You Won’t Believe This Mug Cake Recipe Is Actually Healthy
By Lindsay Cohn
Undoubtedly, you’ve seen lava cakes all over social media. While these decadent desserts may be tempting, they’re also super unhealthy, sugar bombs. Plus, they’re made in the microwave (recently, the American Cancer Society has raised concerns about the effects of radiation emitted from microwaves).
Because we believe that eating healthy doesn’t have to mean giving up sweet treats, we set out to make something equally delicious and easy, but using clean, natural ingredients and an oven. While our version may take a few minutes more than your run-of-the-mill microwave mug cake, we promise it’s well worth it — and your body will thank you.
Almond milk is a seamless substitute for dairy milk — that just so happens to be lower in calories, fat and carbs than its bovine counterpart. Not to mention, it’s naturally lactose-free, so it’s great for those with allergies and dietary restrictions.
Almond flour, made by grinding blanched almonds, is a gluten-free, paleo-friendly alternative to wheat flour — and it adds a nutty flavor to baked goods.
Prized for its antioxidant and antibacterial properties, Ceylon cinnamon reduces inflammation, balances blood sugar and can even fight bad breath. Plus, it adds a depth of flavor to recipes, like quinoa carrot muffins and this mug cake.
You already know that baking soda (sodium bicarbonate) is useful for baking and keeping your fridge fresh, but were you aware that it also can help neutralize stomach acid and ease digestive issues? More than just a sweet and fragrant flavoring, vanilla boasts anti-inflammatory, cholesterol-reducing and mood-elevating benefits.
Lastly, Himalayan pink salt — loaded with 84 trace minerals, including sodium, potassium and calcium — helps balance pH, prevents muscle cramps and promotes heart health.
This ooey gooey, eight-ingredient mug cake will have you saying “lava cake who?”
Originally published at Clean Plates.