This Vegan Vanilla Mug Cake Recipe is an easy single-serving, sugar-free dessert that’s ready to eat in less than ten minutes. Enjoy it plain, or add your favorite mix-ins and toppings! Since this is cake in a mug, you know it will be quick and easy to make.
What Is a Mug Cake?
A mug cake is just what it sounds like – a cake made in a mug! As a result of their small size, they’re usually enjoyed as a single-serve or two-person dessert.
In addition, they come together very quickly with minimal prep time and a total time of just a few minutes. The only caveat is that you need to make sure you use a large, microwave-safe bowl.
What’s in a Vanilla Mug Cake?
You’ll find that most mug cake recipes contain similar ingredients you’d expect to see in a vanilla cake. However, in true Cotter Crunch fashion, we took the opportunity to spruce ours up a bit.
Of course, it’s gluten-free, but it’s also made without eggs, dairy-free, nut-free, sugar-free, and high-protein, too! Here are the ingredients you need:
- Gluten-Free Oat Flour – This forms the base of the cake batter while adding more fiber than your standard all-purpose flour. You can find it in the baking section of your local grocery store, or make your own homemade gluten-free oat flour with certified gluten-free oats!
- Plant-Based Protein Powder – We love KOS protein powder, but any vanilla-flavored protein can be used.
Note: If you don’t have protein powder, you can use 30 grams of oat flour instead.
- Sugar-Free Sweetener – Raw sugar and xylitol also work great.
- Oil – Use a neutral oil like avocado oil or melted refined coconut oil to help create a tender, fluffy vanilla mug cake without impacting the flavor.
- Vinegar – Use white vinegar or apple cider vinegar to help the cake rise.
- Non-Dairy Milk – Any plain milk will work. Adjust the amount used as needed. (See the notes in the recipe card below.)
- Baking Essentials – Baking powder, salt, and pure vanilla extract are also used to create the best texture and a rich vanilla flavor.
What Kind of Mug Should I Use for a Microwave Mug Cake?
Before you begin, you’ll want to make sure you have a large, microwave-safe mug. You want to leave at least ⅓ of the space empty so the batter has plenty of room to rise. We love to use an 8-ounce ramekin!
Mix, Microwave, and Eat: How to Make the Best Vanilla Mug Cake
Once you learn how easy and delicious mug cakes are, you may never go back to baking a full cake again!
- Combine the dry ingredients. Whisk the oat flour, protein powder, sugar, baking powder, and salt together in a small bowl.
- Add the wet ingredients. Pour the oil, vinegar, and vanilla in three different spots on top of the dry mix. (Watch the video below to see how it’s done!) Pour the milk on top, and gently stir.
Note: You will see a few bubbles form. You aren’t doing anything wrong. They’re supposed to!
- Microwave. Pour the batter into a greased mug, and microwave on HIGH in intervals of 30 seconds until the top of the cake is firm.
- Enjoy! Allow the cake to cool slightly, and dig in while it’s warm.
Tips for Success
This vegan vanilla mug cake recipe is virtually failproof as is, but we’ve got a few extra steps to make sure it turns out perfect every single time!
- Use Fresh Ingredients. You’ll want to make sure all of the ingredients are fresh, especially the baking powder. Otherwise, the taste and texture might not be as great!
- Don’t Overmix. Combine the ingredients just until they’re smooth and no streaks remain. Continuing to mix will only result in a dense, tough cake.
- Avoid Overcooking. Check on your vanilla mug cake every 30 seconds, gently pressing the top. You’ll know it’s done when it’s solid yet still slightly spongy to the touch.
Optional Mix-Ins and Toppings
We kept this vanilla mug cake recipe plain, letting the flavor of the batter speak for itself. But that doesn’t mean you can’t switch it up! Try adding even more flavor with add-ins like:
- Vegan Chocolate Chips
- Peanut Butter Baking Chips
- Berries
- Dye-Free Sprinkles for a funfetti mug cake
- Coconut Flakes
- Cocoa Powder
Then, top it off with a dollop of whipped cream or coconut whip frosting, a scoop of vegan vanilla ice cream, coconut yogurt, or extra sprinkles!
Common Questions About This Easy Vanilla Mug Cake Recipe
The most common reason why the texture of your mug cake isn’t soft and fluffy is that it was overbaked. Keep a close eye on it, and remove it from the microwave as soon as the center is set!
Technically, you could if there are no raw eggs, but it tastes a lot better baked!
We don’t recommend it as the taste and texture of your mug cake will be altered.
Yes, once baked, this mug cake recipe is completely safe to eat cold!
