Love Handle Mug Cake
A quick and healthy dessert to satisfy your sweet tooth. This recipe makes up in minutes and bakes up in seconds in the microwave. Oven baking instructions are included below if you don’t want to use a microwave. This is an individual serving. The texture of the cake is soft, creamy and smooth - a combination of cake and pudding. There are many mug cake recipes out there. This is the one I make for my family and they love it! Hope you enjoy it too!
Prep: 5 minutes / Microwave time: 90 seconds / Cooling time: 5-10 minutes / Servings: 1 delicious mug of soft cake goodness
Ingredients
2 Tablespoons Almond Butter
1 Tablespoon Maple Syrup
2½ Tablespoons Almond Milk (or another plant-based milk of your choice)
1 teaspoon Vanilla
2½ Tablespoons Oat Flour
½ teaspoon Hemp Hearts
¼ teaspoon Baking Powder
¼ teaspoon Cinnamon
1 Tablespoon Chocolate Chips – reserve a few to sprinkle on top
1 Teaspoon Sliced Almonds – to sprinkle on top
How it’s Made
Choose a coffee mug that is microwave safe. The cup should be 250mL / 1 cup in size to be able to mix the ingredients in the bowl and have the cake rise up a bit when baking.
Whisk together the almond butter, maple syrup, vanilla and almond milk until it is nice and smooth.
Add the oat flour, hemp hearts, baking powder and cinnamon and whisk until the mixture is smooth.
Add in the chocolate chips, reserving a few to sprinkle on top. Mix them in.
Sprinkle the reserved chips on top.
Sprinkle the sliced almonds on top.
Microwave the mug, covered with a paper towel, for 90 seconds. Carefully remove the mug – it will be very hot - and check for doneness by pushing down on the top of the cake. It should be firm to the touch but not hard. If you want to bake it further, do so in 10 second times once or twice only. You don’t want to cook it too long or else it will be too dense and tough.
Remove the mug from the microwave and let it cool for at least 5 minutes before you dig is as it will be VERY hot!
The texture is soft and almost creamy - a melding of cake and pudding. So very good!
Enjoy!
No Microwave? No problem!
If you don’t have a microwave, you can bake this deliciousness.
Preheat your oven to 350°F.
Grease an oven-proof ramekin with oil and then add the batter, smoothing the top and then sprinkling the top with the chips and sliced almonds.
Bake for 12-15 minutes until baked through.
Let cook for at least 5 minutes.
Variations:
Replace the almond butter with peanut butter – smooth or crunchy are both fine.
Sprinkle with chopped peanuts if using peanut butter.
Replace the oat flour with regular wheat flour if you are not gluten sensitive or with a gluten free flour mix, such as Bob’s Red Mill 1-to-1.
Use dairy milk or another plant-based milk instead of almond milk.
Add ½ teaspoon cocoa for a chocolate cake.
Serve with a splash of coconut milk, coconut cream or ice cream.
