Cinnamon Roll Oats Mug Cake
A quick and easy single-serve mug cake combining the wholesome texture of rolled oats with warm cinnamon spice. The light vanilla casein icing adds a creamy sweetness, making it a comforting and satisfying breakfast or snack choice.
Method
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In a microwave-safe bowl or large mug, stir together all ingredients for the cake.
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Cook for approximately 1 minute, stir, then cook for another 30 seconds or so until it’s fluffed up a bit.
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Stir together the icing ingredients; adjust almond milk amount if needed to achieve desired consistency.
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Optionally, put the icing in the fridge to thicken more like a frosting or warm it up for a few seconds and pour it on the mug cake.
Nutrition Information
| Calories | 170kcal |
| Total Fat | 1g |
| Total Carbohydrates | 20g |
| Protein | 15g |
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Frequently Asked Questions
Can I use a different type of flour instead of coconut flour?
Yes, whole wheat flour works well as a substitute for coconut flour in this recipe with similar results.
What if I don’t have vanilla casein for the icing?
You can substitute with vanilla whey protein powder or a dairy-free protein powder for a similar flavor and texture.
How do I prevent the mug cake from drying out in the microwave?
Keep the cooking time minimal as stated, and stirring halfway through helps maintain moisture and fluffiness.
Can I make the mug cake vegan?
To make this recipe vegan, replace the egg white with a flax egg or another egg substitute and use a plant-based protein powder for the icing.
How long can I store leftovers of the mug cake and icing?
This mug cake is best eaten fresh, but can be stored refrigerated for up to 1 day; the icing may thicken and can be warmed before serving.
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