A quick and easy red velvet mug cake which is light, moist and fluffy on the inside and actually healthy for you! Ready in around one minute, this is a low calorie snack or healthy dessert which is naturally gluten-free, vegan, dairy-free, paleo and refined sugar free- There’s also a tested option for those wanting to bake it!
“I think I’m going to create a red velvet style mug-cake for the blog. What do you think of that?”
“Can you imagine wearing a dress made of red velvet? It would be so uncomfortable.”
“Um…Niki. Cake. What do you think? You reckon it’ll taste good AND look good?”
“Not only would it be uncomfortable, you’d look like one of mum’s Persian carpets!”
“Okay, I’m going to do it. Thanks for your input.”
“Actually, I bet Naomi Campbell could pull it off. That girl could wear a paper bag and make it look like couture.”
Another waste of a perfectly good morning skyping with Niki. Not only was the conversation all over the place (when is it ever not…), she cut me off halfway through to make some toast. She DID come back to continue the conversation, this time lamenting about how mum was annoying for buying a new kind of bread that ‘hit the market.’
It wasn’t new and it didn’t just ‘hit the market’. My mum just switched the whole grain instead of white.
By 2020, she WILL try multigrain.
Anyway, we finally got back to the topic of red velvet cake and concluded with her telling me she didn’t care- She only liked chocolate mud cake, unless it was her (potential) wedding cake we were discussing.
Back to what’s important- Today’s recipe. When it comes to red velvet, there are mixed reviews. Some reckon it’s a chocolate based cake with food coloring. To others, it contains actual beetroot in it. Me? I’m either or, but most likely to be in the team ‘food coloring’. I still recall making these healthy red velvet pancakes and staining my kitchen a hue of purple and pink. This time around, I played around with a few different bits and bobs, mostly because I wanted a tidy kitchen. Enter- Beet powder!
I was given some samples way back in June when I attended the New York Fine Food event. I had forgotten about it until I was unpacking and thought it would be the perfect antidote for this recipe AND for an upcoming one. Let’s just say you only need a TINY amount of beet powder. After some experimenting (and a splatter in the microwave AND oven of an ugly, purple hue), I got all the proportions right to present- A healthy red velvet mug cake!
This healthy red velvet mug cake is light, moist, fluffy and the perfect sweet treat or snack which is actually healthy too! So healthy, you can make two- One for yourself and one for your sweetheart- AKA YOUR STOMACH. This healthy red velvet mug cake is the perfect cure for the ever-present sweet tooth or something to enjoy as a healthy snack or dessert treat! It literally takes around one minute (depending on your microwave) to make in the microwave but for those who don’t use one, there’s a tested oven option too! While it’s naturally gluten free, dairy free and refined sugar free, my vegan and paleo friends are covered too- I tried it out and made notes of the necessary amendments needed!
HACK! IF the thought of beets made you cray-cray, don’t stress- You’re covered. While I used beet powder as part of the base, you can swap it out for cocoa powder. To get the purple hue, use a red food coloring but just a drop- Seriously.
Make this delicious, healthy red velvet mug cake and then ponder how you’d look wearing something made of red velvet.
- 1 1/2 T coconut flour
- 1 T almond flour (can sub for any flour of choice but will no longer be paleo friendly)
- pinch sea salt
- 1/2 tsp baking powder
- 1 tsp beet powder (optional)*
- 1 T granulated sweetener of choice (I used a paleo friendly stevia blend)
- 1 large egg white (for a vegan version, use 1 flax egg)**
- 1/4 cup dairy free milk of choice***
- Drop red food coloring (optional)
- 1-2 T dairy free chocolate chips (optional)
- In a small bowl, combine the dry ingredients and mix well.
- In a separate small bowl, combine the dairy free milk with the egg white (or flax egg) and whisk lightly. Add the mixture to the dry mixture and mix until just combined.
- Grease a large mug or deep bowl (I used a cereal bowl) generously and pour the batter in it. Stir through chocolate chips and microwave for 50 seconds-2 minutes (Depending on brand and wattage).
- Preheat the oven to 180 degrees celsius. Grease a large ramekin with oil and set aside.
- Follow directions as above and once ready, bake in the oven for 10-12 minutes, until a toothpick comes out clean.
- * If you omit, switch for 1 tablespoon of cocoa powder
- ** You can use the whole egg but it will be slightly more flat
- *** You may need more depending on what flour you use.
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Have you eaten a red velvet cake before?
Would you ever wear a garment made of red velvet?