April 1, 2020
One of the first people I go to for guaranteed delicious AND paleo recipes is my very good friend, Michelle Tam of Nom Nom Paleo.
If you’ve never tried her recipes, you’re seriously missing out. Jackelyn and I both love everything she posts and we’ve been making her recipes nonstop over the past few weeks. They’re all AMAZING.
So I reached out to Michelle to see how she’s doing and if she had any cool tips for cooking or life in general during quarantine.
And guess what?
She shared a BRAND NEW recipe to pass along to you guys. It’s a Matcha Mug Cake – which is perfect because I’m slightly obsessed with mug cakes and totally in love with matcha. When I heard that Michelle put them together, I kinda felt like she made it just for me.
And this mug cake…OMG just wait until you see it.
Is that not the FLUFFIEST, MOST BEAUTIFUL mug cake ….EVER?
I literally can’t get over the texture. So good. OH and it gets better! This beauty is paleo AND gluten free!
Here’s what you need to make this beauty:
- Blanched almond flour
- Baking soda
- Kosher salt
- Maple syrup or honey
- Avocado oil or melted ghee
- Vanilla extract
- 1 large egg
- Whipped coconut cream for topping (optional)
If you want the full recipe (OF COURSE YOU DO), you can grab it on her blog post. Her post even includes a recipe for chocolate or vanilla mug cake just in case you don’t have matcha or you want to really up your mug cake game.
Before you go indulge, here’s a little message from Michelle about quarantine life and her inspiration for this recipe:
I’m sheltering in place with my husband and two sons (ages 12 and 15) in the San Francisco Bay Area. After several weeks of very little structure, we realized that we had to institute some new family rules to get work done and stay sane. We now have our separate corners around the house to get school work and our jobs done and everyone chips in to help with cleaning and chores.
My corner of the house is the kitchen because I create recipes for a living. This experience of sheltering in place has definitely influenced the way I cook for my family and create content for my readers. Nowadays, I’m very mindful of choosing ingredients that are easy to source or substitute if folks don’t have them on hand. Also, I’m specifically creating dishes that are quick, simple, and healthy. No one wants to do extra dishes right now!
Case in point, my new Matcha Mug Cake recipe that happens to be paleo, refined sugar-free, and gluten-free!
If you love matcha as much as Cassey and I do, this single serving of homemade gluten-free emerald-hued cake can be in your belly in just a few minutes! You whisk together a few simple pantry ingredients, pour the batter into a coffee mug, pop it in the microwave for less than two minutes, and end up with a fantastic bouncy green tea flavored sponge cake.
This matcha mug cake definitely hits the spot when you need a quick treat that’s not overly sweet! In fact, these snack cakes are very reminiscent of the paper-wrapped sponge cakes my mom used to bring home from Chinese bakeries when I was a kid.
I hope you love them as much as I do!
Let me know if you try this recipe! And of course go leave Michelle some love and try more Nom Nom Paleo recipes, too!