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Matcha Mug Cake (Keto/Low Carb and Gluten Free)

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Super quick and the perfect balance of sweet, salty and umami from this Matcha Mug Cake. Great to make with the kids or we love it as part of a quick treat for a movie night in. This cake is best served with coconut ice cream and if you're not gluten free top it off with some oreo pieces and it's pretty much perfect!

What you will need to make 1 Matcha Mug Cake

- recommended to serve with ice cream and to share between two ;)

 Ingredients

  • 2 Tbsp Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 tsp Thea Matcha
  • 1/2 tsp rock salt ( more or less up to you - I prefer a more balanced cake)
  • 1 tsp baking powder
  • 1 egg - separated
  • 1 tsp Vanilla Extract
  • 3 - 4 tsp sugar
  • 3 Tbsp soy milk

Gadgets

  • Mug which provides you with the most comfort
  • Small Spoons to mix
  • Fork to whisk up egg white
  •  Small bowls mix egg to sugar and also to whisk your egg whites
  • Sift for Matcha sprinkling on top

 

 

Method

Step 1 Ingredients on the Ready

Layout your ingredients if you want - or its easy enough  to just do everything in your cup (minus the egg white part)

 

Step 2 Mix

Make sure you oil your mug ! This makes sure it can rise nicely and 'bake' evenly.

Mix the sugar, vanilla extract and egg yolk until fully combined and starting to pale.

Whisk the egg white until a nice and frothy ( you won't need to fully whisk it up unless you can be bothered

Mix dry ingredients well

 Step 3

Mix the Wet to Dry

 

*Okay so quick change over - I initially set these up with plain flour but upon making multiple mug cakes one week I quickly realised the textures were very different so wanted to make sure I took photos of the actual results! But the set up of the ingredients is the same

So once you mix it up it's quite a thick, grainy batter  

 Step 4 

Heatwave

Microwave for 2 1/2 minutes on high first then continue to heat for another minute on medium high checking that your cake doesn't over bake! 

 I love this with coconut ice cream, it really hits the spot and stops it from being too dry!

 

And another pic of the all plain flour with coconut ice cream (much more appetising picture)

 

Thea Tips:

If your cake isn't quite ready heat it in increments of 20 secs and check to make sure your cake doesn't end up dry or over baked!

 

 

 

 

With inspiration and thanks to the many recipes online but this one in particular has been edited from Buzzfeed. I found their recipe quite eggy so put in some almond and coconut flour to also lower the carbs and give it a more floury cake texture.

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