Mug cakes are the real MVP! When you need a quick treat in like 2 seconds or you're totally going to freak, you can pop a few ingredients in the microwave and indulge in a yummy, soft, and fluffy mug cake.
We're just gonna say it. Some mug cake recipes are gross. They come out all rubbery and gummy and just not good. This mug cake is light and airy and soft! Even without eggs!
We used our Plant-Based Raspberry Muffin Mix to make this treat even easier. The best part is, you only need to use 1/4 cup of the mix to make this mug cake, so you can still bake the rest of the box when you have more time! All you have to do is reduce the water and oil (that it calls for on the back of the box) by a teaspoon or two.
If you use this homemade ice cream sandwich waffle recipe, take a photo and share it with us on social media! Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily or #harvesttohome. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account!
Vegan Raspberry Mug Cake
- 1/4 cup of Lehi Mills Plant-Based Raspberry Muffin Mix
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of vanilla extract
- 2 teaspoon of vegetable oil
- 3 tablespoon of water
- Fresh raspberries (optional)
Combine all ingredients and microwave for 90 seconds. Top with fresh raspberries. Let cool slightly and enjoy the vegan raspberry mug cake while warm!