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vanilla short cake stacked on a white plate with pink cup behind

Vegan Strawberry Shortcake Mug Cake


  • Author: Lisa Kitahara
  • Prep Time: 30 seconds
  • Cook Time: 90 seconds
  • Total Time: 2 minutes
  • Yield: 1 serving 1x

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.


Scale

Ingredients

Topping:


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).
  • 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

Keywords: vegan mug cakes, vegan strawberry shortcake, healthy mug cakes