Healthy cake that's ready in 2 minutes. Where do I sign up?
If you’ve followed me on Instagram for a while, you’d know that I am a big breakfast lover. It’s no coincidence that the first ebook I created was dedicated to breakfast foods (if you’d like to take a look you can purchase it here. Shameless self-promotion win!), it’s more that breakfast is my favourite meal of the day. Probably because the time between dinner and breakfast is the longest time I go without food, and so the meal is extra satisfying. Plus they’re so versatile – most breakfast foods are perfectly acceptable snacks or even dinners. Brinners, for all my fellow Scrubs fans, amiright? And what’s better than a breakfast that tastes good, is quick and easy to make, and is actually good for you? A breakfast that is all of these things and is also cake. I present the Carrot, Banana and Pecan Mug Cake.
I’m a fan of mug cakes for many reasons, most of them boiling down to laziness. They’re ready in only a few minutes, the prep is minimal and the washing up consists of a mug and maybe the spoon you use to mix the ingredients (unless you decide to lick it clean, which is totally acceptable). I’ve been on a real carrot cake kick the last few weeks but it was too hot to turn on the oven to make a large one, and such this recipe was born. It was one of those great times where I completely winged the whole experiment and it turned out delicious. It even turned out delicious when I made it again the following day, which I had to do to prove the first time wasn’t a fluke…
When making this, the mug size and material may influence cooking time. When I made this recipe twice in two days (yep, it really is that good...) I used the EXACT same method each time, but a different mug, and the second time in a larger mug took twice as long to cook. Go figure? So if your cake isn't quite ready at the end of the cooking time just keep microwaving in 30 second/one minute bursts until it's ready. And honestly, you could probably make it without the sweetener but I found the sweetness balance in this perfect for my tastebuds. If you’re anti-artificial sweetener you can sub for an unrefined sugar such as maple syrup or coconut sugar, and if you’re using just the sweetness of the fruit make sure your banana is really ripe (riper banana = more natural sugars).
Bursting with vegetable, fruit, nuts, wholegrains and free-range egg this bad boy is a guilt-free breakfast that tastes like dessert. I love those! This is also a great one for getting kids more involved in the kitchen too, as it's super simple, there's minimal mess and it's a bit whimsical and fun to eat cake out of a mug. The next time you need a breakfast shake up, or are just in desperate need of cake in as little time as possible, remember the carrot, banana and pecan mug cake.
Carrot, Banana and Pecan Mug Cake
1/2 very ripe banana
1 tbsp milk
1/2 tsp vanilla extract
1/4 cup teff flour (or any other wholemeal flour)
1 tsp maca powder (optional)
1/2 tsp baking powder
Pinch of salt
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp natvia (or any other sugar replacement/unrefined sugar)
1 carrot, grated
1 tbsp chopped pecans
1 tbsp chopped dates
1 tbsp traditional oats
1 tbsp toasted coconut flakes (optional)
2) Combine the banana, egg, milk and vanilla in a mug and mash well.
1) Add the flour, maca powder if using, baking powder, salt, spices and sugar substitute to the wet ingredients and stir until just combined
3) Mix in carrot, pecans, dates and oats. Top with coconut flakes if desired.
4) Microwave on high for 1 minute. Remove the mug from the microwave and use a spoon to gently pull the edges of the cake towards the middle of the mug. This will help cook the cake evenly by allowing the heat to travel further towards the centre of the cake.
5) Microwave a further 1 minute. Serve immediately.
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