Why are mug cakes chewy and not fluffy?

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!

Can you eat raw mug cake batter?

Technically, you could if there are no raw eggs, but it tastes a lot better baked!

Can you substitute water for milk in a mug cake?

We don’t recommend it as the taste and texture of your mug cake will be altered.

Is this vegan vanilla mug cake safe to eat cold?

Yes, once baked, this mug cake recipe is completely safe to eat cold!

Can you reheat a mug cake?

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.

Vegan Vanilla Mug Cake Recipe

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

Scale

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)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 Tablespoon neutral oil or melted refined coconut oil
1/2 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

Cook Mode Prevent your screen from going dark

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

Keywords: vanilla mug cake, microwave mug cake, microwave cake