Mugcake Monday- Spring edition: Strawberry shortcake and carrot cake

 

strawberry shortcake mugcake

Strawberry shortcake – can be made dairy free, vegan, and gluten free

Ingredients

Cake

– 6 tbsp whole wheat flour

– 6 tbsp milk of choice

– 2 tsp oil of choice

– 1 tsp baking powder

– 1 tsp sugar of choice

– 1/4 cup strawberries

– splash almond extract

Filling

– spoonful strawberries

– spoonful plain greek yogurt

– splash milk of choice

Directions

1) Combine ingredients to make your cake. Microwave for 1 min 30 seconds.

2) While your cake cools, prepare your filling in a separate bowl. Mix well until smooth and creamy. Remove your cake from the bowl and cut in half, like you would a cake. Spread half of your frosting on the bottom layer of your cake. Place the top half on top of the filling and spread the rest of your filling on the top layer. Top with a few more strawberries to make it pretty.

carrot cake mugcake

carrot cake mugcake2

Carrot Cake mugcake – can be made dairy free and vegan with dairy free milk and yogurt

Ingredients

Cake

– 4 tbsp whole wheat flour

– 2 tbsp coconut flour

– 1/2 cup milk of choice

– 1 tsp sweetener of choice

– 1/3 cup grated carrot

– pinch each cinnamon, allspice, ginger

– 1 tsp baking powder

– 1 tbsp oil of choice

Filling

– 1/4 cup greek yogurt

 – splash milk of choice

– splash liquid sweetener of choice

Directions

Combine ingredients to make your cake. Mix well. Oil a ramekin and transfer batter to 2 small ramekins or 1 medium sized ramekin. microwave for 1 min 30 sec. Prepare your filling as your cake cools. Once your cake cools, frost your cake(s) and serve.

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