Ingredients:

  • 1/2 cup (115g) cottage cheese
  • 1 large egg (50g)
  • 3 tbsp (24g) oat flour
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (1g) ground cinnamon
  • Pinch (0.5g) salt
  • 1 tsp (4g) melted butter
  • 1 tsp (4g) brown sugar
  • 1/4 tsp (0.5g) ground cinnamon

Instructions:

  1. Blend the base. Add the cottage cheese, egg, maple syrup, and salt to your blender. Process on high until the mixture is completely smooth and velvety. Note: This removes the curds entirely.
  2. Fold in the dry ingredients. Pour the blended mixture into a bowl or keep it in the blender on low. Stir in the oat flour, baking powder, and cinnamon until just combined. Stop stirring as soon as the flour disappears to avoid over working the batter.
  3. Create the cinnamon paste. In a small bowl, mix the melted butter, brown sugar, and cinnamon. Stir until it forms a thick, aromatic paste.
  4. Prep the mug. Grease your 12 oz mug with a tiny bit of butter or oil to ensure the cake slides out if you decide to plate it.
  5. Layer the batter. Pour the main batter into the greased mug.
  6. Add the swirl. Drop small dollops of the cinnamon paste onto the top of the batter. Use a toothpick to gently swirl the paste into the batter in a figure eight motion.
  7. The Precision Bake. Microwave on high for 90 seconds to 2 minutes. Watch for the edges to set and the center to spring back slightly when touched.
  8. The Resting Phase. Let the cake sit in the mug for 2 minutes. Note: The heat continues to cook the center during this time.
  9. Whisk the glaze. In a tiny bowl, mix the cream cheese, maple syrup, and milk until smooth.
  10. The Final Touch. Drizzle the glaze over the warm cake. The warmth will make the glaze sink slightly into the top, creating a silky finish.