OMG MUG CAKES!

Food is meant to be good for the soul as well as the body. 

We know there are times when you *REALLY* need that sweet treat, regardless of the reason, and that's why we have a few healthier options @Well for One.  All gluten & dairy free.  

Yes, there are calories involved.

Yes, there is sugar involved (always natural & unrefined). 

Yes, deliciously satisfying is also involved.

Let's talk about Mug Cakes.   These little pillows of delight are a healthy version of “cake”, using ingredients like almond meal, egg & coconut oil... just to name a few.  

Take a look at why we think mug cakes are so awesome.  Plus, below you will find 4 of our favourite recipes:

1. Our mug cakes are full of healthy ingredients. 
2. They are soooooo easy to make.
3. There’s only one!  Eat it, enjoy it & move on!

Dark Chocolate Mug Cake

Recipe:

1 egg

2 tbsps almond meal

2 tsps coconut flour

1 tbsp raw cacao

1/4 tsp GF baking powder

2 tbsps unsweetened almond milk

2 tsps pure maple syrup

1/4 tsp pure vanilla extract

Pinch of sea salt

1. Grease a mug (250-300ml) or ramekin lightly with coconut oil.  
2. In a bowl, whisk the egg then add all the other ingredients and combine well.
3. Let the mixture sit for a few minutes as the coconut flour will thicken the mixture.
4. Pour the mixture into the mug and cook in the microwave for around 90 seconds.  As microwaves can cook differently, start with 60 seconds and work up to 90 seconds if needed. NOTE: there is an oven method on the website.
5. Let it cool for a while as it will set more as it cools.  If you want to eat it cold, wait for a few minutes then remove it from the mug.  This will stop it from sweating.

Lemon, Blueberry & Poppyseed Mug Cake

Recipe:

1 tbsp coconut oil, melted

2 tbsps blanched almond meal

1 1/2 tsps coconut flour

1 tbsp coconut sugar

1/4 tsp GF baking powder

Small pinch of sea salt

1/2 tsp vanilla extract

Zest of 1/2 lemon

1 tsp lemon juice

1/4 tsp poppy seeds

1 egg white

25g fresh or frozen blueberries

1. In a 250-300ml cup or ramekin, mix all ingredients except egg white and blueberries.
2. Whisk egg white until frothy and stir into mixture then fold the blueberries through. 
3. Cook on high in a microwave for 1 ½ mins and then in 10 second bursts until top springs back when touched or a toothpick inserted in the centre comes out clean.  
4. Optional to top with 1 Tbsp. of yoghurt or coconut cream, sweetened with a little honey or maple syrup. 

Note: Egg yolk will keep in a sealed container in the fridge for 2-4 days and can be used in the Lamington Cake or Mocha Cake.

Strawberry Mug Cake

Recipe:

1 tbsp coconut oil, melted

2 tbsps blanched almond meal

1 1/2 tsps coconut flour

1 tbsp coconut sugar

1/4 tsp GF baking powder

Small pinch of sea salt

1/4 tsp vanilla extract

1 egg white

3 strawberries, mashed

1. Melt coconut oil in a 250-300ml mug or ramekin.
2. Whisk in all other ingredients except egg white and strawberries.
3. Whisk egg white in a separate bowl until frothy and stir into mixture then fold strawberries through.
4. Cook on high in microwave for 1 ½ mins and then in 10 second bursts until top springs back when touched or a toothpick inserted in the centre comes out clean. Keep in mind it will continue to cook a little once removed.
5. Once cool you can top with 1 tablespoon of yoghurt or coconut cream with extra strawberries.

Notes: Our microwave is 1000w and it took 1 ½ minutes plus 1x 10 second burst.

Egg yolk will keep in a sealed container in the fridge for 2-4 days and can be used in the Lamington Cake or Mocha Cake.

Apple Pie Mug Cake

Recipe:

1 egg

2 tbsps almond meal

2 tsps coconut flour

1 tsp ground cinnamon

Pinch of nutmeg

1/4 tsp GF baking powder

1 tbsp almond milk

2 tsps pure maple syrup

1 small apple, grated (approx. 80g or 1/2 cup)

1. Grease a mug (250-300ml) or ramekin very lightly with coconut oil.
2. In a bowl, whisk the egg then add in the rest of the ingredients and mix well.
3. Let the mixture sit for around 2-3 minutes, stirring occasionally.  Coconut flour will thicken the mixture during this time.
5. Pour the mixture into a mug and cook in the microwave for around 90 seconds.  Different microwaves will vary in time. Start at 60 seconds and add more time if needed.  NOTE: This will cook in the oven at 170°C for around 20mins.
6. Let it cool for a while before eating as it will set more.  If you want to eat it cold, after a few minutes remove it from the mug this will stop it from sweating.