Dairy-Free, Gluten-Free Mug Cakes!

One thing that I absolutely love is sweets of any sort. I have a ginormous sweet tooth and love to bake anything from cookies to cupcakes. However, sometimes I don't have the time to make them, have enough people to eat them, or want to indulge in super heavy baked goods.
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I came up with the idea for a mug cake one afternoon when I was craving a small dessert, but didn't want to make a processed mug cake from a box. I also wanted to create a recipe that was easy and simple to make being a college student. After some trial and error, I ended up trying a few variations that were egg-based, gluten free, and just as tasty!
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​Here's what you'll need:

Coconut Chocolate Chip Mug Cake

• 1 large egg
• 1 tbsp. unsweetened coconut flakes
• 1 tbsp. almond flour
• 1 tbsp. all purpose gluten-free brown rice flour
• 2 tbsp. organic maple syrup
• 1 1/2 tsp. vanilla extract
• Handful of Enjoy Life's dairy, nut, and soy free dark chocolate morsels.

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Crack the egg into a mug and add all of the ingredients minus the chocolate chips.
Using a fork, whisk the ingredients until mixed and smooth.
​Drop the chocolate chips into the mug and gently fold them in using the fork to make sure they don't sink to the bottom of the mug.
Microwave for 1 minute, let stand for a few seconds, then microwave for another 30 seconds.

Double Chocolate Cinnamon Mug Cake

• 1 large egg
• 2 tbsp. almond flour
• 2 tbsp. all purpose gluten-free brown rice flour
• 2 tbsp. unsweetened cocoa powder
• 2 tbsp. organic maple syrup
• 1 1/2 tsp. vanilla extract
• 1/2 tbsp. Enjoy Life's dairy, nut, and soy free dark chocolate morsels
• cinnamon to taste

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Crack the egg into a mug and add all of the ingredients together, minus the chocolate chips and the cinnamon.
​Using a fork, whisk the ingredients until smooth.
Microwave for one minute, then place the chocolate chips on top of the mug cake and sprinle with cinnamon to taste.
Microwave for another 30-40 seconds.

Strawberries and "Cream" Mug Cake

• 1 large egg
• 2 tbsp. almond flour
• 2 tbsp. all purpose gluten-free brown rice flour 
• 2 tsp. honey
• 1 tsp. vanilla extract 
• 1-2 large strawberries, cut into dices

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Crack the egg into the mug and add all of the ingredients minus the strawberries.
Using a fork, whisk the ingredients until smooth, then fold in the strawberry slices.
Microwave for 1 minute, let sit for a few seconds, then microwave for another 20-30 seconds.
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        ~ I actually ate this version of the mug cake for breakfast so I had a little bit more fun with it, and decided to top it off with a scoop of Siggi's Lingonberry and Strawberry yogurt, more diced strawberries, and chia seeds.~