Add dry ingredients to a wide, 10 ounce shallow mug, bowl or ramekin and mix to fully combine.
Add oil, vanilla extract and milk to dry ingredients and mix to completely combine. Be sure to scrape the bottom of the mug to make sure all flour is incorporated in the batter.
Press in five raspberries. If you use another add-in instead of fresh fruit, consider adding an additional 1-2 teaspoons water to compensate for loss of moisture from the fruit.Note: if you use melted coconut oil, you must use room temperature milk or the coconut oil will harden in the batter and greatly effect the texture of the cake.
"Bake" the cake! The amount of time you need to cook for is going to vary depending on the strength of your microwave. I have provided estimates based on different microwaves I have tested. If your cake is sticky to the touch after microwaving, continue microwaving in 15 second bursts until no longer sticky. 800 Watt Microwave: Microwave for about 3 minutes.950 Watt Microwave: Microwave for about 2 minutes and 30 seconds.1000 Watt Microwave: Microwave for about 2 minutes and 10 seconds.1200 Watt Microwave: Microwave for about 1 minute and 45 seconds.
Your mug needs to be a minimum of 10 ounce capacity and 4.5-5 inches wide at the mouth. It should be wide and shallow. The classic coffee mugs that are tall and narrow will not have optimal results. I love using these Old Havana mugs for mug cake recipes. These ramekins or these wide mouth mugs or even small bowls would also work great.
If you do not use fresh raspberries, consider adding 1-2 teaspoons water to keep cake from drying out.
Pay attention to the wattage of your microwave. I have given cook time estimates based on different microwaves I have tested this recipe in. Please note that the combination between different strength microwaves and different sized mugs can effect the results of your cake.
To make gluten free: Use Bob's Red Mill Gluten Free 1 to 1 All Purpose Flour.
To make oil free: Use unsweetened applesauce in place of the oil. Please note this will result in a denser cake.
To make refined sugar free: Use coconut sugar, but note this will effect the color of the cake and slightly alter the taste. Do not use liquid sweeteners.