Ingredients
1 tablespoon coconut oil
3 tablespoons non-dairy milk
1/4 teaspoon vanilla extract
1 1/2 tablespoons cane sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
2–3 medium fresh strawberries, chopped
Instructions
In a microwave-safe mug (at least 8 oz), add coconut oil, non-dairy milk, vanilla extract, and cane sugar. Stir until well combined.
Add the all-purpose flour, baking powder, and salt. Stir until a thick batter forms, scraping the sides and bottom of the mug.
Fold in chopped strawberries gently, and add a few extra pieces on top if desired.
Microwave on high for 1 minute and 15 seconds. If the top is still wet, microwave in 10-second intervals until just set.
Let the mug cake cool for 1 minute to finish setting before enjoying warm.
Notes
Do not overmix the batter to avoid a rubbery texture. Swap coconut oil with melted vegan butter or avocado oil if needed. Frozen strawberries can be used if thawed and drained. For a gluten-free version, use a 1:1 gluten-free baking blend.
- Prep Time: 2 minutes
- Cook Time: 1 minute 15 seconds
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegan