2 Minute Strawberry Shortcake Mug Cake (Vegan + Gluten Free)

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:

1. 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.
2. Don’t fill mug more than half way full: Again, this is to prevent overflow.
3. 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

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 2 minutes
• Yield: 1 serving 1x

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Description

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.

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Ingredients

Units USM Scale 1x2x3x

• 3 tbsp coconut cream (45g)*
• 1 tbsp maple syrup (20g // or sweetener of choice)
• 1 tsp vanilla
• 1/2 tsp apple cider vinegar
• 1/4 cup gluten free oat flour (30g // homemade or store bought)
• 1/2 tsp baking powder
• 1 large strawberry, diced (30g)

Topping:

• Coconut whip cream
• Sliced strawberries

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Instructions

1. 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.
2. 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!

Notes

• *If no coconut cream, can sub 2 tbsp full fat coconut milk + 1 tbsp 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

Nutrition

• 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

SAVE IT FOR LATER! ↓

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