Carrot Mug Cake with Vanilla-Cashew Drizzle

Ok-remember when I posted this Red Velvet Mug Cake? If not, check it out. As I mentioned in that post, I got the idea and base ingredients from Tammy Credicott, author of The Healthy GF Life. I’ve adapted the recipe slightly to fit my needs and tastes. This flavor combination is awesome. I love carrot cake and the vanilla nut drizzle complements the cake nicely. This serves two.

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4 Tbsp almond flour
2 Tbsp potato starch
1 Tbsp flaxseed
2 tsp coconut flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
3 Tbsp maple syrup
3 Tbsp pureed carrots
3 Tbsp coconut oil, melted
1/2 tsp vanilla
In a large bowl, combine cake ingredients and blend until smooth. Pour into two greased coffee mugs and microwave on high for 2 minutes 15 seconds. Remove from microwave and let set for about 10 minutes. Loosen with a knife and turn onto serving dish. Drizzle vanilla nut mixture over cake and serve.

 

Vanilla Nut Drizzle
1/2 cup cashews
1 tsp vanilla
1/4 tsp nutmeg
1/4 cup coconut milk
1 Tbsp honey
In a small blender or Magic Bullet, blend ingredients until smooth.

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