The other day, I was in the mood for something sweet and satisfying, yet healthy! I didn’t feel like baking an entre loaf of bread, so I came up with an easy mug cake. Perfect to make in the morning for breakfast or as a post-run snack.
¼ cup + 1 Tbsp. whole wheat or spelt flour
1/4 tsp baking powder
2.5 Tbsp coconut sugar
¼ tsp. of cinnamon
Pinch of salt
¼ cup milk or almond milk
1 ¼ tsp vanilla extract
2-3 Tbsp. unsweetened apple sauce
2 Tbsp. butter, melted
3 Tbsp. grated carrot
Handful of diced apple
Spray a large mug with cooking spray.
In a small bowl, mix together the flour, baking powder, sugar, salt and cinnamon.
In a separate bowl mix together the milk, egg, vanilla, apple sauce, and melted butter. Pour the wet mixture into the dry and fold together. Add in the apples and carrots. Make sure the apples are in small pieces. Pour into the greased mug.
Microwave for 1 minute and 30 seconds. Check the cake center and use a toothpick to see if it comes out clean. If not cooked, microwave an additional 10 seconds. Serve the cake with powdered sugar or apple sauce on the side!
Key nutrients and tricks:
- I used spelt flour in this recipe since it was what I had on hand and because it is loaded with nutrients such as potassium, iron, and fiber.
- Since I have a digestive disorder and am sensititve to lactose, I use lactose free butter. This butter is cultured, meaning it is actually fermented. By adding this good bacteria to culture the dairy (like the strains found in yogurt), the lactose is actually broken down. This reduces stomach discomfort and digestive issues!
- If you don’t have coconut sugar, regular sugar or an alternate sweetener works just as well!
- If you would like to make this recipe vegan, substitute coconut oil for the butter and make a flax egg instead of the regular egg.
- Try mixing up the flavor combos! Add pumpkin and apple, peach and applesauce, or sneak in some zucchini!
- Top the cake with some vanilla yogurt and chopped walnuts or pecans!