Craving something sweet but short on time? This 3-minute vegan mug cake is the perfect solution! When you need a quick dessert fix, this recipe delivers a warm, fluffy cake in minutes. Plus, it’s made entirely with simple, plant-based ingredients you likely already have in your pantry.
Why I Made This Recipe
You know what it’s like after a long day when you want a sweet pick-me-up but don’t feel like baking! I often want a simple warm slice of cake in the evening and created this recipe to satisfy those cravings. Plus this mug cake is allergy-friendly and easy enough for everyone in the family to make.
Why You Need This Mug Cake
This plant-based mug cake is incredibly quick and easy to make. With minimal effort, it’s perfect for satisfying a sudden craving without needing a full-scale baking session. Plus, with plant-based ingredients, it’s a guilt-free treat that’s accessible to anyone, including those with dietary restrictions.
This single-serving recipe is:
- Dairy Free
- Egg Free
- Customizable
- No Mess
- Easy Clean Up
Ingredients and Substitutions
This vegan recipe uses everyday pantry ingredients that make it suitable for most food allergies. Read on for my recipe substitutions and common questions.
All-Purpose Flour: sub with gluten-free flour if needed.
White Sugar: for a slightly different flavour profile, sub with your preferred alternative or use a sugar-free substitute such as Stevia.
Baking Powder: to help the cake rise.
Salt: to enhance the flavours.
Oil: any neutral oil will work in this recipe. You can also use melted butter if preferred.
Plant-Based Milk: use your favourite.
Vanilla Extract: for that classic cake flavour. Use vanilla bean paste if you prefer.
How to Make a Mug Cake
This is as easy as it gets when it comes to dessert making. No fancy tools or ingredients are required.
Lightly grease a microwave-safe mug (I use spray oil) then add the flour, sugar, baking powder, and salt.
Stir well with a fork or small spatula to ensure the baking powder and flour are evenly distributed.
Pour in the oil, plant-based milk, and vanilla extract. Stir until the mixture is smooth and there are no lumps.
The batter should have a slightly thick consistency. If you want to include any mix-ins, add them at this stage.
Place the mug in the microwave and heat on high for 1 to 1 1/2 minutes. Every microwave and mug size cooks differently so keep an eye on it and adjust the baking time as needed.
If it still looks glossy, continue to microwave in 10-second intervals. The cake is ready when it has risen and is slightly firm to the touch.
Let the mug cake cool for a minute before digging in.
Top with a dollop of vegan buttercream, a drizzle of blueberry compote, plant-based whipped cream icing, or enjoy it as is!
Flavour Options
There are so many great options to switch up the flavour of this 3 minute vegan mug cake.
- Swap 1 tbsp of flour with 1 tbsp of cocoa powder for a chocolate twist.
- To add some texture, stir in a handful of vegan chocolate chips, chopped nuts, or dried fruit before microwaving.
- For a fun pop of colour, add 1-2 tsp of sprinkles to the batter and use 1/2 tsp vanilla extract and 1/2 tsp almond extract.
Storage
Allow the mug cake to cool completely, cover with plastic wrap (cling film) and store in the fridge for 1-2 days. Reheat for 10-20 seconds in the microwave before serving.
Common Questions
Use a microwave-safe mug that holds at least 10 ounces (300ml). A taller mug is better to prevent overflow as the cake rises.
Place the mug on a baking sheet and bake in the oven at 350F for 15-20 minutes. Top Tip: make extras if you are going to bake them in the oven!
Mug cakes are meant to be slightly moist and spongy. If you’ve ever tried a steamed cake, they have a similar texture and taste wonderful!
Absolutely. Substitute the all-purpose flour with your preferred GF flour alternative.
Yes, you can substitute white sugar with brown sugar, coconut sugar, or even a sugar alternative like Stevia. The flavour and texture may change slightly.
You can substitute the oil with melted butter, applesauce, or vegan yogurt. These alternatives will change the flavour slightly but still provide moisture for the cake.
