Mug cakes – 3 ways! Birthday Cake, Chocolate Chip or Blueberry Lemon?
Something about single-serve makes everything more fun! These mug cakes can be made to enjoy and satisfy sweet cake cravings with better-for-you ingredients. As always, I use sweeteners with benefits raw manuka honey and coconut sugar and even a nutritious flour option (Flourish Flour) which adds 5x more prebiotic fiber and less new carbs that all purpose flour. The best part is that it has a similar taste and texture to all purpose flour so you won’t feel like you are missing out. Probiotics help nourish the good bacteria in the gut. A healthy gut = healthy digestion and strong immune system. Get the recipes below!
Mug Cake 3 Ways
Ingredients
Chocolate chip
- 1/2 cup Flourish Flour
- 1 banana
- 1 egg
- 1 tbsp maple syrup
- 1/2 tsp baking powder
- 1 tbsp chocolate chips
- 1 tbsp PB
Birthday Cake
- 1/2 cup Flourish Flour
- 2 tbsp coconut yogurt
- 1 egg
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- rainbow sprinkles
Blueberry Lemon
- 1/2 cup Flourish Flour
- 1 banana
- 1 egg
- 1 tbsp raw manuka honey
- 1/2 tsp baking powder
- 2 tbsp lemon juice + zest
- 1/3 cup blueberries
Instructions
- Chocolate chip: Blend all ingredients together in a food processor except chocolate chips. Fold in chocolate chips by hand and pour into a pre-greased mug or ramekin. Bake for 15-20 min at 350 F.
- Birthday cake: Blend all ingredients together in a food processor except yogurt & sprinkles. Fold in sprinkles by hand and pour into a pre-greased mug or ramekin. Bake for 15-20 min at 350 F. Top with yogurt.
- Blueberry lemon: Blend all ingredients together in a food processor except blueberries and lemon zest. Fold in blueberries & lemon zest by hand and pour into a pre-greased mug or ramekin. Bake for 15-20 min at 350 F.
