Mug Cake Archives - Strength and Sunshine

All Natural Funfetti Mug Cake (Gluten-Free, Vegan, Allergy-Free)

June 5, 2017 by Rebecca @ Strength and Sunshine 78 Comments

Let the celebrations begin! A single-serve All Natural Funfetti Mug Cake that’s gluten-free, vegan, and allergy-free! Perfect for a quick holiday or birthday treat for one. It’s the quickest dessert recipe baked right in the microwave!

Hip, hip, hooray! By now you know that seeing some gluten-free Funfetti means…BIRTHDAY CELEBRATIONS! That’s right! Tomorrow, June 6th, is my 21st birthday! You know what that means…Besides some Funfetti rainbows, sprinkles, and sunshine, I’ll be going out to buy a small bottle of vodka JUST so I can (finally) make a healthy gluten-free and vegan penne vodka recipe! I’ve been waiting to make a penne vodka recipe for the blog for so long! It used to be a favorite dish of mine back in the day.Read More

Double Stuffed Gluten-Free Mug Brownie (Allergy-Free, Vegan)

February 22, 2017 by Rebecca @ Strength and Sunshine 80 Comments

No one has to miss out on delicious treats! This Double Stuffed Gluten-Free Mug Brownie dessert is allergy-free, vegan, and made right in the microwave in just a minute! A perfect size to share with a friend or eat the whole recipe yourself!

Just stop right there. Grab a chair and let this soak in for a moment. Take some deep breathes. This IS real…I know…I made it 😉 This crazy decadent treat is actually made with all healthy real food ingredients and “baked” right in that trusty microwave. It’s kind of all your chocolatey, brownie, and cake dreams come true. Swoon worthy and delicious, it’s big enough for 2, but you may be able to get away with keeping this one all for yourself 😉 I won’t judge!Read More

Mini Microwave French Toast

February 22, 2016 by Rebecca @ Strength and Sunshine 205 Comments

When you need French toast in a flash! 1, 2, 3 in the microwave, gluten-free and vegan; breakfast will never be boring again, even when you’re in a rush! Plus there’s no mess to clean up!

February’s Theme – Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast! (Recipe ReDux)

O, French toast. It’s one of those things I don’t make very often, but when I do, it’s always a pleasant gift. However, I feel like French toast is always the messiest and most “difficult” of the 3 greats (i.e. pancakes, waffles, and French toast). I’m not sure why, but I just do. For pancakes and waffles you just have to whip up some flour and liquid in a bowl. For French toast you have to make a great vegan liquid mixture, soak some stellar gluten-free bread and then…”toast”. I don’t know, maybe I’m just biased for pancakes!Read More

Raspberry Mug Cake

August 12, 2015 by Rebecca @ Strength and Sunshine 138 Comments

Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

Let’s bring mug cakes back! Confession, I actually haven’t made one all summer since I’ve had pancake and waffle accessibility in my kitchen and not just a microwave. However, digging through the paper folder where I keep my scraps of to-be-posted recipes, I stumbled upon this gem. This is from last August but I think it needs to be whipped up again…now! There’s no better time for a raspberry mug cake than during raspberry season!

But I have some sad news. I’ve only gotten fresh raspberries once this summer! I made the chia jam with some of them, and snacked on some. But unless I want to spend $5 on a tiny container, raspberries are not happening. The summer berries/small fruit in my area have been majorly lacking. The only things that ever seen good and are priced well are grapes and blueberries. Strawberries were good in June, but then that was lost too. Summer fruit sadness is a major thing right now. I have been able to get my hands on some good white peaches (the best type) and cherries for awhile, but no more cherries.

These are the times when I really wish I could grow a garden. I could have my own raspberry bush. Even some blackberries! O how I miss blackberries. As I’m typing this (on Saturday), I know these is a lovely little mini watermelon in the kitchen that I bought, waiting to be cut. I hope that will be good and appease my summer fruit woes. Now the summer veggies? They have been good at least. Corn, tomatoes, zucchini, summer squash, peppers, eggplant, all the greens. No grocery trip is complete without my lugging gallons of the good stuff back home. It really is a lovely thing and I love gathering as much as I can to bring home and then see what sparks my creativity for a new recipe.

Raspberry Mug Cake

Raspberry Mug Cake

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Tart and sweet raspberries combine with omega-3 packed flax and lovely vanilla to create one taste bud pleasing breakfast. This raspberry mug cake recipe is cooked in 90 seconds, is gluten-free, vegan, and refined sugar-free!

