You probably know by now how much Kittee and I love our air fryers! And thanks to Kathy Hester’s new air fryer cookbook Vegan Cooking In Your Air Fryer, we’ve have even more reasons to use them. Seriously, you need both an air fryer and this fab cookbook in your life!

Although all of the recipes look fantastic, one of the recipes that I got super excited about is this carrot mug cake. First off, it’s a super fast and easy way to bake a delicious personal-sized cake in only 15 minutes. But the other reason that I was so excited about it is because it calls for coconut sugar, which means that since Kittee doesn’t eat refined sugar, she can enjoy it too! A win win in my book!

Even though the recipe calls for whole wheat pastry flour, Kathy gives suggestions for gluten-free alternatives (as she does in the majority of recipes in the book). She even offers oil-free versions, if that’s how you roll too. When I baked the cake this morning, I used her suggestion of a gluten-free oat and teff flour combo. My guess is that it will probably also work well with most gluten-free flour blends. Next time I’m going to give it a try with the 1 to 1 flour from Bob’s Red Mill.

I can tell already that this book is going to be well used in my kitchen. The recipes look so delicious, and I’m excited to cook my way through it. And, since my GoWise air fryer is always out on my counter, I’m always ready to roll (or air fry)!

Do you have an air fryer? If so, which one do you use?

Print Recipe

Air Fryer Carrot Cake In A Mug

Votes: 1
Rating: 5
You:

Rate this recipe!

Use your air fryer to make a one-serving dessert that's actually delicious. You can keep it all for yourself or make a few more mugs full for your family. Recipe by Kathy Hester. Reprinted by permission of Page Street Publishing gluten-free option*, soy-free, no oil added option**

• Course Cakes, Desserts

Servings

1 cake

Ingredients

• 1/4 cups whole wheat pastry flour, or Gf oat or teff flour (or gluten-free blend)
• 1 tablespoon brown sugar or coconut sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground dried ginger
• pinch ground allspice
• pinch salt
• 2 tablespoons plus 2 teaspoons non-dairy milk
• 2 tablespoons grated carrot
• 2 tablespoons chopped walnuts
• 1 tablespoons raisins or chopped dates
• 2 teaspoons mild oil

Ingredients 1/4 cups whole wheat pastry flour, or Gf oat or teff flour (or gluten-free blend) 1 tablespoon brown sugar or coconut sugar 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon ground dried ginger pinch ground allspice pinch salt 2 tablespoons plus 2 teaspoons non-dairy milk 2 tablespoons grated carrot 2 tablespoons chopped walnuts 1 tablespoons raisins or chopped dates 2 teaspoons mild oil

Course Cakes, Desserts Servings 1 cake

Instructions

1. Oil an oven-safe mug (**use a single serving size nonstick pan to keep it no oil added).
2. Add the flour, sugar, baking powder, cinnamon, ginger, allspice and salt then mix well with a fork. It's important to mix well so that the baking powder is evenly distributed.
3. Next add the milk, carrot, walnuts, raisins, and oil then mix again. Bake at 350 degrees for 15 minutes. Check with a fork to make sure the middle is cooked. If not, cook 5 minutes more.

We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.