Gluten Free Carrot Cake Mug Cake
Ingredients
Ingredients
For the recipe Gluten Free Carrot Cake Mug Cake
For the 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 | Vegan Ice Cream (1 tbsp) |
preparation
Preparation
Step 1: 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.
Step 2: 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.
Step 3: 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.
Nutritional Information for the recipe Gluten Free Carrot Cake Mug Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2349
kJ
561 kcal |
1118
kJ
267 kcal |
| Fat | 29.96 g | 14.26 g |
| Carbohydrate | 68.52 g | 32.63 g |
| Protein | 3.26 g | 1.55 g |
preparation
Preparation
Step 1: 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.
Step 2: 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.
Step 3: 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.
Nutritional Information for the recipe Gluten Free Carrot Cake Mug Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2349
kJ
561 kcal |
1118
kJ
267 kcal |
| Fat | 29.96 g | 14.26 g |
| Carbohydrate | 68.52 g | 32.63 g |
| Protein | 3.26 g | 1.55 g |