The simplest cakes you’ll ever make – they only take two minutes!
Sometimes we need a little pick-me-up after a long day, and it’s easy to grab something that’s loaded with sugar. Although the initial rush will be delightful, you’ll soon come crashing down which can be detrimental to your waistline. Instead, opt for these healthy, sugar-free options by Sarah Wilson.
Gingerbread You’ll need:
4 tbsp almond meal or gluten-free self-raising flour
3 tbsp desiccated coconut
¼ tsp baking powder
¼ tsp ground ginger
½ tsp ground cinnamon
1 tbsp crushed pecans, plus extra to serve
½ tsp rice malt syrup
4 tbsp grated sweet potato
4 tbsp milk (any kind)
Full-fat organic plain yoghurt, to serve
Place all the ingredients in a microwave-safe mug and mix with a spoon. Microwave on high for two minutes. Serve with yoghurt and pecans.
Choc, ginger and pear
You’ll need:
4 tbsp almond meal or gluten-free plain flour
3 tbsp desiccated coconut
¼ tsp baking powder
1 tsp raw cacao powder
½ tsp ground ginger
¼ pear, cored and chopped
4 tbsp milk (any kind)
1 cube frozen Basic Raw Chocolate (see below)
Pear wedges, to serve
After mixing all the ingredients in a microwave-safe mug, place the chocolate cube in the centre of the mixture and push down. Microwave on high for two minutes. Serve with pear wedges.
How to make Basic Raw Chocolate
Blend 225g of softened coconut oil, 40g raw cacao powder, one tablespoon of rice malt syrup and two pinches of salt in a blender until smooth. Use immediately in recipes, or pour into small silicone moulds or ice-cube trays and keep in the freezer for up to three months.
Strawberry cheesecake
You’ll need:
4 tbsp almond meal or gluten-free plain flour
3 tbsp desiccated coconut
¼ tsp baking powder
1 tbsp pistachios, chopped, plus extra to serve
2–3 strawberries, chopped, plus extra to serve
4 tbsp milk (any kind)
1 tbsp full-fat ricotta, plus extra to serve
Place all the ingredients in a microwave-safe mug and mix with a spoon. Microwave on high for two minutes. Serve with a dollop of ricotta, pistachios and strawberries.
Lemon syrup and poppy seed
You’ll need:
4 tbsp almond meal or gluten-free plain flour
3 tbsp desiccated coconut
¼ tsp baking powder
Zest of ½ lemon
1 tbsp lemon juice
1 tsp poppy seeds, plus extra to serve
½ tsp rice malt syrup
4 tbsp milk (any kind)
Place all the ingredients in a microwave-safe mug and mix with a spoon. Microwave on high for two minutes. Serve with a dollop of cream cheese and a sprinkle of poppy seeds
Sarah Wilson is the founder of IQuitSugar.com and an international bestselling author. Her new book, I Quit Sugar: Simplicious (Macmillan), is out now and you can sign up for the next round of the eight-week program to quit sugar via her website.
