Description
This spongy Lemon and Blueberry mug cake is the perfect healthy snack on the go. Just mix everything in a mug and it’s ready in one minute! It is gluten free, naturally sweetened by fruits and oil free.
Ingredients
Scale
- 3 tbsp rice flour
- 1/4 tsp baking powder
- 4 tbsp unsweetened apple sauce
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 6 blueberries, fresh or frozen
Instructions
- Mix the rice flour and baking powder in a large microwave-safe mug.
- Add the apple sauce, almond butter, maple syrup, lemon juice, lemon zest and vanilla and stir with a spoon until combined. The batter should be smooth, similar to a cake batter. Add the blueberries, and push them down into the batter.
- Microwave on high for 45-60 seconds. Then open the door and check the batter by gently pushing with your finger: the surface should be dry and the cake pretty spongy. If the batter is still too wet, microwave another 15 seconds and check again. Cook in 15-second intervals until it’s just baked.
- Remove from microwave and let cool down a few minutes before eating.
Notes
- This recipe leads to a medium-large mug serving. For a smaller mug cake, feel free to divide the quantities and so to reduce the baking time.
- Make sure to use a microwave-proof mug. The mug should be big enough to be three-quarters full with the raw dough as it will rise during the baking.
- You can also bake your mug cake in a traditional oven, for 10-12 minutes at 350F, or until a toothpick comes out just clean.