Description
A moist & fluffy grain-free, paleo, & scd-friendly mug cake recipe ready in just 5 minutes! Perfect healthy snack or fun single-serve dessert.
Ingredients
- 1/4 cup fresh or frozen blueberries
- 2 tbsp diced rhubarb (or 1/2 tsp. lemon zest)
- 1/2 tsp. honey
- 1/2 tsp. lemon juice
- 1/4 cup almond flour
- 2 tbsp. coconut flour
- 1 tsp. baking powder
- 1/4 tsp. cinnamon
- pinch of salt
- 1 egg
- 1/4 cup + 2 tbsp. almond milk
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. vanilla
Instructions
- In a small microwave-safe bowl, combine the blueberries, rhubarb, honey, and lemon juice. Microwave on high for 1 minute. Mash the berries & rhubarb with a fork, leaving a few blueberries whole.
- Combine the almond flour, coconut flour, baking powder, cinnamon, and salt in a mug. Stir well.
- Add in the egg, almond milk, apple cider vinegar, & vanilla. Stir very well until a cohesive batter forms.
- Gently fold in the blueberry rhubarb mixture, leaving some of the “syrup” behind to set aside.
- Microwave on high for 1 minute and 35 seconds (microwave time may vary).
- Drizzle the leftover blueberry rhubarb syrup over the finished cake & enjoy warm!
Notes
To check the cake to see if it’s done, insert a toothpick into the center. If it comes out clean, you’re good to go!
- Category: single-serve, easy snack
- Method: microwave
Nutrition
- Serving Size: 1 mug cake
- Calories: 370
- Sugar: 13
- Fat: 22
- Carbohydrates: 22
- Fiber: 5
- Protein: 13
Keywords: specific carbohydrate diet, easy mug cake recipe, healthy mug cake, scd recipe, paleo mug cake recipe, gluten free, refined sugar free, healthy