Vegan Strawberry Shortcut Mug Cake
When Spring dessert cravings are calling but there’s little time to bake a non-dairy cake this Vegan Strawberry Shortcake Mug Cake is the solution! The cake is mixed in a cup and microwaved or baked then piled with delicious macerated strawberries and dolloped with a vegan whipped coconut cream. So yummy and easy and the perfect way to satisfy your sweet tooth when you need dessert in a hurry and don’t want to have a lot of extra cake lying around. For an extra delicious Spring Green twist in this mug cake, check out the recipe variation for my Green Tea Strawberry Shortcake Mug Cake included below! These cakes are such an easy and delicious way to indulge your Spring sweet tooth and feel good about it!
Prep Time: 5-10 minutes
Baking Time: Approximately 90 seconds for microwave method/Approximately 10-20 minutes for oven method
Makes: 1 cup serving
Ingredients for Cake:
(For green tea version of this cake see recipe below)
- 4 tablespoons all purpose or white whole wheat flour (If using gluten free make sure it is a good quality brand like Bob’s Red Mill 1 to 1 all purpose GF, as some brands have a very sandy texture.)
- 1/4 teaspoon of baking powder
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract, optional
- 1/2 tablespoon of melted coconut oil (or another vegetable oil is fine)
- 2 tablespoons of almond or other plant based milk
- 1 teaspoon of orange or lemon zest, optional
- One or two large strawberries, sliced
- 1-2 tablespoons sugar of choice (you can use coconut sugar or other sweetener if you don’t want to use white just keep in mind the darker colored sugars like coconut will darken the cake slightly.)
- 1 teaspoon orange zest, optional
- 1 or 2 fresh leaves of fresh Basil, rolled and thinly sliced into ribbons
- Vegan whipped coconut cream for topping-Get my recipe here!
For microwave method:
Combine all cake ingredients mixing well with a fork or small whisk in a mug. If using a wider lower mug you will likely only need to bake the cake about 60 seconds in the microwave. Check after that time and if it is not quite set in the center, microwave in additional 20 second intervals checking after each and remove once set. If using a taller narrower mug you will likely need to cook a bit longer so check after 90 seconds, then microwave in additional 20 second increments if not done.
For oven method:
Preheat oven to 350. Place cake ingredients in a deep 6 or 8 ounce oven proof cup or dish like a ramekin and mix well with a fork or small whisk.
Place in the middle oven rack on a small baking sheet and bake between 10 and 20 minutes or so depending on how hot your oven is. Start checking the cake after 10 minutes and continue to bake for an additional three to five minute intervals checking after each. When toothpick inserted in center of cake comes out clean remove and let cool slightly.
While cakes are baking and cooking mix sliced strawberries with sugar to macerate. The strawberries will release their liquid creating a delicious sauce. Add fresh orange or lemon zest and sliced basil if desired.
When cake has cooled, use a spoon to remove a small portion of the cake out of the middle to make room for the berries.
Spoon macerated berries into the middle of the shortcake, dollop generously with whipped coconut cream and if desired sprinkle with extra cake crumbs from center pieces of cake filling removed to make room for the strawberries.
For the Green Tea Shortcake:
Add 1/2 teaspoon unsweetened matcha green tea powder into your flour mixture and omit the optional citrus zest from the shortcake recipe above. All other ingredients and method is the same.
Like this recipe or have a question? Feel free to leave a comment below!
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