Blueberry and Blackberry baked mug cake (gluten-free, lactose-free, and Keto)

In these uncertain times, I often have a craving for something sweet, simple, and most importantly healthy. This recipe is great, if you want something quick and easy; you likely have all the ingredients you need in the cupboard! I find microwaved mug cakes rather soggy so decided to have it as a baked pudding. I was really pleased with the outcome as it was light, fluffy and satisfying with splash of double cream or plant-based cream which I prefer. This recipe takes about 10 minutes to prepare. I usually have a container of stewed berries in the fridge to make it quicker.

Ingredients (for 2 people or halve the ingredients if it’s for one):

100g ground almond flour (I use this brand)
1 teaspoon baking powder
1 teaspoon vanilla essence
4 teaspoons butter (melted) (I used a lactose-free butter; if you are following a plant based diet then use 4 teaspoons of olive oil or melted coconut oil)
2 eggs (or a flax egg if you are vegan)
1/2 bag frozen blueberries/raspberries
1/2 bag frozen blackberries
2 tablespoons Sukrin fibre gold syrup

Note: This is a really flexible recipe, you can use any berries you desire that fit in with your diet, and could even add some cocoa powder or dark chocolate.

Method:

Preheat oven to 180 degrees or 160 degrees fan-assisted.
Heat frozen blueberries and blackberries in a pan, with the Sukrin syrup, until it thickens to the desired consistency.
Make the topping: in a bowl, add the dry ingredients.
Then, mix in the wet ingredients: eggs, melted butter (or desired fat), and vanilla essence, until fully incorporated.

Place the berry mixture in an oven-proof dish, then place the cake mix on top.
Cook in the oven for around 15-20 minutes, or until the top begins to crisp and turn golden-brown.
Test with a skewer to ensure it’s cooked throughout.

Note: You can mix the berries in with the cake mixture, but I prefer them on the bottom, as I find the texture nicer.