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 the recipe a bit to make it my own, but credit goes back to Writing in White for the inspiration. For full instructions on how I adjusted this recipe, see below.
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 taste (I don’t like stuff too sweet and my taste buds have adapted to less sweet). I loved it with the fresh berries, but it would also be wonderful with cacao nibs and/or coconut milk whipped cream…or all three!
- 4 Tbsp almond flour
- 1 Tbsp coconut flour
- 1/2 Tbsp coconut oil, melted, plus a little extra for greasing mug
- 1/4 tsp baking soda
- Pinch of sea salt
- 1 egg, preferably pasture-raised
- 2 Tbsp full-fat coconut milk or filtered water
- 1 tsp raw honey, or more if you want it sweeter
- 1/4 tsp almond extract
- Fresh berries, for serving
Grease mug with a small amount of melted coconut oil and set aside. Whisk together all the ingredients in a small bowl, except for the berries. Transfer into the greased mug and microwave for 90 seconds, until mug cake puffs up and appears fully cooked. Serve with fresh berries and enjoy!