A Successful Microwave Cake

Not only do I love writing the posts every Thursday evening, but I also enjoy all of the positivity on Friday resulting from High Five Friday! Tweets, comments, and other HFF posts are all radiating with the positivity that I only dreamed of HFF creating!

So pretty and so so delicious. This coconut microwave cake finally turned out just right and Im so excited to share it with you today! Ive been trying to perfect a microwave cake using coconut flour for quite some time now, and, luckily, earlier this week a winner was made!

Lemon Coconut Microwave Cake with Vanilla Protein Glaze

Makes 1 serving

For the cake:
1/4 cup egg whites (2 egg whites)
2 TBSP coconut flour
2 TBSP pumpkin puree
baking powder (I dont measure, so just use a pinch!)
liquid lemon stevia (I used approximately 6 drops)

Mix all of the ingredients together until clumps are gone and batter is smooth. Pour into a greased microwave safe bowl (I spray a microwave safe bowl with olive oil or rub it down with coconut oil). Microwave for approximately 2 3 minutes or until cooked.

For the glaze:
1/3 scoop of your favourite vanilla protein powder (I used Promasil White Chocolate whey protein powder)

While your cake is cooking, prepare your glaze by mixing the two ingredients. I nevermeasure how much water I used, so go based on the consistency you want to acheive.

This was a light and refreshing snack! I love the flavour of coconut and lemon together!

I better run, though. My family and I are going camping again this weekend! Im so excited! But, I still have to pack all of my stuff into the camper