This vegan strawberry shortcake mug cake is moist, fluffy and bursting with juicy strawberries! Made with oat flour, coconut cream and maple syrup for a quick healthy dessert.
The last day of mug cake week is here and while I’m sad for it to end, I’m so excited to end it with this beauty of a cake.
Say hello to Strawberry Shortcake, made in a mug! Dainty, fancy-ish and kinda really appropriate to post today because it's also Mothers day?!
It's slightly dense (in a good textural way) yet still fluffy, moist and perfectly sweetened thanks to the combination of these ingredients:
- Coconut Cream: this gives the perfect amount of moisture without making the cake too wet. I've also made it with full fat coconut milk + coconut yogurt with success.
- Maple Syrup: for natural sweetness.
- Vanilla: gives it flavour.
- Apple Cider Vinegar + Baking Powder: reacts together to make the cake fluffy
- Oat Flour: I made my own oat flour by blending oatmeal in a high spee blender. Spelt flour or all purpose flour can also be used.
- Strawberries: Or, use any berries that you have on hand.
How to Make Strawberry Mug Cake
So there are two ways of making this particular shortcake.
Method #1: Add all the ingredients into a mug and stir until combined. Then fold in the strawberries and microwave for a minute and a half. Add on toppings and thats it!
Method #2: Grease the side of your mug with a little oil. Add all the ingredients into a mug except the strawberries, mix and microwave. Once it cools down, run a knife along the sides of the cake and then flip it over onto a plate. Slice it in half and then layer some coconut whip cream and strawberries between the cake. A little more work but fun!
Tips to Making Mug Cakes
After posting a weeks worth of mug cakes, I've had so many of your recreations with me on instagram and loving them! I also did get a couple questions regarding over flow and cook time, so I thought I'd share a couple tips in this post:
- Cup size & shape: You can really use anything microwavable like ceramic ramekins, bowls, and glass jars -- just make sure they're microwave safe. I suggest also using a mug or bowl with a capacity of 8-10 oz (236-295ml) to prevent over-flowing.
- Don't fill mug more than half way full: Again, this is to prevent overflow.
- Cook time: This is where people struggle with the most when it comes to making actually tasty mug cakes. It really depends on your microwave but for me, a minute and a half on high (1000 W) seems to be the sweet spot for 99% of mug cakes. Start with 1 minute and then continue to microwave in 10 second intervals just until the top looks cooked. DO NOT over cook, thats when you get a dry rubbery mess. If you're unsure, always under-bake it because as it sits in the hot mug, it will continue to cook a bit.
I hope you guys enjoyed all the mug cake recipes and loved them as much as I do! I will defiantly be posting more mug cakes in the future
All the Delicious Mug Cakes to Satisfy Any Cravings:
More Vegan Mug Cakes to Love!
- S'mores Mug Cake
- Banana Bread Mug Cake
- Chocolate Chip Mug Cake
- Cinnamon Roll in a Mug
- Blueberry Lemon Mug Cake
- Fudgy Mug Brownie
- Funfetti Mug Cake
If you recreate this Vegan Strawberry Shortcake Mug Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Strawberry Shortcake Mug Cake
- Total Time: 2 minutes
- Yield: 1 serving 1x
A vegan strawberry shortcake in a mug, ready in under 5 minutes using simple ingredients! The vanilla cake is perfectly moist and fluffy, and made with gluten free oat flour, coconut cream and maple syrup.
- 3 tbsp coconut cream (45g)*
- 1 tbsp maple syrup (20g // or sweetener of choice)
- 1 tsp vanilla
- ½ tsp apple cider vinegar
- ¼ cup gluten free oat flour (30g // homemade or store bought)
- ½ tsp baking powder
- 1 large strawberry, diced (30g)
- Coconut whip cream
- Sliced strawberries
- Add coconut cream, maple syrup, vanilla and apple cider vinegar into a 8-10 oz mug and stir. Then add in the oat flour and baking powder and stir until combined. Folding diced strawberries.
- Microwave on high (1000 W) for 1 minute + 30 seconds. Let it cool down for 1 minute before topping with coconut whip cream and dust with powder sugar if desired. Enjoy!
- *If no coconut cream, can sub 2 tablespoon full fat coconut milk + 1 tablespoon non-dairy yogurt
- 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: 30 seconds
- Cook Time: 90 seconds
- Category: dessert
- Method: microwave
- Cuisine: vegan, gluten free
- Serving Size: 1 serving
- Calories: 278
- Sugar: 15.1g
- Sodium: 254mg
- Fat: 11.5g
- Saturated Fat: 8.8g
- Unsaturated Fat: 1.3g
- Trans Fat: 0
- Carbohydrates: 38.9g
- Fiber: 3.6g
- Protein: 4.6g
- Cholesterol: 0
Keywords: vegan mug cakes, vegan strawberry shortcake, healthy mug cakes
SAVE IT FOR LATER! ↓
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Love these little single serve sizes! Thanks for sharing Lisa ♥
Do you have any suggestions to make this in the oven ?
Lisa Kitahara says
Same directions, just bake at 350 for 10-12 minutes or until fully cooked through 🙂
I doubled the ingredients, and baked in the oven!. My kids absolutely loved it! (and was gone before I could try myself)
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