Raise your hand if life has been a bit stressful and hectic lately. Oh good, so it’s not just me? As this stressful season first got started, I found myself wanting a little treat from time to time. The thing is, my brain was too fried to make a big, fancy dessert. I needed something quick and easy. That’s why I created this gluten-free & vegan mug cake recipe! It’s the perfect little treat just for you. Sorry kids, not enough to share!
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Why a Mug Cake?
Mug cakes are all the rage right now, and with good reason. They are a delightfully easy treat that you can have any time.
They Are Fast
Sometimes, when you want a treat, you want (no, you need) it NOW! Fancy cakes and cookies are all well and good, and they certainly have their place in your culinary arsenal. They’re just not quite as useful when you want to whip up a quick treat after tucking the kids in bed. A mug cake is done in less than 5 minutes!
They Are Portion Controlled
I’m sure I’m not the only one who tends to over-indulge when there’s cake laying around. You know how it is. Go in for one more little bite, then the next thing you know an entire extra slice is gone! That’s what’s so great about a mug cake. It’s portion-controlled for you!
They Keep Things Cool
Summer is coming, and that means it’s going to get hot. Using your microwave for 2 minutes will keep things a whole lot cooler than using your oven for half an hour!
Ingredient Tips
When it comes to this gluten-free & vegan mug cake, there are a few ingredients that can make a difference in your final outcome.
Use a Flour Blend
This is not the place to try to use a single flour (like just rice flour or just oat flour). Gluten-free baking needs to be done with a blend of flours and starches. Use a good quality gluten-free flour blend for the best results.
Use Vanilla Powder
If you’ve never seen the magic that is vanilla powder before, it’s high time you do! It gives you the flavor of vanilla extract without adding more liquid. This gluten-free & vegan mug cake calls for both vanilla extract and vanilla powder. The powder is optional, but it really make the flavor great!
Use Vegan White Chocolate
Most white chocolate chips have milk in them, and some contain gluten. Be sure that what you use in the frosting is safe for you to eat. Nestle’s new Simply Delicious White Morsels are the best I’ve found!
Technique Tips
I did several experiments to get this recipe just right (for your benefit, of course). There are a few tips I picked up along the way that make things even easier.
Use a Bowl
A lot of mug cake recipes have you mix it right in the mug. I found that it was easier to mix the batter in a cereal bowl and then pour it in. If you mix it in the mug you have to wipe down the sides so that stray batter doesn’t burn while cooking. Plus a bowl gives you more room to whisk without splashing things everywhere.
Don’t Grease
Normally I would always tell you to grease a pan when making a cake. This one is a bit different. You don’t want to grease the mug before putting your batter in it.
To Frost or Not to Frost?
This gluten-free & vegan mug cake recipe includes a white chocolate and peanut butter frosting. You could totally choose to leave it un-frosted. Personally, though, I think this frosting is the best and you should definitely use it!
Make Yourself a Gluten-Free & Vegan Mug Cake
You know you could use a little treat right now. I can hear it calling your name. With some basic pantry staples you can have a delicious cake, just for you, in only five minutes!
Don’t forget to join my Fearless Gluten-Free Living group on Facebook.
Save RecipeIngredients
- 1 tbsp neutral oil (canola, vegetable, etc.)
- 3 tbsp canned coconut milk
- 1 tsp vanilla extract
- 3 tbsp GF all-purpose flour blend
- 1 tbsp light brown sugar
- 1/4 tsp vanilla powder (optional,but tasty)
- 1/4 tsp cinnamon
- Pinch of salt
- 1/4 tsp baking powder
- 1 tbsp vegan white chocolate chips
- 1 tbsp peanut butter
- 1 tbsp powdered sugar
Instructions
- Whisk together the oil, coconut milk, and vanilla extract in a cereal bowl.
- Add all of your dry ingredients to the cereal bowl except the banking powder and whisk until smooth. Then whisk in the baking powder.
- Pour the batter into your mug and microwave it on high for 2 minutes. Set aside to cool.
- Rinse and wipe out the bowl from your batter. Put the peanut butter and white chocolate chips in the bowl and microwave until it is all melted (about 30 seconds).
- Stir in the powdered sugar 1/2 tbsp at a time until fully incorporated.
- Spread the frosting on top of the cake and enjoy.
