Try This Minute Mug Cake When Hanger Strikes
Cookbookmarked! is our new series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.
Shalane Flanagan, the first woman in 40 years to win the New York City Marathon in 2017, and Elyse Kopecky, chef and nutrition coach, are back with a second cookbook, Run Fast. Cook Fast. Eat Slow: Quick Fix Recipes for Hangry Athletes ($17) that focuses on “fast” food. Despite its title, you don’t have to be a runner OR an athlete to benefit from the healthy, seasonal recipes; meal plans; and food prep hacks. In fact, it’s written with busy students, working parents, and beginner cooks also in mind. Most of the fast-and-easy recipes can be made with stuff you probably already have in your kitchen and take at most a half hour to pull together.
The recipe that caught our eye first is the gluten- and dairy-free minute mug cake. We already had the simple ingredients on hand, and as the name promises, these tasty cakes are ready in minutes. You can make them in either mocha madness, coconut-vanilla, or lemon chia seed — we went for the coconut. It tastes just like cake, only lighter and guilt-free. The coconut flakes offer a nice textural contrast too. Flanagan and Kopecky also suggest a dollop of whole milk yogurt and strawberries on top, if you’re feeling fancy.
minute mug cake
- 1 teaspoon virgin coconut oil
- 1/4 cup almond meal
- 1 egg
- 2 tablespoons honey
- 1/4 teaspoon baking powder
For Mocha Madness:
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground coffee
- 1 tablespoon chocolate
- 2 tablespoons shredded coconut
- 1/2 teaspoon vanilla
For Lemon Chia Seed:
- 2 teaspoons chia seeds
- 2 teaspoons lemon juice
- Put the coconut oil in a microwave-safe mug and microwave just until melted, about 20 seconds. Add the almond meal, egg, honey, and baking powder, and stir to combine.
- Stir in the ingredients for your favorite flavor: mocha madness, coconut-vanilla, or lemon chia seed.
- Microwave on high for 90 seconds. Let cool for 5 minutes. Devour with a spoon right out of the mug.
Show us your yummy version of this Minute Mug Cake by tagging @BritandCo on Instagram!
(Photos and recipe reprinted from RUN FAST.COOK FAST.EAT SLOW. Copyright © 2018 by Shalane Flanagan and Elyse Kopecky. Photographs copyright © 2018 by Alan Weiner. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC)