minutes, then top with coconut yoghurt and more berries and serve!