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My easy vanilla mug cake is light, fluffy, and is secretly healthy. It’s the perfect 1-minute single-serving cake my family absolutely loves!
Need more mug cake recipes? Try my peanut butter mug cake, lemon mug cake, or pumpkin spice mug cake next.
Table of Contents
I love baking when we have friends and family over, but if I’m ever by myself, I like to keep things easy and quick. That’s where mug cakes come into play.
As much as I love chocolate mug cakes, I find myself making this vanilla mug cake recipe even more. They’re the perfect light and fluffy dessert I can make on a whim whenever the cravings strike!
Why I love this recipe
- High in protein. Like my protein mug cake, I decided to add protein powder, plus a few high-protein ingredients, to make this cake even more satiating and nutritious.
- Ready in 2 minutes. When I need a sweet treat (and fast), mug cakes are the only way to go.
- Best texture. The mug cake is super moist and fluffy with a tender crumb.
Key ingredients
- Vanilla protein powder. To bulk up the mug cake, add some protein, and give it a lovely vanilla flavor. I prefer whey protein or brown rice protein powder, but use whatever kind you prefer.
- Coconut flour. This is my preferred flour alternative because it’s high in protein and fiber, and it gives the cake a chewy texture.
- Milk. I used unsweetened almond milk.
- Baking powder. Helps the mug cake rise.
- Egg. Gives the cake some rise and adds moisture.
- Maple syrup. For sweetness. Honey or agave also works.
- Vanilla extract. To enhance the vanilla flavor.
- Chocolate chips. Optional, but what’s the harm in a few chocolate chips?
How to make vanilla mug cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Grease a microwave-safe mug with cooking spray.
Step 2- Assemble. Add all dry and wet ingredients to a small bowl and stir to combine. Pour the cake batter into the greased mug.
Step 3- Microwave. Top the cake with chocolate chips and microwave until cooked in the center.
Arman’s recipe tips
- Start with 70 seconds. Everyone’s microwave differs, so I suggest starting with 70 seconds. If the mug cake is still undercooked, continue microwaving in 15-second increments until a toothpick inserted in the center comes out clean.
- Let the mug cake rest. It’ll continue to cook briefly as it cools, so even if there are still a few moist crumbs on the toothpick, I’ll set it aside for a minute or so, and it usually firms up.
- Enjoy them fresh. Mug cakes are best enjoyed warm, straight out of the microwave. If they’re left out, they’ll become firm and chewy.
Frequently asked questions
Yes, you can make this mug cake without protein powder, but you’ll want to substitute it for coconut flour to achieve the proper batter consistency.
In addition to overmixing the batter, overcooking the mug cake or adding too much baking powder are two other reasons that result in a rubbery mug cake.
I don’t recommend substituting the coconut flour as it will throw off the ratio of the other ingredients. If you’d rather use almond flour, make my almond flour mug cake. If you’d prefer all-purpose flour, make my healthy mug cake.
More single-serving desserts
Vanilla Mug Cake
Video
Ingredients
- 1 scoop vanilla protein powder 32-34 grams
- 1/2 teaspoon baking powder
- 1 tablespoon coconut flour
- 1 teaspoon maple syrup
- 1 large egg
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
Instructions
- Grease a microwave safe mug with cooking spray and set aside.
- In a small bowl, add the protein powder, baking powder, and coconut flour and mix well. Add the maple syrup, egg, milk, and vanilla and mix until combined. .
- Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.
Notes
- Vegan. Swap the eggs with one of my egg substitutes and use vegan chocolate chips.
- Dairy-free. Use dairy-free milk and plant-based protein powder.
- Birthday cake. Swap the vanilla extract for almond extract and swap the chocolate chips for funfetti sprinkles.
- Add a pinch of salt to amplify the other flavors.
- Add a scoop of vanilla ice cream or whipped cream for a more decadent treat.
- To store: While this mug cake is meant to be eaten immediately, you can store the leftover cake in the fridge for up to 1 day. Keep it covered with food wrap and reheat it in the microwave for 10 to 15 seconds before eating.
Nutrition
Originally updated July 2023, updated and republished December 2024
Well this sounds and looks amazing. I like vanilla but its easy to find good protein powder with good vanilla taste.
BEST mug cake period! I use your base, with different seasonings to make variations of it; apple spice, chocolate, pumpkin, blueberry, banana, and lemon blueberry. I like to bake it but it’s like an indulgent cake. Thanks for a superb recipe!
I tried this last week but after 60 seconds in the microvawe it still wasnt firm. Maybe my microwave is easier?
Yum!
It’s so tasty 🙂
Hi. I like the texture of mug cakes when they are baked instead of microwaved. OK to bake. . (usually 350 for 20-30 minutes for other mug cake recipes.) TY
Yes it is, but I think that would be too long! Try 12-15 minutes.
Super Yummy! Thank you so much for this recipe!
Je to výborný recept, určite to budem robiť často. Ďakujem
Will try it! Can’t wait for morning!
As a queer person who uses strange ingredients often, this was the best vanilla mug cake ever.
