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.
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!
Here's what you'll need:
Coconut Chocolate Chip Mug Cake
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
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
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.
~ 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.~
Inspiring others to lead healthier lifestyles, one recipe at a time.