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Vanilla Bean Cottage Cheese Mug Cake with Berry Compote

Ingredients:

For the Mug Cake:

¼ cup (60g) cottage cheese

1 egg

1 tablespoon maple syrup or honey

½ teaspoon vanilla bean paste (or vanilla extract)

2 tablespoons oat flour (or almond flour)

¼ teaspoon baking powder

For the Berry Compote:

⅓ cup mixed berries (fresh or frozen)

1 teaspoon maple syrup or honey

Squeeze of lemon juice (optional)

Directions:

Step 1: Make the Mug Cake Batter

In a blender or small bowl, combine cottage cheese, egg, maple syrup, and vanilla.

Blend or whisk until smooth.

Stir in oat flour and baking powder until just combined.

Step 2: Cook the Mug Cake

Pour the batter into a greased microwave-safe mug (10–12 oz size).

Microwave on high for 1½ to 2 minutes, or until the center is set.

Let it cool for 1–2 minutes before topping.

Step 3: Prepare the Berry Compote

While the mug cake is cooking, heat the berries and maple syrup in a small pan or microwave-safe bowl.

Cook for 1–2 minutes, stirring occasionally, until the berries are soft and syrupy.

Add a squeeze of lemon juice if desired for brightness.

Step 4: Top and Serve

Spoon the warm berry compote over the mug cake.

Enjoy it straight from the mug or tip it out onto a plate for a fancier presentation!

Prep Time: 5 minutes | Cook Time: 2 minutes

Total Time: 7 minutes

Kcal: About 220 kcal per mug cake (approx.)

Servings: 1 mug cake

Tips:

You can swap berries for chopped apples, bananas, or peaches.

Store extra compote in the fridge and use it over yogurt, pancakes, or toast!

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