Vanilla Funfetti Mug Cake
Ingredients
- ¼ cup (36 g) all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of salt, very light pinch
- ½ teaspoon baking powder
- ¼ cup almond or coconut milk (see note)
- ½ teaspoon pure vanilla extract
- 1 ½ tablespoons extra-virgin or refined coconut oil, melted (or canola or vegetable oil)
- 2 teaspoons sprinkles
Instructions
- In an 8-ounce (that's a fairly standard size) mug, whisk together the flour, sugar, salt and baking powder. Make a small well and add the milk, vanilla and oil. Mix just until combined. Stir in the sprinkles.
- Microwave for 90 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave). Serve warm with a dollop of frozen yogurt or ice cream, if desired.
Notes
Milk: for the milk options, you can definitely substitute regular dairy milk for the coconut or almond milk - but if you DO use coconut or almond milk, it's the refrigerated kind in the cartons (not the canned coconut milk). I've made it with all three (dairy, coconut and almond) and the cakes are wonderful each time.
Microwave: also keep in mind that each microwave varies in power. These cakes cook perfectly in about 90 seconds on 80% power in my microwave but you may need to adjust slightly since microwaves vary in power. Because they are egg-free, we like to sometimes undercook them just slightly to make a pudding mug cake of sorts. Oh boy.
Yield: you can increase the yield of this (if you want to make more than one mug cake) by multiplying the ingredients times however many mug cakes you want (six in my house), mixing the ingredients in a large bowl and then dividing evenly among the mugs.
Ramekins: finally, you can make this recipe in ramekins/custard cups if you don't have a mug (although it overflows slightly in my 6-8 ounce ramekins so I prefer using a standard-sized mug).