Description
Have cookies in your cake with this easy, gluten-free vegan mug cake that’s mixed with crumbled up lemon macaroons. It’s a healthy dessert that’s ready in under 5 minutes!
Ingredients
- Coconut Oil, For Coating Mugs
- 7 Tablespoons Almond Flour
- 1 Tablespoon Coconut Flour
- 1 pinch Salt
- 1 Tablespoon Water
- 1 Tablespoon Lemon Juice
- 1 teaspoon Baking Powder
- 1 Tablespoon Barney Butter Raw + Chia Almond Butter (The Whole Snack Packet From Your Box)
- ¼ cups Unsweetened Apple Sauce
- 1 Tablespoon Agave
- 1 teaspoon Raw Vanilla Extract
- 3 Emmy’s Organics Lemon Ginger Macaroons, Divided
Preparation
Rub two 8-ounce mugs with coconut oil.
In a medium bowl, stir together almond flour, coconut flour and a pinch of salt.
In a separate small bowl, whisk together water, lemon juice and baking powder until frothy. Add almond butter, apple sauce, agave and vanilla and whisk until smooth and combined. Stir into the flour mixture until well combined.
Crumble up 2 of the macaroons and gently fold them into the batter. Divide the batter evenly between mugs and gently smooth out evenly.
Microwave for 2 minutes at full power, or until cake feels set and begins to just pull away from the sides of the mug. Note that it won’t rise a ton as there are no eggs.
Crumble remaining macaroon up and divide between the mugs. Devour.
Note: All microwaves are different, which can yield different results and can overcook or undercook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine on 100% power for 2 minutes, as stated in the recipe. Knowing this information, it may help you better judge how long to cook yours for and at what power!
