You’re less than ten minutes away from a scrumptious, grain-free matcha mug cake! It’s paleo friendly, dairy free, and sweetened with honey or maple syrup.
- 1 teaspoon butter, ghee, or coconut oil
- ￼1 teaspoon matcha
- ￼ 2 tablespoons honey or maple syrup
- 1 tablespoon milk of choice (dairy, almond, coconut, etc.)
- 1 teaspoon vanilla extract
- 1 large egg
- Pinch of sea salt
- 1/4 cup lightly packed almond flour
- 1/8 teaspoon baking soda*
- 1/8 teaspoon cream of tartar*
- 1 heaping tablespoon chocolate chips (optional)
- Fresh strawberries, for serving
- Put the butter, ghee, or coconut oil in a large microwave safe mug. Microwave for 10-20 seconds, or just until the butter is melted. Stir in the matcha. Add the honey, milk, and vanilla and beat thoroughly with a fork. Crack the egg into the mug and beat again. Beat in the almond flour, baking soda, and cream of tartar. It's okay if there are a few small lumps. If you are using chocolate chips, stir them in.
- Microwave for about 2 minutes, or until the cake is set and pulling away from the sides of the mug, but still a little jiggly. Don't worry if the top is not completely dry.
- Let cool for at least five minutes. Enjoy the cake directly from the mug, or loosen with a small spoon and unmold onto a plate. Top with a fresh strawberry if desired and serve warm.
If you don't like matcha or don't have any on hand, try a double chocolate mug cake! Omit the matcha and add 1 tablespoon plus 1 teaspoon of unsweetened cocoa powder when you add the almond flour. Also, make sure to use the chocolate chips. This mug cake may need an extra 10-20 seconds to cook.
If you want to make more than one mug cake, microwave them one at a time.
Used in this recipe: