Mug Cake Archives | Strength and Sunshine

Gluten-Free Pumpkin Mug Cake (Vegan, Allergy-Free)

September 30, 2019 by Rebecca @ Strength and Sunshine 48 Comments

Easy, healthy, and delicious! A Gluten-Free Pumpkin Mug Cake that can be made in 60 seconds! This mug cake recipe is vegan, allergy-free, sugar-free, and feels like you’re eating a slice of pumpkin pie! Super moist and lightly spiced for ultimate cozy vibes! Perfect for a single-serve dessert, quick breakfast, or cold weather snack!

Nothing says “basic” like a good ‘ole pumpkin mug cake! Pumpkin season calls for using the squash for just about everything. We all end up with more than enough cans (fresh if you’re dedicated) stocked in our pantries and the only way to get through it all is using it every chance we get. Mug cakes are the perfect and easiest ways to get in a little pumpkin. Best part? It will only take you 60 seconds!Read More

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

June 5, 2017 by Rebecca @ Strength and Sunshine 76 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 74 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 195 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 133 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

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
Yield: 1 1x
Category: Breakfast
Cuisine: American

Scale

Ingredients

1 TB Milled Flax Seed (+ 3 TB Water)
1/4 Cup Millet Flour
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
2 TB Fresh or Frozen Raspberries (plus more for topping)
1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
8 Drops of Vanilla Stevia
2 1/2 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

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 !*