Do you ever find yourself craving cake, but have no desire or occasion to make a whole one? Or perhaps you’re craving something sweet, but don’t have a lot of time or many options around? Well then, friend, this is the recipe for you! Like the hazelnut skillet brownie, mug cakes got us girls through the SIBO diet…and we continue to eat them still. Because yes, they are that good. Our original recipe is chocolate (which is coming soon), but I came up with this recipe after finding out I was sensitive to something in cocoa. Everyone has agreed that it is just as delicious!
As a lover of chocolate, it’s hard to branch out and try different flavors – for me, anyway. But when I tasted this, I was sold. Plus, it smells divine, and only takes 5 minutes to make – including the cooking time! (If you couldn’t tell already, I’m quite fond of quick and easy recipes.) It’s basically the best thing since sliced bread.
It’s SIBO-diet safe, 100% gluten free, paleo, low carb, and full of tasty fats that are fantastic for your body. The recipe is extremely versatile, too, so go crazy and let me know what you come up with!
Pretty cool, right? (The height and thickness of the mug cake will depend on the shape of the mug. This thick round mug happens to make it super moist and more dense.) Guilt free and packed with protein, good fats, and cinnamon-y goodness. I think I need a shirt that says, “I <3 Mug Cakes.”
Cinnamon Vanilla Mug Cake
Serves: 1 | Prep Time: 4 minutes | Cook time: 1 minute
- 1/4 Cup Almond Flour
- 1/8 Cup of Gluten Free Oats*
- 1/2 tsp Baking Powder
- A Few Dashes of Cinnamon
- 1 Egg
- 1 tsp Vanilla Extract
- 2 TBSP Honey
- 1 TBSP Avocado Oil
*Exclude if following SIBO diet.
- Mix everything together in a mug (medium to large in size)
- Pop in the microwave for 1 minute on high
- Let cool and eat!
See? Easiest recipe in the world, and SO good. Let me know what you think in the comments below!