What’s better than an instant mug cake? One that includes it’s own single serve ice cream! This dairy-free funfetti mug cake is a delicious single-serve vanilla cake with sprinkles, that’s topped with a speedy dairy-free raspberry ice cream. It’s a complete dessert worth celebrating a party of one!
We’ve Topped Dairy-Free Funfetti Mug Cake with Single Serve Raspberry Ice Cream
This recipe for vanilla dairy-free funfetti mug cake was an Honorable Mention Winner in The Spring Fling Dairy-Free Recipe Contest that we cohosted with So Delicious Dairy Free. It was created and photographed by Mary Frances, who used to run a blog called The Sweet Tooth Life. We’ve recently updated the recipe.
I personally tested this recipe with my dessert-loving niece. We had so much fun making it, and my niece proclaimed the cake to be “perfect!” We even made it again for Valentine’s Day with cute heart sprinkles.
As Mary Frances said, “this recipe is absolutely spot on in texture and taste to funfetti cake. Thanks to the almond milk, the oil, and the vanilla, this was the softest and most cake like mug cake I’ve ever made!” And the icing on the cake is that fresh raspberry ice cream – literally!
We were surprised that the single serve dairy-free raspberry ice cream really does work. But you do need a small appliance to blend it. If you don’t have one, you can mash the berries, coconut milk, and powdered sugar together with a masher, or just mash the berries and then whisk with the other ingredients. It will be a little more rustic that way, but still good!
Special Diet Notes: Dairy-Free Funfetti Mug Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
For nut-free, dairy-free funfetti mug cake, you can substitute your favorite nut-free milk alternative for the almond milk.
- ¼ cup all-purpose flour
- 2½ tablespoons sugar
- ½ teaspoon baking powder
- ¼ cup almond milk
- 1½ tablespoons oil
- ½ teaspoon vanilla extract
- ½ tablespoon dairy-free sprinkles
- ¼ cup canned coconut milk or coconut cream
- 3 tablespoons frozen raspberries
- 1 tablespoon powdered sugar
- In a small blender or food processor, blend the coconut milk or cream, raspberries, and powdered sugar until combined. If you don't have a small appliance, you can use a stick blender or mash the berries before adding the other ingredients.
- Freeze the mixture for 15 to 30 minutes.
- While the ice cream is freezing, grease a ramekin or mug.
- In a small bowl, whisk together the flour, sugar, and baking powder.
- Add the milk alternative, oil, and vanilla and whisk until combined.
- Stir in the sprinkles.
- Scrape the batter into your prepared ramekin or mug.
- Microwave the batter for 1 ½ minutes at power 7 or high.
- If you want to remove the cake from the ramekin or mug, let it cool for 10 minutes first.
- Scoop the dairy-free raspberry ice cream on top.