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!
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 vanilla mug cake recipe 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 VANILLA 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!
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.
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.