Vegan Carrot Mugcake with Cream Cheese Ice Cream
Ingredients
- 4 tbsp oat flour (use GF for GF option)
- 1 ripe banana, mashed
- 2 1/2 tbsp soy milk
- 1 tbsp sweetener, we used erythritol
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp nut butter (we used Peanut)
- 2 tbsp shredded carrot
- 2 tbsp crushed walnuts (optional)
Ice cream
- 300ml soy milk
- 150gr cashew, soaked 6h and drained
- 100 ml Coconut Cream (firm part of 1 coconut milk tin)
- 300gr Cream Cheese (we bought it but you could do your own with cashews and ferments)
- 200gr Sweetener (we used erytrithol but you could use sugar instead)
Preparation
In a mug, mix all the ingredients (besides carrots and walnuts) until completelly combined
Add carrot and walnuts and miz well
Microwave at max power for 1min 50 sec
Let it cool down for 3 min
Top it with one ball of Cream cheese icecream and some walnuts
Enjoy it!!
Ice cream
Put all the ingredients in a high speed blender and blend until smooth
Chill for 30 min in the freezer and then use a ice cream machine or chill it for 6h (and every 30 min mix it to make it creamy)