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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.