Any of your recipes call for protein powder but I don’t like the taste of that if we left it out, will the recipe still turn out good?
I used coconut milk and Nutricost vanilla whey and topped it with Halo Top cookies and cream ice cream. So good!
Can we use baking soda instead?
Also how do you feel it taste against the protein powder? Id be using veagan protein powder…do u think the flavor would be affected? Have u tried it?
This is the best keto treat EVER! Simple and delicious. Thank you!
Absolutely delicious!
This mug cake is my daily breakfast since the first time I made it. I have a sleeve stomach and eating enough protein per day is a big task for me as a vegetarian. Thanks for the recipe, which I shared with family and friends, it is a great start in the day!
This was so good! Far better than expected!
Omg this made me very happy. Came out perfect.
I don’t know why but my batter does not thicken!!
I tried to add a little more protein powder and a tad more coconut flour to thicken it but doesn’t work. And the mix isn’t crumbly either
Tierney, it could be the brand of protein powder you are using.
I’ve made a lot of mug cakes in my day, but this is by far the best and super simple. Thanks for pointing out the importance of using casein vs whey protein. It makes a huge differences!! My suggestion: mix some sprinkles in. Tastes and looks like birthday cake 🙂
can I replace the whole egg with just egg whites?
Thank you for the recipe! I’ve been meaning to make a Keto mug cake for ages but always forget! I need to try this in the run up to Christmas for a treat! Sim x
🙂 Enjoy, Sim!
By far the best protein mug cake I’ve tried! All other ones are too dry or need banana/applesauce (which I don’t always have) but this is one is so easy and amazing! I even used water instead of milk and it’s still so fluffy and soft 🙂 thanks Arman!
I’m all about vanilla. This was so good!! I used a whey isolate and collagen powder (both vanilla) and then went for it and added a few blueberries – boom! Best way of getting my protein up for the day while having a treat!
I’ve tried a few protein mug cakes, but this is by far my favorite.
I couldn’t find my coconut flour, so for those of you asking for different substitutes, I used almond flour. However, I screwed up adding 1/4 c milk, so I’d probably limit that to two tablespoons. My batter was a little thin so I just added a touch more almond flour (about 1/2 tbsp) and a little more protein powder (I use Orgain Vanilla Protein Powder). I used Lakanto monk fruit sugar, which is the best sugar substitute that is calorie free, in my opinion. It still has carbs but no calories…? Or must be very low.
This was awesome, even with the subs. Thank you!
😀 Cheers, Julia!
Hello. Could you use a collagen protein powder? (I was thinking Vital Proteins Vanilla Collagen.) Thank you!
Ive been making your recipes for a bit now and I just wanted to drop by and give u a quick ,but enormous, thank you!!! I was having a really hard time finding healthy alternatives that my 12 year old and 4 year old twins would actually eat. Still working on getting them to eat vegetables and healthy protein dinner options since all 3 of my boys are a little anemic . They will eat plain avacados all day long ,which is great, but that’s the only healthy food they will eat …..knowingly. So once again , from me and my 3 crazy …..I mean amazing , boys …. THANK YOU for creating these healthy sweet bites that my kids and I actually crave!
That is so sweet of you, Ashley- Thank you so much xx
Diabetic in kidney failure… can’t have protein powder … can you drop that from recipe …thank you …
Not for this recipe it is needed. You can make my original vanilla mug cake recipe.
How can I replace the protein powder?
Thanks! ^-^
It’s necessary for this recipe 🙂 You can make my original vanilla cake which has no protein powder 🙂
Hello
I would like to know what the measure “t” mean ?
Sorry for this stupid question.
Thanks
Hi there! ‘t’ stands for teaspoon, which is 5 mls
This reminded me more of a pancake than a cake so I put syrup on it and devoured it:)
THE T means tablespoon? The T before coconut flour?
That is correct- 15 mls 🙂
Omg this is soo good!! I have used a bunch of quest protein powders to make it and havent been disappointed yet! Vanilla with pb and chocolate chips, cooked and cream, chocolate, and peanut butter (sometimes I’ll add pb and/or chocolate chips). Can’t go wrong. Thanks for this awesome recipe!!
Thanks so much for the feedback, Danielle! 🙂
Hey! First off love all of your recipes, they’re so great and creative. You may not know the answer and people may say this defeats the purpose given it is titled “low carb”, but if not wanting as much protein and not super concerned about carbs, from your experience do you think you could replace some/all of the protein powder with some sort of flour? Wasn’t sure if the protein powder might specifically act as a binder or something? They are similar consistencies so wasn’t sure if you thought that would be doable as I like the makeup and ingredients in the rest of the cake. Thanks!
I need to read 🙂 I think I just answered my own question https://thebigmansworld.com/2015/08/07/healthy-1-minute-vanilla-cake/
Haha, I love how you found the answer- Hope you enjoy it, Katie!
This is awesome! I made it tonight with Watkins Banana Extract, which is artificial, but it was just a few drops, and it turned out great! I have been so bad lately and I have diabetes and heart problems, so I am thankful to find something that will fill the void of the sugar I MUST give up! Thank you!
