Banana Mug Cake
This Banana Mug Cake bakes up in the microwave in just one minute with simple pantry staples. It's the perfect low carb, paleo vegan cake that will satisfy any sweet tooth craving!
Ingredients
- 2 tablespoons mashed very ripe banana (about half of a small banana)
- 2 tablespoons cashew butter , (can also sub with peanut butter, almond butter, tahini or sunbutter)
- 2 tablespoons coconut sugar OR Lakanto golden monk fruit sweetener
- 1 teaspoon vanilla extract
- 4.5 tablespoons super-fine blanched almond flour (you can also sub with 2.5 Tablespoons coconut flour)
- 2/3 teaspoon gluten-free baking powder
- 1/2 tsp cinnamon
OPTIONAL:
- 3/4 teaspoon Lily's no sugar-added chocolate chips OR chopped chocolate
Instructions
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In a large (14 oz) heat-safe mug or (12-14 oz) ramekin, use a small fork or mash a ripe banana. Add the nut butter, coconut sugar and vanilla and stir until smooth.
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Add the baking powder, flour, cinnamon and stir until the batter is mixed together and has no clumps. Top with chocolate chips, if desired.
TO MAKE MUG CAKE IN THE MICROWAVE:
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Place mug on a small plate (in case of spillage) and microwave for about **65-75 seconds. Check on the cake to see that it's done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
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Serve with coconut whipped cream, melted chocolate, berries or chopped nuts.
TO MAKE MUG CAKE IN THE OVEN:
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Preheat oven to 350 F.
Lightly coat a large 12 oz ramekin and transfer batter into the ramekin. Bake for 11-14 minutes or until cake is set.
Recipe Notes
**The cook time will vary according to your microwave - check after 45 seconds then pop it back in the microwave in 10 second increments if not done - do not overcook or mug cake will be dry