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This chocolate and vanilla mug cake recipe is a gluten free and vegan cake recipe, perfect for breakfast or dessert. It’s a microwave cake that can even be made sugar-free, so it’s a great option for anyone with dietary restrictions.
Since this is cake in a mug, you know it will be quick and easy to make. You can prep and bake the cake in about 7 minutes total – it doesn’t get easier than this!
Hey Friends! We’re going old school today. Bringing back a recipe trend (trending at Cotter Crunch that is) from 7 years ago. Mug cakes! But before you look start to google “what is a mug cake?” Let me first explain to you how they were made then vs now. I know, so exciting, right? 😉 Then we will get into the mug cake recipe details and video. Sound good?
My Mug Cake Recipe – Old vs. New (and Improved!)
I first started making mug cake recipes back in 2011, when my husband was training for Ironman. Man oh man did he need all the food! We were traveling a lot for races and most of our hotels just had a microwave. So, instead of grabbing a processed muffin with little to no protein from the store, I’d make him a mug cake recipe with just protein powder, fruit, and an egg! Okay I made him like 5, but you get the point. Protein mug cakes became a staple “post workout” recovery snack when we were on the go!
Fast forward 8 years and my husband no longer races pro triathlon. But we still enjoy a vanilla mug cake for a light breakfast, or a chocolate mug cake for dessert.
Options for Flour
I often use oat flour to make the breakfast vanilla mug cakes and then cassava flour for a rich dessert chocolate mug cake. Both types of flour work great and whichever one you use, NO eggs are needed! The cassava flour is a little more dense, but totally delish. It’s like a rich brownie. Just sayin..
Lastly, I often whip up a few chocolate and vanilla mug cakes, in the oven, for when guests come over for dinner. No, really! I do! This way, it’s easy to tailor to their dietary needs. Paleo, keto,vegan, egg free, sugar free, nut free, etc. I gotcha covered!!
How to make a microwave mug cake IN THE OVEN
To make a microwave mug cake in the oven:
- Mix the ingredients, either right in the oven-proof ramekins, or a mixing bowl works too.
- If you use a bowl, pour the batter into the ramekin dishes, then place them onto a cookie sheet.
- Bake for 15-20 minutes at 350F. EASY PEASY!
Now, let get that vanilla cake in a mug made. 😉
This vanilla cake in a mug is a gluten-free and vegan cake recipe, perfect for breakfast or dessert. It’s a microwave cake that can even be made sugar-free!
HOW TO MAKE VEGAN VANILLA MUG CAKE (CUSTOMIZABLE)
Vanilla Mug Cake Ingredients
- Plain or vanilla protein powder or oat flour.
- pinch of salt
- raw sugar (or xylitol for sugar-free)
- baking powder
- 1 tbsp coconut oil or other oil of choice
- apple cider vinegar (to help it rise) optional
- milk of choice, such as almond milk (if using pea protein, you will need 1-2 tbsp more milk)
- pure vanilla extract
- Add-ins of your choice: chocolate chips, berries, or even TOP with SPRINKLES and coconut whip cream!
Chocolate Mug Cake Ingredients
The ingredients you need to make the chocolate mug cake are the same as the vanilla version, with two exceptions.
- You can use cassava flour instead of oat flour to make it more dense and brownie like! My favorite it oat or millet flour though.
- If you are using protein powder, use chocolate instead of vanilla.
- For even more chocolate flavor, substitute 1/2 tbsp of unsweetened cocoa powder for the same amount of either protein powder or cassava flour.
- Dark chocolate chips go on top, obviously. 😉
Why are mug cakes chewy?
If you are shaking your head in agreement, I can help you avoid the dreaded chewy cake! Just use these tips and you will have a light, fluffy vanilla or chocolate mug cake.
- Use oil sparingly. When you make any type of microwave cake, it’s important to grease the mug. However, too much oil creates that not-so-perfect” mug cake chewiness. Butter does make the cake lighter but of course, then it won’t be a vegan mug cake.
- Stir with a fork. This may seem strange but when you are mixing the ingredients in a mug, there isn’t much room to move the ingredients around to combine them. Using a fork helps to combine everything while also breaking up any lumps of flour or protein powder.
