“What’s a mug cake?”, I bet you’re asking! It’s a cake baked in a mug in the microwave. If you don’t microwave… sorry, you’ll not appreciate this post. I need my microwave, but that’s another story. Anyway, read on and you’ll have yourself a cake in five minutes if you like!

A friend of mine was sharing her discovery of Jorge Cruise’s Skinny Muffins. I gave them a try. The family thought it was a nice tasting option for having a quick muffin. They had the basic muffin with a load of cinnamon, maple syrup added in instead of the stevia, and then the whole thing covered in blueberries with a bit more maple syrup (the real stuff, not the one is a bottle that is shaped like Aunt Jemima, I had to include a picture in case you didn’t grow up with these funky bottles). I tried one out for breakfast this past week. I understand that flax is debatable as a paleo ingredient. I have to be honest, I find even the freshest of ground flax to taste fishy, so my muffin, while “muffiny” was a bit too flax/fishy for me. BUT… The results inspired me. What about our other favorite flour replacements?!

Coconut Mug Cake with Blueberry Topping

Get a mug, needs to be at least a 12 oz. mug.
In the mug, melt a tablespoon of coconut oil. Nicely oil the sides of the mug.
Add in an egg, beat it well.
Add in a scant 1/4 c. coconut flour
and 1/2 t. baking powder. Mix well.
Add in 1/4 c. water, 1T maple syrup, and 1/4 t. vanilla. Mix well.

Place in your microwave and microwave it on high for about 2 1/2 minutes (I have a 700W Microwave and this is the timing for mine.) Test the top of the cake. If it’s spongy and fairly “dry” on top, you’re good. If it’s moist and sticks to your finger, give it another 15-20 seconds.

Turn cake out onto plate. Top with blueberry sauce (1/2 c. frozen blueberries thawed with 1/2 to 1 teaspoon maple syrup). Enjoy! I told my cavekids that they can have this cake for breakfast ANYDAY! They are jazzed about it.

Also, we experimented more and made a chocolate version with almond flour.
Chocolate Mug Cake

Get a mug, needs to be at least a 12 oz. mug.
In the mug, melt a tablespoon of coconut oil. Nicely oil the sides of the mug.
Add in an egg, beat it well.
Add in a scant 1/4 c. almond flour
and 1/2 t. baking powder
and 1-2 T cocoa powder. Mix well.
Add in 1/8 c. water, 1T maple syrup, and 1/4 t. vanilla. Mix well.

Place in your microwave and microwave it on high for about 2 1/2 minutes (I have a 700W Microwave and this is the timing for mine.) Test the top of the cake. If it’s spongy and fairly “dry” on top, you’re good. If it’s moist and sticks to your finger, give it another 15-20 seconds.

Turn cake out onto plate. The cavekids ate this before I could suggest a drizzle of dark chocolate. It would be delightful with whipped cream and strawberries.

NOW, I feel compelled to mention, I wouldn’t consider this “everyday paleo food”. The coconut cake is 488 calories, 58g carbohydrates, 24g fat, 12g protein, 18g fiber, and 27g sugar. I haven’t worked up the numbers on the chocolate one yet, but it would be similar. If you care, the flax one is 277 calories. SO, you can see that polishing off one of these little darlings daily isn’t going to help if paleo is your plan for weight loss OR maintenance.

Mix it up, though. You could make spicy muffins, ham/cheesey muffins, veggie muffins, you name it. Just be aware that these are LOADED with energy. OH just thought of… CAKEPOPS. Oh my.

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7 Comments

  1. Holy Moly I can’t wait to try these out!!!

  2. You know, you don’t have to wait long. It’s FIVE MINUTES start to finish. :D

  3. that’s dangerous! I’m going to pretend I never saw this post. Do do do, oh what’s that over there?

  4. Just made the chocolate one…delicious!

  5. So glad you liked it, Debbie!

  6. Ok, just made version 1 with coconut milk instead of water…added some cinnamon, too. Awesome.

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