0 from 3 votes
Vegan Sweet Potato Mug Cake
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 mug cakes
Calories: 323 kcal
Course:
Dessert
Cuisine:
American
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)
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.
Cup of Yum
Notes
- I made my mug cakes without nuts and topped them with coconut whipped cream and pepitas. Delicious!
Nutrition Information
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
% 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.