Delicious, lemon blueberry cake for one or two people.
Prep Time5 minutesmins
Cook Time2 minutesmins
Total Time7 minutesmins
Course: Dessert
Cuisine: American
Servings: 1serving
Calories: 399kcal
Equipment
Microwave
Mug
Ingredients
1largeegg
1tbsp.light coconut milk
1tbsp.coconut oil(in liquid state)
1tsp. pure vanilla extract
½tsp.pure liquid stevia
¼tsp.lemon extract
½tsp. tightly packed lemon zest
4tbsp.almond meal
¼tsp.baking powder
¼tsp.ground cinnamon
15blueberries(fresh, not frozen)
Instructions
In a medium to large mug, crack your egg and whisk with a fork.
Whisk in the coconut milk and oil. The oil should blend in smoothly.
Add the vanilla, lemon zest and stevia and whisk thoroughly.
Now add the almond meal, baking powder and cinnamon and once again, whisk thoroughly.
When the batter is nice a smooth, simply drop the blueberries onto the top of the batter. It will sink on its own. Do not mix them in.
Microwave for 1 minute to 2 minutes. Start with one minute and if there is still uncooked batter at the bottom (push the cake to the side with a spoon to see the bottom), microwave for another minutes.
Allow this to cool. The berries hang onto the heat for a long time, so don't burn yourself!
Serve with a few extra fresh berries for garnish.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.