Gluten free white chocolate and raspberry mug cake
A gluten free white chocolate and raspberry mug cake, with freeze-dried raspberries, white chocolate chips and a swirly buttercream frosting.
Servings: 2 cakes
Ingredients
- 1 large egg
- 50 ml vegetable or rapeseed oil (plus extra for greasing)
- 50 g caster sugar
- 50 g gluten free self-raising flour
- 15 g white chocolate chips
- 5 g freeze-dried raspberries (plus extra for decorating)
For the frosting:
- 15 g unsalted butter
- 40 g icing sugar
- 1 tsp milk
- gel pink food colouring
Instructions
- Pour a few drops of oil into each mug (approx half a teaspoon) and use a piece of kitchen towel to grease the mug, ensuring the bottom and sides are covered. Set aside.
- In a bowl beat the egg, flour, sugar, and oil until combined using a fork or spoon. Fold in the freeze-dried raspberries and then pour the mixture evenly between the two cups.
- Sprinkle the white chocolate chips evenly on top of each cake. Microwave each cup (one at a time) for 70 seconds. This time may vary depending on your microwave - see notes. Once each cup is done, leave to stand for 30-60 seconds.
- Using a sharp, thin knife, gently cut around the edge of each cake to loosen it from the sides of the mug. Then flip it upside down firmly. The cake should come out as your lift the mug. Leave to cool for a couple of minutes while you make the frosting.
- For the frosting, beat all the ingredients (minus the food colouring) in a bowl until smooth. Once smooth, add the drops of food colouring and swirl with a spoon until you get a marble effect.
- Spread the frosting on top of each cake and decorate with a few extra freeze-dried raspberries.
Notes
NOTE: I'm using an 800W microwave, so you may need to adjust your cooking times slightly if yours is different. I'd do this only a tiny bit though - you definitely don't want to cook them less than a minute or more than 90 seconds. Try adjusting by 10 seconds either way depending on wattage.
Nutrition
Serving: 2cakes
