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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!
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Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Course:
Dessert
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
how to make mug cake, vegan mug cake, Vegan Sweet Potato Mug Cake
Servings:
2
mug cakes
Calories:
323
kcal
Author:
Oh My Veggies
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)
US Customary
-
Metric
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
Calories:
323
kcal
Carbohydrates:
52
g
Protein:
7
g
Fat:
11
g
Saturated Fat:
1
g
Polyunsaturated Fat:
7
g
Monounsaturated Fat:
1
g
Sodium:
43
mg
Potassium:
233
mg
Fiber:
3
g
Sugar:
29
g
Vitamin A:
2441
IU
Vitamin C:
2
mg
Calcium:
80
mg
Iron:
1
mg
Craving more veg-friendly recipes?
Shop our collection of
vegetarian and vegan cookbooks
, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!