90 Second Vegan Cookies and Cream Mug Cake
Hey, friends! I hope you had a great Easter. Mine was a bit wild, but fun. We usually spend Easter with my dad’s side of the family, but this year they decided to do Easter on Saturday which meant we could do Easter on Sunday with my mom’s side. Well, I could anyway – my husband had to work on Sunday. Anyway, there was a ton of great vegan food flowing at both family events, none of which I got pictures of, of course! The eats included:
- Peanut Butter Cupcakes topped w/ Chocolate Banana Mousse (both recipes are from Vegan Cupcakes Take Over The World)
- Vegan Scalloped Potatoes (made by my grandma with homemade cashew milk (I made the milk!))
- Vegan Bacony Tofu Scramble
- Vegan Biscuits
- Vegan Cinnamon Rolls
- Vegan candy-filled Easter Eggs (my mom is amazing!)
- Homemade Potato and Onion Perogies
- Unribs from The Homemade Vegan Pantry (With homemade Coca-Cola BBQ sauce I might add. I’m only bringing it up because I actually insisted on making our own BBQ sauce just to use up leftover Coke. All that work and effort to not waste like .70.)
It was all so good. Except have I mentioned to you guys that my husband and I are on a diet? We were totally ignoring that this weekend.
The fact that mug cakes exist is one of the reasons why we’re on a diet. Well ok, diet doesn’t describe it well. A diet implies that we’re eating a certain way to lose weight, and once said weight is lost we will go back to normal eating. This is so not what we’re doing. First of all, I’m not about weighing myself.
Second of all, my husband and I haven’t been working out as often or at the same intensity that we’re used to. However, we hadn’t really adjusted our diet to accommodate that. Not only that, but we’ve been kind of wrapped up in the excitement of having a microwave for the first time in a decade. So things like frozen meals and mug cakes weren’t uncommon. Unlike, say, exercise and frequent vegetables.
Treats like Vegan Peanut Butter Mug Cakes and Microwave Mug Brownies became regular snacks, and it wasn’t long before I was formulating my own vegan mug recipes. These Vegan Cookies and Cream Mug Cakes have by far been the most delicious of said creations.
Cookies and Cream is one of my favorite flavors of anything, and in cake form it is ridiculous. These cakes are moist, sweet, a tiny bit chocolatey, and totally stuffed with pieces of chocolate sandwich cookies. When you bite into this dessert you’re going to experience a rich decadent cake followed by that amazing Cookies and Cream flavor from the soft cookies that are baked right inside. Oh my gosh you guys, it takes real will power not to make these all of the time. They 1) are unbelievably delicious and 2) take about 3-5 minutes from start to finish.
But as I was saying…diets.
Diet Overhaul and Mindset Adjustment is probably a better name for what we’re doing. Like I said, we’re not really dieting, but we are adjusting our habits in a way that we hope will stick during my husband’s busy time of year (which is all of spring and going into summer). What does this mean?
- Exercise happens when there’s time. Sometimes we have a whole hour, sometimes we only have about 20 minutes. We do what we can.
- We wake up later than we’d like to so that we can get in enough sleep while still having time to eat well and spend a little more time together.
- We’re eating mostly vegetables, nuts and seeds, fruit, beans, hemp and pea protein, and whole grains. In that order.
Energy-wise and clothes fitting-wise, this system has been going well. It’s an adjustment though for sure. We’ve been doing this for about three weeks now, and it doesn’t feel normal yet. Probably because we cheat on the weekends, but baby steps!
Don’t worry, I probably won’t be bringing our health kick into the blog unless y’all really really want me to. Lay The Table still has decadent recipes in the works. You think a Vegan Cookies and Cream Mug Cake is decadent? Just wait until you see what I have coming up.
p.s. You can pretty much regularly see what I have coming up on Instagram. Follow me there if you don’t!
Mentioned In This Post and Recipe:
print recipe
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon cocoa powder
- 1/4 teaspoon baking powder
- pinch salt
- 3 tablespoons non-dairy milk
- 2 tablespoons vegetable oil
- 2 teaspoons ground flaxseeds
- 1 teaspoon vanilla
- 4 chocolate sandwich cookies
- vegan icing (optional)
1. In a small mixing bowl combine the flour, sugar, cocoa powder, baking powder, and salt.
2. Make a well in the center of the dry ingredients. Add the milk, oil, flaxseeds, and vanilla to the center of the well, and use a fork to mix the wet and dry ingredients together until there are no big lumps. Take two of the cookies and use your hands to crumble them into the batter. Use a spatula to fold them in.
3. Evenly distribute the batter between two 4oz mugs or ramekins (I used ramekins here for prettiness purposes). Place the cakes in the microwave, and microwave them for 90 seconds. You’ll know they’re done when the cake is firm, and no longer wet to the touch.
4. Let the cakes sit for one minute before spreading with icing (if using). Crumble the remaining cookies over the cakes and serve immediately.
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