Apple Mug Cake (Gluten Free, Paleo, Nut Free Option)

1 standard portion

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Ingredients

• 3 tablespoons finely ground almond flour
• ½ teaspoon ground cinnamon
• ⅛ teaspoon baking soda
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 tablespoon applesauce
• 2 teaspoons honey (or 2½ teaspoons maple syrup)
• 1 teaspoon avocado oil (or melted refined coconut oil or ghee)
• ⅛ teaspoon vanilla extract
• 1 large egg

Method

1. In a liquid measuring cup or small bowl, add the almond flour, cinnamon, baking soda, and salt. Whisk until uniform.
2. Add the applesauce, honey, avocado oil, vanilla extract, and egg and stir the batter vigorously until smooth.
3. If you want the mug cake to look pretty, pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal). That said, if you want to cut down on dirty dishes to wash, you can just microwave the cake in the glass liquid measuring cup itself.
4. Place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. A 900-watt microwave will cook the mug cake in 90 seconds. Adjust the cooking time depending on the strength of your microwave: decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
5. This paleo apple mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean.
6. Let the cake cool for a few minutes and top with a dollop of whipped coconut cream and more ground cinnamon, if desired.