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90 SECOND VEGAN MUG CAKE

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Let’s paint a picture: you’re home alone and you’re about 15 minutes away from watching the new Bachelor. You already have eaten dinner and have your wine set up but now you are missing something sweet. Introducing the answer to all your problems – the 90 Second Vegan Mug Cake!

90 seconds, NO fuss, NO egg replacements, just simple ingredients we all have in our homes! SWEET BLISS! I have made this cake countless times and it is a beginner-friendly way to enjoy a personalized vanilla cake! AKA bulletproof!

Now, since I’ve made this cake a billion and one times, I know all the ways you can mess this pup up. The golden rule will be to use a mug that is wide, not too skinny otherwise the bits will fall out while you microwave it. Other than that, feel free to have fun with the recipe! You can add some cinnamon for a snickerdoodle cake, or pumpkin spice seasoning for a “pumpkin spice cake’ or even keep it simple and top with strawberries for a strawberry short cake. I guess you can say, this recipe is universal!

This cake is moist, fluffy, and freaking addicting. No one knew a little cake can have it all (or maybe I did). Spend your days and nights curled up in bed with this, and I promise you won’t regret it! Feel free to top the cake with icing, fruit, vegan whipped cream, chocolate, vegan yogurt… the list goes on and on! So please, without further a due, enjoy vegan lovas.

Looking for a video on how to do this sweet mug cake? CLICK HERE. Looking for a more festive mug cake! CLICK HERE for my Pumpkin Spice Mug Cake.

90 SECOND VEGAN VANILLA MUG CAKE
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90 SECOND VEGAN VANILLA MUG CAKE

Recipe by blkandveganCourse: SNACK, BREAKFAST, DESSERTCuisine: American
Servings

1

servings
Prep time

2

minutes
Cooking time

1

minute

Short and sweet.

Ingredients

  • 4 tbsp all purpose flour

  • 2 tbsp white sugar

  • 1/2 tsp baking powder

  • Sprinkle of salt

  • 3 tbsp vegan milk

  • 2 tbsp oil

  • 1 tsp vanilla

Directions

  • Combine all ingredients and stir until well combined.
  • Set in the microwave for 90 seconds or 1 minute and 30 seconds .
  • Top with whatever you would like!

Notes

  • DONT FORGET TO USE A WIDE MUG!
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RED VELVET CAKE- A- ROONIE! ?

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It’s finally complete ??? After two sessions in the kitchen and lots and lots of love we’ve finally got it right!!! As a little girl I would made the box cakes and would try to make them look as fancy as possible – so making this from scratch and vegan edition brought back all the memories of my childhood! So here’s the deal guys delicious red velvet cake sandwiched between vegan cream cheese frosting and topped with vanilla icing from @bettycrocker that I just found out is vegan!!!! I literally almost skipped a beat – bc everyone knows making a cake like this takes time so finding a simple cheap vegan alternative for the outer icing was AMAZING!!! Ok guys enough of me grabbing, love you all and enjoy! recipe below

RED VELVET CAKE- A- ROONIE! ?
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RED VELVET CAKE- A- ROONIE! ?

Recipe by FabioCourse: DessertCuisine: American
Prep time

45

minutes
Cooking time

25

minutes

Vegan red velvet cake fit or a king or queen! PLEASE NOTE: Double the serving size if you would like 4 cake loafs this serving size creates two!

Ingredients

  • 1 3/4 cups flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 cup vegan milk

  • 2 tsp vanilla extract

  • 1/3 cup vegan butter melted (for more dense) or sub for vegetable oil (for a more fluffy cake)

  • 1 tsp white vinegar

  • 1 1/2 tbsp chocolate powder

  • 1 tbsp vanilla red food coloring

  • Cream Cheese Frosting

  • 1/2 cup vegan cream cheese

  • 3 cups powder sugar

  • 2 tsp vanilla

  • 2 tsp vegan butter

  • External Frosting

  • 1 tub Betty Crocker vanilla icing

Directions

  • Shift flour and mix in sugar, baking soda, baking powder, cocoa powder
  • Add in vegan milk, butter or oil, vanilla and vinegar
  • Mix well and divide mix into two well oiled tins
  • Cook @ 350 for 25 minutes or until complete
  • Meanwhile combine all icing ingredients
  •  Allow cakes to completely cool before icing – ice the inside with cream cheese frosting and the external with vanilla Betty Crocker icing and voila!
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SPRINKLE LEMON CAKE ??

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Happy Juneteenth vegan lovas!! As stated in my stories – I knew I wanted to make something to remind me of my fam bam today – and this moist, succulent lemon cake fit the trick! Thanks, @peanutbutterjillybeans for the recipe – I did add my own little spin on things by adding my own lemon frosting (bc who doesn’t love double lemon), a smidge of lemon extract (to bring more lemon Flava ?? ) and lastly some sprinkles!! all the details are below. Everyone be safe and enjoy your Juneteenth! Video on my how to here.

LEMON CAKE ??
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LEMON CAKE ??

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time

30

minutes
Cooking time

45

minutes

Lemon, Sugar and love – SO MOIST! Enjoy!

Ingredients

  • 1/4 cup melted butter

  • 1 cup almond milk

  • 1/2 cup lemon juice

  • 1 tsp vanilla

  • 2 tsp lemon extract

  • 1 cup sugar

  • 1 1/3 tsp baking powder

  • 1 tsp baking soda

  • 2 1/4th cup all purpose flour

  • Sprinkles to taste

  • Frosting

  • 1 3/4th cup powdered sugar

  • 2 tsp lemon extract

  • 2 – 4 tsp almond milk

  • 1 tsp vegan butter

Directions

  • Warm up your butter and almond milk together and set your oven to 375
  • Mix your almond milk, butter, lemon juice, vanilla, lemon extract and sugar
  • Next, add baking soda and powder and quickly (and I mean quickly!) add your flour and mix until combined
  • Fold in your sprinkles
  • Set loaf in oven for 45 mins!
  • Combine icing ingredients and lay over loaf once completely cooled