Strawberry, Almond Butter and Vanilla Mug Cake
  • Easy
  • 5 Minutes
  • Serves 1

Nutrition Per Serving

  • Calories: 307
  • Fat: 16.4g (Saturated Fat: 2.3g)
  • Carbohydrates: 32.5g
  • Fiber: 3.7g
  • Sugar: 23.4g
  • Protein: 10.4g
  • Sodium: 358mg

Print Recipe

Ingredients

  • FOR THE TOPPING:
  • If using frozen strawberries: 4 frozen strawberries, warmed in microwave or on counter top
  • If using fresh strawberries: 2 large strawberries, cut into 1/6ths lengthwise
  • ¼ tsp orange zest
  • 1 tsp real maple syrup
  • FOR THE CAKE:
  • 1 medium or large egg
  • 1 Tbsp almond butter
  • 3 Tbsp almond flour
  • 8 slices freeze dried strawberries, crushed (optional)
  • 1 Tbsp + 1 tsp real maple syrup
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • ½ tsp vanilla extract or vanilla bean paste
  • ⅛ tsp almond extract (optional)
  • Cooking spray

Directions

  1. MAKE THE TOPPING:
    • Toss together the strawberries, real maple syrup and orange zest. Set aside.
  2. MAKE THE CAKE:
    • Lightly spray an 8 ounce mug or custard ramekin.
    • In a small bowl, whisk together the egg and almond butter and mix thoroughly until there are no almond butter streaks. Add the rest of the ingredients and whisk.
    • Transfer the batter into the prepared mug. Microwave for 1:15-1:45 minutes until the batter rises and holds. Remove from the microwave. Either remove cake from the mug and top with strawberries or leave it in the mug.