Gluten Free Individual Almond Blueberry Cake
On today’s episode of Carol’s Sweet Addiction, I bring you one of my favorite addictions – cake in a mug! Yep … I just can’t get enough of these tasty, portion-controlled treats. This Gluten Free Individual Almond Blueberry Cake is my newest creation and I know you’re going to love it!
For this cake, I’ve combined a hefty dose of almonds – almond milk, almond flour, almond extract and almonds. You can never have too much almond in my opinion, but to balance it out I added some blueberries.
What’s great about this cake, aside from its portion-controlled size, is that it’s grain free and Keto-friendly. With the use of Swerve, a zero-calorie, non-glycemic sweetener that measures cup-for-cup to sugar, this cake is friendly to those who are watching their waistlines or health.
(Speaking of episodes, catch me whipping up this recipe on my monthly cooking segment on tomorrow’s episode of Daytime TV. See this link to find out where the show airs or check out the video here on my YouTube channel.)
Gluten Free Individual Almond Blueberry Cake
Ingredients
- 1 tablespoon unsalted butter
- 4 tablespoon almond milk
- 1 large egg
- 4 tablespoons almond flour
- 2 tablespoons Swerve Confectioners plus more for dusting
- ¼ teaspoon baking powder
- 1/8 teaspoon kosher or fine sea salt
- ½ teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 tablespoons fresh blueberries
- 1 tablespoon sliced almonds
Instructions
- Melt the butter in a large mug or ramekin in the microwave, about 30 seconds. Swirl the melted butter to coat the mug.
- Add the almond milk, egg, almond flour, 2 tablespoons Swerve Confectioners, baking powder, salt, and extracts. Mix well. Gently place the blueberries on top of the batter (some will sink, that’s fine) and sprinkle on the sliced almonds.
- Microwave on high power for 2½ - 3 minutes or until puffed and set. Let cool slightly and dust with additional Swerve Confectioners if desired.
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Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
There would be much less room for errors if you converted your tablespoons to cups. For example, 4 tablespoons =1/4 cup.
Hi G,
The reason I used tablespoons instead of cups is because this is an individual cake, all made in one mug, so I also wanted to use fewer measuring utensils to keep with the idea of easier cleanup. Using tablespoons and teaspoons for each ingredient means I dirty up just my tablespoon and a couple of teaspoon measuring spoons! You can certainly use cups if desired.
Hope you enjoy it!
Can this recipe be made egg free? Will flax gel work?
Hi Rita,
I haven’t personally tried it with something other than eggs, but I did have someone tell me that they tried it and it worked fine. The good thing is this is an individual portion, so if it doesn’t come out as expected at least there isn’t a huge batch!
Hope this helps!
I don’t use microwave ovens as they convert foods to toxic forms… do you have an oven temp/ time instead for this recipe?
Hi Cengen,
You can bake this at 350 degrees F and start checking it after 15 minutes to see if it’s done. If it needs longer, just keep an eye on it.
Hope this helps!
Please consider recipes that are treenut free as well as glutenfree
Thanks
Hi Sybil,
We offer recipes that fulfill multiple allergens/diet preferences. Here are our nut-free recipes: https://glutenfreeandmore.com/blog/category/nut-free
Thanks!