Easy Viral Dot Cake Mug Cakes (Dairy Free)
These easy dot cake mug cakes are my dairy free version of the viral dessert that's been everywhere lately. A soft, vanilla butter cake is cooked in the microwave and topped with dairy free ice cream and 100s and 1000s sprinkles. This recipe makes just two individual frozen desserts with minimal effort making it perfect for a weeknight sweet treat.
Servings 2 cakes
Calories 243kcal
Equipment
Ingredients
- 35 grams dairy free butter
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dairy free milk
- ¼ cup plain flour
- ½ teaspoon baking powder
- 2–3 scoops dairy free vanilla ice cream slightly softened
- 100s and 1000s sprinkles for decorating
Instructions
- In a small bowl, beat the dairy free butter and white sugar together using electric beaters until lighter and fluffy.
- Mix in the vanilla extract and dairy free milk until combined. Add the plain flour and baking powder and stir until just combined and smooth. Don't overmix.
- Divide the batter evenly between two lightly greased ramekins.
- Microwave one ramekin at a time for about 75 seconds, depending on your microwave wattage. The cakes should look set on top but still be soft as they'll finish cooking from the residual heat.
- Allow the cakes to cool slightly for 10 minutes before placing a scoop or two of dairy free vanilla ice cream on top of each cake. Using a knife or spatula, carefully smooth it out into a flat, even layer. Pop the cakes into the freezer until the ice cream is fully set, about 3 hours.
- Scatter some 100s and 1000s onto a plate. Take the cakes out of the freezer and dip the flat ice cream top into the sprinkles, pressing gently so they stick. Serve immediately!
Video
Notes
Cooking Time: Microwave wattages vary, so keep an eye on your cakes from around the 60-second mark. They should look set on top but still feel soft as they'll continue to cook a little from the residual heat.
Ice Cream: Allow the ice cream to sit out for around 10 minute so it is slightly soft before scooping as this makes it much easier to smooth out to a flat top.
Storage Instructions: Once assembled, the cakes can be stored in the freezer for up to 2 days before dipping in sprinkles. Add the sprinkles just before serving so they stay crunchy and don't bleed into the ice cream.
Nutrition
Calories: 243kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Cholesterol: 0.3mg | Sodium: 229mg | Potassium: 47mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
