Cake For Breakfast: Lectin Free Vanilla Cake Mug Muffin

August 16, 2017lectinfreemama
Blog post

Growing up, I dreamed of a life where I could eat cake for breakfast every morning. Vanilla, chocolate, carrot, cheese, it didn’t matter the flavor. It was tradition in my house that when someone had a birthday, and there was leftover cake, we could eat it for breakfast the next day, and my young self thought, “Now this is the life.”

Well, that day is here folks, and you can live the life you’ve dreamed about too. I’ve spent months perfecting the fluffiest, most delectable lectin-free vanilla mug muffin recipe. It takes 2 minutes to make, and it is the closest thing to eating cake for breakfast since eating cake for breakfast. And it’s obviously better than cake because real birthday cake would send me into a 3 day groan-fest of indigestion, brain fog, and full body pain.

Mug Muffin1

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My toddler gets to partake, too. It’s the best way I’ve found to include her iron supplement in something she’ll actually eat. This mug muffin is also a billion times healthier than sugary cereal, and I have no qualms at all about choosing this over Chocolate Frosted Sugar Bombs (C&H anyone?).

Some of you may notice some, uh, “unfamiliar” ingredients in this recipe if you’re not accustomed to the go-to ingredients for the lectin free followers: extra-virgin coconut oil, monk’s fruit sweetener, and cassava flour. I can find all of these at my local awesome grocery store, but some of my readers in the far reaches of Remote, USA aren’t as lucky with the grocery selection. I’ve provided links to Amazon where you can buy the good stuff (I’ll receive a small commission if you buy through the links I’ve provided).

Extra-Virgin Coconut Oil

You need the type that’s solid at room temperature. I’ve tried other oils, and this oil yields the best results for this recipe with the cake-like texture that you want. The first thing you’ll do is melt it in the microwave so you can mix your dry ingredients in without getting a lumpy mess. I like the this brand the best.

Monk’s Fruit Sweetener

This is my favorite lectin-free compliant “sugar.” It doesn’t have the bitter aftertaste of stevia, and I find it at the grocery store in the “natural” section (vs. the “unnatural” section?) It says on the back of mine:

In the remote mountain highlands of Asia, a group of Buddhist monks called the Luohan achieved enlightenments and ascension through meditation, prayer, and pure living. On the slopes of a primeval forest, the monks discovered and cultivated a rare fruit prized for its sweetness. This sacred fruit was named Monk Fruit, or Luohan Guo, after its devoted caretakers and was used in elixirs to raise chi, or life energy.

Yup, you read that right. This stuff will increase your chi with its low glycemic deliciousness. Not to mention it could help you on your path to enlightenment and ascension. The only brand my store carries is Lakanto, which is a tasty, chi-raising blend of erythritol and monk fruit extract (both compliant sugar alcohol).

Cassava Flour

The final unordinary thing you’ll need to find for this is a good cassava flour. There are several worthy brands out there, and some yield better baking results than others. The best I’ve found so far is this brand through Amazon Prime–it’s more expensive than some other brands, but it also yields a fluffier, more consistent texture, so it’s worth it (plus, you’re only using 1 tablespoon per recipe).

Mug Muffin Fork

 

Are you ready to eat cake for breakfast again? Are you feeling enlightened? Is your inner child rejoicing? Here you go:

 

A delicious, lectin free vanilla cake mug muffin from Lectin Free Mama; ready in 2 minutes.

 

MELT the coconut oil in a standard size mug in the microwave for 30 seconds.

ADD the coconut flour, cassava flour, sweetener, vanilla, and baking powder. Stir with a fork to combine.

ADD the water and egg, and whip with a fork until texture is smooth and consistent, with no lumps. Be sure to scrape the sides and bottom of the mug. Fold in the fruit, if using.

MICROWAVE for 1 minute and 30 seconds. Let cool for a couple minutes, then shake out onto a plate. Serve plain or with butter, honey, or whatever topping you prefer.

 

 

 

4 Comments

  • Step

    August 16, 2017 at 2:47 am

    I just found out that I’m sensitive to eggs. Do you think a vegan egg would work in this recipe? Also, has anyone converting this to an oven recipe?
    Thanks,
    Step

    1. lectinfreemama

      August 16, 2017 at 4:40 pm

      Yes, absolutely! Are you sensitive to all eggs–even pastured or omega-3?

  • Erica

    August 16, 2017 at 9:01 pm

    Do you know the carb count for this? I’m doing Keto.

    Thanks!!

    1. lectinfreemama

      August 18, 2017 at 11:42 pm

      26g–probably not the best keto breakfast 😉 Although most of the carbohydrate in this is from the cassava flour, which is a resistant starch (it won’t be absorbed as carbohydrate in your body).

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