Vanilla Mug Cake
Easy and delicious mug cake that is finished in less than 5 minutes - made without eggs!
Prep Time5 minutes mins
Cook Time1 minute min
Total Time6 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 1 person
Calories: 250kcal
- 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
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.
- 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.
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