Have you discovered the wonders of mug cakes yet? It’s all the sweet satisfaction of cake without the 10 other servings taunting you to be eaten. It’s especially nice if you live alone, or with someone who doesn’t eat cake at a fast enough rate (you know who you are!), because it doesn’t go to waste. Or end up all on only your waistline because you can’t say no to a beautiful layered thing sitting on the counter top all frosted and enticing.
Mug cakes are perfect to satisfy the cravings and are so simple to make, it’s kinda ridiculous. Cake in less than 5 minutes. Yes please!
If you haven’t discovered these sandwich cookies yet, you are missing out. Organic, Non-gmo, and certified(!) VEGAN. Oh dear me, I almost wish I had never stumbled upon them. I’ve had the Vanilla Cupcake ones (which this mug cake is made with) and the Peanut Butter ones (which disappeared waaay to fast to even find their way into a recipe). They actually make a Strawberry Shortcake Sandwich Cookie, which I bet would be awesome in this cake, but I couldn’t find them :-(. Toss all those other sandwich cookies out the door; you know which ones I’m talking about, with their palm oil and corn syrup and hydrogenated this and that. These cookies are where it’s at.
Shared on Plant Based Potluck!
“The opinions expressed in this blog are solely the property of the blog owner and only the blog owner. No compensation has been received for stating these views and blog owner bears no responsibility if others do not agree.”
Strawberry Vanilla Cookie Mug Cake
(makes one serving)
This recipe needs a 10 or 12 oz coffee mug, anything smaller and the cake will overflow.
- five Vanilla Cupcake Sandwich Cookies
- 3 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons vegetable oil
- 3 1/2 tablespoons milk
- 1 1/2 tablespoons strawberry jam
- In a 10 or 12 oz coffee mug, smash up the sandwich cookies with a fork or spoon to pea size(ish) bits.
- Add the flour and baking powder and mix up well with the crushed cookies.
- Stir in the oil and milk really well until it is a uniform batter.
- Swirl in the jam. I dolloped it into the mug and then used a chopstick to swirl it around a bit.
- Microwave on high 1 1/2 – 2 minutes until spongy, risen and done. You can check the doneness by lightly touching the top of the cake and if it springs back, it’s done.
- Serve with coconut whipped cream, more cookies and chocolate sauce, or enjoy it as is :-).