Spoonfuls of fluffy cake... for breakfast!
It took me a minute to jump on the mug cake game. Believe it or not, I don’t have a microwave. Most mug cakes call for a quick pop into the microwave and voila. I realized that a little longer in the oven will get you that same, fluffy and spongey cake! I'm hooked!!
The components of the perfect mug cake:
Ground oats or nut flour
Milk of choice
Nut butter of choice
Egg or egg equivalent
The combination of ingredients make for a spoonable cake filled with protein, fiber and healthy fats!
2 Tbsp protein powder
1 flax egg (1 Tbsp flax meal + 2 1/2 Tbsp water)
1 tsp baking powder
1 Tbsp coffee cashew almond butter (+ more for topping)
1 tbsp almond flour
1/4 cup cashew milk
Make flax egg and let sit for 5 minutes.
Preheat oven to 350°F.
In a bowl, mix together dry ingredients.
Add in cashew milk and flax egg.
Swirl in the coffee cashew almond butter last.
Transfer to baking dish or mug and add more coffee cashew almond butter!
Bake for 15-20 minutes (can also use microwave for 1-2 minutes)!
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