On the weekends J and I like to indulge in a yummy breakfast that we just don’t have time for during the week. Usually I opt for scrambled eggs, bacon and sweet potato hash but so many of the meals we cook during the often contain these ingredients that sometimes it’s nice to have a change.
I’d made mug cakes (and cupcakes) before, and they were pretty simple, plus everything is pretty much made in one mug so cleanup is a breeze! I decided that for breakfast this past weekend I would make a mug cake inspired by Js favorite breakfast, coffee cake. I checked out similar recipes from other paleo bloggers and combined the to get the yummy recipe below!
Let me tell you it is delicious- a moist buttery cake, topped with a crumbly topping and a creamy sweet cream! This is one recipe you have to try!
Ingredients:
For the cake:
- 1/2 tbsp grass fed butter, melted
- 1 tbsp coconut sugar
- 1 tbsp applesauce
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1 tsp cinnamon
For the topping
- 2 tbsp grass fed butter, room temperature
- 1 tbsp almond flour
- 1 tbsp coconut sugar
- 1 tsp cinnamon
For the whipped cream
- 1 can of full fat coconut milk (The coconut milk should be stored upside down in the fridge over night, be sure to leave in the fridge until you are ready to make the whipped cream.)
- 1 teaspoon maple syrup
Directions:
* Note that the ingredients above make one serving, multiply the cake and topping ingredients by the number of guests and make each serving in a separate mug
- Place a medium bowl (preferably tin or glass) in the freezer.
- Combine all of the cake ingredients in a mug and mix well.
- Place all topping ingredients in a small bowl and combine coarsely.
- Carefully spread the topping ingredients on top of the cake ingredients.
- Place the mugs in the microwave and cook for 3 minutes (one at a time).
- Remove from microwave with an oven mitt and let sit to cool.
- Take the can of coconut milk out of the fridge and place right side up.
- Using a can opener, open the can and drain the liquid. Only solid cream should be left in the can.
- Remove the bowl from the freezer and pour the coconut milk into the bowl.
- Add maple syrup and whisk until whipped cream consistency.
- Top the cake with whipped cream.