Hi! I just wanted to drop a comment because I just made this recipe! I used vanilla Aloha protein powder and no egg. ?The coconut flour is really unique in its powers to absorb liquids and therefore it helps fluff up this cake. I have made other mug cakes with flour so to all of those commenters wondering about substituting coconut flour, you should go find a recipe utilizing what you desire. Just for reference, you’d probably need 3-4 tbsp of flour if you go that route.
This recipe was great though! ?Suggestion: I’d love a peanut butter version of this mug cake. Can that be a thing? Pretty please? ?
There’s one that is going in my cookbook 😀 Thanks, Melanie!
Wow! I’ve tried many mug cakes, and have never gotten one with a “real” cake consistency before. Awesome!
🙂 Thanks for the feedback, Brandi!
Hi! Great recipe! Anxious to try it but am allergic to coconut. What can I sub the coconut flour for?
Hi Alison! You can swap it out for oat flour and adjust the liquids accordingly 🙂
I’m not a big fan of vanilla so can I replace vanilla protein powder by cacao powder ? is it still a low carb recipe with cacao? xD
Hi Pat! You could try my low carb chocolate mug cake 🙂
I can’t thank you enough for this recipe (life saver!)!!! I’ve made it three times and am still trying to get the oven timing just perfect, but it’s absolutely delicious!!! Doesn’t have that “eggy” Paleo texture most baked goods have that I’ve tried. I’m just so thrilled with it!!! Tonight I’m putting some fresh peaches and bananas over the top. YUMMM!!!!!!! THANK YOU SOOOOO MUCH!!!
Thanks SO much for the feedback, Kathy- I too am not a fan of mug cakes which taste too ‘eggy’ so you nailed it! 🙂
Could you tell me the carb count?
Hi Cristina! For sure, if you go to myfitnesspal and include the ingredients (it changes depending on what protein powder you use), it will provide it for you 🙂 Enjoy!
Team chocolate all the way! and my favorite ice cream flavor would probably be a chocolate-vanilla swirl… with chocolate toppings of course.
The best of both worlds? Love it!
Unfortunately, I have found I can breath more easily when I don’t eat coconut. Is there a gluten free flour that will substitute adequately for the coconut flour in the vegan version of this recipe (sigh…..no gluten no eggs no coconut, at least I can still eat chocolate). Coconut ice cream was my favorite. Buy I do really appreciate a good vanilla. I had some vanilla ice cream in Mexico when I was a teen that was so good, it took us awhile to figure out it was vanilla.
Ahh I’ve chocked on coconut flour before! Thanks for sharing your modifications, Cheriti!
Any of your recipes call for protein powder but I don’t like the taste of that if we left it out, will the recipe still turn out good?
Thanks for the recipe. I used what I had on hand: cream and cookie flavour protein powder, soy flour but no sugar and no egg or chocolate chips! After 1 minute in the microwave it was perfect to dig into but not before a dollop of double cream on top. Tastes incredible and my new favourite with a cup of tea!
That sounds incredible, Nadiene! I hope you saved me one 🙂
I HATE vanilla protein powders, so I always add cinnamon! BEST hack ever. And my favorite ice cream flavor used to be cookie dough, but now I love anything peanut butter, chocolate, cinnamon, pistachio or salted caramel! So tasty!
Absolutely- I’m excited to share a recipe coming up I think you’d really enjoy!
I usually add vanilla extract to my baking, as it does add a lovely delicate flavour in the background. I find that I do notice if that flavour is missing in baked goods, so I generally do add vanilla where possible (but definitely not paired with licorice… that would be weird.? Yeah, that would be an ‘ugly duckling’ for sure.) Anyways, my all time favourite ice-cream flavour is probably coconut. I had THE most delicious coconut ice cream in Guernsey once, and funny thing is that I’m pretty sure I could taste a hint of vanilla in the background. Vanilla is a cook’s secret weapon.? In the past, I would have definitely preferred chocolate, but nowadays I’d actually say that I like both chocolate and vanilla equally! Caramel extract is another good one to use for adding depth of flavour. Thanks for the mug cake recipe, Arman!?
It really does, hope you enjoy this mug cake, Katrina!
Dude, I am all about the vanilla. Seriously! I love vanilla. I’ll pick it over almost every other flavor out there. Call me boring, but the classics are still the best! I’m pretty sure I want to stick my face into this cake…sans the chocolate chips. Do they make vanilla chips? Because I need those for this cake…
YES! Classics are the best- So underestimated! I just googled and there is no vanilla chips 🙁 Just white!
Team vanilla all the way because you can add sprinkles! This mug cake is so fluffy I could die!
Hahaha sprankles.
All time favorite ice cream flavor? Well, I don’t really like ice cream by itself, to be honest. I really only eat it because of what else is in it (i.e. cookie dough, PB chunks, oreo chunks), then I just pick out the good stuff and leave the rest.
ohhhh seriously. That is the best thing ever to do.