Lemon pound cake is almost in every family cookbook. But if you look at the ingredients, there is a reason its called a “special occasion” cake. Composed of mounds of sugar, butter, and refined flour. It’s sad to think that way of eating has become normalized. Now, it’s all the healthy eaters that everyone is concerned about nutrients with. Odd.
I just finished watching Food Choices the other day, and it quickly shot up to be one of my favorite documentaries in favor of a whole foods plant based vegan lifestyle. It balanced the impact of the food we eat not only on our health, but on the environment as well. It was not gory (not as bad as Earthlings), and touched more on the health impact certain foods had which is always a bonus for me. If you have someone in your life that you would like to introduce to this healthy way of eating, I would highly recommend this film.
Going off of that point, I know many Vegans get a bad rep for being offensive or abrasive when confronted with Omnivores, and angry if they don’t, “change their ways”. The way I see it, we all have the power of free will. We can choose to do or not do something. The only thing I can do, is simply educate people. If you choose to disregard all I told you, that’s your prerogative. I’m not going to ‘un-friend’ you based solely on your choice to eat animal products or a Ding-Dong. Will it frustrate me? Yes! But I cannot stand there and ruminate about you are making the (in my eyes) the wrong choice. I now have the choice to move on, and continue to educate.
This particular Mug Cake is packed with protein, and healthy fats from the almond flour. Almond flour adds a great nuttiness, and richness to any recipe, and pairs greatly with the lemon in this recipe. And although I call it a Mug ‘Cake’ it can easily constitute as a breakfast option! Pair that up with a big steamy mug of tea, and you are ready to start the day!
People often ask if they need to use a mug when making one of these cakes. My answer is, no. I range from using a mug to small bowl to a ramekin. All work excellent, it just varies your cooking time and thickness. The mug will yield a shorter cooking time, and fluffier texture. The small bowl will yield a more spongy texture, and will cook fast. And the ramekin will give it a bit of a bouncy consistency and may take an extra 20-30 seconds to cook though.
Make sure you mix your ingredients well to avoid any wet spots, or uneven cooking. Nothing like having a burnt fudge-y mess on your hands. 😉
I topped mine with Unsweetened Coconut Flakes, lemon ,and after I took the picture some of my rich Homemade Coconut Frosting. You could even take a bit of extra zest sprinkle that over to add another layer of lemon-y goodness.
What is your favorite flavor of cake? 🙂
- Dry Ingredients:
- 2T. brown rice flour
- 1T. almond flour
- ¼t. baking powder
- ¼-1/2t. ground cinnamon
- Wet Ingredients:
- 1 flax egg (1T. ground flax seed + 3T. water. let sit to gel for 10 minutes)
- 1t. vanilla extract
- 1t. lemon juice
- ¼t. lemon peel
- Homemade Coconut Whip (link in post)
- Coconut Flakes
- Lemon (optional)
- In a small bowl, mix 3T. water and 1T. flax seed. Set aside to gel for 10 minutes.
- In another small bowl, mix the dry ingredients.
- Add remaining wet ingredients (including the flax egg), stir until combined.
- Transfer to a mug/ramekin/small bowl.
- Microwave for 45 seconds, check, and then another 30 second to 1 minute.
- Serve with coconut flakes, lemon, and homemade coconut whip!