I can't deny it, I love cake, especially mug cakes. These individual puddings are literally to die for. The problem is that they aren't so good when it comes to my diet. I mean my norma nutella or peanut butter ones can't be considered the healthiest.
Trouble for me is that I tend to crave something sweet and I don't know about you but once I have something on my mind I feel I need to have it, sooner rather than later preferably.
So I have been trawling the web and racking my brain, trying to come up with an alternative that squashes my cravings but leaves me feeling less guilty when I reach the bottom of the cup.
I introduce to you the sweet potato mug cake…
Now I can't lie, this mug cake doesn't contain any chocolate but the wonderfully moist spicy cake soon makes up for this.
The only down side to this version is that it isn't as instant to make because you need to cook up some sweet potatoes first but trust me, it is so worth the wait…
* 1 egg
* 1/4 cup of mashed cooked sweet potato
* 2 tbsp milk, I used coconut but you can use whichever type you like
* splash of vanilla extract
* 1/4 cup brown sugar
* 7 tbsp wholemeal self rising flour
* 1/2 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/2 tsp nutmeg
* pinch of salt
These amounts make enough for 2 mug cakes, to make one halve the ingredients. You can also make this recipe vegan by switching the egg to an egg substitute.
* In a large bowl whisk the egg.
* Stir in the sweet potato, milk, vanilla extract and sugar.
* Fold in the flour, salt and spices. Keep stirring until you have a smooth batter.
* Divide your mixture between two mugs.
* Pop in the microwave to cook. Mine took 1 minute 50 but I would suggest starting at 1 minute 30 and checking from that point. The mug cakes are baked when they have risen, are firm and have a little bounce back in the centre.
I served mine with greek yoghurt and pumpkin seeds on top. I fyou happen to have a tin of coconut milk handy you could also whip up some coconut cream to accompany the dessert.