Monday, 7 April 2014


Oops. This one is naughty.

I was challenged (via facebook) to make a mug cake look like an actual cake, rather than a big mess on a plate. I used a square mug and thought the effect was quite architectural. You're best off making two so you don't have to split the egg. Plus then you have one to eat for breakfast give to your friend.


For the cake: 9 dates, roughly chopped
1.5 tbsp boiling water
1/8 tsp bicarbonate soda
1/8 tsp baking powder
1.5 tbsp rice flour
1.5 tbsp grass fed butter
1.5 tbsp brown sugar
1/2 egg, beaten
1/2 tsp smashed almonds/hazelnuts
For the caramel sauce:

1 tbsp brown sugar
1 tbsp milk (I used Rude Health Oat Drink)
1/2 tbsp grass fed butter


  1. In a mug place the dates and boiling water then microwave for 50 seconds;
  2. Add the bicarbonate soda and mash with a fork;
  3. Add butter and microwave for 10-15 seconds;
  4. Add the sugar, flour, baking powder and egg to the mug and mix thoroughly;
  5. Sprinkle nuts on top and microwave for 1 minute on a saucer;
  6. To make the sauce, combine ingredients in a microwavable ramekin and microwave for 30 seconds, or until bubbling;
  7. Use a knife to ease the cake out onto a saucer and pour sauce on top.
I doubled the egg, sugar, baking powder and flour mix to use for a second serving.
Before cooking...
...during cooking...
...Horray it worked...!
...and my God was it tasty.

Basically this is a gluten free version of this recipe. Hoping to make a few more mug cake recipes that are cleaner with less sugar. Stay tuned!

Macros (sorry, I'll make the font smaller)
Calories: 670

Carbs: 113g (of which sugar: 34g) Fat: 22g Protein: 10g

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