5 minute Raspberry Mug Cake


2 servings

80 gr all purpose flour

100 gr granulated sugar
1 tsp baking powder
2 eggs
6 tbsp milk
6 tbsp sunflower oil
50 gr raspberries, frozen or fresh


1. In a medium bowl, stir together the dry ingredients; flour, sugar and baking powder.

Whisk together the eggs, milk and oil with a hand mixer.

2. Pour batter into a microwafe-save mug. Mine was a 14-ounce mug.
You must enough head space for the cake to rise without pouring over.

3. Place raspberries on top.

4. Centre your mug in the middle of the microwave oven and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch. Watch it rise as it cooks!

Serve with icing  sugar on the top.

Instructions video

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