Why do you need to make this Vegan Carrot Cake Mug Cake? It’s:
- super easy to make
- can be made in the microwave (or the oven)
- moist, fluffy and full of flavour!
I love carrot cake (hello, Tropical Carrot Cake and Carrot Cake Cupcakes) and I also love mug cakes, so I was pretty excited at the prospect of a Vegan Carrot Cake Mug Cake recipe.
And what’s great about this mug cake is that it’s seriously easy to make, and, as it’s refined sugar free, it’s also healthy enough to eat for breakfast!
The recipe is versatile too, so you can easily adapt it to whatever you have on hand: you can choose which type of oil to use, which type of sweetener, which type of dried fruit, which type of nuts, and which type of milk.
For the dried fruit, you can use raisins, or if you prefer something a little more exotic, dried mango or dried pineapple work well too. You can also add some chopped nuts such as walnuts, or desiccated coconut if you like. Or, you can just omit the dried fruit and nuts entirely.
I also tested a gluten-free version of this Vegan Carrot Cake Mug Cake using rice flour, which worked well. You can alternatively use your favourite gluten-free flour blend.
Plain wholemeal flour would also work, although you may have to add a little more milk as wholemeal flour can result in a drier texture.
If you’d rather not use the microwave, you can also make this mug cake in the oven. Please see the recipe notes for directions.
For more vegan mug cakes, check out my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Watch this 30-second video here to learn how to make it:
Helpful tools to make this Vegan Carrot Cake Mug Cake:
box grater
Vegan Carrot Cake Mug Cake
Ingredients
- 1 tablespoon coconut oil (or sub vegetable oil)
- 3 tablespoons unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon maple syrup (or sub any other sweetener)
- 2 tablespoons grated carrot
- Pinch of mixed spice (or a mixture of cinnamon, nutmeg and cloves)
- Optional: 1 teaspoon dried fruit (raisins or chopped dried mango or pineapple)
- Optional: 1 teaspoon finely chopped nuts (chopped walnuts or desiccated coconut)
- 4 tablespoons self-raising flour/4 tablespoons plain flour + 1/4 teaspoon baking powder (or sub 4 tablespoons rice flour + 1/4 teaspoon baking powder if gluten-free or your favourite gluten-free flour blend + 1/4 teaspoon baking powder)
Instructions
- Mix together the coconut oil, milk, maple syrup, grated carrot and mixed spice (and dried fruit and nuts if using) in a mug/small bowl
- Add the flour and mix well until it has the consistency of cake batter - add a splash more milk if it's looking too dry
- Microwave for 1 minute, or until the cake has risen and cooked through - test with a skewer or fork and make sure it comes out clean. Microwave in 10-second bursts until you get your desired result
- Enjoy immediately!
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Kurumikuri
So easy to prepare and absolutely delicious! Made it for myself as a treat breakfast and loved it!
Rhian Williams
Yay thank you so much for sharing, so glad you liked it!
Christina
Perfect for late evening cravings for something sweet. So easy and quick to make.
Rhian Williams
Great, so glad you enjoyed it. Thank you!
Mireia Cabré Sanjaume
For a breakfast in the weekends, very lovely and very easy!!
Rhian Williams
Aw yes, thank you so much!