Paleo Mug Cake: OMG YAS!

I SAID that I was going SUGAR FREE in December but it turns out: Nope! 

I'm doing a LOWER sugar month but sometimes mama needs a Paleo Mug Cake. I think we can all relate on some level. 

I've had mug cakes in the past (like the WAY past when I was still eating gluten!) and I have to say they've always been a BIT underwhelming--but THIS mug cake is SO delicious and I'm completely in love with it!

I think because it combines the cinnamon and maple of a coffee cake with it--it just seems to WORK! Check it out and let me know what you think--I promise I won't tell the Sugar Police ;) 

THE BASE OF THE CAKE 

  1. 3 Tbl almond meal 
  2. 1/2 tsp baking powder
  3. 1-2 Tbl Grade A Maple Syrup 
  4. Cinnamon to taste or Pumpkin Pie Spice! 
  5. 1/2 tsp vanilla extract
  6. 1 large egg white (you can also use the whole egg NBD)
  7. 1 T- 1/4 cup almond milk or coconut milk (NO soy!) 

Crumbly topping

  1. 1 T almond flour
  2. Cinnamon to taste
  3. 1 T raw honey or bee pollen if you're fancy!
  4. 1 T almond butter
  5. A SPLASH of almond milk 

Microwave (because I use one: sue me!) 

  1. In a small bowl, combine the dry ingredients and mix well.
  2. In a separate small bowl, combine the wet! Add the wet to the dry! 
  3. Mix the topping ingredients together until well combined. 
  4. Grease a large mug or a small bowl (whichever you prefer and have on hand) Microwave for 1 minute (a little more if you want it more DONE.) 
  5. Remove from bowl, top with your mixed topping and enjoy! I added some fresh organic raspberries that I had on hand! YUM!
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Hannah Burkhauser