Vanilla Cranberry Mug Cake


½ cup (125 mL) sugar
½ cup (125 mL) buttermilk
¼ cup (50 mL) canola oil
1 egg
½ tsp (2 mL) vanilla
½ cup (125mL) all-purpose flour
1/8 tsp (.5 mL) baking soda
Pinch of salt
¼ cup (50 mL) dried cranberries


Lightly spray 2, 10-12 oz (300 mL – 350 mL) mugs with canola oil.

In a medium sized bowl, whisk together sugar, buttermilk, canola oil, egg and vanilla until smooth. Add flour, baking soda and salt and mix to combine ingredients. Fold in the cranberries. Divide batter evenly into the 2 mugs. Microwave mugs, one at a time, on high, until puffed, and a toothpick, when inserted into the center, comes out clean, about 2-3 minutes. Top as desired with frosting or serve with ice cream and sprinkles.

Makes: 2 cakes

Nutrient analysis Vanilla Cranberry Mug Cake 1 mug serving portion:
Calories: 629
Carbohydrates: 91 g
Protein: 9 g
Fat: 26 g
Sodium: 867 mg
Fibre: 1.5 g