3 Vegan Mug Cakes – Eggless & Gluten Free
Recipe Overview
Overview
Mug cakes have become a popular dessert option for those looking for a quick and easy treat, and these vegan versions are no exception. With three delightful flavors—pumpkin, banana, and chocolate peanut butter—there’s something for everyone. The pumpkin mug cake is especially fitting for the fall season, bringing a warm, comforting flavor that pairs perfectly with a cozy evening at home.
The process is straightforward: mix wet ingredients like canned pumpkin, almond butter, and non-dairy milk, then fold in the dry ingredients, which include oat flour and baking powder. This simplicity makes it accessible for anyone, regardless of baking experience. The banana mug cake offers a sweet, fresh flavor reminiscent of traditional banana bread, while the chocolate peanut butter cake satisfies any chocolate lover’s cravings.
What I love most about these recipes is their versatility. You can easily swap ingredients based on what you have at home, making them adaptable for various dietary needs. Plus, they are all gluten-free and can be made without dairy or eggs, ensuring that everyone can enjoy a delicious dessert. The best part? Each mug cake cooks in just a couple of minutes in the microwave, making them a perfect last-minute treat.
Overall, these vegan mug cakes are a fantastic way to indulge in a sweet craving without the fuss of traditional baking. They are quick, easy, and oh-so-satisfying. I can’t wait to see which flavor becomes your favorite!
Recipe Details
Steps & Tips
Mix canned pumpkin puree, maple syrup, almond butter, non-dairy milk, and vanilla extract.
Whisk oat flour, baking powder, salt, and cinnamon.
Fold the dry ingredients into the wet ingredients.
Transfer the batter into a sprayed mug.
Tip: Use larger mugs (14 to 16 ounces) to prevent overflow during cooking.
Microwave for 2 minutes and 45 seconds.
Tip: Test cooking times in your microwave, as wattage can affect cooking duration.
Tip: Check the recipe page for guidelines on adjusting cooking times for different microwaves.
Let the mug cake sit for a minute before flipping to remove.
Let it sit for another few minutes before enjoying.
Tip: Using an egg can make the cakes rise more, but the vegan version has a preferred texture.
Add banana to a bowl and mash it.
Add maple syrup, almond butter, and non-dairy milk to the mashed banana.
Combine oat flour, baking powder, and salt in a separate bowl.
Fold the dry ingredients into the wet ingredients.
Transfer the batter into a sprayed mug.
Microwave for 2 minutes and 45 seconds.
Tip: Microwave mug cakes are a quick alternative to baking, taking only minutes instead of an hour.
Combine peanut butter, maple syrup, applesauce, non-dairy milk, and vanilla extract.
Mix oat flour, cocoa powder, baking powder, and salt in a separate bowl.
Add the dry ingredients to the wet ingredients and fold to integrate.
Transfer the batter into a sprayed mug and add extra chocolate chips on top.
Microwave and enjoy.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seed Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Mug cakes are a quick and easy dessert option that can be made in under 3 minutes.
- •Using canned pumpkin puree adds moisture and flavor to the mug cake without the need for eggs.
- •Oat flour is a gluten-free alternative that works well in mug cakes.
- •Microwave wattage can affect cooking times, so adjustments may be necessary.
