Mango Macadamia Mug Cake
Recipe by Kailee Walters for Wyman’s
- 1 large egg
- 1/4 cup (25g) oat flour
- 1/2 cup Wyman’s Frozen Mangos
- 2 tbsp almond milk
- 1 tbsp (10g) macadamia nuts
- 3 tsp (12g) coconut sugar
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp sea salt
Preheat oven to 350F
Blend oats, milk, macadamia nuts, 2 tsp coconut sugar, baking powder, vanilla and sea salt together (It’s okay if there are still small chunks of macadamia nuts!)
Add the egg to the blender and blend until it is evenly mixed into the cake batter. Grease a ramekin and place the frozen mango chunks evenly along the bottom. Sprinkle a dash of sea salt and the remaining teaspoon of coconut sugar over the mango. Pour the batter into the ramekin.
Bake for about 35 minutes or until the cake is golden brown and a toothpick comes out of the center clean (the frozen fruit on the bottom requires more oven time) Serve warm with vanilla yogurt or a scoop of ice cream!