Vanilla Mug Cake
Easy and delicious mug cake that is finished in less than 5 minutes - made without eggs!
Servings: 1 person
Calories: 250kcal
Equipment
- 1 Microwave
Ingredients
- 1½ teaspoons melted butter *see notes for dairy free
- ¼ cup all purpose flour *see notes for gluten free
- 1 tablespoon brown sugar (or sweetener of choice)
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ cup milk
- 2 teaspoons sunflower seed butter or pumpkin seed butter
- strawberries, ice cream, or whipped cream for toppings
Instructions
- Using an 8oz mug (or larger), microwave the butter or oil for about 15 seconds until just melted. Remove and whisk in the dry ingredients.
- Add vanilla, milk and seed butter, stirring till just combined.
- Microwave for around 1 minute and 30 seconds, depending on the power level of your microwave. Higher power requires less time. This may take a few tries to really test as microwaves vary greatly, but it's better to go with a lower cook time so the cake doesn't dry out.
- Allow the mug to cool (it will be very hot for a few minutes) and top with powered sugar, whipped cream, ice cream, or berries. Serve warm.
Notes
- For gluten free, use 2 tablespoons of brown rice flour and 2 tablespoons or oat flour or Bob's 1:1 all purpose flour.
- For dairy free, use coconut oil or earth balance pressed oils instead of butter. Use any milk you like.
- If you aren't sensitive to nuts, nut butters can be substituted for the seed butters.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 339mg | Fiber: 1g | Sugar: 15g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 174mg | Iron: 2mg