It is often said that necessity is the mother of invention. I wouldn’t call my desire for a lemon cake on this snowy Valentine’s Day a true necessity…. but there are times in life when we all just need a piece of cake!
One of my recent obsessions has been mug cakes. My first inspirations were from Chocolate Covered Katie’s blog: http://chocolatecoveredkatie.com/
She has a lot of great ideas for single serve desserts, but to be honest, they are too small for me. I have been making my own mug cakes that are a bit more filling, although I still wouldn’t share. Unable to venture out in the snow to get ingredients for my usual coffee cake in a mug, I discovered a bottle of lemon extract and a bit of shredded coconut leftover from making granola in my pantry. Thus, the lemon coconut mug cake was born. I tried with several different flour blends, and even once with protein powder until I nailed what I think is the perfect blend.
Did I mention that this recipe takes less than 5 minutes, is vegan, gluten free, and incredibly easy?
2 tbsp rice flour
4 tbsp almond flour
1/2 tsp baking powder
1/8 tsp salt
1 tsp sugar, stevia or xylitol
3 tbsp So Delicious Vanilla Coconut milk
1 tbsp. + 1 tsp oil (you can use any, I used a neutral tasting olive/ vegetable oil blend)
1/2 tsp. lemon extract
2 tsp. Shredded unsweetened coconut
1 tsp. Lemon Zest (optional)
Grease the inside of a mug or ramekin. Combine all dry ingredients directly inside the mug or ramekin. Make sure you mix very well. And wet ingredients and mix to combine. Add about half of the lemon zest and coconut to the mix. Cook for about 1 minute in the microwave. Sprinkle with remaining lemon zest and coconut if desired!
This recipe is part of the The Fast and Fresh “Dairy-Free Time Trials” Recipe Contest!
See link to contest here: http://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest
And check out more about So Delicious here:
Category: Less than 5 minutes!