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Red Velvet Mug Cake (Vegan)

Barre and Brunch is turning 4!!! To celebrate, I made a mug cake, since those are my all-time favorite quick and easy healthy treat! I made a red velvet flavor for a special flavor, and, of course, added sprinkles and chocolate for extra celebration!

Thank you so much to all of you who follow along with my creative explorations in food, fitness, and wellness and my journey in medical school! It really means a lot when people make my recipes, do my workout videos, or tell me that they learned something from my posts! I find so much joy in this outlet and it’s a great stress reliever during medical school, and I’m honored that others chose to follow along.


Here is the recipe for the red velvet mug cake:


4 tbsp flour

3 tbsp milk

1 tbsp maple syrup

1 tbsp almond butter (sub tahini for nut-free, you could also do cashew butter)

1 tbsp cocoa powder

2 tbsp beet juice - or add red food coloring until desired color

½ tsp vinegar (any kind except balsamic)

1-2 tsp vanilla extract

splash of almond extract (optional)

½ tsp baking powder

Optional add-ins: sprinkles, chocolate chips


1. In a microwave-safe mug, mix all ingredients together until evenly combined, adding the baking powder last. Add sprinkles on top!

2. Microwave for 90 seconds (the top should all be set and the cake should be evenly cooked and bouncy). Add chocolate chips on top.

3. Let cool, and enjoy while warm!


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