This cake batter mug cake tastes just like cake batter and only takes 1.5 minutes in the microwave!
There are 2 things we need to discuss today.
One is the fact that I literally saved over $600 yesterday by switching our insurances around. Geico doesn’t lie people. When we went to Mexico as a family in 1992, I made my brother sleep in my bed because I was so freaked out by the geckos on the wall in our room. I fear the gecko no more.
He’s pretty awesome actually.
He can come climb in bed with me for all I care now if he’s waving $600 in my face. Money talks, Allstate walks.
Was it a pain in the ass to spend 3 hours of my day on the phone switching 4 different policies around? Yes, yes, triple yes. But so worth it.
Here’s my public service announcement: don’t become complacent and assume you’re getting the best deal there is!
Two is this here “cake”.
Remember when Coldstone’s were all the rage? Remember when you could eat a Gotta Have It size and not worry about the fact that it contains your entire day’s worth of calories? Ahhh, youth. Coldstone was good for one thing in my mind…cake batter ice cream. Otherwise, give me Carvel, the local ice cream joint or even Breyers from the grocery store, I couldn’t care less.
This somehow tastes like that. It wasn’t planned, it was one of those nice little surprises when something turns out way bett
er than you had imagined. I’m chalking it up to the almond extract. That stuff just gives the best candy-like/cakey flavor to things. It in no way tastes like almonds so I have no idea why they call it that, but I’m not complaining.
Also? It has sprinkles. They make everything infinitely more fun.
They also make for a bitch to clean up off a towel when you try to “save” them after their cute little photo shoot.
Cheers to the freakin’ weekend, eat some cake!
- 4 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon vanilla whey protein
- 1/4 teaspoon baking soda
- pinch of salt
- 1 egg
- 2 tablespoons milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 tablespoon melted coconut oil
- 5 drops liquid stevia (optional)
- pinch of sprinkles
- Combine all ingredients in a small bowl and whisk together.
- Grease a mug and pour batter into it.
- Microwave for 1.5-2 minutes until cake puffs up and is fully cooked.
- Enjoy straight out of mug with milk or remove from mug and top as you like.
Amount Per Serving:Calories: 85.25 Total Fat: 8.49g Carbohydrates: 1.03g Protein: 0.17g