Name: Cranberry Orange Mugcake (Low FODMAP)
Prep time: 4 s
Cook time: 1 min
Total time: 4 min
Yield: 1
Cuisine: Vegan, Vegetarian
Ingredients: Whole grains; 45 ml (3 tbsp) flour (see Note)30 ml (2 tbsp) unsweetened almond milk15 ml (1 tbsp) sugar15 ml (1 tbsp) vegetable oil15 ml (1 tbsp) pure orange juice15 ml (1 tbsp) fresh cranberries; finely chopped5 ml (1 tsp) orange zest1 ml (¼ tsp) baking powder1 ml (¼ tsp) vanilla extract1 pinch of saltNote: For the low FODMAP option; we used Queen St. Bakery "1 for 1" gluten-free flour.

Print/PDF

Mugcake canneberges et orange (faible en FODMAP)

Discover our flavorful recipe for Cranberry Orange Mugcake, perfect for those following a low FODMAP diet. This single-serving treat combines the vibrant taste of cranberries and refreshing orange, providing a delicious and FODMAP-friendly indulgence in just minutes.

Preparation 4 min

Cooking 1 min

Portion 1

Nutrition Facts (per serving)

Calories

305

Fat

Carbohydrates

Fibre

Protein

Sodium

Ingredients

45 ml (3 tbsp) flour (see Note)
30 ml (2 tbsp) unsweetened almond milk
15 ml (1 tbsp) sugar
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) pure orange juice
15 ml (1 tbsp) fresh cranberries, finely chopped
5 ml (1 tsp) orange zest
1 ml (¼ tsp) baking powder
1 ml (¼ tsp) vanilla extract
1 pinch of salt

Note: For the low FODMAP option, we used Queen St. Bakery "1 for 1" gluten-free flour.

Preparation

In a microwave safe cup or a small ramekin, mix all ingredients with a fork until smooth.
Microwave for 1 minute and 15 seconds. Let cool for 30 seconds. For a complete snack, top with Greek yogurt or drink with a glass of milk.