Ingredients
Method
- Add the almond butter, plant-based milk, maple syrup, vanilla extract, and almond extract to a 12-ounce microwave-safe mug. Whisk everything together until smooth and fully blended.
- Sprinkle in the oat flour, baking powder, and salt. Whisk again until the batter looks uniform and creamy.
- Gently mix in the chia seeds and lemon zest to add texture and flavor.
- Microwave on high for 1 minute and 15 seconds. If the center is still too wet, continue in 5-second intervals until cooked through.
- Let the cake sit for 2–3 minutes before eating to allow it to set and become fluffier.
- Top with extra lemon zest or chia seeds before serving if desired.
Notes
For a chocolate peanut butter twist, swap almond butter with peanut butter and add 1 tbsp cocoa powder. For a tropical vibe, add shredded coconut and use coconut milk. Use a large mug to avoid overflow and adjust microwave time based on wattage.
