Ginger Mug Cake

Warm. Ginger. Fluffy. Cake. Easy & Quick. Those are words that anyone would love to hear!! Here is the perfect combo of warm, moist, and quick cake packed with 12 grams of protein and 6 grams fiber! My suggestion for food prep is to pre-measure the dry ingredients in to baggies. Then, when you are ready to indulge, grab one of your baggies and simply add the wet ingredients. Super easy. Enjoy!

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Ingredients:

Cake

½ cup Oats of choice (for a finer cake, I grind the oats to a flour)

1 tsp Cinnamon

1 tsp Baking powder

1 tsp Ginger

1 tbsp Stevia (can use Splenda)

1 tbsp Splenda brown sugar (could use regular brown sugar)

1 tsp Vanilla extract

½ cup Milk of choice (I used unsweetened almond)

1 large Egg

Optional Icing

¼ cup Powdered sugar

2 tbsp Milk of choice

Directions:

1. Combine all dry ingredients in a microwave- and oven- safe mug and mix well.

2. Pour in the wet ingredients. Stir until smooth.

3. Microwave for 60-120 seconds or bake at 375 F for 20 minutes, until cake is cooked through.

4. If using icing, mix powdered sugar and milk until no clumps remain. Drizzle on cooked cake and enjoy!

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Servings: 1

Serving Size: 1 Mug without Icing