Sometimes we just need some sweetness in our lives; sometimes it can come in perfect little healthy packages.
Sometimes we are able to share Valentine’s Day with someone special; sometimes we are sharing it with a bottle of wine and Netflix. This Pink Sprinkle Mug Cake Recipe is a perfect addition to your Valentine’s Day evening! It’s packed with good-for-you carbs and chia seeds for some extra fiber, protein, and omegas!
I adapted this Pink Sprinkle Mug Cake recipe from Mel’s Kitchen Cafe to add a little power boost with oat flour, chia seeds and fruit topping.
Pink Sprinkle Mug Cake
I’ve been going through a major sweet tooth phase so far this year, and I usually am more of a salt craver! After searching through to find a good mug cake recipe to try out for Valentine’s Day, I finally found one that was great to alter!
This recipe is simple and calls for some awesome ingredients. I swapped the all-purpose flour for oat flour (you can make this in your blender by blending up some rolled oats) for a less processed option. It made the cake slightly more dense and a little darker in color, but still a flavor to die for!
Second, we are adding chia seeds for some extra fiber, protein, and omega fatty acids. Chia seeds are an amazing superfood that I seriously can’t get enough of! And we are adding some maple syrup to keep with oat flour from drying out.
Topping cakes with fresh fruit is my absolute favorite thing! It gives it a fresh taste without compromising your health! Instead of adding icecream, opt for some fresh fruit!
Pink Sprinkle Mug Cake
- 1/4 Cup oat flour*
- 1 Tbsp chia seeds
- 2 Tbsp coconut sugar
- 1/2 tsp baking powder
- 1/4 Cup nut milk**
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
- 1 Tbsp coconut oil***
- a pinch of salt
- raspberries to top (optional)
Combine all ingredients in your mug, make sure to use a mug that is at least 8 oz large so the cake doesn't boil over in the microwave. Mix well with a fork.
Place the mug with all the ingredients in the microwave and cook on high for 90 seconds (keeping an eye on it to make sure it doesn't spill over). Remove from the microwave and top with berries of your choice! Serve warm.
*Make your own oat flour by blending rolled oats in a high speed blender for about 30 seconds. Oats are naturally gluten free, but due to cross contamination, make sure to use gluten free oats if needed.
**Almond milk or coconut milk works best, make sure it's the one in the carton. Or use my homemade almond milk recipe!
***If the coconut oil is hard, then the mixture won't mix right. Heat it in the microwave for about 10 seconds before combining with the rest of the ingredients.
This is a perfect dessert option for the Full Week Meal Plan that is found in the Freebie Library!
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