Single serving lemon raspberry oatmeal mug cake! This mug cake is made of oatmeal, and is perfect lemon raspberry snack or breakfast. This has no flour, can be refined sugar free and is packed with fiber 

 Raspberry Oatmeal Mug Cake

Since so many of you babe’s love making my zucchini brownie recipe, I thought that it only seemed fitting to make a mug cake similar!

If you haven’t mixed zucchini and chocolate together- then I don’t know what rock, you have been living under but you should get on it! Most people think that the zucchini will have a strong taste- but it actually yields this delicious fudge texture that is amazing.

Plus, you get added fibre and extra veggie boost just for eating your dessert which is always an added bonus!

Zesty Lemon Raspberry Mug Cake

With my 60 second chocolate mug cake, red velvet mug cake and chocolate chip cookie dough mug cake– it’s safe to say that I have loads of chocolatey rich mug cakes out there! I wanted to make something a little lighter, with fruity tones. The lemon zest in this recipe make it have lemon undertones, while still really tasting the raspberries.

How Do You Make The Chocolate Zucchini Vegan Mug Cake

                                                                               Ingredients:

Oat flour: I make my own by blending oats in a high speed blender to make a flour consistency.

Baking powder: Just a little to help it rise!

Oil: You can replace this with a nut butter of choice

Lemon juice and zest: For that lemon flavor

Almond milk:You can use any milk of choice

Raspberries: For that extra flavor!

Vanilla extract: For a slight vanilla flavor

Milk of choice: I used almond

Method:

Raspberry Mug Cake Toppings!

Zesty: Top with extra lemon zest

Honey: Add honey as a topping

Raspberry dark chocolate:Add some dark chocolate chips and raspberries

Cinnamon: Add a sprinkle of cinnamon

Coconut: Sprinkle some dessicated coconut