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Do you ever wake up in the morning and want something sweet for breakfast, but don’t want to spend hours baking it? That’s what happened to me this morning, so I created this mochi cinnamon mug cake on the fly.
I’ve also been craving cinnamon rolls lately. I haven’t had one since we visited a vegan, gluten-free bakery in Portland, and that was my first one all year. I do miss those days when I could just buy cinnamon rolls from a store or bakery like everyone else. Maybe someday I will make the time to figure out how to make some at home.
In the meantime, this recipe took me just a few minutes to make. It is not as bad for you as you would think. I won’t call it healthy either, but everyone needs a treat now and again. The mochiko flour makes it gluten-free and gives it that soft, spongy consistency like mochi.
Mochi Cinnamon Mug Cake
- 3 tbs mochiko (sweet white rice flour)
- 1 tbs ground flaxseed
- 1/2 tbs baking powder
- 1 tbs cinnamon
- 1 tbs maple syrup
- 3 tbs non-dairy milk
- walnuts or other nuts for topping
- Mix dry ingredients in a mug or ceramic, microwave-safe dish.
- Add syrup and milk and combine
- Top with nuts
- Microwave until cooked (times may vary). I did 60 seconds; I recommend starting there and then adding time in 30-60 second increments.