Every day of my life I’m cold.
My favorite place in the world is in front of the fireplace, preferably wrapped in a thick robe with fuzzy socks. And a mug of hot coffee.
I wear a coat everywhere. I demand the same of my children. They humor me, then immediately shed coats/hats/gloves as soon as they get outside.
My favorite foods and beverages (soup, oatmeal, coffee) are served in a mug, mostly because it’s the perfect opportunity to warm my hands.
Enter, the mug cake.
Mug cakes are trendy, I think. I’m not trendy so you might not want to take advice from me. Crimped hair is cool, right?
I made a mug cake. It had a delightful flavor. It was deliciously warm. The texture was ok. I think if I would’ve subbed the banana for some oil or butter, the texture wouldn’t have been as moist. I like my cake a little drier.
As with any cake, the best part is the “frosting.” My frosting was soy yogurt and a drizzle of peanut butter. And all of a sudden, my hands were warm, my belly was full, and my heart was content.
Okay, it wasn’t the mug cake that made my heart content.
They may have had something to do with it.
My heart is warm.
My cake is gone.
My hands are cold again. I think I need another cup of coffee…
1 TBS cocoa powder
3 TBS flour
Sprinkle baking powder
2 TBS maple syrup
1/3 mashed banana
2 TBS almond milk
1/2 tsp vanilla
Spray a microwave safe mug with cooking spray. Set aside.
In a small bowl, mash a banana and mix in milk, maple syrup, and vanilla.
In another small bowl, combine remaining ingredients. Add banana mixture to dry ingredients. Pour into prepared mug. Microwave for 90 seconds. Cool and top with deliciousness.