Banana Mug Cake (WFPB, Vegan, Gluten-free) -

Banana Mug Cake (WFPB, Vegan, Gluten-free)

This simple treat is sweetened mostly with banana, is a delicious texture and a cozy, comforting dessert, snack, or even breakfast.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana mug cake, easy wfpb, microwave cake, single serving cake, wfpb, whole food plant based

Prep Time 5

Cook Time 2

Cool time 5

Servings mug cake

Calories 287kcal

Author Faith Ralphs

Equipment

1 microwave
1 mug, ramekin, or glass bowl

Ingredients

1 ripe medium or small banana
1/4 cup oat flour grind rolled oats in a blender, then measure
1 TBSP maple syrup or any other sweetener such as date syrup or sugar
1/2 tsp baking powder
1/2 tsp vanilla extract optional

optional ingredients

1 tablespoon chopped walnuts or pecans
1 tablespoon chocolate chips
1 dash cinnamon or nutmeg
1 pinch salt

Instructions

In a shallow bowl, mash the banana with a fork until it's nearly smooth. Stir in the oat flour, maple syrup, baking powder, vanilla, and any other optional ingredients you want to include.
Spoon the batter into a mug, ramekin, or small glass bowl. Sprinkle nuts and/or chocolate chips on top if you'd like.
Microwave for 90 seconds. It will be extremely hot to the touch, so protect your hands when you pull it out. Let it cool at least 5 minutes before enjoying it. I love a splash of soy milk on top.

Notes

Nutrition facts are without any additional ingredients. One tablespoon of walnuts adds 45 calories and 5 grams of fat. One tablespoon of chocolate chips adds 80 calories and 5 grams of fat.

Nutrition