Almond-lavender mug cake (Dairy free)

Lavender is a common ingredient throughout the Mediterranean, and a crucial element in the herb blend herbes de Provence. It can be brought in bulk at Indian, Middle Eastern, and sometimes Mexican markets. It can also be picked from a garden near you! Once you have the buds, crush them to release their fragrant oils.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Vegetable oil : 2 Tbsp
Edible lavender flowers, crushed or pulverized in a coffee mill or mortar : 1 Tbsp
Almond milk : 3 Tbsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp ( 1/4 cup + 2 Tbsp)
Baking soda : pinch
Kosher salt : pinch
Chopped almonds : 1/4 cup

Method :

In a large mug, whisk together the egg, oil, and lavender with a fork.
Stir in the almond milk and sugar.
Add the flour and salt .
Beat the batter until smooth.
Fold in the almonds.

Divide the batter between 2 mugs.

Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas :  Nondairy whipped topping, confectioners' sugar, candied edible flower petals, or chopped almonds.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!