This delicious, yet healthy vanilla mug cake is made with gluten-free buckwheat flour and only ONE teaspoon of added sweetener!
Mug cakes, how do I love thee?…
To have a tasty mug cake, is to achieve culinary success.
To have a healthy mug cake, is to achieve nutritional success.
Combining the two, is a true unicorn!
Most highly rated mug cakes, you will find, have anywhere from one to four tablespoons of added sugar, making them a bit of a blood sugar bomb. I tell you guys all the time how lowering my sugar intake and retraining my sweet tooth is one of the best things I ever did for myself, and I mean it!
I’m not trying to sell you on anything other than your own health. I hope my writing comes across more BFF advice and less preachy food blogger.
How to make a tasty, low sugar mug cake
My favorite way to accomplish having a tasty AND healthy mug cake is to first have textural success.
Soft, moist, with just the right amount of ‘fluff’… Taste-wise, I’m looking for good flavor from added spices, in this case vanilla, enough salt, and a modest amount of sweetness.
I like to create the sweetness by using a small amount of natural sweetener, coconut sugar in this recipe, in combination with stevia.
If stevia is not your jam, you could add in more coconut sugar (another teaspoon or two), but that adds more sugar grams, obviously.
Might I make a suggestion, though?
Make this cake as stated, and top it with a good drizzle of nut or seed butter ‘frosting’…basically mix a 1 to 2 ratio of your favorite nut or seed butter with your favorite milk (my Homemade Coconut Milk is a great option, and it has a natural sweetness!).
I find that a rich, higher fat ‘frosting’ of this nature really adds to the low sugar eating experience! This Peanut Butter Frosting and this Sugar-Free Chocolate Sauce are both great options as well!
Healthy Vanilla Mug Cake
- 3 Tbsp buckwheat flour (ground from raw buckwheat groats; see Notes)
- good dash sea salt
- 1/4 tsp baking powder
- 1 tsp coconut sugar
- 1 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 3 Tbsp milk of your choice
- stevia as desired for extra sweetness
- Preheat the oven to 350 degrees.
- In a small bowl, mix the flour, salt, baking powder, and sugar.
- Add in the oil and vanilla and stir.
- Finally, stir in the milk and stevia to your taste. Stir until the buckwheat flour soaks up the liquid and thickens a bit.
- Pour the batter into a well-oiled mug or ramekin.
- Bake 10-15 minutes, or until the top of the cake is springy to the touch.
- Cool and top as desired.
Adapted from One Green Planet
I grind my buckwheat flour fresh from raw groats, as the taste is far superior to the pre-ground variety.
Some of the items I use in this recipe include:
Mixing the dry ingredients…
Add in the oil and vanilla…
Stir in the milk…
Pour into a mug or ramekin…
Smothered in almond butter ‘frosting’….