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.
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:
- Mix oat flour, protein powder, hazelnuts, starch, coconut sugar, salt, baking powder, maca, vanilla & cinnamon in a small bowl.
- 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!
- 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.
- 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
2017-01-15 21:01:26
Serves 1
Protein-packed toffee mug cake, perfect as a snack, breakfast or dessert.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
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
- Mix oat flour, protein powder, hazelnuts, starch, coconut sugar, salt, baking powder, maca, vanilla & cinnamon in a small bowl.
- 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!
- 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.
- 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 https://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:
- Hafermehl, Proteinpulver, Haselnüsse, Tapiokastärke, Kokosblütenzucker, Salz, Backpulver, Maca, Vanille & Zimt in einer kleinen Schüssel vermischen.
- 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!
- 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.
- 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.
