Vegan mug cake has become one of my all time favorite quick treats! You can make any flavor with a variety of ingredients in minutes! This vegan mug cake tastes like a hot fudge brownie topped with fresh fruit and melty vanilla ice cream! I don’t usually enjoy fruit with chocolate but I have always loved raspberries and chocolate together. Top off this rich and tangy flavor combo with the creaminess of vanilla ice cream and you have yourself a winner!
A Closer Look…
Something I really enjoy about this mug cake is it tastes like its bad for you but it is actually one of the healthier dessert options you could choose! Let me tell you why.
Delicious Raspberries from Korea
- This mug cake is made with oat flour rather than all-purpose flour. This means the base of this cakey cake is full of fiber, protein, and vitamins! White flour can be over processed and hardly carries any nutritional value.
- I used only a small amount of brown sugar and agave nectar for sweetener. This cake does not contain any white sugars which are not very good for you! I used brown sugar and agave nectar for a more rich and natural sweetener.
- This cake is topped with dark chocolate and raspberries! Dark chocolate is great because it contains many antioxidants and minerals. Raspberries are also great because they add a blast of flavor and many vitamins to this dessert.
- Topped with cashew ice cream! Ok…so this part is a little bit on the unhealthy side but the ice cream is still made from cashews which means you are getting some healthy fats and protein from this dish :).
Delicious!
This dessert is truly delicious and doesn’t make you feel bad or guilty when you are done devouring it! So give it a try and let me know what you think in the comments below! If you are interested in another delicious mug cake check out my “ Delicious Lotus Biscoff Cookie Mug Cake!.
- Dry Ingredients
- 2 tablespoons oat flour
- 2 tablespoons cocoa powder
- 1 tablespoon brown sugar
- 1/4 teaspoon baking powder
- A dash of salt
- Wet Ingredients
- 1/2 tablespoon grape-seed or coconut oil
- 3 tablespoons dairy-free milk (I used Oatly Origional)
- 1 tablespoon agave nectar
- Other Ingredients
- 2 squares chopped dark chocolate
- 1/4 cup smashed raspberries
- A scoop of your favorite vanilla ice cream
1
Start by mixing all the dry ingredients in a soup bowl or mug.
2
Add all the wet ingredients and stir to combine.
3
Place the chopped pieces of dark chocolate on top of the batter.
4
Heat in the microwave for 45 seconds for a fudge effect!
5
Top with the smashed raspberries and some vanilla ice cream!