Vanilla Mug Cake
This single-serving Vanilla Mug Cake is like a celebration in a cup made in the microwave in just 1 minute! No egg, no dairy, just a moist vegan dessert.
Servings: 1 serving
Equipment
Ingredients
- Cooking spray
- 4 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking powder
- Pinch salt
- 4 tablespoons almond milk
- 1 tablespoon coconut oil melted
- ¼ teaspoon vanilla extract
- 1 tablespoon sprinkles plus more for serving
Instructions
- Grease a 12-ounce mug with cooking spray. Add flour, sugar, baking powder, and salt.
- Stir in milk, coconut oil, and vanilla extract until smooth with no more lumps, being sure to scrape the bottom of the mug. Stir in sprinkles.
- Cook in the microwave for 75-90 seconds or until the cake is just set and pulls away from the mug corners. Allow to rest for 5 minutes before enjoying.
Video
Notes
Storage: If you have leftovers from your mug cake, you can store them in the fridge until they are ready to heat. For the best texture, bring it to room temperature before eating. Keep leftovers stored in the fridge for up to 3 days.
Freezing: You can freeze these cakes, but this recipe is designed to be quick and easy to make in just minutes, so I recommend making them fresh instead.
Nutrition
Calories: 424kcal | Carbohydrates: 70g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 81mg | Potassium: 236mg | Fiber: 1g | Sugar: 45g | Calcium: 164mg | Iron: 2mg
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