Here is another quick and healthy dessert (or breakfast) we are enjoying these days.  Mug cakes are so convenient (no bowls, pans, etc) and uncomplicated (mix it, microwave it) and use so few ingredients at a time (so you dont waste food) that they are a great option.  They also perform well with almond or coconut flours and honey or agave as a sweetener, so I like them all the more!

1 egg
2 TBS mashed banana
2 TBS almond flour or meal
1 TBS honey
1 TBS greek yogurt
1 tsp pumpkin pie spice
little pinch of baking powder
enough finely grated carrot to suit your taste and color preference (I use about a TBS or so)

Mix all ingredients in your favorite microwave safe mug then microwave it for 2 minutes. Ta-daa!

After it has cooked, invert your mug onto a plate.  Chill the cake in the freezer for 5 minutes to cool before frosting. ( I cut mine in half at this point because I like to layer it with frosting.)

After 5 minutes, frost as you so desire with the cream cheese frosting below.


2 TBS cream cheese (or more, depending on if you want cake with your frosting)
a drop or two of quality vanilla extract
1-2 tsp maple syrup (or to taste)

Whip all these together until fluffy.

Next week I will post my favorite chocolate Grainfree and Sugarfree mugcake.