This mug cake is a delicious single-serving treat that is prepared in a flash in the microwave, perfect for a tasty and gluten-free breakfast or snack with a lively fruity touch of raspberry.
In a microwave-safe mug, mix the chufa flour, almond flour, coconut sugar, baking powder, salt, and freeze-dried raspberry powder until you get a homogeneous mixture with a nice pink color.
Pour the plant-based milk, extra virgin olive oil, and vanilla essence (if using) into the mug. Stir well with a fork or teaspoon until all ingredients are well combined and there are no lumps.
Add the crumbled freeze-dried raspberry pieces to the batter and gently mix to distribute them.
Microwave the mug on high power (about 800-1000W) for 60-90 seconds. Check the cooking after 60 seconds by inserting a toothpick in the center: if it comes out with a few moist crumbs, the mug cake is ready.
Remove the mug from the microwave and let the mug cake cool for a couple of minutes before enjoying.
Garnish with additional freeze-dried raspberry pieces for an extra touch of color and crunch.
Italia, Lombardia
| Energy (kcal) | 110.73 |
| Carbohydrates (g) | 14.16 |
| of which Sugars (g) | 10.68 |
| Fat (g) | 4.01 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 2.26 |
| Fiber (g) | 6.13 |
| Sale (g) | 0.07 |