Final Thoughts
This 3-minute vegan mug cake is a game-changer for dessert lovers. It’s quick, customizable, and perfectly portioned for one. Next time you’re craving a treat, skip the oven and whip up this easy microwave mug cake instead!
If you try this delicious mug cake, please consider leaving a rating below and sharing it with your friends. I love hearing from you! Enjoy!
More Oven-Free Recipes
If you’re a fan of creating smaller recipes that don’t need an oven, check out these favourites:
- Microwave Vanilla Fudge (vegan, nut-free)
- Colourful Rice Krispie Treats (dairy-free, egg-free, nut-free)
- Air-Fryer Churro Bites (vegan, nut-free)
3 Minute Vegan Mug Cake
Equipment
- Microwave
- Microwave-safe Mug (10-12oz or 300-350ml)
Ingredients
- 5 tbsp All Purpose Flour
- 3 tbsp White Sugar
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 2 tbsp Oil (Vegetable, coconut, or any neutral oil, you can also sub for melted butter)
- 1 tbsp Plant-Based Milk (Almond, soy, oat, etc.)
- 1 tsp Vanilla Extract
Instructions
- Lightly grease a microwave-safe mug (I use spray oil) then add 5 tbsp All Purpose Flour, 3 tbsp White Sugar, 1/4 tsp Baking Powder, and 1/8 tsp Salt. Stir well with a fork or small spatula to ensure the baking powder and flour are evenly distributed.
- Pour in 2 tbsp Oil, 1 tbsp Plant-Based Milk, and 1 tsp Vanilla Extract. Stir until the mixture is smooth and there are no lumps. The batter should have a slightly thick consistency. If you want to include any mix-ins, add them at this stage.
- Place the mug in the microwave and heat on high for 1 to 1 1/2 minutes. The exact time will vary depending on your microwave's wattage, so keep an eye on it. If it still looks glossy, continue to microwave in 10-second intervals. The cake is ready when it has risen, looks set, and is slightly firm to the touch.
- Let the mug cake cool for a minute before digging in. Top with a dollop of vegan buttercream, a drizzle of blueberry compote, plant-based whipped cream icing, or enjoy it as is!
Video
Notes
- Mug Size: Use a microwave-safe mug that holds at least 10 ounces or 300 ml. A taller mug is better to prevent overflow as the cake rises.
- Yield: This recipe makes 1 mug cake and is best enjoyed immediately while it is still warm.
- Cooking Time: Every microwave and mug size cooks differently so be sure to adjust the baking time as needed. The cake will continue to cook as it cools down.
- Storage: Allow the mug cake to cool completely, cover with plastic wrap (cling film) and store in the fridge for 1-2 days. Reheat for 10-20 seconds in the microwave before serving.
- Texture: Mug cakes are meant to be slightly moist and spongy. If you’ve ever tried a steamed cake, they have a similar texture and taste wonderful!
- Gluten-Free: Sub the all-purpose flour with your preferred GF flour alternative.
- Sugar Free: use your preferred sugar substitute if needed. This may slightly change the consistency of the recipe but it will still taste great.
- No Microwave: Place the mug on a baking sheet and bake in the oven at 350F for 15-20 minutes. Top Tip: make extras if you are going to bake them in the oven!
- Flavour Options: There are so many great options to switch up the flavour of the mug cake. Use the base recipe above and swap 1 tbsp of flour with 1 tbsp of cocoa powder for a chocolate twist. To add texture, stir in a handful of vegan chocolate chips, chopped nuts, or dried fruit before microwaving. For a fun pop of colour, add 1-2 tsp of sprinkles to the batter and use 1/2 tsp vanilla extract and 1/2 tsp almond extract.
This looks very tasty and easy to make. Thanks for sharing your recipe 🙂
Thanks Kelly! It’s such an easy recipe, hope you’ll try it.
Did I see 3 ingredients but it’s actually 7!
I think you misread the title – this is a 3 minute recipe, not 3 ingredients.