Strawberry Shortcake Mugcake

Strawberry shortcake is definitely my favorite dessert aside from red velvet cake. There’s just something about strawberry flavor that I’ve always been so into. I have so many fond memories of getting strawberry icecream, and my mother looking down on me because it wasn’t chocolate. I know chocolate is a flavor that every girl is supposed to love and drown their sorrows in, but I’ve always been more of a fruit loving person. This mug cake is SO good. I seriously want to make this everyday for the next millennium. It’s really great for breakfast, dessert, or any other meal in between.

Though this is a single serve recipe, you can absolutely double or quadruple it to make it for friends 🙂

Yields: 1
Shortcake

• 4 tbsp whole wheat pastry flour (I got a giant bag cheap from The Christmas Tree Shop)
• 2 tbsp coconut flour
• 2 egg whites (6 tbsps regularly)
• 3 tbsp applesauce
• 1/4 cup of unsweetened almond milk
• 1 tsp baking powder

Topping

• 5 strawberries chopped
• 4 tbsps truwhip or cool-whip (I also like soyatoo)

Combine all of these ingredients in a mug, and mix until there are no clumps. You could then just microwave it in that same mug, but I like to pour the batter into a sprayed bowl so the cake cooks in a better shape. Microwave it for 2 minutes and 15 seconds. It should feel very soft and spring back to touch. Flip the bowl over onto a plate, and pop out your cake.  Top with chopped strawberries and truwhip, then devour right away.

Calories: 306
Fat: 6
Carbs: 47
Protein: 16