Vanilla Mug Cake


5 from 499 votes
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This vanilla mug cake is the fastest way to make a delicious single-serving dessert. Rich in protein, this mug cake is also good for days when you are craving a cake for breakfast. 

vanilla mug cake.

I enjoy baking cakes when I have friends and family over. But when I am by myself, I like to keep things easy and quick. This is when mug cakes come into play. These 1-minute single-serving cakes are just as good as regular cakes and can be customized to fit any diet. 

This vanilla mug cake recipe features a classic cake flavor. It’s the perfect dessert when you want something sweet with minimal cooking time! 

Table of Contents
  1. Why you’ll love this vanilla cake in a mug
  2. Ingredients needed
  3. How to make a vanilla mug cake
  4. Tips to make the best recipe
  5. Storage instructions
  6. Recommended tools to make this recipe
  7. More mug cake recipes to try
  8. Frequently asked questions 
  9. Vanilla Mug Cake (Recipe Card)

Why you’ll love this vanilla cake in a mug

  • It’s high in protein. Like a protein mug cake, the protein powder, coconut flour, and egg enrich this mug cake with enough protein to keep you full for a good few hours. 
  • It takes a couple of minutes to make. Made in the microwave, this is the quickest vanilla cake you could ever make. 
  • It’s gluten-free and dairy-free. Similar to our chocolate mug cake, no wheat flour is used in this mug cake recipe. All ingredients are healthy and carefully chosen. 
  • The best texture. It’s moist, fluffy, and so delicious! 

Ingredients needed

  • Vanilla protein powder. A scoop of vanilla protein powder makes this mug cake nutritious and filling and gives it a hint of vanilla flavor. 
  • Coconut flour. This is a high-protein flour with high absorbency.  It provides the perfect cakelike texture for the mug cake. It also adds a mild coconut flavor to this vanilla cake. 
  • Almond milk. I prefer using unsweetened almond milk for this recipe. You can swap it for soy milk. 
  • Baking powder. Gives the mug cake a rise. 
  • Egg. Adding an egg to the batter provides moisture and helps the mug cake rise. 

Make it vegan

If you want to make this recipe vegan (or dairy-free), leave out the egg and add more milk instead. Add the milk tablespoon by tablespoon until you achieve the needed batter consistency. 

  • Maple syrup. To sweeten this mug cake. 
  • Vanilla extract. A dash of vanilla extract helps further enhance the vanilla flavor of the mug cake. 

Ingredient swap

For a more intense vanilla flavor, add some vanilla bean paste. 

  • Chocolate chips. They add extra flavor and texture to the mug cake. You can use any chocolate chips you like. 

How to make a vanilla mug cake

1. Make the batter. Add all wet ingredients to a small bowl and stir until fully combined. Add the dry ingredients and mix until the protein powder and the coconut flour are fully incorporated. 

2. Make the mug cake. Fill up a microwave-safe mug about halfway and microwave for 90 seconds. Allow the mug cake to rest for 30 to 60 seconds before eating it. 

mug cake recipe vanilla.

Tips to make the best recipe

  • Choose your protein powder wisely. If you are grabbing your sibling’s protein powder just to make this mug cake, make sure it fits your diet. Protein powders may contain dairy and added sugar. 
  • Don’t overmix. Mix the ingredients just enough to get them fully combined. Overmixing the batter will result in a rubbery mug cake. 
  • Start at 70 seconds. While the recipe tells you to microwave the mug cake for 90 seconds, we recommend you start with 70 considering the differences the microwaves have. If the mug cake is undercooked, add 10-second increments as needed. 
  • Serve with whipped cream or ice cream. When having this mug cake for dessert, it is a good idea to top it with some whipped cream or a scoop of vanilla ice cream
  • Add sprinkles or frosting. If you need a quick celebration cake, add some colorful sprinkles to this mug cake batter. 

Storage instructions

While this mug cake is meant to be eaten immediately, you can store the leftover cake in the fridge for up to a day. Keep it covered with food wrap and reheat it in the microwave for 10 to 15 seconds before eating. 

vanilla cake in a mug.

More mug cake recipes to try

Frequently asked questions 

Can I make this without protein powder?

Yes, you can make this mug cake without protein powder. As protein powder has thickening properties, you may need to add a tad bit more coconut flour to achieve the needed batter consistency. 

Why is my mug cake chewy? 

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. 

Can I bake this in the oven?

Yes! For a baked vanilla mug cake, simply prep it as instructed and bake at 180C/350F for 6-7 minutes. You can also use the air fryer.

Is mug cake eaten hot or cold?

Mug cakes should be served warm for the best texture and flavor. Once you remove the mug cake from the oven, let it rest for a minute to finish cooking and dive right in.

vanilla mug cake recipe.

Vanilla Mug Cake

5 from 499 votes
This vanilla mug cake is the fastest way to make a delicious single-serving dessert. Rich in protein, this mug cake is also good for days when you are craving a cake for breakfast. 
Servings: 1 mug cake
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes




  • 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 remaining ingredients and mix until combined. .
  • Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.


STORAGE: While this mug cake is meant to be eaten immediately, you can store the leftover cake in the fridge for up to a day. Keep it covered with food wrap and reheat it in the microwave for 10 to 15 seconds before eating. 


Serving: 1mug cakeCalories: 225kcalCarbohydrates: 13gProtein: 25gFat: 7gSodium: 457mgPotassium: 210mgFiber: 3gSugar: 7gVitamin A: 270IUCalcium: 382mgIron: 1mgNET CARBS: 10g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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!

  2. 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!

  3. Hello. Could you use a collagen protein powder? (I was thinking Vital Proteins Vanilla Collagen.) Thank you!

  4. 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!

    1. It’s necessary for this recipe 🙂 You can make my original vanilla cake which has no protein powder 🙂

  5. 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!!

  6. 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!

  7. 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!

  8. 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? ?