Vegan Sweet Potato Mug Cake
User Reviews
5.0
3 reviews
Excellent
Vegan Sweet Potato Mug Cake
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This vegan sweet potato mug cake is packed with flavor from brown sugar, cinnamon, ginger, and nutmeg. And it's ready in just 10 minutes!
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Ingredients
- 1 tbsp egg substitute I used ground flax seeds
- ¼ cup water
- ¼ cup mashed cooked sweet potatoes or sweet potato baby food
- 2 tbsp soy rice, or almond milk
- ¼ tsp vanilla extract
- ¼ cup brown sugar
- 7 tbsp self-rising flour
- pinch of kosher salt
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp ground ginger
- 3 tbsp toasted pecans or walnuts chopped (optional)
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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 ½ to 2 ½ minutes each until risen and firm.
Notes
- I made my mug cakes without nuts and topped them with coconut whipped cream and pepitas. Delicious!
Nutrition Information
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Calories
323kcal
(16%)
Carbohydrates
52g
(17%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
7g
Monounsaturated Fat
1g
Sodium
43mg
(2%)
Potassium
233mg
(7%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
2441IU
(49%)
Vitamin C
2mg
(2%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2mug cakes
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 2441IU | 49% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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