- Don’t overcook the cake. The power of a microwave is intense and the higher wattage ovens (over 900 watts) can easily overcook cake in a mug. Error on the side of caution and remove the cake 10-15 seconds early. The cake will continue to cook even after you remove it from the microwave.
Need more quick vegan desserts?
I’ve gotcha covered! Here are some of my favorites:
- Almond Flour Cookies (Vegan, Paleo)
- Apple Pie Peanut Butter Mug Cake {Vegan, Grain Free}
- Mix and Match Vegan Fruit Crumble with Oat Flour
Vegan Chocolate & Vanilla Mug Cake
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 1x
Description
This vanilla mug cake recipe is a gluten free and vegan cake, perfect for breakfast or dessert. It’s a microwave cake recipe that can even be made sugar-free!
Ingredients
Update 4-15-2020
- 3–4 tbsp oat flour (or make your own by grinding rolled oats) or vanilla or chocolate protein powder. *See notes if using protein powder and substitutes.
- pinch of salt
- 2 tbsp Raw sugar or sweetener of choice (xylitol for sugar-free maybe substituted)
- 1/2 tsp. baking powder
- 1 tbsp oil or melted refined coconut oil.
- 1/2 tsp vinegar or apple cider vinegar (to help it rise)
- 1 tsp pure vanilla extract
- 3 tbsp milk of choice, such as almond milk (if using pea protein you will need additional 1-2 tbsp milk)
- Add-ins and toppings: vegan chocolate chips, berries, sprinkles, coconut whip, coconut whip, peanut butter baking chips, etc. .
Instructions
Oven baked option in notes
Microwave Mug cake
- Whisk dry ingredients together in a bowl (flour or protein powder, salt, sugar, baking powder)
- Next, place your oil, vinegar, and extract in three different spots on top of the dry mix. (see video in post)
- Pour milk over the top and gently stir. You will see a few bubbles.
- Pour this mixture into greased microwave mug or ramekin. If you use pea protein or cassava flour, the batter will be thicker. Use the back of a spoon or your fingers to gently press the mixture down into the mug.
- Microwave on high for 3 intervals of 30 seconds, check to see if the cake is firm. If not, cook 15-20 seconds again. Total time depends on microwave power. The top should be firm to touch once cooked. Remove from microwave, let it cool a minute.
- Dig in with a spoon or flip over onto a plate . Toppings optional but a good scoop of yogurt or coconut whip is divine!
Notes
Alternative flours * Pea protein and cassava flour are thick. If you use them, you will need to gently press the mixture down into the mug with a spoon or your hands. Texture and microwave times will vary.
Oven baking option – Bake at 350F for 15-20 minutes in ramekin. Check at 15 minutes for doneness. Serves 1
CHOCOLATE MUG CAKE – The ingredients you need to make the chocolate mug cake are the same as the vanilla version, with two exceptions.
- If you are using protein powder, use chocolate instead of vanilla.
- Mix in 1/2 tbsp of unsweetened cocoa powder with the 3 tbsp protein powder or oat flour. Dark chocolate chips go on top or mix in batter.
- Category: desserts
- Method: microwave
- Cuisine: American
Keywords: vanilla mug cake, microwave mug cake, microwave cake
Alright my friends, let me know if you give this mug of a cake (wink wink) a whirl. Be sure to check out the video above more more tips and tricks! Mmm k?
Cheers!
LC
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Looks so delicious and I love how easy these cakes are! Perfect for a night in 🙂
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Love the video and love the mug cake recipe. Chocolate and vanilla, can’t beat classics.
★★★★★
Looks like a great idea! How much maple syrup did you use?
I used just about 1 tbsp! Super tasty!
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!
Beautiful presentation. I can’t wait to try this out! Thank you for sharing.
keep me posted Brooke!
This is the most broken recipe I’ve ever seen. There’s missing information in the ingredients and the instructions contradict each other. I tried my best with the information provided and the dough was clearly dry, so I doubled the milk and it still came out as literal crumbs. Please fix this recipe.
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Whoa, not sure what happened with the recipe. It’s updated now!! Fixed.
Was an awful blob, did not rise. Gooey spongy mess
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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”