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
My Top Tip: Your batter will expand to almost double the size in the microwave, so make sure your mug is large enough for the expansion. I like 12-ounce mugs.
Storage: If you have leftover mug cake, you can store it in the fridge for up to 3 days. For the best texture, bring it to room temperature before eating.
Freezing: You can freeze these cakes, but this recipe is designed to be quick and easy, 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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