If you are looking for an easy, quick sweet fix, this Vegan Oats Banana Mug Cake needs to be next on your list! Made in 15 minutes and finished even sooner, I promise you’ll keep coming back to this delicious, gooey, fudgy treat.
With everyone at home under the unfortunate circumstances we are facing, there is a lot more snacking going on. Between online classes for the little one and online meetings for the working lot, everyone has different snack requests to keep them going.
The Oats Banana Mug Cake Story
My kids were making mug cakes the other day, which inspired me to try a healthier version of my own. Using amaranth flour instead of all-purpose and introducing bananas + oats to accompany the chocolate, I was certain we’d have an instant hit! But alas, my recipe refused to cooperate. It did not rise, nor did it fully set and the texture was not quite what I wanted it to be. 2 days and 8 testing sessions (much to the joy of my enthusiastic tasters) later, this Vegan Oats Banana Mug Cake was born!
With a single bowl and a handful of ingredients, the recipe will deliver excellent results from both the microwave and the oven. Trust me, I tried enough times to know that both versions will be equally delicious! What stands out about this mug cake is that it has an indulgent pudding-esque consistency.
With the addition of the banana and oats, the consistency of this mug cake became more thick and gooey. Instead of the cakiness that is normally expected, it had the texture of a gooey warm pudding. This was more than fine by us! I used coarsely ground rolled oats here. They added just enough to bring in a touch of hearty chewiness that is so good paired with a generous serving of chocolate!
Where, When, Why
While the Vegan Oats Banana Mug Cake started out as a snack, we learned that it was good for so much more! It’s quite a healthy recipe; with banana, coconut milk, walnuts, and oats, that makes it hearty and filling enough for breakfast – the chocolate is optional if you’re not into it for the morning. Just add more nuts and seeds if you like!
Now on the other end, you can double the recipe, add some more chocolate and have the perfect dessert dish!
You can make this mug cake gluten free, if you use certified gluten free oats.
That’s the fun of recipes this simple and dynamic – have them however and whenever you please!
The One Bowl Mug Cake Recipe
Finally, let’s get to the nitty gritty. Or more accurately, the easy peasy (sorry, I had to).
You start with mashing an overripe, spotty banana in a bowl. They are the best kinds for baking…they have the perfect caramel-y sweetness.
To this, you add the wet ingredients – coconut milk, vanilla essence, and coconut oil. Throw in a tablespoon of coconut sugar and then the rest – amaranth flour, ground oats, baking powder, baking soda and a touch of salt. Of course if there is a banana, a dash of cinnamon is mandatory!
Lastly, a bit of walnut and dairy-free 70% chocolate chips. If you’re a chocolate nut – add some more chocolate on top. This mug (I used ramekins for my final round) goes into the microwave for 1.5 minutes or you can bake it in the oven for 12-15 minutes. Heads up – the cakes will rise beautifully but fall shortly after, don’t be alarmed!
The mug cakes you see here were baked in the oven.
If you plan to microwave these, use a big mug, as the batter really rises high…then falls!
Note – the recipe shared here is for 2 mugs. You can half it for a single serving or double it for a complete dish!
In the end, you will get a healthy yet decadent, pudding-like cake, that’s ooey-gooey, rich and comforting…much needed in these times of anxiety and panic. My kitchen is where I turn to when I am stressed. It calms me like nothing else, along with my daily dose of yoga.
I hope you all stay healthy and safe. Love and prayers for all of you.
I have some more fun mug cakes for you on the blog like this divine chocolate mug cake. If you can get your hands on some cherries, then this chocolate cherry mug cake is a dream. Got some pumpkin puree in your fridge? Then give this pumpkin mug cake a go, it is a wonderful one to make.
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Oats Banana Mug Cake
- 1 Banana
- 2 tbsp Coconut oil
- 4 tbsp Coconut milk
- 1 tsp vanilla extract
- 1 tbsp Coconut sugar
- 2.5 tbsp Oats flour I ground up some rolled oats in my coffee grinder.
- 4 tbsp Amaranth flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon powder
- 5-6 Walnuts, chopped
- 1-2 tbsp Dairy free Chocolate or 70% Dark Chocolate
- In a bowl, mash the banana with a fork.
- Add the oil, milk and vanilla extract to the mashed banana.
- Stir in oats flour, amaranth flour, baking powder, baking soda, salt, and cinnamon powder.
- Fold in the chopped walnuts and chocolate chips. This is a thick batter.
- Equally, divide the batter into 2 ramekins or cups. Top with more chocolate if you want. Microwave one by one for 1.5 minutes and use a big cup as these cakes will rise a lot and tend to spill out.
- If you want to bake these, preheat your oven to 180C. Place on a baking tray and bake for 12-15 minutes.
- These cakes will puff up and sink as they cool. Serve warm. Enjoy!