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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

Ingredients

Ingredients

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

preparation

Preparation

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.

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.

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.

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