Apple Mug Cake for the week
- Yield 1 servings
- Prep 2 minutes
- Cook 2 minutes
Apple Mug Cake for the week sits in the Desserts section of Regbie. The card serves 1 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 1 servings
- 3 tablespoons finely ground almond flour, or either sunflower seed flour or Otto’s cassava flour as a 1:1 nut-free replacement
- ½ teaspoon ground cinnamon
- ⅛ teaspoon baking soda, or scant ½ teaspoon baking powder (Choose baking powder if using sunflower seed flour so the cake doesn’t turn green.)
- ⅛ teaspoon Diamond Crystal kosher salt
- 1 tablespoon applesauce
- 2 teaspoons honey, or 2½ teaspoons maple syrup
- 1 teaspoon avocado oil, or melted refined coconut oil or ghee
- ⅛ teaspoon vanilla extract
- 1 large egg
Method
In a liquid measuring cup or small bowl, add the almond flour, cinnamon, baking soda, and salt. Beat until uniform.
Tip in the applesauce, honey, avocado oil, vanilla extract, and egg and stir the batter vigorously until smooth.
If you want the mug cake to look pretty, pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal). That said, if you want to cut down on dirty dishes to wash, you can just microwave the cake in the glass liquid measuring cup itself.
Set the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. A 900-watt microwave will cook the mug cake in 90 seconds. Adjust the cooking time depending on the strength of your microwave: decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
This paleo apple mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean.
Let the cake cool for a few minutes and top with a dollop of whipped coconut cream and more ground cinnamon, if desired.
Kitchen notes
- Oven and air fryer instructions: If you insist on using an oven or air fryer instead, you can do it—but the mug cake won’t rise as high and it will taste more egg-y.
- Tip the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes.
- The tiny single serve cake is done when a toothpick inserted in the middle comes out clean.
