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Gluten Free Carrot Cake Mug Cake

Try this delicious Carrot Cake made in a mug topped with vegan ice cream for a delicious Gluten Free alternative.

1 serving

Easy 20 Minutes



For the recipe  Gluten Free Carrot Cake Mug Cake


25 ml Sunflower Oil (5 tsp)
60 ml Unsweetened almond milk (4 tbsp) or any Dairy Free Milk
40 g Gluten Free Plain Flour (4 tbsp)
1 Dr. Oetker Baking Powder Sachet (1 tsp) Gluten Free
20 g Light Brown Sugar (4 tsp)
2.5 g Mixed Spice (1/2 tsp) Ground
30 g Carrots (3 tbsp) finely grated
10 g Sultanas (1 tbsp)
Pecan Half x 6 (finely chopped)

To decorate:

20 g Vanilla Ice Cream (1 tbsp) Vegan




Mix the oil and milk in a 300ml (1/2pt) microwave-proof mug – see tip. Add the remaining ingredients except 1 tsp pecan nuts and the decoration, and beat with a fork until thoroughly combined – make sure there are no floury lumps.


Cook in the microwave on High power (850 watt) for about 2 minutes until risen, just set on the top and springy to the touch. Or 750w for approx. 2 minutes 15 seconds. Stand for 1 minute. (Caution, mug will be hot) Then remove from the microwave and leave to cool for about 5 minutes.


To decorate, spoon a large portion of vegan ice cream on top of the mug cake. Sprinkle with the remaining pecan nuts and enjoy warm, straight from the mug.

1 serving = 230g

Nutritional Information for the recipe Gluten Free Carrot Cake Mug Cake

Per Serving Per 100 g / ml
Energy 2328 kJ
556 kcal
1110 kJ
265 kcal
Fat 28.83 g 13.73 g
Carbohydrate 69.72 g 33.20 g
Protein 3.62 g 1.72 g