Vegan Mug Cake with Lemon Macaroons
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Vegan Mug Cake with Lemon Macaroons might be a recipe you should try. For 79 cents per serving, you get a side dish that serves 2. One serving contains 200 calories, 4g of protein, and 13g of fat. 108 people were glad they tried this recipe. If you have water, unsweetened apple sauce, lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 minutes. It is brought to you by Food Faith Fitness. With a spoonacular score of 12%, this dish is not so outstanding. Similar recipes include Lemon Macaroons with Lemon Glaze (Gluten Free, Paleo + Vegan), Vegan Coconut Flour Mug Cake, and Lemon Blueberry Mug Cake.
Servings: 2
Preparation duration: 3 minutes
Cooking duration: 2 minutes
Ingredients:
1 Tbsp Agave
1/4 cup + 3 Tbsp Almond flour
1 tsp Baking powder
1 Tbsp Barney Butter Raw + Chia Almond Butter (The whole snack packet from your box)
1 Tbsp Coconut flour
3 Emmy's Organics Lemon Ginger Macaroons (1 package)
1 Tbsp Lemon juice
Pinch of salt
1/4 cup Unsweetened apple sauce
1 tsp Raw Vanilla extract
1 Tbsp Water
Equipment:
whisk
bowl
microwave
Cooking instruction summary:
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
Step by step:
1. 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.
2. 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
Nutrition Information:
covered percent of daily need