Author: Rebecca Pytell

Recipe type: Breakfast

Cuisine: American

Serves: 1

Ingredients

1 TB Milled Flax Seed (+ 3 TB Water)
¼ Cup Millet Flour
¼ Tsp Baking Powder
¼ Tsp Baking Soda
2 TB Fresh or Frozen Raspberries (plus more for topping)
¼ Tsp Pure Madagascar Bourbon Vanilla Extract
8 Drops of Vanilla Stevia
2½ TB Water or Non-Dairy Milk

Instructions

In a ramekin (or short mug) combine the flax seed and 3 tablespoons of water. Mix together and let sit for 5 minutes until gelled.
Then add all the other ingredients except the raspberries. Stir to combine into a batter.
Now add 2 Tablespoons of the raspberries and stir the batter again.
Microwave for 90 seconds (time depends on your microwave, you may need more or less).
Carefully remove and top with additional raspberries and any other toppings you'd like!

Nutrition Information

Serving size: 1

There you have it, an easy summer mug cake! You could make this with any small berry really and you can make it all year-round with frozen fruit. Or in my case, frozen fruit in the summer too 😛 The vanilla and sweetness of the millet flour work great as a simple background to the sweet and tart raspberries. The perfect little breakfast cake to start your day with a smile 🙂

So tell me:

+ Have you had good summer fruit in your area this year?

+ What’s your favorite frozen fruit to have stoked up? I always seem to have a bag of strawberries in my freezer!

*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays, TFFM Meatless Monday, Waste Not Want Not !*

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Pumpkin Cornbread Mug Cake

October 21, 2014 by Rebecca @ Strength and Sunshine 133 Comments

The easiest cornbread for one, with a twist! A Pumpkin Cornbread Mug Cake recipe made easily in the microwave, gluten-free, and vegan! This healthy little treat can be served for breakfast, a snack, or even dessert!

***This post has been updated in August 2016. Original writing stands***

I’m sorry, but I’m sharing another mug cake recipe. They’re just too good not to! If you still haven’t tried one…I really don’t know what you’re waiting for! This one is perfect for the “pumpkin everything” season, although I see myself still making this year-round! I’ve been playing around with adding cornmeal to all my mug cakes recently and I just love it! The texture and taste are delicious and…corny! I saw some blue cornmeal at Whole Foods the other day and I think I may need to buy some too…you all know I like fun colors!

Mug cakes are so easy to make and when you think of cornbread, you usually think of a big loaf or skillet. What if you just one a small “slice” for yourself in the blink-of-an-eye? The best idea for a single college girl! Gluten-free, vegan, sugar-free, and so yummy! I always eat my mug cakes for breakfast, but this would be a fabulous snack or dessert if you top it with some vegan ice cream or maybe some fluff!

Pumpkin Cornbread Mug Cake

Pumpkin Cornbread Mug Cake

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Author: Rebecca Pytell

Recipe type: Breakfast, Snack, Dessert

Cuisine: American

Serves: 1

Ingredients

3 TB Gluten-Free All Purpose Flour
2 TB Yellow Cornmeal
½ Tsp Baking Powder
¼ Tsp Baking Soda
½ Tsp Cinnamon
¼ Tsp Pure Madagascar Bourbon Vanilla Extract
8 Drops Liquid Vanilla Stevia
3 TB Pure Pumpkin Puree
3 TB Water

Instructions

Mix the first 5 dry ingredients in a single ramekin or small mug. Then add the last 4 wet ingredients and mix together until completely combined.
Microwave the ramekin on high for 1 minute and 20-30 seconds. Remove the ramekin carefully (it's hot!), top with whatever you desire, and dig in!

Nutrition Information

Serving size: 1

Healthy pumpkin cornbread goodness! If you’ve even once been on the internet these last few weeks, you know the pumpkin recipes are not going to be stopping anytime soon! They won’t stop here either. I still have a bunch to share! Slowly though, I won’t overwhelm you. But when something is good (and ’tis the season), how can you NOT share!

So tell me:

+ Sweet or savory cornbread? With or without actual corn kernels? I actually never liked cornbread growing up. Now that I cook and bake myself and can make it the right way, I love it! And I think it’s best slightly sweet without real kernels!

+ Do you like pumpkin? Accordning to the media, I think it maybe un-American not too 😛

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