Ingredients
- 1 tablespoon egg substitute, I used ground flax seeds
- ¼ cup water
- ¼ cup mashed cooked sweet potatoes, or sweet potato baby food
- 2 tablespoon soy, rice, or almond milk
- ¼ teaspoon vanilla extract
- ¼ cup brown sugar
- 7 tablespoon self-rising flour
- pinch of kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger
- 3 tablespoon toasted pecans or walnuts, chopped (optional)
Instructions
- In a large mug, whisk together the egg substitute and water with a fork and set aside for 5 minutes to thicken.
- Stir in the sweet potato, soy milk, vanilla, and sugar. Add the flour, salt, and spices.
- Beat the matter until smooth. Fold in the nuts. Divide the batter between two mugs.
- Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm.
Notes
I made my mug cakes without nuts and topped them with coconut whipped cream and pepitas. Delicious!
Nutrition (estimated per serving)
Calories: 323kcalCarbohydrates: 52gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gSodium: 43mgPotassium: 233mgFiber: 3gSugar: 29gVitamin A: 2441IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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