Vanilla Cream Mugcake

HI GUYYYYSS!

Guess what?! School. Exams. 100% complete. Finished! Doonneeee.
I’m so happy, you guys have no clue. I’ve been in this kinda mood for the past month now
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And now I finally feel like I can breath!!! Gosh it is so refreshing to actually relax!
(Btw am I the only one who found this extremely humoring?)
I’ve already found time to get a really nice long boarding session in as well. It feels so great to finally get out and do fun things instead of studying and stressing.

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((Awkward sweaty and disgusting picture of me after 2 hours of skating… But I stiiiill kinda like it))
C’mon. Don’t act like there aren’t “bad” pictures of yourself that you actually like.

Anyway, back to the main point of this post….

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…And there it is… The best mug cake to ever come out of one of my mugs.
It had the perfect texture, and tastes so much like a delicious dessert cake.
This cake is full of:
-Whole grains
-Healthy fats (from shredded coconut and coconut butter)
-Fiber (3.5g)
-Protein (5g)

It is:
-Super duper low sodium
-Low in sugar
-Low calorie (Not that I care, but I know some of you may count)
-110% delicious

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And not to mention, its delicious cream filled center…
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I know, I know. Its beautiful ;D Just wait until you try how delicious it is!!

Vanilla Cream Mugcake

Ingredients:
-1/4 cup of spelt flour
-1/4tsp baking powder
-Small pinch of salt
-1/8tsp baking soda
-2 tablespoons of unsweetened almond milk
-1/4c unsweetened apple sauce
-1 tablespoon of stevia (I used Truvia)
-1/2tablespoon coconut sugar*
-1/4tsp vanilla extract
-1 tablespoon of shredded coconut*

Topping/filling:
– 1 tablespoon of FF whip cream, or regular whip cream (C’mon, a little bit won’t kill you. Have some fun ;P )
-1 tsp melted coconut butter/spread
-Drizzle of Walden Farm’s chocolate sauce, OR make your own sauce by combining cocoa powder, stevia and almond milk
-Pinch of shredded coconut to garnish

*If you don’t have coconut sugar, you can use just 1.5 tablespoons of stevia/whatever sugar you prefer
*You do not have to include shredded coconut in the cake. I just did because I like it :3

Instructions:

-Simply mix your main ingredients in a greased mug, and microwave for about 1min and 15-20 seconds. Some microwaves may take longer than others.
-Once its done cooking, allow your mugcake to cool IN the mug for a few minuets (if you try to remove it, it may fall apart)
-While your mugcake is cooling, microwave your coconut butter for about 10-15seconds, or until its melted down.
-Flip mug over to remove cake. If it is stuck, scrape around it with a knife or fork to help loosen it.
-With a cupcake corer, or any other cooking utensil, core out some of the mugcake (go as deep as you want)
-Fill the center with whip cream.
-Drizzle coconut butter over the top, as well as your chocolate sauce

Then…

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ENJOY!!

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If you use one of my recipes, and post a picture to instagram, please tag my account (@workforit) and hashtag #sweeteatreat so I can see your beautiful creations and give you a shootout! xoxo
Thank you, and enjoy!!

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