Spanish Vanilla Birthday Mugcake

It’s almost my sister’s Birthday so let’s have a mugcake in her honor together.

26 years and roughly speaking 364 days ago a little red worm was born to our family. I was involved in giving her a name, I was involved in feeding her and changing her diapers, I was playing with her, teaching her how to walk, how to talk, how to curse and I told her all I knew from the big world outside. Safe to say she was the only kindergartener who did not have to believe in the crap story of the birds and the bees… but I digress.

In our family we always had this tradition of making the birthday girl’s favorite cake. Whereas I was team Carrot Cake (even when it comes in pancake form) all other family members always wanted to have Spanish Vanilla.

Spanish Vanilla for my mum

Spanish Vanilla for my sister

Spanish Vanilla for my cousin (we are an awfully female-dominated family)

And as my Mum hated to bake I was the sucker lucky one who was assigned to do all the baking. So it’s also safe to say that over the years I made about 20 Spanish Vanilla Cakes. Always with a chocolate cover and always with the number of marzipan mice matching on top the birthday girl’s new age. At some days those cakes got crowded. I guess I gave up after my mum’s 40th birthday!

This tradition died out when we all moved out. So I thought it was nice to recreate a childhood memory for my little sister and made her a quick and easy mug cake version of her favorite childhood birthday cake!

Print Recipe

Spanish Vanilla Birthday Mugcake

Author: Juli

Ingredients

• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 scoop vanilla protein powder
• 1 tsp baking powder
• 2 T almond butter
• 1/3 cup maple syrup
• 1/3 cup almond milk + a little extra depending on the brand of coconut flour you use
• 1 T vanilla essence
• 1 large egg separated
• 1/3 cup chocolate flakes

Instructions

• Give all the dry ingredients (but not the chocolate) in a mixing bowl, mix well and set aside
• In another bowl, beat the egg white until it's white and fluffy and set aside - I use a hand mixer
• Now add the almond butter, maple syrup, egg yolk and milk to the first bowl and mix until everything is well incorporated. The dough should be sticky but still smooth. If it's too dry add more milk, one spoon at a time
• Now carefully fold in the beaten egg white using a fork
• At last fold in the chocolate and transfer everything to a mug or small bowl and microwave for 3-5 minutes until firmed up
• Garnish with some chocolate and sprinkles and serve warm

Notes

Microwave time can vary depending on the type of microwave you use. I'd suggest to start with 3 minutes and give it an extra minute or two if necessary
Adding the protein powder is not strictly necessary. You can just sub it for another T almond flour and a little more vanilla essence
For Stefan the mug cake was not quite sweet enough so I added an extra T of brown sugar for him - the guy has a big sweet tooth!

So tonight my sister is celebrating her birthday in a club in Munich. I promised to come. They play electro only. I don’t know what I did wrong with her!

Do you have any cake traditions in your family?

Team Carrot Cake or Team Spanish Vanilla?

Happy weekend!