Vegan strawberry mug cakes

Vegan strawberry mug cakes

Total: 45 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / person: 542 kcal
, Fat: 32 g
, Carbohydrate: 67 g
, Protein: 11 g

My favourite summer mug cake with fruity strawberries. This recipe requires just 7 ingredients. Mug cakes are made in tea or coffee mugs. They taste particularly good fresh from the oven and you can even add a scoop of vanilla ice cream.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake batter

200 g white flour
1 tsp baking powder
2 pinches salt
400 g plain soya yoghurt
1 ¼ dl rapeseed oil
1 ¼ dl maple syrup
16 strawberries, cut into small pieces
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Utensils

4 ovenproof cups, greased

How it's done

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Cake batter

Mix the flour, baking powder and salt in a bowl. Add the soya yoghurt, oil and maple syrup, mix to form a smooth batter. Carefully mix in the strawberries. Transfer the cake batter to the prepared mugs.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Serve the mug cakes warm or cold.

Good to know
Tip: If you have a microwave, you can also make the quick version and pop your mug cakes in the microwave (800 W) for approx. 4 mins.

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