Could this really be true? A MugCake that is actually GOOD for you?
Yes.
And I’m totally in LOVE with this recipe! It’s my “go-to” every time I have a craving for something sweet and it definitely hits the spot!
Once you are familiar with the basic Vanilla MugCake recipe, you can swap ingredients in and/or out to fit your taste. For example, instead of using coconut flour, you may want to use almond flour. You can add cocoa, fruit, extracts, etc. It’s so simple! I have fun experimenting with all different types of flavors to try to mimic cake recipes that I used to enjoy.
Vanilla MugCake Recipe:
1 eggwhite
2 & 1/2 tbsp coconut flour
1 tbsp vanilla whey (may omit)
1/2 tsp baking powder
1 tbsp Greek yogurt
1/4 tsp cinnamon
1/4 tsp vanilla extract
Sweetener of choice (I use agave or truvia)
2.5 tbsp of water or milk
Directions-
Mix everything & pour into a greased coffee mug (I use coconut oil to grease the mug). Cook in microwave for 1 to 1.30 minutes.
Directions for “ice cream” seen on top of MugCake (pictured above)-
I mix Greek yogurt, frozen raspberries (or any berry), vanilla extract & sweetener in a blender or with a hand-mixer until it gets the consistency of ice cream. (Yummy!)
The MugCake slides easily out of the mug. Place on a plate and top with “ice cream” & enjoy!
Stay Strong & Gorgeous,
XOXO