No nutritional info available at this time.
__Pineapple Simple Syrup __
Garnish
To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
Divide the batter between two large ceramic mugs.
Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook.
To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
Divide the batter between two large ceramic mugs.
Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook.
Add pineapple juice to a bowl and microwave for 5-6 minutes or until thick. While hot, add Almond Breeze Unsweetened Original Almondmilk and mix well.
Using a wooden skewer, poke holes in the cake and pour pineapple syrup over the mug cake.
Top with whipped cream, toasted coconut and a maraschino cherry and enjoy!
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