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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
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!