Always crave a dessert after dinner?
These vegan mug cake recipes from our plant-based foodie, Leila Hannoun, are the ideal solution to sweet-tooth temptations.
She’s used a range of our incredible plant-based supplements to create 8 indulgent, high-protein mug cakes for you to dig into.
Whether you prefer Vegan Protein Blend, which is our newly reformulated blend of pea and fava bean protein isolates, or Soy Protein Isolate, which is sourced from defatted soy beans, we’ve got plenty of flavour options for you to choose from.
And of course, all of these vegan mug cake recipes are a perfect match for our vegan-friendly Sugar-Free Syrup — especially butterscotch and golden syrup flavour, which get Leila’s stamp of approval.
Good luck choosing which one to try out first!https://www.youtube.com/watch?v=eZWKZPl6Uz4&t=23s
Ingredients for Vegan Mug Cake Recipes
1. Dark Chocolate Fudge
- 50g flour
- 30g Vegan Protein Blend (Dark Chocolate)
- 100g plain soy yoghurt
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- Crack of salt
- ½ cup of water
- 15g dark chocolate chips
- Sugar-Free Syrup (Butterscotch or Golden Syrup)
2. Pumpkin Pie
- 50g flour
- 30g Soy Protein Isolate (Vanilla)
- 100g pumpkin puree
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- ½ cup of water
- 1 tbsp. plain soy yoghurt
- Cinnamon
- Sugar-Free Syrup (Butterscotch or Golden Syrup)
3. Matcha & Raspberry
- 50g flour
- 30g Soy Protein Isolate (Matcha)
- 100g plain soy yoghurt
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- ½ cup of water
- Handful raspberries
- Sugar-Free Syrup (Butterscotch or Golden Syrup)
4. Carrot Cake
- 50g flour
- 30g Vegan Protein Blend (Carrot Cake)
- 100g plain soy yoghurt
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- Crack of salt
- ½ carrot (grated)
- Handful raisins
- Handful chopped walnuts
- ½ cup of water
- 1 tbsp. plain soy yoghurt
5. Strawberry Cheesecake
- 50g flour
- 30g Vegan Protein Blend (Strawberry)
- 100g plain soy yoghurt
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- ½ cup of water
- Handful chopped strawberries
- 1 tbsp. plain soy yoghurt
6. Blueberry Muffin
- 50g flour
- 30g Soy Protein Isolate (Vanilla)
- 100g plain soy yoghurt
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- ½ cup of water
- Handful blueberries
- Sugar-Free Syrup (Butterscotch or Golden Syrup)
7. Banana Bread
- 50g flour
- 30g Vegan Protein Blend (Banana)
- 100g plain soy yoghurt
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- ½ tsp. cinnamon
- ½ cup of water
- ½ banana (chopped)
- Sugar-Free Syrup (Butterscotch or Golden Syrup)
8. Peanut Butter Choc Chip
- 50g flour
- 30g Soy Protein Isolate (Vanilla)
- 100g plain soy yoghurt
- 1 tbsp. Powdered Peanut Butter
- 1 tsp. Organic Chia Seeds
- Dash of lemon juice
- ½ baking powder
- ½ cup of water
- Handful dark chocolate chips
- Sugar-Free Syrup (Butterscotch or Golden Syrup)
Method
1) Choose your flavour combination for any one of these vegan mug cake recipes, and add all ingredients to a microwave-safe mug. Mix well until you have a smooth batter.
2) Microwave for 5 minutes, until the cake is cooked through and should be beginning to pull away from the edges of the mug.
3) Carefully tip your mug cake out onto a plate and top with desired toppings. Then dig in!
Enjoyed these vegan mug cake recipes? Try these next:
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
