I am so super excited to share this coffee cake mug cake and book review with you guys today! I know I sound like a five year old, but I kinda really feel like one sitting here in the quiet at 8pm (kids fast asleep yay) eating my mug cake dessert which literally took me five minutes to make from start to finish and tastes amazing.
I have had so many bland mug cakes over the years, while on my search for a single serve dessert which can satisfy that post-kids-bedtime sweet craving in 5 minutes flat. And this coffee cake mug cake is NOT one of those. It is seriously so moist and full of flavor from only clean and wholesome ingredients that I literally just ate both servings in one go (don’t tell my husband I ate his….what he doesn’t know won’t hurt him right?)
The lovely Regina from Leelalicious.com has just released a coconut flour cookbook Coconut Flour: Muffins, Pancakes and Mug Cakes and kindly sent me a copy to have a look at. I don’t know about you, but I have had some major disasters in the kitchen with coconut flour. Like really major, have to throw everything away disasters….so I was naturally both wary and excited to try out some of her recipes.
Let me tell you, the night I received my copy I made four different recipes, and they all turned out PERFECTLY. They were quick and easy – it literally took me less than a half hour to whip up some coffee cake mug cakes, banana mug cakes, double chocolate muffins and a nut butter glaze which is just unheard of! And I did not end up with one disaster or dry baked good….just a lot of food to eat 🙂 Magic.
You can grab your copy of Coconut Flour: Muffins, Pancakes and Mug Cakes (25+ gluten free, clean eating and paleo friendly recipes) here. She is also running an amazing giveaway, which you can enter right here (good luck!).
Regina has kindly let me share one of the recipes from the book with you so you can get an idea of what deliciousness you can expect in the book. I hope you love it.
Coffee Cake Mug Cake
- In a small bowl combine the streusel ingredients (1 tbsp coconut sugar, 1 tsp melted coconut oil and 1/4 tsp cinnamon), and set aside.
- In another small bowl whisk together the coconut flour, baking soda and salt. Add the egg, coconut oil, maple syrup, coconut milk and vanilla extract and mix thoroughly to combine.
- Divide half of the batter between two small teacups and sprinkle with half of the streusel mixture.
- Then fill in the remaining batter and top with the rest of the streusel.
- Microwave each cup separately for about 1 1/2 minutes, start checking at about one minute (mine only took one minute). Let sit for a couple of minutes before eating.