🐮 Dairy-free, 🥚 Egg-free, No added sugar, No artificial sweeteners, No processed oils, ALL whole food ingredients 💪🏻 Plus, the combo of ginger with fresh peaches just screams “Go away, Summer, it’s time to be Fall again!”
Or is that just me?
In any case, this is a moist, delicious dessert that you can eat anytime you want to with ZERO guilt. You guys, this is not even a “cheat” food 🎉
In fact, I would feel good about feeding this to my kids for breakfast, and if you know me then you know that’s saying something 😲 In fact, I’m “that mom” that puts veggies in her kids’ breakfast foods on the regular…whether they like it or not.
(No veggies in this recipe though, in case you’re wondering…)
Plus, it takes less than 5 minutes to make!
(*Note: This post may contain affiliate links, which means I might receive a commission, at no extra cost to you, if you make a purchase using those links*)
The “Secret” Ingredients…
The 3 “secret” ingredients are:
- Homemade Date Paste
- Homemade Vanilla Extract (optional, but oh-so-yummy!)
- Ginger Essential Oil (food-grade is a must!)
Homemade date paste is super simple: Puree 2 parts dates with 1 part warm water. For example, if you have 2 cups of dates, then you would add 1 cup of water. Voilà! Date Paste!
The Homemade Vanilla Extract is optional…but I LOVE how it “up-levels” the creamy smoothness of my baked goods. So I pretty much add it to everything I bake!
Food-grade Ginger Essential Oil adds that subtle spiciness that makes you think of pumpkins, sweaters, and brightly colored leaves swirling off the trees. But make sure that you do your research and choose a brand that is safe to take internally!!
Many essential oil companies don’t go through the extra safety steps necessary to get their oils labeled for consumption, so don’t just grab the first essential oil bottle you see at Wal-mart. In addition, I know from personal experience that the scent profile can vary dramatically across brands. The first time I bought ginger essential oil, I was DISGUSTED by the smell. When I took a chance and bought doTerra’s ginger essential oil, I was DELIGHTED by the smell! What a difference good quality can make.
Another Warning…
If you don’t like ginger, then I don’t think you will like this mug cake.
But you probably guessed that already, am I right?
Is Mug Cake kid-friendly?
My 10-year old has been begging me to “teach” him how to make Mug Cakes all week. (Since he saw me eating mug cake without him…)
So this morning, I gave him the recipe and told him he could make it for breakfast.
And he did it successfully!
I’m telling you this just so you guys know that I’m really not kidding when I say that I consider the ingredients in this recipe to be good enough for a nourishing breakfast.
One Last Tip
Finally, here’s one last tip..the top center of the mug cake might still look “liquidy” after cooking, even though the mug cake is actually finished. Don’t be tempted to overcook it just because of that spot…instead, check to see if the sides of the cake can pull away cleanly from the mug. If they can, then you’re good to go!
And don’t burn your tongue.
Ginger Peach Mug Cake
Equipment
- Microwave
Ingredients
- 4 Tbsp Whole Wheat Flour can sub white flour, but will give a slightly different texture
- ½ tsp Baking Powder
- 1 Pinch Sea salt
- 2-½ Tbsp Date Paste (To make date paste: purée 1 cup dates with ½ cup warm water) Can sub maple syrup or honey, but then the recipe contains added sugar.
- 2 Tbsp Almond Butter or peanut butter, but will change the flavor
- ½ tsp Homemade Vanilla Extract optional
- 2 drops Ginger Essential Oil Choose a food grade brand, like doTerra! (Or sub 1/4-1/2 tsp ground ginger, it's still good but the flavor doesn't come through as cleanly)
- 2 Tbsp Water
- ½ Peach, diced Fresh is best!
Instructions
- Mix all dry ingredients into a microwave-safe mug. Stir in date paste, almond butter, vanilla extract, and ginger essential oil.
- Add the diced peach to the batter, and stir until mixed through.
- Cook in microwave until the cake can be pulled cleanly away around the edges, about 1 minute 30 seconds. (There might be a wet spot in the middle top, but that's okay as long as it's done underneath and around the sides! But if it needs more cooking, continue at 15-second intervals)