Vegan Mug Cake with Pineapple and Mint recipe

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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

Nutrition Info

195.6 calories
carbohydrate: 39.1 g
cholesterol: : -
fat: 4.7 g
fiber: 3.9 g
protein: 2.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 70.1 mg
sugar: 25.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

2 mug cakes

Recipe Note

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.

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