Perhaps you have heard of a mug cake? A single serving of yumminess that satisfies your sweet tooth without being left with an entire pan of said yumminess to tempt & taunt you for days to come?!
Personally, I think this idea is genius! And in my effort to continually refine what it means to eat healthy & live an 80/20 lifestyle (eat what makes my body happy 80% of the time & whatever the heck I want the other 20% of the time), I am constantly trying new ways to make mug cakes healthier, more delicious, & something I can be proud to eat!!
And I am happy to report, I have recently whipped up my mostest-bestest-awesomest mug cake ever! No…like ever, EVER! This puppy is to die for! I got the idea from a fresh pineapple, a can of pineapple juice, and the rum extract in my cabinet. Sounds like a cake-a-colada to me!
Personally, I think this idea is genius! And in my effort to continually refine what it means to eat healthy & live an 80/20 lifestyle (eat what makes my body happy 80% of the time & whatever the heck I want the other 20% of the time), I am constantly trying new ways to make mug cakes healthier, more delicious, & something I can be proud to eat!!
And I am happy to report, I have recently whipped up my mostest-bestest-awesomest mug cake ever! No…like ever, EVER! This puppy is to die for! I got the idea from a fresh pineapple, a can of pineapple juice, and the rum extract in my cabinet. Sounds like a cake-a-colada to me!
All of my mug cake recipes start off the same way, with 2 tablespoons of protein powder & 2 tablespoons of some other kind of dry mix (anything from various flours to cocoa powder to powdered peanut butter). Next I add some egg whites, Greek yogurt, stevia drops as needed, & extract of choice (vanilla is the default but there are some AMAZING flavors out there!). Finally I use water to get the batter to the right consistency before adding any chunky things to spice up the mix (carob chips, fruit, nuts, etc.) and pouring it in a coconut oil greased mug to pop in the microwave to bake (I use the term “bake” loosely as I do recognize real bakers may cringe at the idea of microwave baking. But I’m a girl on the go who refuses to let my sweet tooth get the better of me! So microwave baking it is!).
I TOTALLY invite you to use the guidelines above & create your own awesome variations. And do share when you make a particularly delicious one!!!
Now, without further ado, here is the recipe for my most favorite mug cake to date!
I TOTALLY invite you to use the guidelines above & create your own awesome variations. And do share when you make a particularly delicious one!!!
Now, without further ado, here is the recipe for my most favorite mug cake to date!
Ingredients for Cake:
2 tbsp. vanilla protein powder
2 tbsp. coconut flour
½ tsp. baking powder
2 tbsp. egg whites
2 tbsp. plain Greek yogurt
2 tbsp. pineapple juice
½ tsp. rum extract
Liquid stevia drops to taste (I use 5-6 drops)
2-3 tbsp. diced fresh pineapple
Mix dry ingredients. Add wet ingredients & mix well. Use extra egg whites or juice if it needs to be more “cake batter-y.” Fold in pineapple chunks & pour into a greased mug (I like to use a tall one so it doesn’t bubble over the top). Microwave for 1.5-2.5 minutes (depends on power of your microwave…start with 90 seconds & add time in 30-second increments until you find the right timing for your microwave). Once it is done, flip it upside down onto a plate & stick in the freezer for a few minutes to do a quick insta-cool before adding the frosting & garnish.
Ingredients for Frosting:
2 tbsp. plain Greek yogurt
2 tbsp. Walden Farms zero-calorie caramel dipping sauce
½ tsp. rum extract
Stevia drops to taste (I only use 1-2 as the caramel sauce is quite sweet)
Mix all ingredients & top cake when it is cool enough not to melt the frosting into a pool of goo.
Garnish:
If you wanna be fancy about it, add a pineapple slice & shredded coconut as desired for looks & the “ooh-la-la” factor. Now… eat that and tell me you don’t feel a cool breeze of deliciousness blowing through your kitchen!!
2 tbsp. vanilla protein powder
2 tbsp. coconut flour
½ tsp. baking powder
2 tbsp. egg whites
2 tbsp. plain Greek yogurt
2 tbsp. pineapple juice
½ tsp. rum extract
Liquid stevia drops to taste (I use 5-6 drops)
2-3 tbsp. diced fresh pineapple
Mix dry ingredients. Add wet ingredients & mix well. Use extra egg whites or juice if it needs to be more “cake batter-y.” Fold in pineapple chunks & pour into a greased mug (I like to use a tall one so it doesn’t bubble over the top). Microwave for 1.5-2.5 minutes (depends on power of your microwave…start with 90 seconds & add time in 30-second increments until you find the right timing for your microwave). Once it is done, flip it upside down onto a plate & stick in the freezer for a few minutes to do a quick insta-cool before adding the frosting & garnish.
Ingredients for Frosting:
2 tbsp. plain Greek yogurt
2 tbsp. Walden Farms zero-calorie caramel dipping sauce
½ tsp. rum extract
Stevia drops to taste (I only use 1-2 as the caramel sauce is quite sweet)
Mix all ingredients & top cake when it is cool enough not to melt the frosting into a pool of goo.
Garnish:
If you wanna be fancy about it, add a pineapple slice & shredded coconut as desired for looks & the “ooh-la-la” factor. Now… eat that and tell me you don’t feel a cool breeze of deliciousness blowing through your kitchen!!
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