13 Easy Microwave Mug Cakes Week 8: Vegan Sweet Potato Mug Cake

Compliments of theKitchn
Recipe by Oh My Veggies

Hi Friends,

Welcome back!

In our eighth week is vegan-friendly. No matter how much you’re enjoying your meal, you still anticipate dessert. You always need a little something sweet after dinner–usually it’s just a piece of dark chocolate or something small, but sometimes if you have a light dinner, you have room for something more. But not too much– you might not want a big slice of cake and don’t want to do all the work involved with making a batch of brownies or cookies. That’s why you will love this mug cake!

Mug cakes are easy, they dirty up a minimal amount of dishes and measuring spoons, and they’re ready in a minute or two. There are days when you just need a mug cake, right? At first, you might be put off by the texture because they aren’t as cakey as expected, but you will really start to like the texture and go through a phase where you are making mug cakes once a week or maybe twice a week; fine, three times a week.

Mug cakes have become so popular, there is an entire book about mug cakes. Mug Cakes: 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth by Leslie Bilderback is full of unique, delicious recipes for all your mug cake desires and even has an chapter with vegan, dairy-free, sugar-free, and gluten-free mug cakes too. In fact, this Vegan Sweet Potato Mug Cake recipe is included along with many others...

Now, lets get cooking my vegan-friendly friends...

Vegan Sweet Potato Mug Cake

Yield: 2 mug cakes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

• 1 tbsp egg substitute (exclude if too spongy)
• 1/4 cup water
• 1/4 cup mashed cooked sweet potatoes (or sweet potato baby food)
• 2 tbsp soy, rice, or almond milk
• 1/4 tsp pure vanilla extract
• 1/4 cup packed brown sugar
• 7 tbsp self-rising flour
• Pinch of kosher salt
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• 3 tbsp toasted pecans or walnuts, chopped (optional)

Instructions
In a large mug, whisk together the egg substitute and water with a fork and set aside for 5 minutes to thicken. Stir in the sweet potato, soy milk, vanilla, and sugar. Add the flour, salt, and spices. Beat the matter until smooth. Fold in the nuts. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each until risen and firm.

Suggestion: Make the mug cakes without nuts and top with coconut whipped cream and pepitas, Delicious!

Bon Appétit...

Check back next Tuesday for another quick and easy Microwave Mug Cake from your friends at Interior Design!

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Live well,
Yvonne