Vegan Mug Cake With Pineapple And Mint 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

Vegan Mug Cake image

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

Ingredients

4 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
4 tablespoons applesauce
3 tablespoons soy milk
1 tablespoon vegan chocolate chips, or more to taste
1 tablespoon toasted flaked coconut

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

Vegan mug cake image

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

Ingredients

3 tbsp dairy-free milk , we used oat milk
pinch lemon zest
1 tsp lemon juice
1 tbsp sunflower oil
4 tbsp self-raising flour
2 tbsp caster sugar
pinch bicarbonate of soda
4 fresh or frozen raspberries
coconut cream or dairy-free ice cream

EASY PEANUT BUTTER VEGAN MUG CAKE

You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.

Provided by Kare for Kitchen Treaty

Time 3m

Number Of Ingredients 7

Easy Peanut Butter Vegan Mug Cake image

Steps:

Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it'll resemble cake batter in no time!
Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
Top with chocolate chips or chunks if desired and enjoy right away.

Nutrition Facts : ServingSize 1 mug cake, Calories 307 kcal, Sugar 15 g, Sodium 294 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g

Ingredients

2 tablespoons white whole wheat flour or all-purpose flour (sub your favorite gluten-free flour blend for a GF version)
2 tablespoons peanut butter (I use all-natural creamy peanut butter)
2 tablespoons unsweetened almond milk (can substitute dairy milk for a non-vegan version)
1 tablespoon pure maple syrup (could substitute granulated sugar, brown sugar, or honey [but honey is not vegan])
1/4 teaspoon baking powder
1/2 teaspoon pure vanilla extract (optional)
Chocolate chips or chocolate chunks for topping