Vanilla Mug Cake that's moist and fluffy or ooey gooey depending on your preference of baking time. The classic vanilla flavor + sprinkles makes for a delicious funfetti cake.
Ingredients
Dry
- 3 tbsp almond flour
- 2 tbsp coconut sugar
- ¼ tsp baking powder
- pinch of salt
Wet
- 1 egg
- 2 tbsp neutral oil I used sunflower oil
- 1 tbsp unsweetened almond milk
- ½ tsp clear* vanilla extract
- 1-2 tsp sprinkles
Optional
- coconut cream*
Instructions
- Whisk together dry ingredients (excluding sprinkles) in a microwave-safe coffee cup.
- Stir in your wet ingredients.
- Add sprinkles - stir minimally otherwise the color will start to bleed.
- Microwave for ~1min 15sec if you like your mug cakes ooey gooey. Anywhere from 15 - 30 seconds additionally if you don’t.
- Optional : top with some room temp full fat coconut cream + extra sprinkles!
Notes
- This is a tip I learned from @christinatosi - the clear vanilla extract gives the mug cake more of the boxed cake flavor you would typically associate with funfetti cakes. Otherwise sub with regular vanilla extract!
- This is an easy and pantry friendly sub for ice cream! I love the creamy texture of coconut cream with this mug cake + it's dairy free/vegan.
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