For those of us with an insatiable sweet tooth, not keeping treats in the house can be a struggle. You go out of your way to be good when you grocery shop, but then you get home and your need for sweets puts you in a compromising position where you are eating leftover ice cream and maple syrup by the spoonful.
I used to end up baking a whole batch of cupcakes, cookies or brownies every time I had a slight craving for sugar. Not only did this take a lot of time, but it also left me with a messy kitchen, and an entire pan of goodies I would eat just because it’s there. So all in all, vegan or not, this was not a lifestyle I could support—plus my pants were starting to feel tight.
Enter mug cakes or Mason jar cakes, as I like to call them- because, well, I use Mason jars to make them! These little personal size cakes can be made fast enough to satisfy any blinding sugar craving without a sink full of dishes, or the need to eat an entire batch of goodies in it’s entirety. Use these two simple recipes as bases, and experiment with your favourite flavors and toppings to get exactly what your body is asking for, the possibilities are literally endless!
- ⅓ cup flour
- ⅓ cup + 1 tbsp maple syrup
- 1 tbsp cacao
- ¼ tsp baking soda
- pinch of salt
- ½ tsp vinegar
- ¼ tsp vanilla extract
- 2 tsp coconut oil
- 2-3 tbsp water
- Combine all dry ingredients in a bowl.
- Whisk until well combined.
- Combine all wet ingredients in another bowl.
- Whisk until smooth.
- Add dry ingredients to wet and mix until smooth and well incorporated.
- Pour batter into a ceramic mug or mason jar (or whatever microwave safe dish you are using).
- Microwave on high for 1½ – 2 minutes. (Time varies depending on microwave wattage.)
- Remove from microwave and allow to cool.
- Top with icing, whipped cream, chocolate sauce, or chocolate chips if desired.
Tips for Mug Cake Baking…
Vessel
Make sure you use something microwaveable. Ceramic mugs, glasses, mason jars, ramekins, even paper cups or cupcake liners.
Ratio Matters
Do NOT fill the vessel more than half full with batter. This recipe raises quite a bit, so you will en dup with overflow if you are too eager. A couple test runs and you will be a personal cake-making expert.
But, how do I know if it’s done?!
Every microwave is different; which means the cook time that works for me, may not work for you. Check the cake by touching the top. It should feel firm and dense, not doughy. If you do end up with a doughy cake, keep cooking it in 15-second intervals until it is firm.
Making it More Awesome
So you’ve successfully made yourself a personal size cake. Now it is time to kick that sad naked cake up a notch. As soon as the cake comes out of the microwave I like to throw some chocolate chips on top and watch them melt. You can also add chocolate chips to the cake batter before cooking for a gooey-extra-chocolaty-surprise. Unless you want an gooey mess I suggest you cool your mini cake before topping with your favourite vegan icing. If you like melted icing then go right ahead- this is YOUR personal treat. Sprinkles and shaved chocolate or coconut recommended– and ice cream for bonus points.
- ⅓ cup flour
- ⅓ cup maple syrup
- ¼ tsp baking soda
- pinch of salt
- ½ tsp vinegar
- ½ tsp vanilla extract
- 2 tsp coconut oil
- 1-2 tbsp almond milk
- Combine all dry ingredients in a bowl.
- Whisk until well combined.
- Combine all wet ingredients in another bowl.
- Whisk until smooth.
- Add dry ingredients to wet and mix until smooth.
- Pour batter into a ceramic mug or mason jar (or whatever microwave safe dish you are using).
- Microwave on high for 1½ – 2 minutes. (Time varies depending on microwave wattage.)
- Remove from microwave and allow it to cool.
- Top with icing, whipped cream, chocolate sauce, or chocolate chips if desired.
- For those of us with an insatiable sweet tooth, not keeping treats in the house can be a struggle. You go out of your way to be good when you grocery shop, but then you get home and your need for sweets puts you in a compromising position where you are eating spoonfuls of leftover icing and maple syrup.
Watch me make my favourite Mason jar cakes by checking out this video below!
I forgot to say, I used canola oil instead of coconut oil because my coconut oil is solid and I didn’t want to bother melting it.
My husband and I both loved the vanilla cake! (I made one for each of us and put frozen raspberries on top). I used 1/4 c instead of a 1/3 c of maple syrup and that tasted perfect to me. Delicious, thank you for the recipe!
I’m so glad you liked it! Thanks for sharing 😉
Can you use any kind of flour!? This is the part I’m still kinda of experimenting with baking the healthy way lol
I just stumbled across your YouTube channel and I’m loving it! As a college student in a dorm I’m enjoying the easy dorm food videos. Just wondering, is 1/3 cup maple syrup right in the recipe? In the video it only looks like 3ish tablespoons. Thanks!
1/3 cup is correct 🙂
I’ve been vegan for a long time, and I have only had sorbets for desserts because I was skeptical about alternatives. I have to say that this was the best cake I have ever had in my entire life!!!
Best mug cakes ever!
Yayyyy! SO happy to hear that!
What kind of vinegar should I use?
Can the almond milk be replaced by water?
You can replace it- but it will not be as creamy. Happy baking!