Vegan Vanilla Mug Cake

This vegan vanilla mug cake is soft, fluffy, and it’s the perfect portion for one person! It takes 60 seconds to cook and less than 5 minutes total - including prep time!

Course Dessert, Snack

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 4

Cook Time 1

Total Time 5

Servings mug cake

Calories 386kcal

Author Gabby

Equipment

1 Regular Sized Mug or Ramekin

Ingredients

1½ Tablespoons melted vegan butter, sunflower/canola/vegetable oil, or coconut oil
3 Tablespoons vegan milk of choice
1 teaspoon vanilla extract
2 Tablespoons granulated sugar (sub coconut sugar or maple syrup for refined sugar free) SEE NOTES
4½ Tablespoons all purpose flour, whole wheat flour, oat flour, or gluten free 1-1 baking flour
½ teaspoon baking powder
pinch of salt
sprinkles or chocolate chips (optional)

US Customary - Metric

Instructions

Microwave Method

If you’re using butter, add the butter to your mug and microwave for 10-20 seconds, or until the butter is melted. If you’re using vegetable oil, you can just add the oil to the mug.
Add sugar, vanilla extract, and milk to the mug. Use a fork, spoon, or a small whisk to whisk until combined.
Add in the flour, baking powder, and a pinch of salt to the mug, then whisk until fully combined and smooth. Be sure to mix all the way down to the bottom of the mug to make sure the ingredients are mixed well. Add in sprinkles or chocolate chips if desired.
Microwave the mug cake for 45-65 seconds ( the timing will depend on your microwave), until the mug cake looks only slightly under-cooked on the very top.

Oven Method

Preheat the oven to 350°F. Melt the butter or coconut oil over the stove (or, for a quicker method with less dishes, skip this step and use sunflower or other neutral oil).
Add the butter or oil to an oven-safe mug, ramekin (3.5 - 4 inches), or bowl, then use a fork to mix in the sugar, milk, and vanilla extract.
Add in the flour, salt, and baking powder. Mix until no clumps remain and no bits of flour are left in the bottom of the dish. Stir in the chocolate chips or sprinkles if using.
Place in the oven and bake for 22-26 minutes or until a toothpick inserted in the middle comes out clean. Be careful removing the dish from the oven! Let it cool for 5 minutes then enjoy!

Video

Notes

Butter: You can use melted butter, canola/vegetable oil, or melted coconut oil at a 1-1 ratio, or you can use unsweetened applesauce for oil free.

Flour: Whole wheat flour, oat flour, or gluten free 1-1 baking flour can be substituted by weight.

Sugar: You can replace all of the granulated sugar with coconut sugar or maple syrup for a refined sugar free version of this mug cake. If using maple syrup, add an extra ½ tablespoon of flour to counteract the extra liquid.

Mug Size: If the mug is too small, the cake batter will spill over the sides in the microwave. I recommend using a regular sized coffee mug to avoid a mess! If using the oven method, the cake will rise slowly, so you can use a 3.5 or 4 inch ramekin if desired.

Microwave: Microwave times can vary greatly! You can start at 40 seconds and increase from there until the mug cake looks cooked. The top will still look a little bit wet but it's better to under-cook than over-cook it.

Storage Instructions:

Microwave Method: If you make this mug cake in the microwave, it should be enjoyed immediately. As with most food that gets microwaved, it will start to dry out if you leave it out for a few hours.

Oven Method: If you use the oven method, the mug cake can be tightly covered with plastic wrap or aluminium foil and stored at room temperature for a few hours, up to one day.

Nutrition