Wednesday, March 9, 2016

Paleo Lemon Mug Cake

I've been trying lots of paleo mug cake recipes around the internet lately! And while I've liked all of them, many of them have an almond flour or coconut flour base and taste either very nutty and dense or very dry. I missed light, fluffy yellow lemon cake!

So I decided to try to make my own mug cake. This is what I made, and it's very good! It's reminiscent of yellow cake.


And it's super easy to make. I stir all the ingredients in the cup I'm going to cook it in, because less dishes and less mess and less time.

What you need:
1/2 tablespoon (tbsp) lemon juice
1 tbsp Coconut Flour
1 tbsp Tapioca Flour  
1/2 teaspoon baking powder 
1 tbsp oil (I used olive)
1 egg
1/2 tbsp honey (or more if you want it sweeter)
1-2 tbsp coconut milk (see directions)

Directions:
Put the lemon juice in first, then add the coconut flour on top. Coconut flour absorbs liquid, and I like this flour to absorb all the lemon juice. Next add everything but the coconut milk, and stir it making sure to scrape the sides and the bottom. Last, pour in the coconut milk and stir. Start with 1 tablespoon (I ended up using 1.5 tablespoons). You want it to be the consistency of thin pancake batter. Just use two tablespoons if you are worried--more is better then less. 

Microwave 2 minutes. It should fluff up nicely! I paired mine with some dairy free coconut whipped cream. It's good--and the tapioca flour makes it taste nice and sweet.

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