This vegan vanilla mug cake is fluffy, moist and rich and made in 90 seconds in the microwave! The easiest and most delicious single-serving cake recipe ever.
This vegan vanilla mug cake is the perfect dessert when you decide you want to eat cake but don’t have the time or the inclination to make a whole cake.
It’s the single-serving option that gets you a delicious portion of vanilla cake in record time.
This mug cake comes out so well, you can barely believe it’s made in 90-seconds in the microwave. It has all the delicious light and fluffy texture and gorgeous flavor that you want from vanilla cake.
Of course if you DO want to make a full cake then definitely check out our extremely popular recipe for vegan vanilla cake.
And if you want a chocolate mug cake instead, then check out our delicious vegan chocolate mug cake.
Ingredients You’ll Need To Make This Mug Cake:
Ingredient Notes
- Canola oil – can be replaced with any other vegetable oil, or melted coconut oil.
- Soy milk – can be replaced with any other non-dairy milk.
How To Make Vegan Vanilla Mug Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add all purpose flour, white granulated sugar, baking powder and salt to a mug and mix together.
- Add soy milk, canola oil and vanilla extract and mix into a batter.
- Place into the microwave and microwave on high for 90 seconds. The top should look set and done and the edges should have pulled away from the sides.
- Let it cool before topping with sprinkles and vegan whipped cream (optional).
Recipe Add-In’s
This vanilla mug cake is very customizable. You could add in some extra goodies with ease.
- Sprinkles – you can add 1 tablespoon of rainbow sprinkles to your cake batter before microwaving it for a vegan funfetti mug cake.
- Biscoff cookie butter – you can add 1-2 tablespoons (depending on how much biscoff flavor you want) of melted biscoff cookie butter to the batter for a vegan biscoff mug cake.
- Peanut butter – add 1-2 tablespoons of melted peanut butter to the batter for a peanut butter mug cake.
- Vegan chocolate chips – you can add 1-2 tablespoons of vegan chocolate chips to the batter for a chocolate chip vanilla mug cake.
Chef’s Tips
Mix it properly, but don’t overmix your batter. If you overmix your batter the cake can come out rubbery. It’s good to give it a quick whisk with a mini whisk so you can get rid of any big lumps, but you’ll also want to use a spoon so that you can scrape it along the sides and bottom of the mug so that you make sure you don’t end up with some dry unmixed flour at the bottom of your cake.
Baking time. Our current microwave is 800 watts and this mug cake needed exactly 90-seconds. However, if your microwave is more powerful it will need less time and if it’s less powerful it will need more time.
This microwave calculator allows you to calculate how much more or less time you’ll need if your microwave is something other than 800 watts.
The size of your mug plays a part. Also, the size of your mug plays a part too. So if your mug is more tall and narrow then you likely need a little more microwave time whereas if it’s more short and wide then it will cook faster. So sometimes a little trial and error is needed.
Under-baking is better than over-baking. It’s better to err on the side of under-baking it rather than over-baking it. You can always put it back in to microwave another 10-20 seconds. But once it’s over-baked, there’s nothing that can be done.
Also, the way it looks is a very good indicator of whether it’s done or not. The top of the cake should look set and done and it should have pulled away from the sides a little.
Have patience while it cools. When it comes out of the microwave this cake is HOT. So as much as you want to tuck in right away, you have to have patience and let it cool before you decorate and serve.
Storing Tips
This vanilla mug cake is intended to be eaten soon after making it, as soon as it cools down enough to eat.
However, if you do have leftovers you can cover it and store it at room temperature for a day. If you want to reheat it you can reheat slightly in the microwave for 10-15 seconds.
More Delicious Vegan Vanilla Recipes
- Vegan Vanilla Pudding
- Vegan Vanilla Cupcakes
- Vegan Vanilla Cake
- Vegan Vanilla Ice Cream
- Vegan Vanilla Sheet Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Vanilla Mug Cake
Ingredients
- 4 Tablespoons All Purpose Flour
- 2 Tablespoons White Granulated Sugar
- ¼ teaspoon Baking Powder
- ⅛ teaspoon Salt
- 3 Tablespoons Soy Milk or other non-dairy milk
- 2 Tablespoons Canola Oil or Vegetable Oil
- ½ teaspoon Vanilla Extract
For Serving (Optional):
- Vegan Whipped Cream
- Sprinkles
Instructions
- Add all purpose flour, white granulated sugar, baking powder and salt to a mug and mix together.
