3 Minute Vegan Mug Cake
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.
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.
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