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!
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:
Combine all dry ingredients in a microwave- and oven- safe mug and mix well.
Pour in the wet ingredients. Stir until smooth.
Microwave for 60-120 seconds or bake at 375 F for 20 minutes, until cake is cooked through.
If using icing, mix powdered sugar and milk until no clumps remain. Drizzle on cooked cake and enjoy!
Servings: 1
Serving Size: 1 Mug without Icing
Comments