Gingerbread Mugcake

Once I start making mugcakes for breakfast, it’s like I can’t stop for a week. They’re just so easy and I’m just so lazy XD hahaha

IMG_8068Gingerbread Mugcake

Serves: 1

Mugcake Base

  • 1/2 cup old fashioned rolled oats
  • 1/2 cup liquid egg whites (or 3 egg whites)
  • 1 TBSP unsweetened applesauce
  • 3 TBSP plain Greek yogurt
  • 1 TBSP coconut flour
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 stevia packet
  • 3/8 tsp ginger
  • 3/8 tsp cinnamon
  • 1/8-1/4 tsp nutmeg
  • 1/8-1/4 tsp allspice
  • 1/8-1/4 tsp cloves

Caramel Cinnamon Glaze

  • 1 TBSP cinnamon swirl whey protein (or vanilla)
  • 1/8 tsp cinnamon
  • 2 TBSP sugar free syrup
  • 2 tsp walden farms zero calorie caramel syrup

 

First, grind your oats into a flour. Then add the remaining mugcake ingredients and blend again. Then, pour the batter into a bowl sprayed with nonstick spray. Microwave for 2:45-3:15 minutes. Flip onto a plate and let cool.

Make your caramel cinnamon glaze by mixing the four listed ingredients. Add on top of your mugcake. Add chopped pecans if desired.


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2 comments

  1. Kelly CombsNo Gravatar says:

    Hi! I have a question regarding your sugar free syrup! What type/brand/where do you get it? I’m having a hard time figuring that out haha.

    • KimNo Gravatar says:

      It’s in the section with all the pancake syrup, maple syrup, molasses, etc! It’s supposed to be like maple syrup but sugar free :) I just get whatever is cheapest that week – Hungry Jack, Log Cabin, Aunt Jemima, etc.

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