Name: Chocolate Cinnamon Mugcake with Caramel Frosting
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: FOR THE CARAMEL FROSTING; 8-10 pitted medjool dates; 2/3 cup water; FOR THE MUGCAKE; 1/3 cup spelt flour (I used One Degree Organic Sprouted Spelt Flour); 2 tbsps of the caramel frosting (above); 2 tbsps coconut sugar; 1/2 tsp cinnamon; 1 tsp baking powder; 1 tbsp cacao powder (or cocoa powder); 3-4 tbsps water

Ingredients

Scale

FOR THE CARAMEL FROSTING
8–10 pitted medjool dates
2/3 cup water
FOR THE MUGCAKE
1/3 cup spelt flour (I used One Degree Organic Sprouted Spelt Flour)
2 tbsps of the caramel frosting (above)
2 tbsps coconut sugar
1/2 tsp cinnamon
1 tsp baking powder
1 tbsp cacao powder (or cocoa powder)
3–4 tbsps water

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Instructions

FOR THE CARAMEL FROSTING: Blend the dates and water on high until smooth.
FOR THE MUGCAKE: Combine all the ingredients in a bowl. Stir it up.
Pour into a mug. Only fill it 2/3 of the way.
Microwave for 1 1/2 to 2 minutes on high.
Top with the frosting and devour!