This is quite possibly the greatest dessert ever invented for migraineurs. It’s simple, uses pantry ingredients, and can be made quickly for a sweet pick me up. Did I mention it’s gluten free, nut free, and can also be dairy free/vegan? I have been slaving over this recipe all week, and I’ve probably eaten more mug cakes than one person should – which really defeats the whole purpose of mug cakes! When I finally felt like I had the right combination of ingredients, I got so excited to get this to you guys right away. So I won’t be jabbering on in this post. I’ll save that for next week when I post my recipes from France!
Easy, gluten free mug cake that is finished in less than 5 minutes!
- 2 tbsp gluten free oat flour *I used Bob's Red Mill
- 2 tbsp white rice flour *I used Bob's Red Mill
- 1 tbsp brown sugar (or sweetener of choice)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup oat milk *I used Oatly
- 1.5 tsp butter *I used Kerrygold. Can use ghee or coconut oil
- 2 tsp sunbutter (sunflower seed butter)
- strawberries for topping
Using an 8oz mug (or larger), microwave your butter (or fat of choice) for about 15 seconds until soft. Remove and whisk in the dry ingredients + vanilla until fully combined.
Add the oat milk and whisk till fully combined. Then add the sunbutter and whisk till incorporated.
Microwave for around 1 min and 30 seconds, depending on the power level of your microwave. Allow to cool (it will be very hot for a few minutes) and top with strawberries.