Raspberry Mug Cake

Posted: October 7, 2019 | By: Lisa E

Raspberry Mug Cake

Features Cinnamon Blend Baking Spice and Cranberry Orange Balsamic Vinegar.


20 g butter melted, cooled
1 egg
1/4 cup coconut flour
1 tbsp ground almonds
1 tsp xylitol
1/2 tsp baking powder
2 1/2 tbsp almond milk
1/2 tsp Cinnamon Blend Baking Spice
5 crushed frozen raspberries (an additional 1 for decoration)
2 tsp Cranberry Orange Balsamic Vinegar
Marscarpone or cream cheese + cream to serve


Whisk together the butter, egg & Cinnamon Blend in a small mixing bowl till combined. Add the flour, almond, xylitol, baking powder, milk, raspberries & Cranberry Orange Balsamic Vinegar. Stir to combine.

Transfer mixture into a 1 cup heatproof mug or cup and smooth the surface. Microwave on high for 2 mins. Set aside to cool for 30 secs. Top with marscarpone or cream cheese/cream mix and raspberry. Enjoy

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