INGREDIENTS:
- 3 tbsp almond meal
- 1 tbsp cacao powder
- ¼ tsp baking powder (gluten free)
- 1 small pinch salt
- 1 large egg
- 1 tbsp Dates powder/ Jaggery
- 2 tsp extra virgin olive oil
- 1/2 tsp vanilla extract
HOW TO MAKE:
To start – you can make this cake in the mug you’ll cook it in, or you can make it in a small bowl and then pour it into a mug or ramekin to cook it.
Place the dry ingredients (almond flour, cacao, baking powder) into a small bowl/mug. Stir a little to combine.
Add the egg, dates powder/ jaggery, olive oil and vanilla to the mixture. Whisk with a fork until you have a smooth cake batter.
Pour batter into the mug or ramekin you’re going to cook it in (if it’s not in there already). Make sure the mug/ramekin isn’t filled to the brim – you’ll need at least 2cm left at the top so it doesn’t spill over.
Place a mug/ramekin in the microwave. Cook for 60 seconds – it will puff up a lot while cooking and then settle. Check on the cake. It will probably still be a little undercooked. Cook for a further 15-30 seconds until done to your liking (microwave ovens can vary a lot).
Serve immediately while it’s nice and warm. Add toppings if you like!
NUTRITIVE VALUE:
| CHO | PROTEIN | FAT | FIBRE | CALORIES |
| 23g | 13g | 25g | 3g | 348 Kcal |
