This healthy raspberry mug cake for one is a quick and easy way to satisfy those sweet cravings. It’s made with pantry staples and ready in 40 seconds!
Want a warm dessert without having to bake a whole cake or tray of muffins?
As much as I love my sea salt dark chocolate and mini PB cups from Trader Joe’s, there are nights when I want something warm, gooey, and not chocolate.
This raspberry mug cake for one is my new go-to. Not only is it super quick to whip up – less than 1 minute! – but it’s also just the right amount of sweet.
What makes this a healthier mug cake recipe
I love mug cakes.
But when I look for recipes online, many of them are much higher in calories and fat than I’d like for an everyday dessert.
But when I’d go to try “skinny” versions, they went too far in the other direction by using artificial sweeteners, which made them not taste quite as great.
This healthy raspberry mug cake for one is the perfect balance of healthier yet satisfying:
Lightly sweetened with raw cane sugar
Uses Greek yogurt instead of butter or oil
Made with white whole wheat flour
Studded with fresh raspberries
This raspberry mug cake tastes like a muffin or pound cake
Unlike my chocolate mug cake, which is super gooey, this healthy vanilla mug cake recipe is a bit denser.
Rather than tasting like a cupcake, it has a slightly denser texture that’s more similar to a muffin or pound cake.
I personally love it as I find it to be more filling and satisfying, but if you’re looking for more of a cupcake-consistency then I’d give this recipe by Just So Tasty a try.
What You’ll Need
To make this healthier raspberry vanilla mug cake, you’ll need just a handful of pantry staples:
Flour: I like using a white whole wheat flour, but all-purpose is a good option for a lighter texture.
Sugar: I used natural cane sugar, but granulated sugar or coconut sugar would also work. I’m curious to try honey as well, but haven’t given it a shot yet.
Baking powder: you only need an ⅛ teaspoon, but trust me when I say it’s important not to leave it out! The baking powder will give it a little help with rising.
Salt: a little pinch (and I mean little) is important for balancing out the sweetness of this mug cake. I also find that it makes it taste more like a traditional muffin or cake.
Greek yogurt: to help lighten this vanilla mug cake up, I swapped oil for Greek yogurt. Not only is it lower in calories and fat, but it’s also rich in protein and calcium. Plus, Greek yogurt helps with keep the texture moist and almost buttery.
Oat milk: any milk will work! I used to always make this with an unsweetened vanilla almond milk and loved it. Just keep in mind that soy and coconut milks may change the flavor a bit.
Vanilla extract: for the best vanilla flavor, I recommend using a pure vanilla extract rather than imitation.
Raspberries: in honor of Valentines Day, I wanted a pop of pink. But you can also sub in blueberries, blackberries, or chopped strawberries.
How to make a healthy raspberry mug cake
Making a mug cake is as simple as an Easy Bake Oven recipe. Which essentially means that if your kid-self could do that, then your current adult self can definitely make this recipe.
All you have to do is:
Measure out all the ingredients.
Dump everything in a mug and give it a good stir
Microwave for 40-60 seconds, or until the top no longer looks like raw cake batter.
My main tip is to use a butter knife for stirring – trust me, it’ll blend everything together mug better!.
Also, if you want your mug cake on the gooier side, start with 35 seconds and increase by 10 seconds at a time after that. I found 50 seconds to be the sweet-spot for my microwave.
More healthy mug cakes recipes for one
Looking for more healthy mug cake ideas? Give one of these recipes a try:
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
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