Description
This vegan Funfetti Mug Cake is moist, fluffy and full of vanilla flavour! Incredibly quick and easy to make in the microwave with simple ingredients. (Eggless, Dairy Free, Gluten Free + Oil Free)
Ingredients
- 1 tbsp cashew butter (15g // or tahini)
- 3 tbsp non-dairy milk (45ml)
- 1 tbsp granulated sugar (12g)*
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla
- 1/4 tsp almond extract, optional
- 1/4 cup oat flour (30g // homemade or store bought)
- 1/2 tsp baking powder
- small pinch of salt
- 1 tbsp funfetti vegan sprinkles (10g)
Topping:
- Coconut whip cream
- Dairy free ice cream
- Vegan funfetti sprinkles
Instructions
- Add tahini, non dairy milk, apple cider vinegar, vanilla, almond extract, coconut sugar and salt into a microwave safe mug (or deep bowl) and stir until combined. Sift in oat flour and baking powder and stir until just combined. If it the batter seems stiff, add in 1-2 tsp more of non dairy milk until its like a muffin-like batter. Fold in the funfetti sprinkles in.
- Microwave on high (1000 W) for 1 minute and then another 20-30 seconds. Let it cool for 2 minutes, top with dairy free whipped cream or ice cream and enjoy!
Notes
- *Sugar: I typically use coconut sugar but any white granulated sugar is best if trying to achieve that white/yellow cake appearance
- Helpful Equipment: 8 oz mug or bowl, 10 oz mug or bowl, mini spatula
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 1 minute
- Cook Time: 1.5 minutes
- Category: dessert
- Method: microwave
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 serving
- Calories: 323
- Sugar: 18.9g
- Sodium: 292mg
- Fat: 13.6g
- Saturated Fat: 3.7g
- Unsaturated Fat: 6.8g
- Trans Fat: 0.08g
- Carbohydrates: 43g
- Fiber: 1.8g
- Protein: 7.3g
- Cholesterol: 0