Vegan vanilla mug cake (gluten free)
An easy and super fast dessert or snack for one
Servings: 1 serving
Calories: 188kcal
Equipment
Ingredients
- 1 Tablespoon non dairy yogurt of your choice (I like to use coconut yogurt)
- 2 Tablespoons brown rice flour
- 1 Tablespoon almond flour
- 1 Tablespoon maple syrup
- ½ teaspoon gluten-free baking powder
- ½ teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Add yogurt, maple syrup and vanilla extract to a microwave oven safe mug. Mix the ingredients with a fork.
- Then add all the other ingredients. Whisk the mixture with your fork until well combined.
- Put your mug in the microwave oven and cook it for 30 seconds to 1 minute. Voilà! It’s ready! Optional: you can add a little bit of cacao powder or cinnamon on top of your mug cake to decorate it. Serve immediately.Bon appétit !
Notes
The quantities in this recipe are meant for a mini mug cake (a kid's serving size or an adult who wants a small treat). If you want a bigger mug cake, do not hesitate to double the quantities.
Make sure to use a microwave safe mug. Also make sure that it is big enough as the batter will rise quite a bit during the cooking process. I suggest using an 11-ounce mug for this recipe.
The cooking time will vary slightly based on the mug that you use and your microwave. 45 seconds to 1 minute is perfect for me but it will vary slightly for you. So keep a close eye on it.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 188kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 139mg | Fiber: 2g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg