I have an admission to make: I eat cake for breakfast… not any cake, but these wonderful gluten- and dairy-free mug cakes. They consist primarily of fruit and an egg, and are “baked” in the microwave. The resulting cake is moist, lightly sweet, studded with succulent apples and raisins, and has a warming cinnamon undertone. These are my go-to breakfasts through the week. I (or A) make five of these suckers on Sunday, and they’re ready to go.
PALEO APPLE, RAISIN & CINNAMON MUG CAKE (gluten-, dairy-, refined sugar-free)
makes 1 cake
- 1 heaped tablespoon finely diced fuji apple
- 1 tablespoon unsweetened raisins
- 1 large egg
- 2 tablespoons + 1 teaspoon water
- 2 tablespoons coconut flour
- 1-1/2 tablespoons mashed ripe banana
- 1 teaspoon ground cinnamon
- 1 tiny pinch sea salt
- 1/2 teaspoon baking powder*
* to make your own paleo-friendly baking powder, mix two parts of cream of tartar with one part of bicarbonate of soda (baking soda)
1. In a mug, mix together the apple, raisins, egg, water, coconut flour, banana, cinnamon, and salt until well combined.
2. Quickly mix in the baking powder and place the mug into the microwave.
3. Heat on full power for 1 minute and 30 seconds**, or until the cake puffs up and a skewer inserted into the center comes out clean.
4. Allow to cool slightly before devouring. Enjoy!
** The microwave I use is 1650 Watts. Adjust the cooking time according to the power of your microwave.