On the off chance you have leftovers, they can be covered and reheated in the microwave for 15-30 seconds. Just note that you run the risk of the cake becoming rubbery! If you can, we highly recommend eating this vegan vanilla mug cake recipe while it’s warm and fresh.
More Gluten-Free Vegan Dessert Recipes
Looking for more vegan recipes to satisfy your sweet tooth? Try out more of our gluten-free favorites below to satisfy any craving!
- Dark Chocolate Vegan Muffins
- Dark Chocolate Caramel Vegan Brownies
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Protein Cookies
Vegan Vanilla Mug Cake Recipe
- Total Time: 6-7 minutes
- Yield: 1 mug cake 1x
- Diet: Vegan
Description
Satisfy your sweet tooth, and learn how to make an easy vegan vanilla mug cake recipe with a handful of ingredients and two minutes or less!
Ingredients
- 3–4 Tablespoons (30 grams) gluten-free oat flour
- Optional: 2 Tablespoons plant-based protein powder (see notes)
- 2 Tablespoons raw sugar or sugar-free sweetener of choice (xylitol for sugar-free may be substituted)
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 Tablespoon neutral oil or melted refined coconut oil
- ½ teaspoon vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 3 Tablespoons non-dairy milk (if adding plant-based protein use an additional 1 Tablespoon milk)
- Optional Add-ins: vegan chocolate chips, peanut butter baking chips, berries
- Optional Toppings: sprinkles, coconut whip, coconut yogurt, etc
Instructions
- In a small bowl whisk together the oat flour (and protein powder if using), sugar, baking powder, and salt until combined.
- Pour the oil, vinegar, and vanilla in three different spots on top of the dry mix. (see video in post)
- Pour milk over the top and gently stir.If desired, mix in any add-ins.
- Pour the batter into a greased tall/deep mug or 8-ounce ramekin. (If adding plant-based protein powder, the batter will be thicker. If needed, use the back of a spoon to gently press the mixture down into the mug.
- Microwave on HIGH in 3 intervals of 30 seconds each time, check to see if the cake is firm. The top should be firm to the touch once cooked. If not, cook for 15-20 seconds longer (the total time depends on microwave power). Remove from the microwave and let it cool a minute.
- Top mug cake with optional toppings and dig in with a spoon or, if desired, flip over onto a plate and add toppings.
Notes
Prep Tips – For an extra protein boost, use 3 Tablespoons oat flour, 2 Tablespoons (or 15 grams) protein powder, and 1 Tablespoon extra milk (4 Tablespoons total). Cooking time and texture will vary.
Baking Tips – Be sure to use a tall/deep mug or 8-ounce ramekin otherwise the batter might overflow.
- Prep Time: 5 minutes
- Cook Time: 1-2 minutes
- Category: desserts
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cake with monk fruit sweetener
- Calories: 234
- Sugar: 0.8 g
- Sodium: 346.9 mg
- Fat: 16.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 16.4 g
- Fiber: 1.3 g
- Protein: 3.3 g
- Cholesterol: 0 mg
so yummy! used vanilla pea protein, choc chips and some extra oat milk.
Way to make this your own! Yummo!
THIS IS IT BOYS! Best GF mug cake recipe I’ve found yet. Thank you :))))
Oh wonderful! So glad! 🙂
Was an awful blob, did not rise. Gooey spongy mess
Oh no!! What flour did you use?
I used Bob’s Red Mill gluten free. However, I notice in your recipe above that now you do not say one can use gluten free flour. This is different from the recipe I used today, which I got from your emailed newsletters. “ 3– 4 tbsp oat flour (or make your own by grinding rolled oats), vanilla protein powder, gluten free flour, or cassava flour for paleo option. *See notes if using protein powder”
Hi..is it possible to convert the the recipe into a full cake recipe? That would be awesome. If yes…can you advise on the quantity of ingredients?
I haven’t tried it. But I do have other vegan cakes if you want to try that!
Beautiful presentation. I can’t wait to try this out! Thank you for sharing.
keep me posted Brooke!
I used gluten free flour with 3 TBLS almond milk and it turned out like a gooey sponge. What can I do differently next time to make it more cake like? Less flour? Less milk?
Hmmm that’s not good! What brand of flour? I’m wondering if it has xanthan gum. That could be why! I’ll update my notes. What other flours do you have?
It was King Arthur 1:1 GF flour. I bet it has xanthan gum. I will try almond flour next time!
Looks like a great idea! How much maple syrup did you use?
I used just about 1 tbsp! Super tasty!
Love the video and love the mug cake recipe. Chocolate and vanilla, can’t beat classics.
Looks so delicious and I love how easy these cakes are! Perfect for a night in 🙂