Another wet and rainy Sunday morning left me pondering in the kitchen after what was a very much needed lay in.
I couldnt quite decide what to get my mitts on this morning. Pancakes? Baked eggs? Or something completely different? I decided to go with the latter and try something new: A low carb protein mug cake. Of course my sweet tooth won!
I feel like vanilla doesn’t get enough credit. It’s such a versatile flavour that can sit with almost anything! Chocolate and vanilla, strawberry and vanilla, peanut and vanilla, caramel and vanilla… Raspberry and vanilla! It’s probably my most favourite flavour protein wise, too.
Anyway, I digress…
Now, this recipe wasn’t for the blog at all. It purely was a whim to see how it would turn out and luckily I got it right the first time round. Because of this, I didn’t take my photography very seriously and only intended to post to Instagram (apologises!) However, you all went crazy for the recipe to be posted this evening so your wish is my command.
Onto the mug…
This mug cake is more than just a cake in a mug. It’s a hug in a mug! Trust me. The cake itself is incredibly fluffy and airy and the sweet combination of the raspberry and vanilla is light and refreshing. It certainly isn’t a dense cake that will leaving you feeling bloated and full afterwards!
Plus, this cake is low carb and full of essential protein. I always choose my protein carefully. You want to go for something with no added sugar and utter rubbish! That’s exactly why I love MissFit’s Nutrition protein powder because it’s pure goodness thats not only dairy free, but vegan friendly too.
The protein powder is an essential ingredient to this recipe and it’s what makes it so fluffy so i’m really not sure if you could opt for another ingredient – it certainly wouldn’t be as light!
Either way, you gotta try this one…
1 tsp spelt flour
1 tsp coconut flour (I used Sukrin)
1/4 cup coconut milk
1 tsp baking powder
1 tsp granulated sugar alternative of your choice
1 sachet vanilla protein powder (I used my favourite, MissFits Nutrition)
Handful of frozen raspberries
Fruit syrup (I use SweetFreedom)
Begin by pre-heating your oven to gas mark 4.
In a bowl add all of your ingredients (3/4 of your raspberries) and whizz together until you have a smooth, combined mixture.
Pour the mixture into a heatable ramekin dish (or mug) and top with the remaining raspberries. Pop your dish into the middle of the oven and bake for 10 minutes.
After the 10 minutes check if your cake is ready by wiggling it. If the top wiggles then remove your cake and blast it in the microwave for 10 seconds. Continue to do these 10 second blasts until your cake is firm.
Once done, top with the optional seeds and fruit syrup (I also used a sprinkle of coconut flour but purely for the photograph) and enjoy!
Like always, let me know if you try my creations by tagging me on Instagram!