oat mug cake

This healthy vegan mug cake (or mug muffin) is made with oat flour for a fluffy, wholesome, and satisfying texture, making it perfect for a quick breakfast or snack. Allergy-friendly and contains no dairy, egg, gluten, soy, coconut, or refined sugar. Nut-free option.

Vegan Breakfast Mug Muffin (Oil Free)

non-dairy milk, such as unsweetened almond or oat milk

maple syrup

vanilla extract,

oat flour (34 grams)

pumpkin spice blend

baking powder

sea salt

Mix wet:

In a standard, 10-ounce, microwave-safe mug (a larger mug is fine, too), combine the nut butter, milk, maple syrup, and vanilla. Stir well so that the nut butter is fully incorporated.

Mix dry:

In a separate mug, stir together the oat flour, baking powder, salt, and pumpkin spice or cinnamon. Pour the dry ingredients into the mug with the wet ingredients, and stir until there&#039;s no visible dry flour.

Microwave:

Note: this recipe was tested in an 1100 watt microwave. Microwave ovens vary, so stay nearby and keep an eye on the mug the first time you try the recipe. Begin by microwaving on high power for 50 seconds. Then microwave for another 10 to 20 seconds, depending on how much the cake has risen and whether the center appears firm. In my microwave, this recipe comes out just right with a cook time of 70 seconds. If using a smaller, older, or lower wattage microwave you may need to add more time (do this in 10 to 15 second intervals.)

Rest then serve:

Let sit 5 minutes, then enjoy! For breakfast it&#039;s delicious with plain vegan yogurt and a sprinkle of hemp seeds. Or if enjoying as a dessert, try it with your favorite vegan ice cream, dairy-free whipped cream, and/or maple syrup.

Looking for an easy gluten-free treat to make in minutes? Whip up this fluffy oatmeal cake in a mug with no flour required, only oats! Using my simple hack, stirring halfway through, means a light, fluffy, yet moist, texture every time! Oat mug cakes use simple ingredients, right in your kitchen, so you can enjoy this dessert (or breakfast) right now, in only 2 minutes!

2 Minute Oatmeal Mug Cake (Fluffy, No Flour)

milk (or dairy-free alternative)

oil (canola, vegetable, or melted coconut oil)

vanilla extract

oats (certified gluten-free for GF cake)

cinnamon

salt

chocolate chips (optional)

Grease a 10 ounce microwave-safe mug or ramekin with nonstick cooking spray. Use a fork to whisk together egg, milk, maple syrup, oil, and vanilla extract.

Using the fork, stir in the oats, baking powder, cinnamon, and salt. If using chocolate chips, do not add them yet.

Pour the batter into the prepared mug. Place in the microwave and cook for 45 seconds at full power. Remove and use a fork to stir the batter until uniformly mixed again. This helps the egg disperse, not settle to the bottom, and avoids rubbery results. If adding chocolate chips, add now and briefly stir to disperse.

Return to the microwave and cook 45-60 seconds more. There will still be a little moisture at top, and that is fine. It will absorb as it sits for 1 minute before serving. Avoid over cooking for best texture.

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Top 2 oat mug cake recipes from across the web

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The most viewed oat mug cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine