Vegan Mug Cake with Pineapple and Mint

Vegetarian - Tips

Most mug cakes are made with chocolate - this tropical vegan mug cake version is made with fresh pineapple, banana, coconut cream, and mint. No chocolate in sight! Just the way I like it.

Brief

Prep 5 mins

Cook: 3 mins

Additional: 5 mins

Total: 13 mins

Servings: 2

Yield: 2 mug cakes

Vegan Mug Cake with Pineapple and Mint

Ingredients

2 slices fresh pineapple

1 ripe banana

2 tablespoons cream of coconut

1 tablespoon rolled oats

1 tablespoon quick-cooking oats

¼ teaspoon baking powder

3 leaves fresh mint

1 teaspoon chia seeds

1 teaspoon poppy seeds

Tips

Directions

Step 1

Combine pineapple banana cream of coconut rolled oats quick-cooking oats baking powder mint chia seeds and poppy seeds in a blender; blend until smooth. Pour into 2 mugs.

Step 2

Microwave at the highest setting until mug cakes have set and risen well about 3 minutes. Allow to cool a few minutes before serving.

Nutritional Information

Vegan Mug Cake with Pineapple and Mint

Servings Per Recipe:2

Calories: 195.6

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 39.1g 13%

Dietary Fiber: 3.9g 16%

Sugars: 25.5g

Fat: 4.7g 7%

Saturated Fat: 3.2g 16%

Vitamin A Iu: 87.4IU 2%

Niacin Equivalents: 1.5mg 12%

Vitamin B6: 0.3mg 21%

Vitamin C: 45.6mg 76%

Folate: 33.5mcg 8%

Calcium: 79.4mg 8%

Iron: 1mg 5%

Magnesium: 42mg 15%

Potassium: 352.5mg 10%

Sodium: 70.1mg 3%

Thiamin: 0.2mg 17%

Calories From Fat: 42.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.