Snickerdoodle Mug Cake

May 18th, 2016 by

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Another yummy gluten-free PWO recipe from LBC client Lori.

Snickerdoodle Mug Cake!

“For the cake:
25g Bob’s red mill coconut flour
17g Vanilla Trutein
4g Coconut sugar
2 egg whites
Cinnamon to taste
1/4 cup almond milk (or until smooth consistency)

Topping
In a small dish blend….
12g organic confectioners sugar
Dash of cinnamon
Add just enough almond milk to blend it together.

Mix ingredients in microwave safe dish until blended. Nuke for 2 minutes or until cooked through.
Top with confectioners sugar mixture.

You can play with the ingredients to make them work for you.””