Sometimes you just want cake, right? Actually, to be honest, I never really crave cake or think about it much, but definitely still enjoy eating it from time-to-time. But, homemade grain-free cakes can be a bit of work to make, so this 5-minute grain-free mug cake is ideal.
I actually bumped into this grain-free mug cake on the blog, 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, and what I’m sharing here is my variation. Full credit and inspiration still goes to Writing in White though.
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!
5-Minute Grain-Free Mug Cake
- 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!