Lamington Mug Cake

As Aussie as it gets, but a much healthier and far easier version. No gluten or refined sugars in this one!
Mug cakes are super easy and quick when you're looking for a sweet fix but don't want to make a whole cake or batch of cupcakes, because let's face it, who can stop at 1!!

Prep time: 4 mins
Cook time: 1 min

Dairy Free

Gluten Free

Sides, Snacks & Drinks

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 tablespoon of cold pressed coconut oil

1 tablespoon of pure maple syrup

1/2 teaspoon of vanilla

1 free range egg yolk

3 tablespoons of blanched almond meal

1 tablespoon of raw cacao powder

1/4 teaspoon of gluten free baking powder

2 teaspoons of desiccated coconut

1 pinch of sea salt

Method

Melt coconut oil in a 250-300ml cup or ramekin, cool a little then whisk in all other ingredients until well combined

Cook in microwave on high for 50 seconds. If cooked it will spring back when touched or a toothpick inserted in the centre comes out clean. If it needs further cooking use 10 second bursts until done.

Can be served warm or let cool and serve with a little non-dairy ice-cream, coconut cream or yoghurt with a little maple syrup and drinking chocolate added. Sprinkle with extra coconut.

Notes:
We used a 1000w microwave and it took a total of 1 minute.
Leftover egg white can be stored in the fridge for 2 days in an air-tight container and can be used in Strawberry Mug Cake or Lemon Blueberry Mug Cake

Calories: 483
Protein: 9.3
Carbs: 22.7
Fibre: 4.3
Fat: 40.1

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