Microwave Strawberry Vanilla Mug Cake with Vanilla Glaze (with Vegan and Gluten Free Suggestions)

by Sue
(New York)


1 tablespoon butter, softened
1 large egg
1/2 teaspoon vanilla extract (or 1 teaspoon+ if you love vanilla)
2 tablespoons granulated sugar (or 3 tablespoons if you want it sweeter)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 to 3 tablespoons diced fresh or frozen strawberries

Combine all ingredients (except the fruit) in a large bowl and whisk until batter is just smooth (do not overmix).

Gently fold in the strawberries.

Spraying a large mug with cooking spray and half fill with the batter (It will nearly double in height while cooking).

If you have leftover batter DO NOT OVERFILL - make a second cake.

Microwave on high for 75 to 90 seconds, or until done. Stand in front of the microwave the entire time to make sure it does not overcook.

While the mug cake is cooling, make the glaze.

Vanilla Buttercream Glaze

1 tablespoon butter, melted
1/4 cup powdered sugar
1/4 to 1/2 teaspoon vanilla extract (according to taste)
1 tablespoon of milk or cream

Combine all ingredients (except for cream) in a small bowl and whisk, adding the cream based on desired consistency of glaze.

Spoon glaze over the mugcake while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove cake from the mug by running a knife around the sides and inverting it onto a plate and spooning the glaze over it.


You can also mix this all together in the mug and skip the bowl entirely. Do not fill more than half way up mug as the mixture will double in volume.

Vegan: For vegan, use margarine in place of butter, use nut milk in place of cream/milk, and use a flax egg.

Gluten Free: Use gluten-free flour blend.

(Source: Averie Cooks Website)

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