Grain-Free Vanilla Mug Cake
Vanilla mug cake made with almond flour for a single-serve paleo treat
Servings: 1 mug cake
Calories: 735kcal
Ingredients
- 1 large egg
- 3 Tbsp full-fat coconut milk
- 1 Tbsp avocado oil or more coconut milk
- 1 1/2 Tbsp pure maple syrup
- 1 vanilla bean scraped
- 1/2 cup Superfine almond flour
- 2 tsp tapioca flour
- 1 pinch sea salt
Instructions
- Add the egg, coconut milk, avocado oil, pure maple syrup, and the scrapings of 1 vanilla bean to a measuring cup or small bowl. Whisk well to combine.
- Add the almond flour, tapioca flour, and sea salt and stir well until all the clumps are out.
- Transfer the cake batter to a mug and microwave on high for 1 ½ minutes to 2 minutes, or until cake is cooked through.
- Serve as is, with chopped nuts or chocolate chips, or with a scoop of vanilla ice cream (I use coconut milk ice cream).
Nutrition
Serving: 1mug cake | Calories: 735kcal | Carbohydrates: 33g | Protein: 19g | Fat: 56g | Fiber: 2g