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!
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:
This Vegan Carrot Cake Mug Cake is super easy to make, can be made in the microwave or oven and is moist and full of flavour!
- 1 tablespoon coconut oil (or sub vegetable oil)
- 3 tablespoons milk, any kind
- 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)
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
You can also make this in the oven instead of the microwave. Just bake at 180 degrees (350 degrees) for around 15 minutes, or until risen and an inserted skewer or fork comes out clean.
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