5-Minute Grain-Free Mug Cake
Sometimes you just want cake. Am I right? Well, maybe. Actually, to be honest, I never really crave cake or think about it. I do enjoy grain-free coconut cake with SCD yogurt cream cheese frosting though, but it takes a while to make and involves a large quantity of each of its ingredients. It’s definitely something I have to plan for, and I only make it for special occasions.
Recently though, I bumped into a simple recipe for a grain-free mug cake on a fellow blogger’s site, Writing in White. I felt intrigued to try it, especially because it only made one serving and took no more than five minutes total to make.
I tweaked it a little bit and only used about one teaspoon of honey instead of one tablespoon, omitted the stevia, added almond extract but not vanilla (I’m all out right now), and used water instead of coconut milk because I didn’t feel like opening a whole can just for two tablespoons (and I’m out of the small 8.5 oz boxes of the Aroy-D brand). Also, I served my mug cake with fresh berries, rather than chocolate chips or sprinkles.
The whole process did indeed take five minutes or less and was so easy. It could literally be called, “mug cake for dummies.” The coolest part was watching the cake puff up in the microwave. The mug was about half full of batter and then suddenly, it became all puffy and was standing up out of the mug — kind of like a soufflé. The cake tasted good, almond-y and subtly sweet, which is good for my tastes (I don’t like stuff too sweet and my taste buds have adapted to less sweet). If I make it again, I’ll microwave it for 1.5 minutes instead of two. Some bites were a little dry and I think less cooking time will help prevent this from happening.