Gluten-free Vegan Almond Apple Breakfast Mug Cake

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Baked

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Microwaved, with crumbled pecan

Nothing is better than a leisurely breakfast on a lazy Sunday morning .  You start with your coffee or tea, then you peel some ripe fruit and contemplate what to cook while eating it.  You look at the Sunday paper or surf on your favorite food site until you feel inspired to move out of your chair and saunter into the kitchen. 

After my second cup of tea and a mango, I decided that I wanted to make something special, but not work too hard.  After all, it’s Sunday.  I found a mug cake recipe on skinnytaste.com and tweaked it.  These healthy vegan mug cakes were simple and quick to make — you can literally make them in five minutes.  And they are absolutely yummy!  

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Gluten-free Almond Apple Breakfast Mug Cake

Ingredients for the Cake:

3 tbsp almond flour

3tbsp oat bran

1/2 tsp baking powder

1/8 tsp salt

4 oz no sugar added apple sauce

1/2 tsp pure vanilla extract

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Ingredients for the topping:

1/2 tsp cinnamon

4 tsp brown sugar or xylitol

4 tsp apple sauce

Tiny pinch salt

4 tsp coconut oil

A pinch of corn starch

Crumbled pecans or walnuts (optional)

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Preparation:

Grease 2 small mug or 4 small ramekins and set aside. In a small bowl, combine all cake dry ingredients, then add all cake liquid ingredients and stir. Transfer the cake batter to the prepared mugs or ramekins, then spoon the streusel evenly on top.

Either bake at 350F for 14 minutes or until a toothpick comes out clean OR cook in the microwave until a toothpick comes out clean. (Microwave times will vary depending on wattage.)

I nuked mine in the ramekins for 70 seconds each while Audrey baked hers in the toaster oven.  We tried each other’s cake and they taste quite the same.  If you use a small mug instead of a small ramekin, you will probably need 90 seconds to 100 seconds.  Start with a shorter time and poke a toothpick in the cake to see if it’s done.  If not, add another 10 seconds or so.

If you don’t want to eat the cake directly from the mug or dish, allow it to cool completely. Then run around the sides with a knife and it should pop right out! Eat plain or topped with sugar-free icing (see note).

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I enjoyed eating it piping hot right out of the ramekin.

Note:

I blended 1 cup of xylitol into powdered “sugar,” and used the powdered sugar with a tiny bit of milk to make the icing.  You can also use a little bit of plain yogurt to make a yogurt icing.

Store the powdered xylitol with a 1 teaspoon of cornstarch to prevent clumping.

2 thoughts on “Gluten-free Vegan Almond Apple Breakfast Mug Cake

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