Strawberry cake Strawberry Lemon Mug Cake

 

 Strawberry cake 

Strawberry Lemon Mug Cake

Makes one 8 oz mug cake

 

Ingredients:

 

Cake:

 

1/4 cup plus 2 Tbsp  organic whole wheat pastry flour or all-purpose flour

2 Tbsp granulated sugar

1/8 tsp plus 1/16 tsp baking powder

1/8 tsp sea salt

1 1/2 tsp ground flax seed mixed with 1 1/2 Tbsp filtered water

1 1/2 Tbsp avocado oil or other neutral oil

2 Tbsp plant-based milk

1 tsp lemon zest

1 tsp lemon juice

1/4 tsp pure vanilla extract

2 heaping Tbsp strawberry jam

 

 

Instructions:

Grease a 12-ounce mug and preheat the oven to 350 degrees.

Mix the flour, sugar, baking powder, and sea salt in a big bowl and whisk to mix them well.

Incorporate the flax eggs, avocado oil, milk, lemon juice, zest, and vanilla. Using an electric mixer, beat for approximately one minute (or three minutes if whisking by hand).

Fill the prepared mug with the cake batter.

 

Using a knife, swirl the jam a few times after spooning it over the cake batter.

The cakes should be baked for 25 to 30 minutes, or until a toothpick inserted in the centre comes out almost clean with a few wet crumbs, indicating that the cake is done in the centre.

 

Take it out of the oven, let it cool for at least fifteen minutes, and then serve warm with plant-based whipped cream (I used Aldi's almond whipped cream).

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