Ingredients

Scale

4 tablespoons (28g) white whole wheat flour or all purpose
2 tablespoons (14g) superfine blanched almond flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch ground nutmeg
1/8 teaspoon fine sea salt
2 tablespoons (30g) pure maple syrup
2 tablespoon (30g) almond milk
2 tablespoons (16g) shredded carrots
cinnamon
vanilla ice cream
walnuts

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Instructions

In a medium bowl, combine the white whole wheat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk until well mixed.
Add the maple syrup, almond milk, and shredded carrots to the dry ingredients. Stir gently until the mixture is moistened but not overly stiff.
Transfer the batter to a small coffee mug, ensuring it's not too tall, as the cake won't rise much.
Microwave the mug for 1 minute and 15 seconds to 1 minute and 30 seconds. Check that the top looks dry and a toothpick comes out clean.
Allow to cool for at least 5 minutes before enjoying to avoid burns and undercooked areas.
Serve with a scoop of ice cream, vegan whipped cream, and a sprinkle of cinnamon and crushed walnuts!
Alternatively, top with a cream cheese icing if desired.

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Notes

Using a kitchen scale for measuring ingredients ensures accuracy, leading to better results in baking.
It’s essential to let the cake cool before eating to avoid burns and ensure proper texture.
For an even sweeter treat, consider adding toppings like nuts or bits of chocolate.

Author: Alejandro
Prep Time: 5 minutes
Cook Time: 7 minutes
Category: Dessert
Method: Microwave
Cuisine: Vegan

Nutrition

Serving Size: 1 mug
Calories: 305
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg