Strawberry Sweet Roll in a Mug! Quick, easy, super soft and squidgy, and stuffed to bursting with sweet, juicy strawberries. Then for extra decadence, it's drizzled in super simple, free-flowing, thick, sweet frosting!
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"So good!! Started off making one just for me then everyone got jealous and I ended up making 4 in a row! Ha! Great recipe!" - Sandy ⭐️⭐️⭐️⭐️⭐️ More reviews →
Is it just me or is it a Strawberry Sweet Roll in a Mug Cake kind of day? And O-M-G...This strawberry mug cake all drizzled in free-flowing, thick, sweet, white frosting is just amazeballs.
Do you remember my Cinnamon Roll In A Mug? The recipe that went completely and utterly viral? Well, this vegan mug cake recipe is an adaptation of that, only this one is better. It's actually kind of a cross between that recipe and my Strawberry Sweet Rolls.
This quick and easy sweet roll is big, soft, squidgy, and stuffed with sweet, juicy, fresh strawberries. It takes only about 5 minutes to prepare and a little over 1 minute to cook in the microwave.
This is baking for people that don't bake, or baking for people that do bake but want to make one individual decadent sweet roll in a fraction of the time a whole batch takes in the oven. (If you do want a whole batch though be sure to check out my Strawberry Rolls).
Vegan mug cake recipes for the win!
Honestly, this is all just too easy and too yummy for words. The sweet jammy awesomeness of this Strawberry Sweet Roll Mug Cake should be happening in your kitchen very soon!
Recipe
Strawberry Sweet Roll in a Mug
Author:WATCH HOW TO MAKE IT
Ingredients
- 9 tablespoons all purpose flour , (strong white flour in the UK)
- ¾ teaspoon baking powder
- 2 tablespoons white or cane sugar
- 1 pinch fine sea salt
- a few tablespoons water
- 3 medium fresh strawberries , chopped into small pieces
- 3 tablespoons powdered sugar
- a few drops water, dairy-free milk, or lemon juice
- a a tiny dab of oil for greasing the mug
INSTRUCTIONS
- Lightly grease a normal sized drinking mug (11 to 12 oz) and set aside. Straight sided mugs work best for this recipe.
- Make the frosting. In a small bowl mix the powdered sugar with either water, milk, or lemon juice. Add it a teeny tiny bit at a time. You won't need more than about ¾ teaspoon. Stir well until smooth, thick, and drizzle-able then set aside.
- In a small bowl add the flour, baking powder, 1 tablespoon of the sugar, and salt. Add enough water gradually, stirring between each addition, to form a slightly tacky dough. Use your hand to knead it a couple of times to bring it together.
- Sprinkle a clean surface lightly with flour. Turn out the dough and sprinkle the top with a little flour. Roll the dough out into a long strip about 4 inches wide and ⅛ inch (2 to 3 millimetres) thick.
- Sprinkle the strawberry pieces all along the dough leaving a clear margin of about an inch all around the edges. Then sprinkle the strawberries with the remaining sugar.
- Fold the edges on the longest sides inwards so they meet each other in the middle. This helps to seal the strawberries and sugar in and stop them dropping out when you lift it after rolling. See my video below for a full tutorial. You will be left with a long narrow strip.
- Roll the strip up then gently lift it and put it into the mug. Pour over ½ a teaspoon of water (important for steam) then place in the microwave uncovered and cook on full power for around 1 min 10 seconds. If it needs longer cook in 5 second increments to avoid overcooking. My microwave is 1200 watts. You will need to adjust the time a bit up or down depending on the wattage of your own microwave. The first time you make this it will be a bit of a case of trial and error. All microwaves are different so be careful not to overcook it as it will become tough.
- When you open the door it should have puffed up a lot and nearly reached the top of the mug. It will still look pale and a little damp as it's microwaved not baked, so don't think it's underdone and cook longer than you need to or it will overcook. You can check doneness with a toothpick or skewer. Stick into the roll and it should come out clean.
