Red Velvet Microwave Mug Cake

Okay – this recipe blew my mind! I’m not really surprised, it came from Tammy Credicott – author of some of my favorite cookbooks and the popular blog The Healthy GF Life. She posted this link on her Facebook page and I am so happy she did! I LOVE IT. I took Tammy’s base and modified it just slightly to fit our dietary needs and ingredients I had on hand. I can’t wait to try so many more flavor combinations. It will completely change the way you make cake! It’s delicious, easy cleanup, no hot oven and easily customizable. I decided to use pureed beets in place of the applesauce to give it a nice red velvet look plus add nutrients from the veggies! Not to mention you can’t taste the beets at all! This makes 2 servings

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RED VELVET MUG CAKE WITH VANILLA FROSTING (adapted from Tammy’s Microwave Measuring Cup Cake)

4 Tbsp almond flour
2 tsp coconut flour
1 Tbsp flaxseed meal
1 tsp baking powder
2 Tbsp potato starch
1/8 tsp salt
3 Tbsp pureed beets
3 Tbsp maple syrup
3 Tbsp coconut oil, melted
1/2 tsp vanilla
Vanilla Frosting (about 1/4 cup) (Use this recipe from one of my cookies!)
In a small bowl, combine flours, flax, baking powder, starch, salt, beets, syrup, oil and vanilla. Stir until well blended. Pour into two greased glass coffee mugs. Microwave mugs together for 2 minutes 15 seconds on high. Remove from microwave and let set in mugs for about 10 minutes. Carefully loosen cake from mug using a knife. Turn onto serving dish and top with frosting, if desired.

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