You will not believe how incredibly delicious and simple this little cake is! This personal cake has quickly become an after dinner ritual that Ruben and I can’t get enough of.
When it comes to sweets, I have a hard time staying away. I always feel guilty grabbing a candy bar while in line at the check out or picking up something from the bakery. I feel that guilt because I know how much junk is in those candy bars and cakes that aren’t prepared by me.
Cakes and breads typically contain dairy and tons of sugar, things I’m trying to stay away from. My brother in law Chris gave me some dairy substitution recommendations and it legit made this cake better than the original recipe! While I still added a dollop of cream cheese frosting that I had in the fridge (I’m still trying to find a tasty vegan frosting recipe), this cake is still delicious all by itself.
I’m not a vegan, but I am trying to work my way there. I try to limit our house hold when it comes to animal products. With all the studies out there proving how these processed packaged foods and animal products negatively impact our health I can’t ignore it. I feel responsible for the health of my house hold since I’m the one who does the grocery shopping and cooking. I’ll step off my soapbox now.
I hope you enjoy this delicious and healthier dessert option. We sure do!
1/4 cup Organic white flour
1/2 Tsp sugar
1/4 Tsp cinnamon
1/4 Tsp baking powder
1/4 Cup almond milk or preferred milk substitute
1/2 Tsp vanilla extract
2 Tbsp banana
Combine dry ingredients in small bowl and mix thoroughly. Next add almond milk, banana, and vanilla. Mix until there are no lumps and batter is smooth.
Pour mixture into 8oz mug and cook in microwave for 1 minute and 30 seconds. Let cool for 3-5 minutes before serving. Enjoy as is or with a dollop of cream cheese frosting ( additional 140cals)
Serves: 1 | Prep time: 5 minutes