Print
How to Make...

Almond Joy Mug Cake [ gluten-free, vegan ]

  • Yield: 1-2 1x
  • Scale:

Ingredients

  • dry ingredients:
  • 1 container Modern Oats, Just Oatmeal* (heaping half cup of rolled oats)
  • 1/21 TBS coconut sugar (to taste)
  • ¼ tsp baking soda
  • Pinch of salt
  • wet ingredients:
  • ⅓ cup almond milk
  • 1.5 TBS almond butter
  • 1 TBS coconut oil*, melted
  • ⅛ tsp almond extract (adds great flavor, but vanilla is fine)
  • mix-ins:
  • 1 TBS shredded coconut
  • 1 TBS mini chocolate chips

Instructions

  1. In a small blender add Modern Oats Just Oatmeal, coconut sugar, baking soda, and pinch of salt. Blend until oats resemble coarse flour (about 5 seconds if using NutriBullet).
  2. Add in almond milk, almond butter, coconut oil, and almond extract. Blend until batter forms, about another 5-10 seconds.
  3. Transfer batter into well greased 8-12oz mug, stir in coconut and chocolate chips. Microwave mug cake for 1-2 minutes. Share if you’re feeling generous, and enjoy!

Recipes Notes:

*One container of Modern Oats Just Oatmeal is equal to a heaping half cup rolled oats. You may also use 1/2 cup of quick oats.

*Any mild flavored oil will work, you do not need to use coconut oil. Also, you may sub the coconut oil for 1-2 TBS applesauce or mashed banana if you’re looking for a lower fat option. But I found I much preferred the texture of oil.

*You can also pour the batter into the Modern Oats container and bake for 1-2 minutes in microwave.