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!