2-Minute Buttery Vanilla Mug Cake (GLUTEN-FREE)
This yummy Buttery Vanilla Mug Cake came about when a few of my good girlfriends and I ended up on a roll each making mug cakes during our weekly Sunday Zoom calls. They are super quick, easy and I love that you don’t end up with an entire cake! I mean, sure, in theory that sounds good but me + quarantine + a whole cake = trouble (ha!).
The only issue was that I wanted a recipe that included one-bowl and some healthier baking swaps so that I could ensure this soul food was also checking the boxes for good mood food. For this recipe, I included 2 better-for-you swaps to ensure this checked off all the boxes:
Swapped the usual refined, white sugar with coconut sugar.
Coconut sugar is a great 1:1 sugar substitute and although it is still processed to a degree it does contain a handful of minerals such as iron, zinc, potassium and calcium. If we’re going to be having sugar, why not sneak in a few extra nutrients while we’re at it? Not to mention coconut sugar maintains a lower rating on the Glycemic Index in comparison to white sugar. Meaning it won’t spike your blood sugar as intensely as its refined counterpart.
Swapped the refined, white flour for a mix of almond flour and brown rice flour.
I prefer these flours over refined, white flour largely because they have a much higher nutrient content in comparison and contribute to our intake of insoluble fiber. They also assist with a slower absorption of the coconut sugar giving us a less intense blood sugar rush.
Ingredients
3 tbsp almond flour
1/2 tbsp brown rice flour
2-3 tbsp coconut sugar (depending on how sweet you like things)
1/8 tsp baking powder
Pinch of salt
1 egg
1 tsp vanilla extract
1 tbsp cashew butter, softened
1 tbsp melted butter (measured melted)*
Vanilla ice cream (optional, but highly recommended)
In a small bowl, add all ingredients in the order listed and whisk to combine using a whisk.
Pour the batter into 1 mug or 2 microwavable mugs in equal amounts. It may bubble over a bit so choose a standard sized mug or larger.
Microwave the mugs together on high for 1.5-2 minutes until the tops look just about set and it bounces back when gently poked (be careful, it will be hot!).
Let the cakes cool for 1 minute.
Best enjoyed immediately and topped with vanilla ice cream to really amp it up. Savour every bite!