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VeganMofo Day 31: Today’s the last day of October and the last day for this year’s Vegan month of food. I totally enjoyed making and blogging about Vegan food. I tried some new dishes and some new ingredients and totally loved going vegan for the whole month. I have to say I’m enjoying my morning coffee with soy milk and my breakfast cereal with almond milk. Even though I didn’t like the taste, texture or the smell of soy yogurt, it works great in biryanis and rawa dosas. I’m totally in love with Almond “mozarella” cheese that melted beautifully. So all in all it’s been a great month of eating and I’m already looking forward to next year’s edition.

Vegan Mug Cakes

To celebrate the last day of Veganmofo, I made 2 vegan microwave mug cakes; one with banana and the other with chocolate. Microwave cakes are perfect when you want to make something fast and don’t want to deal with leftovers. Also you can make 2 different flavored cakes in matter of minutes, so when the urge to have something sweet strikes, make a mug cake and enjoy!!

Vegan Mug Cakes

Recipe adapted from here.

Banana Microwave Mug Cake:

  • Servings: 1-mug-cake
  • Time: 10 mins
  • Difficulty: easy
  • Print

Recipes to make Chocolate and banana Vegan mug cakes. It takes just a few minutes to make these delicious desserts.

Summary

  • Cuisine: american
  • Style of Preparation: Vegan
  • Course: dessert
  • Cooking Technique: Microwave
  • Preparation Time: 10 mins
  • Cooking Time: 2~3 minutes mins

Ingredients

1/3 cup All purpose flour
¼ cup Sugar
¼ tsp Baking powder
1/8 tsp Ground Cinnamon
pinch Salt
half of Medium Banana (about ¼cup)
1 tbsp Oil
2 tbsp Soy milk
¼ tsp Vanilla
Toasted Almonds – for garnish
For Frosting:
Enough for both the banana and chocolate mug cakes
3 tbsps Vegan Cream cheese – softened
3 tbsp Powdered Sugar
2 tsps Soy milk
2 drops Vanilla

Steps

  1. Combine flour, sugar, baking powder, cinnamon and salt in a mug. Add all the wet ingredients and mix well to combine. Make sure to mix from the bottom of the mug.
  2. Microwave on high for 2 – 2½ minutes until a toothpick inserted in the center comes out clean.
  3. For the Frosting: Mix all the ingredients until light and fluffy. Put the frosting in a small ziploc bag and pipe onto the cake. ENJOY!!

Vegan Mug Cakes
Vegan Mug Cakes

Chocolate Microwave Mug Cake:

  • Servings: 1-mug-cake
  • Time: 10 mins
  • Difficulty: easy
  • Print

Recipes to make Chocolate and banana Vegan mug cakes. It takes just a few minutes to make these delicious desserts.

Summary

  • Cuisine: american
  • Style of Preparation: Vegan
  • Course: dessert
  • Cooking Technique: Microwave
  • Preparation Time: 10 mins
  • Cooking Time: 1~2 minutes mins

Ingredients

¼ cup All purpose flour
¼ cup Sugar
2 tbsp Unsweetened Cocoa powder
¼ tsp Baking Powder
1/8 tsp Baking Soda
pinch Salt
2 tbsp Vegetable Oil
2 tbsp Soy milk
¼ tsp Vanilla

Steps

  1. Combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a mug.  Add all the wet ingredients and mix well to combine. Make sure to mix from the bottom of the mug.
  2. Microwave on high for 1½ – 2 minutes until a toothpick inserted in the center comes out clean.
  3. Enjoy as is or frost with the cream cheese frosting.

Vegan Mug Cakes

10 thoughts on “Vegan Mug Cakes”

  1. Great idea for a last minute Vegan Cake.I am usually skeptical about Microwave Cakes-but with this much yummy ingredients in one cake it can only be flop proof! Breville Smart Oven

  2. Hallena, I never had my cake explode in the microwave. But the reasons for explosion could be one of the following:** Mug too small — cake expands after baking (microwaving), so use a bigger mug to accommodate the expansion.** Power of the microwave too high — play around with the power level, bring it down to may be 80 and see what happens.** Microwave in installments — check after 1 minute and see how things are going. Hope this helps :-)Pavani

  3. I love this (chocolate) cake!! I make it gluten free and sugar free, too (with erythritol). My question is, can the recipe be adapted for a full-sized, conventional-oven cake? If so, are there any tricks to know? (Temperature and bake time, for example.)

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