Fresh raspberries are so luscious that I’m always looking for ways to use them. My Raspberry 5 Minute Cake makes great use of just 3 tablespoons of raspberries, producing an intensely flavorful dessert that serves two.
- 1 large coffee mug
- 4 Tbsp. Carbquik (or flour)
- 2 Tbsp. Flaxomeal (or oatmeal)
- 2 Tbsp. Splenda
- 2 Tbsp. Brown Sugar Diabetisweet (or you can use 4 Tbsp. sugar to replace the Splenda/Brown Sugar Diabetisweet)
- Pinch of salt
- 1 egg
- 3 Tbsp. cream or milk
- 3 Tbsp. canola oil
- 3 Tbsp. fresh raspberries
- 1/2 tsp. vanilla
- 1 tsp. sour cream
Round up all your ingredients! Place the Carbquik into the mug, followed by the Flaxomeal.
Add the remaining dry ingredients, then stir. Next, add all the wet ingredients, including the raspberries. Mix well. I also add about 3 drops of red food coloring. It gives it a richer appearance, but you can skip that step, if you prefer.
Microwave for 3 minutes. Allow to cool for 1 minute. Remove from the mug. Slice into 2 or 3 servings. Top with whipped cream, a raspberry, and a sprig of mint. Lovely!
This can also be made with strawberries. There are wide ranges of sweetness in strawberries, so taste one of the berries before you make the cake. If it is of the barely sweet variety, add another tablespoon of Splenda and another 1/2 teaspoon of sour cream.