Ingredients:

  • 1/4 cup (30g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1g) baking powder
  • 1 pinch (0.5g) salt
  • 3 tbsp (45ml) milk
  • 1 tbsp (15ml) neutral oil
  • 1/4 tsp (1ml) vanilla extract
  • 2 tbsp (30g) black raspberries

Instructions:

  1. In a microwave-safe mug (12 oz capacity), whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  2. Pour in the milk, neutral oil, and vanilla extract. Stir with a fork until the batter is smooth and no dry clumps remain.
  3. Gently press the black raspberries into the top of the batter and use a fork to give them one or two light swirls.
  4. Microwave on high for 75 to 90 seconds until the top is set and springs back slightly.
  5. Let the cake sit for 2 minutes to allow the residual heat to finish setting the center before eating.