The best Vanilla Mug Cake recipe with dozens of 5-star reviews! Gluten-Free and Nut-Free with a Dairy-Free option and ready in just 3-minutes!
VANILLA MUG CAKE
When it comes to Vanilla Mug Cake, I am not sure that you will find a better recipe! I spent so many hours perfecting this easy mug cake so that it would come out perfect every single time.
Initially, I used my Chocolate Mug Cake recipe as the base but quickly found that while almond flour works perfectly in that recipe, it doesn’t have the same desirable texture without the cocoa powder and a better base for this is coconut flour.
Which was a double win because so many of you had messaged me and let me know that you were looking for a gluten-free mug cake that was also nut-free!
VANILLA MUG CAKE INGREDIENTS
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- Coconut Flour
- Gluten-Free Baking Powder (this one is also corn free!)
- Sea Salt
- Ghee or Virgin Coconut Oil (for Paleo Mug Cake)
- pure Maple Syrup
- Unsweetened Non-Dairy Milk
- Pure Vanilla Extract
- Egg
Once I got the ratio of coconut flour right, I adjusted the butter (you can sub Ghee or virgin coconut oil) and played around a bit more with texture.
I found that while the chocolate version doesn’t need baking powder, this vanilla mug cake does. If you are following a grain-free or paleo diet, make sure that the GF baking powder you use is also corn free (I linked to one above!).
HOW TO MAKE A MUG CAKE
- Combine dry ingredients and whisk or stir until clumps are gone.
- Beat egg until foamy.
- Add remaining wet ingredients to the beaten egg.
- Combine with dry ingredients.
- Microwave for 2 to 3 minutes (depending on your microwave) and Enjoy!
The gluten-free mug cake I posted below is absolutely delicious, tested and re-tested again and again. I know you are going to love it so much!
I did include some modifications (that I tested) to make it sugar-free. And, also to use almond flour if you don’t do coconut or only have that in the pantry but I would be lying if I said they are as good.
VANILLA MUG CAKE TIPS:
- If you want this sugar-free, you can absolutely substitute stevia powder or monkfruit sweetener – just know that the texture will be a bit drier as the maple syrup adds moisture. If you are using packets, I recommend a little less than 1/2 packet. Liquid stevia or liquid monkfruit is a much better choice (if you have it!), start with 1/4 teaspoon and increase based on personal preference.
- You can make this with blanched almond flour instead of coconut flour, use 3 Tablespoons and 1/2 Tablespoon of additional milk to add moisture.
- Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 2 min is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
- Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug/cooking time formula, stick with it so you can ensure consistent results.
- Use whatever kind of non-dairy milk you have in the house. I have made this with coconut milk, almond milk, and hemp milk and didn’t notice any difference.
- If you eat dairy, heavy cream or half and half is a great substitute for the non-dairy milk.
MORE MUG CAKE RECIPES:
Did you make this recipe? Please give it a star rating below!
The best Vanilla Mug Cake recipe with dozens of 5-star reviews! Gluten-Free and Nut-Free with a Dairy-Free option and ready in just 3-minutes!
- 4 teaspoons coconut flour = 1 Tablespoon + 1 teaspoon
- 1/4 teaspoon gluten free baking powder
- 1 pinch of finely ground sea salt
- 4 teaspoons melted butter = 1 Tablespoon + 1 teaspoon (can SUB Ghee or Virgin Coconut Oil)
- 1 Tablespoon pure maple syrup
- 1 Tablespoon non-dairy milk unsweetened
- 1 teaspoon pure vanilla extract
- 1 large egg
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Combine coconut flour, baking powder and sea salt in mug (or other small mixing bowl). Whisk or mix with a fork until all lumps are gone.
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Add melted butter, maple syrup, milk and vanilla extract. Whisk or mix with a fork until incorporated.
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Finally, beat in egg until mixture is completely smooth. Pour into microwave safe mug and microwave for 2 minutes.
- If you want this sugar-free, you can absolutely substitute stevia or monkfruit sweetener - just know that the texture will be a bit drier as the maple syrup adds moisture. If you are using packets, I recommend a little less than 1/2 packet. Liquid stevia or liquid monkfruit is a much better choice (if you have it!), start with 1/4 teaspoon and increase based on personal preference.
