Most mug cakes are made with chocolate - this tropical vegan mug cake version is made with fresh pineapple, banana, coconut cream, and mint. No chocolate in sight! Just the way I like it.

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Recipe Summary

prep:
5 mins
cook:
3 mins
additional:
5 mins
total:
13 mins
Servings:
2
Yield:
2 mug cakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pineapple, banana, cream of coconut, rolled oats, quick-cooking oats, baking powder, mint, chia seeds, and poppy seeds in a blender; blend until smooth. Pour into 2 mugs.

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  • Microwave at the highest setting until mug cakes have set and risen well, about 3 minutes. Allow to cool a few minutes before serving.

Nutrition Facts

196 calories; protein 2.4g; carbohydrates 39.1g; fat 4.7g; sodium 70.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/01/2019
Took way longer to cook than the 3 minutes stated in the recipe. Also the amount of batter was not enough to make two cakes. I should have put it all in one mug. Even though I baked it probably an extra minute to a minute and a half it still came out more like a pudding consistency than a cake. Taste-wise it was good though. Read More
(1)
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