It’s been a long day, and you’re winding down from a hectic afternoon. You don’t feel like leaving the house or spending time fixing something to eat. Maybe you’ve worked out, completed a big project, or had a long day at work. Regardless, you want to relax. And that’s when your sweet tooth kicks in.
If you’re anything like me, you’ve drooled over the equal parts delicious and convenient mug cake craze, but don’t want to take in all that flour, fat, and sugar. Mug cakes, though made for one, are still considered a treat. But don’t fear: With some creativity, you can add mug cakes into your everyday diet. These three recipes pack are all gluten-free, pack an arsenal of nutritional benefits, and satisfy that cake craving at a moment’s notice.
Cinnamon Roll Mug Cake
Perfect for a post-morning workout or a cuddly morning on the couch, this cinnamon roll mug cake comes together in minutes. Nutmeg and cinnamon combine to add a doughnut-like flavor, and coconut flour and Greek yogurt add a solid punch of protein and fiber.
2 tbsp coconut flour
1 tbsp applesauce
2 tbsp almond milk
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp butter extract
Dash of salt
Stevia to taste (or 1 tbsp pure maple syrup)
2 tbsp plain greek yogurt
3-4 drops of pure stevia
Dash of cinnamon
1 tsp pure maple syrup
Stir to combine the coconut flour, egg, and almond milk in a bowl. Add the applesauce, cinnamon, nutmeg, extracts, salt, baking powder, and stevia, and stir to combine.
To make the frosting, combine all ingredients in a small bowl and stir. If you’d like to pipe your frosting like the picture (at top), scoop it into a ziploc baggie and snip off the tip.
Lightly grease a wide mug and pour in the batter. Microwave for 2 minutes, flip over and frost.
Chocolate and PB Banana Mug Cake
When it comes to cravings, chocolate tends to hit me like a dark and sugary train. This recipe utilizes the ultimate pairing of chocolate and peanut butter to create a fluffy and moist mug cake. The banana adds sweetness and flavor, and the egg whites keep it light, almost like a soufflé.
1 ripe banana
1 tbsp peanut butter (or almond butter)
1 tbsp cocoa powder
1 egg white
1 tsp vanilla
1/8 tsp salt
2 tsp sweetener (I use agave or stevia)
Oil or butter for greasing (I use coconut)
Sliced banana for garnish
Using a fork, mash the banana into a smooth batter. Add the peanut butter, egg white, cocoa powder, vanilla, salt, and sweetener, and whisk to combine. Lightly oil the inside of a wide coffee mug, and add the batter. Bake in the microwave for 2 to 3 minutes. Flip over and enjoy!
Funfetti Mug Cake
Reminiscent of sleepovers, Mandy Moore, and Nick-at-Nite reruns, this mug cake is made for feeding your inner 12-year-old. She needs this cake like she needed that Lisa Frank notebook. Coconut flour adds fiber and protein, and applesauce adds moisture to create a fluffy interior. (The sprinkles don’t have any nutritional value, but trust me, they feed the spirit.)
1/3 cup + unsweetened vanilla almond milk
1/4 cup unsweetened applesauce
1 large egg
1/8 tsp salt
1 tsp vanilla extract
Stevia or agave to taste
1/4 cup coconut flour
1 tsp baking powder
Oil or butter for greasing
Add the milk, applesauce, egg, vanilla, salt, and sweeter to a bowl and whisk to combine. Whisk in the coconut flour, then the baking powder. Add the sprinkles and stir to spread them throughout the cake.
Lightly grease a wide mug and pour in the batter. Microwave for 5 minutes, flip over and enjoy. (Adding more sprinkles is not mandatory, unless you’re me, and then it is.)
Photos by Amanda Kohr.
Amanda Kohr is a 24-year-old writer and photographer with a penchant for yoga, food, and travel. She prefers to bathe in the moonlight rather than the sun, and enjoys living in a state of the three C’s: cozy, creative, and curious. When she’s not writing, you can find her driving her VW Bug, looking for the next roadside attraction or family diner. She also roams the internet via her blog at cozycaravan.com.