This Vanilla Mug Cake bakes up in the microwave in just one minute with simple pantry staples. It's the perfect low carb, paleo vegan cake that will satisfy any sweet tooth craving!
In a large (14 oz) heat-safe mug or (12-14 oz) ramekin, use a small fork or whisk to combine the cashew butter, maple syrup, applesauce, grated carrots, milk and vanilla until smooth.
Add the flour, baking powder, cinnamon, ginger, and nutmeg and stir until the batter is mixed together and has no clumps.
Place mug on a small plate (in case of spillage) and microwave for about **65-75 seconds. Check on the cake to see that it's done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
Add toppings of choice and drizzle with melted coconut butter or dairy-free cream cheese frosting if desired.
Preheat oven to 350 F.
Lightly coat a large 12 oz ramekin and transfer batter into the ramekin. Bake for 11-14 minutes or until cake is set.
**The cook time will vary according to your microwave - check after 65 seconds then pop it back in the microwave in 10 second increments if not done - do not overcook or mug cake will be dry