Vegan Mug Cake with Lemon Macaroons

This easy, gluten free vegan coconut flour mug cake is mixed with crumbled up lemon macaroons to make a healthy dessert that's ready in under 5 minutes!

Course Dessert

Cuisine American

Prep Time 3

Cook Time 2

Total Time 5

Servings servings

Calories 392kcal

Author FoodFaithFitness

Ingredients

1/4 Cup + 3 Tbsp Almond flour
1 Tbsp Coconut flour
Pinch of salt
1 Tbsp Water
1 Tbsp Lemon juice
1 tsp Baking powder
1 Tbsp Barney Butter Raw + Chia Almond Butter The whole snack packet from your box
1/4 Cup Unsweetened apple sauce
1 Tbsp Agave
1 tsp Raw Vanilla extract
3 Emmy's Organics Lemon Ginger Macaroons 1 package

Instructions

Rub 2 8 oz mugs with coconut oil.
In a medium bowl, stir together the almond flour, coconut flour and a pinch of salt.
In a separate small bowl, whisk together the water, lemon juice and baking powder until frothy. Add in the almond butter, apple sauce, agave and vanilla and whisk until smooth and combined.
Stir into the flour mixture until well combined.
Crumble up 2 of the macaroons and gently fold them into the batter.
Divide the batter evenly between the 2 mugs and gently out evenly.
Microwave for 2 minutes* at full power, or until the cake feels set and begins to just pull away from the sides of the mug. Note that it won't rise a ton as there are no eggs.
Crumble the remaining macaroon up and divide between the two cups.
DEVOUR

Notes

*Please note that ALL microwaves are different, which can yield different results and can overcook/undercook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 2 minutes, as stated in the recipe. Knowing this information, it may help you better judge how long to cook yours for and at what power!

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