This Fruitcake Mug Cake isn’t your mom’s fruitcake! It’s fluffy and soft-textured, aromatic with orange and warm spices, and healthy enough for breakfast, but delicious enough for dessert. Merry Christmas.
I believe there are two types of people in this world: those who love fruitcake and those who despise it.
I have always considered myself to fall into the latter group.
I have nightmarish childhood Christmas memories of my mom forcing my sister and I to try her beloved fruitcake, a nearly-soggy (and what we considered to be inedible) concoction of cake and oddly sticky candied fruit and nuts that was laced with something a little too adult for our childhood taste preferences. Like most kids, all we really wanted were candy canes and those chocolate peanut butter trees in the yellow wrappers.
That fruitcake turned me off to just about any and every cake with fruit.
But I got to thinking, fruitcake doesn’t have to be quite so off-putting. It doesn’t have to be soggy and it doesn’t need candied fruit (which I’ve never been a fan of, even as a kid), and it doesn’t need alcohol either. (Of course, I’m not talking about the traditional fruitcake, which may very well need all those things. My fruitcake isn’t traditional though, but I’m sure you guessed that immediately upon noticing it’s made in the microwave, lol!)
My fruitcake (which was adapted from my recipe for The Best Pumpkin Spice Mug Cake for One) is fluffy-textured (yup, even out of the microwave) and aromatic with orange zest and warm spices. It has a good amount of protein (8 grams per serving), and I think it makes a decent breakfast, especially on a special occasion. You can top it with a dollop of whipped cream (or coconut “whipped cream”) to make it feel a bit more indulgent, and pomegranate arils on top make it festive and pretty. Cheers to a new generation of fruitcake.
Wishing you and yours a Christmas that’s merry and bright and full of love. xoxo, Faith
- 1/4 teaspoon avocado oil
- 1 large egg
- 1 tablespoon honey
- 1 teaspoon molasses
- 2 tablespoons milk (such as plain, unsweetened almond “milk” or any kind of milk you like)
- 1/2 teaspoon orange zest
- 4 tablespoons almond flour
- 1 1/2 tablespoons flaxseed meal
- 1/2 teaspoon pumpkin pie spice mix
- 1/16 teaspoon (1 pinch) salt
- 1/16 teaspoon (1 pinch) baking soda
- 3 tablespoons chopped dried fruit (such as a mix of raisins, figs, dates, apricots, cherries, etc.)
- 1 tablespoon chopped nuts (such as almonds, pecans, walnuts, etc.)
- Optional Garnish Ideas:
- Pomegranate arils
- Whipped cream or coconut “whipped cream”
- Add the oil to a microwave-safe mug and use your finger or a paper towel to spread it around.
- Whisk the egg in a small bowl, then whisk in the honey, molasses, milk, and orange zest.
- Stir in the almond flour, flaxseed meal, pumpkin pie spice mix, salt, and baking soda until smooth, and then stir in the dried fruit and nuts.
- Pour the batter into the prepared mug and microwave on high until cooked, about 1 minute, 30 seconds in a 1000W microwave. (If your microwave has a higher wattage than that, start with 1 minute and add 10 second intervals until it’s done.)
- Cool slightly and then serve immediately (it’s best eaten when still hot).