- You can make this with blanched almond flour instead of coconut flour, use 3 Tablespoons and 1/2 Tablespoon of additional milk to add moisture.
- Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 2 min is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
- Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug/cooking time formula, stick with it so you can ensure consistent results.
- Use whatever kind of non-dairy milk you have in the house. I have made this with coconut milk, almond milk, and hemp milk and didn’t notice any difference.
- If you eat dairy, heavy cream or half and half is a great substitute for the non-dairy milk.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: Please note that this recipe was originally published in June 2015, but was updated in May 2019 with new photos, nutritional information, recipe tips, and more helpful information.
I made this for the first time today, and I have to say I think this is the best vanilla mug cake I’ve made! Keto is my WOE, so I made a couple of changes: I used Swerve sweetener instead of maple syrup, and I used heavy whipping cream instead of nondairy milk. I added a small extra bit of cream to make up for the moisture lost by not using syrup. It was beautiful—a nice texture and crumb, and the flavor was great. Thanks for this recipe!
Hi Yvonne! LOVE this feedback and so happy to hear you made it work for your WOE. Thanks for taking the time to let me know 🙂
Hello! I just tried making this recipe for the first time (first mug cake ever in fact), but mine still tasted a bit like egg, is this usual? I used liquid vanilla stevia instead of maple syrup and coconut oil instead of butter, is there anything I should adjust to avoid this egg flavor? I’d rather not add too much stevia, as I still taste the bitterness despite the flavoring. Thank you! 🙂
Hey Lauren! I would try it with the maple syrup and butter or Ghee so you can see the original flavor and then start tweaking from there. That is a lot of substitutions and both stevia and coconut oil have very different, more mild flavor profiles than those two ingredients.
So impressed!!! I have tried a few different mug cake recipes and all of them were bland and terrible. The only thing I did differently in this recipe was swap out the maple syrup (because I didn’t have any) for rice malt syrup – same quantity and it was just the right sweetness for me. I added a dollop of cream of course (I’m not paleo) just trying to reduce sugar where I can but still need that something sweet every now and then. This will definitely be my new go to recipe for something that tastes naughty but guilt free (almost) :p
Thank you so much Rachael – that is such great feedback and I’m so glad the rice malt syrup worked as a swap!!
I just made this recipe in the oven. I tripled everything except for the vanilla and divided the recipe into 6 lined muffin baking cups. I baked them for 15 minutes in a 350° oven. They turned out just like the microwave version, very good!
So great that is worked for you Jessica! I get this question a lot – very helpful info!
How can you use baking soda instead of powder? Someone said they did this. I would like to as I can’t have nightshades and the powder has cornstarch in it. Would it be the same ratio? I know you need more powder if using instead of soda….. But if you use soda wouldn’t you need to add say lemon juice to it? To make it react to rise?
I am following Paleo too that’s why I can’t have the cornstarch. Thanks
I just made cake for my kids for breakfast after finding this! how else could I justify having cake myself lol. the 2 year old approved. 4 year old spit it back out because of the texture but after adding more syrup on top she approved hah. very tasty and definitely one of the best I’ve tried. we didn’t have any dairy anything but water worked just fine:)
Hi Crystal! Thanks for the feedback – so glad you liked it! I hear you about the kids. Mine love something one day and hate it the next 😉
This is the 2nd time I’ve made this mug cake, and I’ve loved it both times! Every since I started eating a Paleo diet, I’ve struggled to find “sweets” that taste good. This one hits the mark! The 1st time, I made it exactly to the recipe and put cold, fresh strawberries on top. This time I mixed some fresh blueberries into the batter to make it like a blueberry muffin. Yum!! Thanks 🙂
That is great Candice! So glad this is your sweet treat 🙂
As I write this comment I’m swallowing the last of this mug cake….sooooo good, I couldn’t even wait for it to cool and ended up burning my tongue? I subbed ghee for coconut oil, skipped the maple syrup and a paleo and vegan caramel sauce for a topping:) thanks for this recipe, it’s delicious!
Hi Amelia! So glad you liked it and the Vegan Caramel sauce sounds unbelievable!
Where did you get your coconut flour container? I love it! (And the muffin was amazing…my favorite is to put cold yogurt over the warm muffin…yum!)
It’s an OXO Pop container – this one http://amzn.to/1rxf7TV – They have a bunch of different shapes and sizes!
