5-Minute Mug Cake (Banana with Crumble) Soy-free, Gluten-Free, No-Sugar Added, Low-Fat

This cake is so delicious and moist, it has great lift and the best part that it has absolutely no added sugar and is very low-fat! If you're like my family and tend to take a few single-servings then this is perfect for you! This cake is so moist, fluffy, only slightly sweet and great for breakfast. Full of spices, fruity goodness and very filling for those on the go. Just a few calories to keep you going and much better than those office muffins.

(Mug Cake Ingredients)

• 1 Ripe Banana (frozen and defrosted)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• A sprinkle of Cardamom and Allspice
• 1/2 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• About 3/4 cup of Gluten-Free Whole Grain Flour
• 1/2 tsp of Fresh Lemon Juice
• 1/4 tsp of Vanilla
• 1/4 cup of Vegan Buttermilk (curdled with Lemon)

(Crumb Topping Ingredients)

• A handful of Gluten-Free Oatmeal
• 1/2 tsp of Cold Vegan Margarine (trans-fat free)
• 1/4 cup of Applesauce
• Spices to taste
• Stevia (very optional)

(Directions)

• For the Crumble: Rub the ingredients together, chill in the fridge until the batter is ready then top with the crumble.


• For the cake: Mash your banana into a pulp with a whisk and add your spices. Then add the baking powder, baking soda, lemon juice and flour. Fold in your flour, a few tablespoons at a time and then fold in your vanilla and vegan buttermilk.
• Spray your mug with non-fat, non-stick spray liberally and then pour in your batter. Tap lightly on a countertop about 20 times and then place your crumble on top.
• Place in the microwave for about 2 minutes and 50 seconds (you may need to adjust per your microwave), eat carefully and enjoy!