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    COFFEE CAKE MUG CAKE

    COFFEE CAKE MUG CAKE

    Paleo|GF|PeanutFree

    Ingredients

    Cake Ingredients

    • ½ cup almond flour
    • ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • 2 tablespoons maple syrup
    • 1 ½ tablespoons coconut oil melted
    • 2 tablespoons non dairy milk
    • 1 egg
    • 1 teaspoon vanilla extract

    Topping Ingredients

    • 1 tablespoon creamy nut butter
    • 1 tablespoon cassava flour can use coconut flour too
    • 2 teaspoons cinnamon

    Instructions

    Cake Instructions:

    • Mix together all ingredients in large mug until a smooth batter is formed. Set aside while making the topping.

    Topping Instructions:

    • In small bowl, mix together all ingredients until a crumbly mixture is formed.

    Assembly:

    • Sprinkle crumbs on top of batter and microwave for 2 minutes.
    • Eat straight from the mug or put on a plate to share. Enjoy!

    Notes

    Level: Easy

    CHAI MUG CAKE

    CHAI MUG CAKE

    Paleo|GF|TreeNutFree

    Ingredients

    Ingredients

    • ½ cup almond flour
    • ½ teaspoon baking powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon cardamom
    • ¼ teaspoon ginger
    • 1 ½ tablespoons coconut oil melted
    • 2 tablespoons concentrated brewed black tea one tea bag brewed in 3 tablespoons water
    • 1 egg
    • 2 tablespoons maple syrup

    Instructions

    Instructions

    • Mix together all ingredients in large mug until all lumps are gone.
    • Microwave for two minutes, and enjoy!
    • *We served ours with a scoop of Date Shake Ice Cream from Frankie and Jo’s*

    Notes

    Level: Easy

    TROPICAL MUG CAKE

    TROPICAL MUG CAKE

    Keto|Paleo|GF|PeanutFree

    Ingredients

    Cake

    • 1 egg can substitute for 1 tablespoon water, 1 teaspoon coconut oil & 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • 6 tablespoons unsweetened coconut milk
    • 4 tablespoons coconut flour you may also use almond flour or any other nut flour you prefer
    • 1 tablespoon toasted unsweetened shredded coconut you can save some to sprinkle on the finished cake if you like
    • ½ teaspoon baking powder
    • 1 ½ teaspoons diced fresh pineapple you can also use mango
    • ¼ teaspoon pure orange oil you may also use orange extract or ½ tsp unsweetened orange juice
    • ¼ teaspoon almond extract

    No Sugar Added Cream

    • Coconut fat from 1 can of full fat coconut milk
    • 1 tablespoon raw honey optional
    • 1 teaspoon vanilla extract

    Instructions

    For the Cake:

    • On a parchment paper covered sheet pan, place the unsweetened shredded coconut and bake for 3 minutes in a 350’F oven or until coconut is a lovely golden brown. You may need to add an additional minute. Remove and let cool slightly before adding to the mug cake.
    • While the shredded coconut is in the oven, in a microwave safe mug, add in egg, vanilla extract, orange oil and almond extract. Take a fork and mix until completely combined. Melt coconut butter.
    • One at a time, add the coconut milk, coconut flour, toasted coconut, baking powder, melted coconut butter and dice pineapple. Mix with a fork until completely combined.
    • Microwave for 3 minutes and 30 seconds. Allow to cool slightly before flipping mug to remove the cake or you may keep the cake in the mug and enjoy!

    For the No Sugar Added Cream:

    • Combine coconut fat and vanilla extract in a stand mixer (You may also do this with a hand mixer and if using honey, add that as well). Whip until light and fluffy.

    Notes

    *Note*- If using a different flour you may need to add more coconut milk. -If you would like it to be sweeter you can add 1 Tbsp of granulated monk fruit sweetener, stevia or coconut sugar.

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