Just made this mug cake and it was delicious! Thank you for sharing the recipe.
You’re welcome Rebecca!! So happy to hear you loved it 🙂
I do not have a microwave, any chance I could bake this in the oven? What would be the temperature and cook time?
Hi Alyssa,
I haven’t tried any of the mug cakes in the oven – I created them with the intention of using a microwave. If you play around and try it, come back and let us know how it goes 🙂
Ah I’m so glad I found this! I replaced butter with coconut oil, skipped the maple syrup completely and replaced baking powder with baking soda (SCD). Then i added cinnamon and a small amount of mashed banana. Most recipes like this just taste like egg but (I think especially with the banana added too) I couldn’t taste it at all! So good, felt like I was eating something “normal” for a change.
I’ve made, and been disappointed by, many mug cakes over the last several years. That was not the case with this one. It was DELICIOUS. I did have to make a minor adjustment to suit my dietary needs (I am not paleo and require sugar-free, so I subbed in my favorite sugar-free syrup for the maple syrup). I also did not have pure vanilla extract, so I used pure almond extract. I will definitely be making this again and again. Thank you for the recipe!
You are so welcome Stef!!! Thank you for your feedback 🙂
Oh. My. I just made this and it’s delicious. By far the best grain-free mug cake I’ve had yet. Thank you — from the bottom of my heart. 🙂
Thank you so much Maya!!! 🙂
New to dairy free–can I use the canned coconut milk or is the thinner stuff (in the boxes) better for this? Thanks!!! 🙂 Can’t wait to try!
Either works Sharon!
I’m dairy free. Any chance I can use coconut oil instead of butter or ghee? Thanks!
Hi SK,
Coconut oil should work! I do think the flavor will be a bit different for this one though. If you use Earth Balance, they would be the closest dairy free substitute for taste.
I want to try it with almond flour, but can you clarify the non-dairy milk instructions. Would it be a TOTAL of 4 tablespoons and 1/2 tablespoons?
It should be 3 Tablespoons of blanched almond flour PLUS 1 1/2 Tablespoons of non-dairy milk. Have a good weekend Jody!
thanks! When I tried the chocolate one with almond flour, I notice there are tiny bits of almonds in the cake when done, is this normal?
Hi Jody,
Just replied to your other comment!
Sorry, I lost track of where I posted that comment! I will try the different flour.
I made two of these tonight… one for my husband and one for myself. I topped each mug cake with some warmed previously frozen raspberries & blueberries mixed with unsweetened Marionberry preserves. I made the cakes exactly as described in the recipe. The texture of the mug cakes is incredible- moist and springy, just like you would expect from a cake made with flour! The acidity of the warmed fruit compote added a complimentary brightness to the dessert! I have made many, many mug cakes over the past few years, but this one was a true standout and I have bookmarked the recipe! I can’t wait to try your chocolate version. Side note: your oven “fried” chicken is also to die for!
Hi Shella! Thank you so much for taking the time to comment and let me know. I am so happy you both loved it (and the chicken!) and the warmed fruit on top sounds like an excellent idea. Have a great weekend! 🙂
I’ve been on a big mug cake kick lately! I’ve been craving all the sweets and haven’t wanted to bake a full cake, so a mug-cake-a-day has been my m.o.! I must try your version soon!
Easy and tasty — works for me! Thanks so much for this.
oooh! I can’t wait to try this. I have been searching for something easy to enjoy with berries and this looks perfect-I love your other mug cakes, so I have high hopes! Looks like I have something to make later this afternoon. thanks alyssa!
Hope you love it Suzi! Thanks 🙂
Awesome taste and texture!!
Yeah!! So glad you liked it – thanks for coming back and letting me know 🙂
I’ve been wanting to make your vanilla bean birthday cake for some time but a cake is such a commitment… this is perfect! I saw the recipe this morning and immediately made the sugar-free version for breakfast, topped with fresh raspberries and a dollop of coconut cream. Yum! It was super-fast, easy and tasty. I used only 4 drops of liquid Stevia (the Trader Joe’s brand) but may use 5-6 next time. And there will be a next time! Thanks for another great recipe!
I hear you Cindy – making cakes is such a commitment! I am always impressed by the people who just constantly bust out all kinds of baked goods. So glad you like it and thanks for taking the time to let me know!