Gluten Free – Grain Free – Refined Sugar Free – Dairy Free – Paleo
Cooking time – 3 minutes, Serves 1
So is it a Teacup Cake or a Tea Cupcake?
A Mud Cake or a Mug Cake?
Scrumdiddiliumptious or Yumskiddilidumptious?
Some of life’s great questions. All I know is that I played around with a few healthy ingredients and ended up with the most gorgeous little cake-for-one recipe. This is perfect for when you have a sweet craving but cannot be trusted with the whole cake. This being said, it is a healthy (read; gluten free, sugar free, grain free, dairy free) recipe so even if you don’t limit yourself to just one cup you are doing okay!
I have to apologise for the photo quality… I didn’t expect to be successful so I was just playing around on my phone before putting it up on Instagram (come follow me! My user name is @oliveonblonde). Don’t worry, the photo quality is not representative of the taste. It is Delicious with a capital D.
- 1.5 tablespoons Almond Meal
- 1.5 tablespoons Organic Raw Cacao
- 1 tablespoon Raw Honey
- 1 teaspoon Coconut Butter
- Pinch of Cinnamon
- Pinch of Salt (try go for an unprocessed one like Pink Himalayan)
- 1 Egg
I topped mine with some Cashew Cream I had already made and some Cacao Nibs.
To make Cashew Cream you need raw cashews, non-dairy milk, natural sweetener and a vanilla pod. I swear by Vegan Sparkles (one of my fave bloggers and friends) fail-safe recipe – see it here. (This will mean recipe takes about 10 minutes instead of 3)
It is perfect by itself but if you want something extra but don’t want to make the cashew cream get creative… berries, nut butter and honey. Get creative!
- Mix all ingredients together in a teacup.
- Microwave for 1 minute.
- Optional: Top with Cashew Cream and Cacao nibs.
- That is it. Seriously.
NOTE: If you want to make a bigger cake, double the ingredients, put in a mug and microwave for two minutes!
Great for kids!!! (My husband wanted to add that he is proof that it is child friendly – even he managed to cook one!)