Ingredients
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2 eggs
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2 tablespoons white sugar
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1 tablespoon baking powder
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1 tablespoon quinoa flour
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1 tablespoon sorghum flour
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1 tablespoon millet flour
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1 tablespoon olive oil
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1 tablespoon peanut butter, or more to taste
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1 ½ teaspoons butter
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1 ½ teaspoons ground cinnamon
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½ teaspoon vanilla extract
Directions
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Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
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Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.
Cook's Note:
Yogurt can be substituted for peanut butter. Peanut butter and yogurt are optional, use a little more for moister cake and a little less for dryer cake. Other ingredients can be substituted for flavor.
Nutrition Facts (per serving)
| 309 | Calories |
| 19g | Fat |
| 26g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 5g | 27% |
| Cholesterol 194mg | 65% |
| Sodium 634mg | 28% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 3g | 11% |
| Total Sugars 14g | |
| Protein 10g | 20% |
| Vitamin C 0mg | 0% |
| Calcium 329mg | 25% |
| Iron 2mg | 13% |
| Potassium 170mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
