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Strawberry Shortcake Mug Cake

Strawberry Shortcake Mug Cakes
  • 5 min
    Prep Time
  • 7 min
    Total Time
  • 1 serving
    Serves
  • 580 per 1 serving
    Calories

Ingredients

  • 1/4 cup gluten free baking flour or all-purpose flour
  • 1/4 teaspoon baking powder
  • 4 tablespoons Pacific Foods™ Organic Coconut Unsweetened Plant-Based Beverage
  • 1 pinch sea salt
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whipped coconut cream to garnish
  • 1/4 cup sliced strawberries to garnish

Instructions

  • Step 1

    Add flour, baking powder, coconut milk, sea salt, maple syrup/honey, coconut oil, and vanilla extract to a microwave safe mug. Whisk well to combine. 

  • Step 2

    Microwave cake for 45 to 90 seconds, or until cake has puffed up. Remove mug cake from microwave and garnish with coconut whipped cream and strawberries. Enjoy!

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Made Specifically With

All Products
Calories 580
Total Fat 28 g
Sat. Fat 24.6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 315 mg
Total Carb 82 g
Dietary Fiber 4 g
Sugar 58 g
Protein 4 g
Vitamin D 3 %DV
Calcium 7 %DV
Iron 36 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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