Mug cake is one of my favourite treats when I’m craving something sweet that is really quick to make. You can whip up this perfect fall treat in just 5 minutes, from beginning to end. That’s something we can like!
4 tbs almond flour
pinch of salt
1/2 tsp baking powder
2 tbs pumpkin puree (make your own or use canned pumpkin puree)
1/2 tsp pumpkin pie spice (or a mix of cinnamon, cloves, and cardamom)
1-2 tbs maple syrup (or other sweetener)
1. Mix all the ingredients well in a small bowl.
2. Add it to a heat proof mug/dish and pop it in the microwave on full speed for about 2-3 min. Alternatively, put it in the oven on 350 ˚F/175 ˚C for about 15 minutes. The cake should be dry on top and cooked all the way through when it’s done.
A perfect little cake for valentines day! It only takes about 5 minutes to make and you can either cook it in the microwave for 2 min or in the oven for 15 min. There’s no gluten, eggs or refined sugar in them. I cooked mine in the oven, they came out perfect and taste so good! This recipe makes two mug cakes.
What you need: 8 tablespoons almond flour
1 banana, lightly mashed
2 tablespoons peanut butter
1 teaspoon baking powder
1 tablespoon maple or agave syrup
1 serving or 16 grams / 0.56 oz protein powder (optional)
1/2 teaspoon pure vanilla
1 tbs cocoa
40 g / 1.41 oz dark chocolate, chopped
a pinch of salt (optional)
Preheat the oven to 350 ˚F / 175 ˚C (if you’re using the oven). Mix all the ingredients together with a wooden spoon and add it into 2 mugs or another heat proof dish. If you wish to cook it in the microwave, cook it on full speed for about 3 minutes. Let it cool on a cooling rack and enjoy 🙂
Note: You can use any flour you like, such as whole wheat flour, spelt flour etc. I prefer almond flour.
I used vanilla flavoured, whey protein powder from Whole foods, but you can use whatever protein powder you prefer. You can also leave it out and just substitute it with 2 more tablespoons of almond flour.