5 Ingredient Vegan Mug Cake Recipes
VEGAN MUG CAKE
This vegan mug cake is made without egg or milk and uses applesauce for moisture. Within 5 minutes you have a great vegan dessert for 1!
Provided by Rita
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 8m
Yield 1
Number Of Ingredients 8
Steps:
- Combine flour, sugar, cocoa powder, and baking powder in a mug. Stir applesauce and soy milk together in a bowl and add to flour mixture. Stir until well combined. Fold in chocolate chips and sprinkle with coconut.
- Microwave at the highest setting until mug cake has set and risen well, about 3 minutes.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 87.2 g, Fat 12.8 g, Fiber 8.5 g, Protein 8.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 46.2 g
VEGAN MUG CAKE
Bake a simple vegan mug cake in the microwave - you can have it ready in under 10 minutes to satisfy a craving. Serve with a scoop of dairy-free ice cream
Provided by Miriam Nice
Categories Dessert, Treat
Time 7m
Number Of Ingredients 9
Steps:
- Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.
- Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.
- Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
Nutrition Facts : Calories 576 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium
5 INGREDIENT VEGAN MUG CAKE
This is the cakiest mug cake Ive ever made and so easy, too. The original comes from kirbie's amazing blog: kirbiescravings.com, but Ive modified it a bit. I hope youll enjoy this as much as we do!
Provided by Lalaloula
Categories Breakfast
Time 5m
Yield 1 mug cake
Number Of Ingredients 6
Steps:
- In a mug combine tea and bittersweet chocolate. Melt in the microwave at 680 W for about 1:30 (this may vary depending on your microwave). It should look like hot chocolate.
- Then using a fork whisk in flour, baking powder and baking soda. If you like add in chocolate chips. The mixture should look like a thicker muffin batter. If needed, add more tea by the ts.
- Microwave for another minute at 765 W until the cake has risen and is no longer pudgy.
- Let cool a bit and enjoy (great with frozen soy yogurt on top).
Nutrition Facts : Calories 89.5, Fat 0.7, SaturatedFat 0.1, Sodium 203.2, Carbohydrate 19, Fiber 2.8, Sugar 0.1, Protein 3.5
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- In a microwave-safe mug, add flour, baking powder, coconut sugar, almond milk, melted coconut oil, and vanilla. My coffee mug has a diameter of 3 inches (8 cm) and a minimum height of 1.9 inches (5 cm). This prevents the batter from overflowing.
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