- Turn out of the mug onto a plate. You might need to give it a little hand with a knife up the side of the mug.
- Pour over the frosting and serve immediately. Do not leave it to cool. It needs to be eaten freshly cooked, and be careful (especially when serving it to children) because the strawberries will be very hot.
NOTES
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Anna Buczkiewicz says
This recipe is a 0-5 it was way too salt and goopy I microwaved it for the required time and it was just horrible this recipe used way to much salt and I can’t even taste the sweet I hate it
Melanie McDonald says
You must have done something very wrong wrong if it's too salty and not sweet. It only calls for 1 pinch of salt and has 5 tablespoons of sugar in it!
Joan says
What an amazing recipe! I love your cinnamon roll in a mug but this is even better. Such a good and quick option when you don't want to bake a bunch of sweet rolls. Thanks!
May says
Yummy! Made mine with frozen strawberries and lemon juice in the frosting, came out nicely.
Sophie Wilde says
Beautiful recipes..I am now having to control.myself from whipping up a mug cake ...yes folks it's 3.32 am .I SHALL RESIST!lol
One thing I've m very confused with is that it says 9 Tbsp of plain.flour??? When I.make mug cakes ( I' m from England ) I use self raising flour ,the one without raising agent we call ' plain flour' ..I would even.I'm an enormous 10 oz mug ( yes I'm greedy ?;) use no more than say 4 or 5 tbsp.
So in terms of grams ,how much should that be because I' ve got a sneaky suspicion that an English TBSP is a smaller measure than an American one ? ..I.could make a joke there but will refrain..lol
Also...how big is a cup?? Non of us understand that over here and when I'm 've gone to old fashioned chandlers stores that sell all sorts of baking paraphernalia ...their cup measures all vary.Obviously.one could adjust the amount but if something says ..4 fluid is of soya milk & egg substitute ...then if I.was making say pancakes ( our pancakes btw are generally very thin like crepes) then if made say thick pancakes or a traditional sponge cake ( Victoria sponge we call them) then one would need to def know what a cup measurement actually.is!
If anyone can.answer me that would be marvellous..lots of love to everyone too for a much healthier and happier 2021..also to my American cousins..roll on Jan 20th 2021 ..we all need some peace & a few nice cakes too ?
A Virtual Vegan says
I'm slightly confused as the recipe doesn't call for plain flour. It calls for all-purpose flour, or bread/strong flour if you are in the UK. Strong/bread flour is the equivalent of our all purpose flour. It has a similar protein content and will behave the same in bread-like recipes like sweet rolls. UK Plain flour has a low protein content (much lower than all-purpose flour), and won't work well in a recipe like this. Self-raising flour also won't work in this recipe.
With regards a tablespoon, that's the same in the UK, Canada and the US. It's 15 mls. All measuring spoons in those countries are the same.
9 tablespoons of flour is what you need for this recipe and it will fit well in an average-sized drinking mug. You don't need an extra-large one. This isn't like other mug cake recipes. It's a sweet roll made with dough so it doesn't rise like a sponge does. If you only use 4 or 5 tablespoons of flour you won't have enough dough to roll it up properly and hold the strawberries.
As for cup measurements, there are none in this recipe so it's not an issue. But in my recipes that do involve cup measurements, I always include the English measurements too. You'll find grams and mls anywhere that needs them. There are never just cups listed, and a tablespoon or a teaspoon is a standard measurement for writing recipes in the UK, the rest of Europe, US and Canada.
I am English and live in Canada, and in normal times spend a lot of time in the US because I live right by the border, so I'm familiar with ingredients/measures in all of those countries. The majority of my audience are American and Canadian but because I'm English I always include English alternatives and measurements.
Rest assured that all of my recipes are tested thoroughly by myself and a team of recipe testers, a couple of whom are in the UK/Scotland, before they are ever published here, so if you follow them exactly as written they should work well.
I hope that helps!