Vanilla Mug Cake
This vegan vanilla mug cake has no butter and no milk. It mixes together in one mug and cooks in the microwave in minutes!
Servings: 1 serving
Equipment
Ingredients
- Cooking spray
- 4 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking powder
- Pinch salt
- 4 tablespoons almond milk
- 1 tablespoon coconut oil melted
- ¼ teaspoon vanilla extract
- 1 tablespoon sprinkles plus more for serving
Instructions
- Grease a 12-ounce mug with cooking spray. Add flour, sugar, baking powder, and salt.
- Stir in milk, coconut oil, and vanilla extract until smooth with no lumps, being sure to scrape the bottom of the mug. Stir in sprinkles.
- Cook in the microwave for 75–90 seconds or until the cake is just set and pulls away from the mug corners. Allow to rest for 5 minutes before enjoying.
Video
Notes
My Top Tip: Use a large mug. Your batter will expand to almost double the size in the microwave, so I recommend a 12-ounce mug! If you don't have a big mug, place a paper towel or plate under the mug in the microwave in case the cake overflows.
Storage: If you have leftover mug cake, store it covered in the fridge for up to 3 days. For the best texture, bring it to room temperature before eating.
Freezing: This recipe is meant to be quick and easy, so I recommend making the mug cake fresh. But if you want to freeze it, remove it from the mug, let it cool completely, wrap it tightly with plastic wrap, and transfer it to a freezer-safe container. It'll last in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature, then microwave for 15–30 seconds to warm it through.
Nutrition
Calories: 424kcal | Carbohydrates: 70g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 81mg | Potassium: 236mg | Fiber: 1g | Sugar: 45g | Calcium: 164mg | Iron: 2mg
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