This recipe reminds me of the fields of lavender along the canals in France. They smell so alive and earthy. I’ve started using a lot of different herbs in savory cooking as well and sweet, which have resulted in a myriad of flavors and new twists to old recipes. I decided to experiment and started with a mug cake so I didn’t waste a whole cake on a failure. This was not as successful the first time I made it. When I do a cooking class I always bring in one recipe that I created but has not been tested. Just like a real test kitchen we worked together to figure this out. I even came home and did some more updating and “by Georg,e I think I’ve got it”. Add a dollop of Whipped Coconut Cream and woo, simply amazing. Easy, quick and one serving so you don’t eat the whole cake. Give this one a try, especially my Valentine’s attendees and send me your thoughts. I can’t wait to hear from you.
Lavender Raspberry Mug Cake
- 6-8 raspberries (reserve a few for the top)
- 1 large egg
- 1 Tbsp coconut milk (add more if needed to make the consistency of a cake mix).
- 2 Tbsp honey, birch, or monk fruit sugar
- 1 Tbsp of melted butter or ghee
- 1/8 cup cassava flour
- 1/8 cup almond flour
- ½ tsp baking powder
- ¼ tsp nutmeg
- Dash of lavender
- Fresh crushed lavender for the top
- Raspberries for the top
- Step 1 In a large microwave-safe mug place the raspberries, egg, milk, and honey, birch tree or monk fruit sugar. Use a fork to mash the raspberries and whisk to combine.
- Step 2 Add the cooled melted butter and whisk well.
- Step 3 Add the cassava flour, almond flour, nutmeg, dash of lavender, and baking powder. Whisk until combined.
- Step 4 Microwave on high for 2-3 minutes or until just firm to the touch. Every microwave is different so check after 2 minutes. If it springs back to the touch it is done. If not give it a little more time. Careful, they will turn to rubber balls if overcooked!
- Step 5 Cool for 10 minutes and serve with Coconut Whipped Cream topped with a few raspberries then dusted with crushed lavender.