- Add soy milk, canola oil and vanilla extract and mix into a batter. Don't overmix, but make sure you have scraped the sides and bottom of the mug so that everything is incorporated.
- Place into the microwave and microwave on high for 90 seconds. The top should look set and done and the edges should have pulled away from the sides.
- Let it cool before topping with sprinkles and vegan whipped cream (optional).
Notes
- Baking time. Our current microwave is 800 watts and this mug cake needed exactly 90-seconds. However, if your microwave is more powerful it will need less time and if it’s less powerful it will need more time. This microwave calculator allows you to calculate how much more or less time you’ll need if your microwave is something other than 800 watts.
- Have patience while it cools. When it comes out of the microwave this cake is HOT. So as much as you want to tuck in right away (because it also smells so good), you have to have patience and let it cool before you decorate and serve.
- Make it gluten-free. If you’d like to make this mug cake gluten-free then try it with a gluten-free all purpose flour blend.
- Nutritional information is for the mug cake only and excludes vegan whipped cream and sprinkles.
Love it. Best mug cake ever. I add a little protein powder in to feel less guilty about it 😉
Glad to hear you enjoyed the recipe Hannah! Thanks so much for sharing and for your great review!
Love this recipe. I doubled it because I knew one portion wouldn’t be enough.
I substituted the flour for self-raising gluten-free flour by Freee (same measurement). Didn’t add the baking powder and mixed in chocolate chips and baked for around 27 minutes!
Just the perfect treat! Thank you
Thanks for sharing and for your lovely review Priya!
I tried the recipe with half the oil and it worked perfectly. So yummy and so easy.
Great! Thanks for sharing and for your great review Patti.
10000 /5 stars amazing
Thanks for your awesome review!!
Lovely recipe! I wanted something sweet on a warm summer evening without turning on the oven. I added dried lavender, fresh blueberries and lemon zest. Turned out great!
That’s awesome Cam. Thanks so much for your lovely review!
Delicions!! I was so impressed! I used GF flour and it turned out perfect. I used a little less sugar than it called for because I prefer things a little less sweet and turned out great. Thanks for a great recipe!
Yay! Happy to hear you enjoyed the recipe. Thanks so much for sharing and for your lovely review!
Brilliant!! Totally hit the spot for my cake craving!
Yay! Happy to hear you enjoyed the recipe Sarah!
i’ve made this twice now! it really comes out great with vanilla bean paste instead of extract. i top with dark amber maple syrup and it’s like a stack of pancakes in a cup. so freaking good, thank you!
Yum! Thanks for sharing and for your great review Kate!
This cake hit the spot and it came out perfect. Thank you!!
Awesome! Thanks so much for your great review Cori!
This is my go-to mug cake recipe and I make it at least once a week (as does my teenage son). Today we tried adding some (slightly too soft) strawberries and served with yoghurt for my 2 toddlers and it was delicious! Needed a little extra cooking but a delicious no fuss oven-free dessert for the current spate of hot weather. Thanks for an excellent recipe!
That’s great Francine! So happy to hear you’ve been enjoying the recipe! Thanks for sharing and for your lovely review!
This is a brilliant mug cake, big and very tasty!
Thank you!
This is so amazing. I didn’t have all purpose flour or white granulated sugar so I swapped them out with self raising and raw sugar and I did 1/4 tsp vanilla and 1/4 lemon extract and it was absolutely wonderful. I love how versatile the recipe is!! 10/10
Happy to hear it worked out for you Azzie! Thank you so much for sharing and for your wonderful review!
This is my go-to mug cake recipe. I love it so much and the ingredients are all store cupboard staples so I can make it whenever I want, really!
Happy to hear you love the recipe Emma! Thanks so much for your great review!
very nice, great recipe to try out for beginners i even spiced it up and put chunks of chocolate inside and when it was microwaved they melted and it was so good i would recommend this to anyone it was so simple you don’t need to be a master chef to make this !!! #govegan #lovingitvegan #lovingitvegannumber1fan #vegan
Thanks so much for your amazing review! And the addition of chocolate sounds delightful! 🙂
Had a craving for something sweet to have with my fresh strawberries! Your tasty vanilla mug cake is delicious, easy to make, and made just the right amount! Thanks for sharing!
Awesome Donna! Thanks for your review!