Vegan Vanilla Mug Cake

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www.theconsciousplantkitchen.com

An easy single-serve vegan vanilla cake recipe, light, fluffy, and delicious.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-vanilla-mug-cake-no-egg-no-milk/ or scan the QR code here ➡️

Prep Time2

Cook Time2

Total Time4

Servings: mug cake

Calories: 329.7kcal

Author: Carine Claudepierre

Equipment

Measuring Cups and Spoons

Ingredients

4 tablespoons All-Purpose Flour unbleached, or whole-wheat flour or all-purpose gluten-free flour (read note below)
¼ teaspoon Baking Powder
2 tablespoons Coconut Sugar or white sugar or sugar-free erythritol
3 tablespoons Almond Milk (at room temperature) or any plant-based milk of your choice
1 tablespoon Coconut Oil melted or apple sauce for the oil-free version
1 teaspoon Vanilla

US Customary - Metric

Instructions

In a microwave-safe mug, add flour, baking powder, coconut sugar, almond milk, melted coconut oil, and vanilla. My coffee mug has a diameter of 3 inches (8 cm) and a minimum height of 1.9 inches (5 cm). This prevents the batter from overflowing.
Whisk the ingredients together until it forms a smooth batter with no lumps.
Bake in the microwave for 90 seconds at 800W. If your microwave works at lower power, you may have to increase baking time by 20-second bursts. If your mug is low and wide, your mug cake will bake faster, and you may have to bake only 60 seconds first, then adjust baking by 20-second bursts as well.
Enjoy immediately with dairy-free coconut yogurt and vegan dark chocolate chips on top or plain.

Oven baking

Bake at 350°F (180°C) for 10-12 minutes in an oven-safe greased ramekin.

Video

Notes

Gluten-Free Flour: Some readers have successfully baked this mug cake with a gluten-free flour blend, but it might be much thicker and gummy than with regular flour. Don't expect the same texture or you might be disappointed.

Nutrition