Strawberry Mug Cake

We can never make up our minds which mug cake is the best but this one comes in as one of our all-time faves!

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: 8 mins
Cook time: 2 mins

Dairy Free

Gluten Free

Leaky Gut Friendly

Low Carb

Paleo

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, melted

2 tablespoons of blanched almond meal

1 1/2 teaspoons of coconut flour

1 tablespoon of coconut sugar (14g)

1/4 teaspoon of gluten free baking powder

1 tiny pinch of salt

1/4 teaspoon of vanilla extract

1 free range egg white

3 strawberries, mashed

Method

Melt coconut oil in a 250-300ml cup or ramekin.

Whisk in all other ingredients except egg white and strawberries

Whisk egg white in a separate bowl until frothy and stir into mixture then fold strawberries through

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.

Once cool you can top with 1 tablespoon of yoghurt or coconut cream with extra strawberries

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

Calories: 398
Protein: 8.8
Carbs: 21.3
Fibre: 3.2
Fat: 31.3

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