Vanilla Funfetti Mug Cake with Raspberry Ice Cream (Best Single Serve!)

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This recipe for vanilla funfetti mug cake is an Honorable Mention Winner (10 VIP Free Product Coupons!) as the Best Single Serve entry in the The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.

Vanilla Funfetti Mug Cake with Single Serve Raspberry Ice Cream - a dairy-free, vegan, and contest-winning recipe!

Created and photographed by Mary Frances of The Sweet {Tooth} Life, this vanilla funfetti mug cake takes just minutes to make and has a delicious, speedy single serve recipe for raspberry ice cream that comes with it! I had so much fun making and eating this recipe and my niece proclaimed the cake to be “perfect!” We even had some cute heart sprinkles to make more of a sweet Father’s day vanilla funfetti mug cake.

As Mary Frances says, This recipe is absolutely spot on in texture and taste to funfetti cake. I went out and got So Delicious almond milk to use in the mug cake. Thanks to it, 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!

Vanilla Funfetti Mug Cake with Single Serve Raspberry Ice Cream - a dairy-free, vegan, and contest-winning recipe!

Special Diet Notes & Options: Vanilla Funfetti Mug Cake with Raspberry Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

I have included this vanilla funfetti mug cake in the “Alisa’s Recipes” category since I have personally tested this recipe in my kitchen and recommend it as a keeper, but it was created by Mary Frances, as noted.

Vanilla Funfetti Mug Cake with Raspberry Ice Cream Single Serve
 
Prep time
Cook time
Total time
 
Author:
Serves: 1-2
Ingredients
Mug Cake:
Dairy-Free Raspberry Ice Cream:
Instructions
For mug cake:
  1. Combine all of the mug cake ingredients in a bowl and mix well.
  2. Lightly grease a mug or ramekin and pour batter into it.
  3. Microwave for 1 ½ minutes at power 7.
  4. Let cool before removing from ramekin or mug.
For ice cream:
  1. Combine all the ingredients well and freeze for 15-30 minutes.
  2. Scoop onto cooled mug cake and enjoy!

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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