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
Ingredients
- 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
Directions
- 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.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.