Vegan Vanilla Mug Cake
Ingredients
The cake batter
-
3–4
Tablespoons
gluten-free oat flour
-
2
Tablespoons
plant-based protein powder (optional)
-
2
Tablespoons
raw sugar or sugar-free sweetener
-
½
teaspoon
baking powder
-
⅛
teaspoon
salt
-
1
Tablespoon
neutral oil or melted refined coconut oil
-
½
teaspoon
vinegar or apple cider vinegar
-
1
teaspoon
pure vanilla extract
-
3
Tablespoons
non-dairy milk
Optional add-ins and toppings
-
to taste
vegan chocolate chips
-
to taste
peanut butter baking chips
-
to taste
berries
-
to taste
sprinkles
-
to taste
coconut whip
-
to taste
coconut yogurt
Instructions
- Whisk together the oat flour, protein powder (if using), sugar, baking powder, and salt in a small bowl.
- Pour the oil, vinegar, and vanilla over the dry mix in three different spots.
- Add the milk on top and gently stir the mixture until combined. If desired, mix in any add-ins.
- Pour the batter into a greased tall mug or an 8-ounce ramekin.
- Microwave on HIGH for three intervals of 30 seconds, checking for firmness after each interval.
- Let the cake cool for a minute before adding any optional toppings and enjoy.
Nutrition Facts (estimated)
Servings
1
Calories
234
Total fat
16.3g
Total carbohydrates
16.4g
Total protein
3.3g
Sodium
346.9mg
Cholesterol
0mg
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