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Toffee Mini Cake

Toffee Mug Cake

When it comes to cooking, I’m lazy. If there is any way to avoid a pile of dishes to clean up after, I will choose it. So naturally, I gravitate towards one-dish meals and shortcuts like this mugcake. You can whip it up in one mug and eat it straight out of there!

I added protein powder and maca for the extra nutrition boost, and the hazelnuts and cashew butter turn it into a decadent breakfast/dessert.

Toffee Mug Cake Toffee Mug Cake Toffee Mug Cake

Ingredients:

  • 15 g unflavored protein powder (0.5 scoop), optional
  • 15 g ground hazelnuts (2 tbsp)
  • 7 g tapioka starch (1 tbsp)
  • 10 g oat flour (1 heaping tbsp)
  • 2 tbsp coconut sugar
  • 1 tbsp cashew butter
  • 0.25 tsp baking powder
  • 0.5 tsp maca (optional)
  • small pinch of salt
  • pinch of vanilla & cinnamon
  • 3.5 tbsp plant milk (preferably hazelnut)

Instructions:

  1. Mix oat flour, protein powder, hazelnuts, starch, coconut sugar, salt, baking powder, maca, vanilla & cinnamon in a small bowl.
  2. Add the milk and mix. Then add the smooth cashew butter and mix well until you have a sticky batter. If necessary, add a bit more milk, but the batter should not get too thin!
  3. Melt 0.5 tsp coconut oil in a small ramekin or mug and swirl it around a bit so that it covers the inside of the mug. Fill the batter into the ramekin/mug and bake in the oven for 20 minutes on 350°F (175°C). Let sit for another 10 minutes after taking it out, it will finish cooking.
  4. You can eat it straight out of the mug, or as a mini cake on the plate (personally, I prefer the mug version). Top with maple syrup or caramel sauce (or both).
Toffee Protein Mini Cake
Serves 1
Protein-packed toffee mug cake, perfect as a snack, breakfast or dessert.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 15 g unflavored protein powder (0.5 scoop), optional
  2. 15 g ground hazelnuts (2 tbsp)
  3. 7 g tapioka starch (1 tbsp)
  4. 10 g oat flour (1 heaping tbsp)
  5. 2 tbsp coconut sugar
  6. 1 tbsp cashew butter
  7. 0.25 tsp baking powder
  8. 0.5 tsp maca (optional)
  9. small pinch of salt
  10. pinch of vanilla & cinnamon
  11. 3.5 tbsp plant milk (preferably hazelnut)
Instructions
  1. Mix oat flour, protein powder, hazelnuts, starch, coconut sugar, salt, baking powder, maca, vanilla & cinnamon in a small bowl.
  2. Add the milk and mix. Then add the smooth cashew butter and mix well until you have a sticky batter. If necessary, add a bit more milk, but the batter should not get too thin!
  3. Melt 0.5 tsp coconut oil in a small ramekin or mug and swirl it around a bit so that it covers the inside of the mug. Fill the batter into the ramekin/mug and bake in the oven for 20 minutes on 350°F (175°C). Let sit for another 10 minutes after taking it out, it will finish cooking.
  4. You can eat it straight out of the mug, or as a mini cake on the plate (personally, I prefer the mug version). Top with maple syrup or caramel sauce (or both).
Adapted from The Vegan 8
Adapted from The Vegan 8
Our Vegan Revolution http://www.ourveganrevolution.com/

Zutaten:

  • 15 g Proteinpulver, optional
  • 15 g gemahlene Haselnüsse (2 EL)
  • 7 g Tapiokastärke (1 EL)
  • 10 g Hafermehl (1 gehäufter EL gemahlene Haferflocken)
  • 2 EL Kokosblütenzucker
  • 1 EL Cashewmus
  • 0.25 TL Backpulver
  • 0.5 TL Maca (optional)
  • Prise Salz
  • Prise Vanille & Zimt
  • 3.5 EL Pflanzenmilch (vorzugsweise Haselnuss)

Zubereitung:

  1. Hafermehl, Proteinpulver, Haselnüsse, Tapiokastärke, Kokosblütenzucker, Salz, Backpulver, Maca, Vanille & Zimt in einer kleinen Schüssel vermischen.
  2. Milch hinzufügen und gut verrühren. Dann das weiche Cashewmus dazu geben und alles gut zu einem klebrigen Teig anrühren. Falls nötig, etwas mehr Milch hinzufügen – der Teig soll jedoch relativ dick bleiben!
  3. Den halben TL Kokosöl in einer kleinen Ofenform oder einer Tasse schmelzen lassen und etwas hin- und herschwenken, damit das Öl die Tasse auskleidet. Den Teig in die Form/Tasse geben und im Ofen für 20 Minuten bei 175°C backen. Nach dem Herausnehmen etwa 10 Minuten gehen lassen, damit der Kuchen noch etwas nachbacken kann.
  4. Du kannst ihn dann direkt aus der Form/Tasse essen, oder als Mini-Kuchen auf einem Teller (ich persönlich bevorzuge die Tasse). Mit Ahornsirup oder Karamell garnieren.

Merken

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