There’s nothing better than cake, apart from cake that only takes a few minutes to make. Luckily, there are tons of vegan mug cake recipes out there, giving us an extra excuse to have freshly made cake every night of the week. Chocolate, vanilla, cinnamon, the choice is yours!
4tbsp flour – add in 1/4tsp of bicarb if not using self raising flour
2tbsp hot chocolate powder
4tbsp milk (dairy free of course)
Add in some chocolate chips
Mix together the dry ingredients, then add oil and mix. Then, add the milk and bake in the microwave for about 45-50 seconds
6 tablespoons vanilla cake mix
2 tablespoons canned pumpkin puree (can be bought from Ocado)
1 teaspoon pumpkin pie spice
1 tablespoon dairy free milk
1 tablespoon vegetable oil
whipped cream, for topping (optional)
In a large mug, whisk (with a small whisk or large fork) together the cake mix, pumpkin puree, pumpkin pie spice, milk, and vegetable oil. Whisk until smooth.
Cook in the microwave on high for 1 minute and 30 seconds. Top with whipped cream (and extra cinnamon if you fancy) and serve immediately!
¼ cup flour (all purpose, whole wheat, whole wheat pastry or spelt)
¼ teaspoon baking powder
2 Tbsp. unsweetened vanilla almond milk (or other milk) + 1-2 tablespoons more, as needed
1 Tbsp. maple syrup
¼ tsp. vanilla extract
1 tsp. coconut oil
1 Tbsp. brown sugar (or coconut sugar)
¼ tsp. ground cinnamon
Spray a microwavable mug with cooking spray and then mix together flour (or pancake mix), baking powder, milk, maple syrup, vanilla and coconut oil inside. Add 1-2 tablespoons more milk, if needed for desired consistency. You want the batter to stay thick, but not dry.
In a small bowl, whisk together brown sugar and cinnamon and sprinkle over the top of the mixture in mug. Use the tip of a knife to swirl cinnamon mix into the top of the batter.
Microwave on high for about 1 minute and 25 seconds. Take out of the microwave and if desired transfer muffin to a plate.
Vegan mug cake recipes don’t get much better than this!
1 tbsp vegetable oil
1 tbsp plant based milk
1/2 tsp lemon juice
1/2 tsp vanilla extract
3 tbsp flour
1 1/2 tbsp brown sugar
1/2 tsp cinnamon powder
1/4 tsp baking powder
De-seed an apple and cut chop finely. Add half of the chopped apple and all other wet ingredients to a blender and blend until smooth.
In a bowl combine all dry ingredients, and then mix in the wet ingredients and the other half chopped apple pieces.
Pour mixture into a cup or mug and heat up in the microwave. It took 1.5 minutes in my microwave. But I would recommend you to heat up for 1 minute first, check and if necessary keep heating up in 15 second increments.
When done sprinkle some icing sugar and cinnamon on top.
1/4 cup + 2 tbsp all-purpose flour
2 tbsp granulated sugar
1/4 tsp baking powder
1/8 tsp salt
1/4 cup + 2 tbsp milk
1 tsp vanilla bean paste
1/2 tbsp vanilla extract
2 tbsp butter, melted
In a medium bowl, whisk together dry ingredients.
In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
Make a well in the centre of the dry ingredients then pour the milk mixture into the centre, followed by the melted butter.
Whisk until no lumps remain and batter is smooth and well combined.
Pour into a 16-ounce microwave-safe mug.
Microwave on high for 130 seconds or 2 minutes and 10 seconds. (for a 950 watt microwave)
Carefully remove and enjoy!
Let us know which of these vegan mug cake recipes are your favourite!