Indulge in a quick, easy, and eggless little cake to satisfy your sweet tooth.
When I was a kid, many of my friends were obsessed with classic vanilla cake infused with rainbow sprinkles. Even though these weren’t my favorite, their bright color and sweetness were undeniable. But these sweet treats were reserved for special occasions, like birthdays or campouts.
By the time we hit college, the story shifted. Suddenly, my friends were whipping up mini birthday cakes left and right in their dorm microwaves. No longer was cake reserved for family events. Instead, these fluffy vanilla mug cakes became quick and easy treats to celebrate surviving finals week or acing a pop quiz.
A few times, we ran out of eggs, but that’s not a problem when you know how to make a vegan mug cake. Without any eggs or dairy, this little cake might look humble, but it’s totally decadent from the first bite to the last.
Crafted with basic baking ingredients like flour, sugar, and baking powder, vegan mug cake tastes almost like the OG. The only difference is that, without eggs, it’s slightly less chewy than a classic cake would be. But thanks to the oil, it’s just as moist, and puffs up like a dreamy sweet cloud when heated. Plus, if you don’t have a mug, you can use any small microwave-safe dish like a ramekin.
So if you’re in a pinch to whip up a quick dessert, this recipe can be your go-to!
Where do mug cakes come from?
Before the invention of microwave ovens, mug cakes weren’t even conceivable. But these tiny quick treats are much more recent than the microwave, which was patented in 1945—nearly a century ago. Mug cakes originated in the early 2000s, when YouTube videos were starting to go “viral,” especially those that included mind-blowing recipes that hadn’t been tried before. While it’s hard to pin down the exact inventor of the modern mug cake, it’s clear that the idea took off, and many folks have been crafting them to satisfy cravings ever since.
How do I store leftovers?
Ideally, a mug cake is best enjoyed fresh and all in one go, but if you do have some that you want to save, cover it with plastic wrap or aluminum foil. Refrigerate it for 1-2 days before either digging in cold or heating it up in the microwave for 20-30 seconds. The sooner you enjoy it, the better.
Serving suggestions
Treat yourself to a luscious vegan dessert by serving this mug cake with a dollop of Coconut Yogurt, Vegan Chocolate Mousse, Cashew Butter, or Cookie Dough Banana Ice Cream. If you’d like to take a page out of my personal cookbook, then swap out rainbow sprinkles for fresh berries, chocolate chips, walnuts, and/or coconut flakes. You could even top your vegan mug cake with Cinnamon Apples and Easy Vegan Granola for a brunchy twist.
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 4 1/2 tablespoons nondairy milk such as almond, soy, or oat
- 1 1/2 tablespoons oil such as canola or coconut oil
- 3/4 teaspoon vanilla extract
- vegan chocolate chips or sprinkles optional
- vegan whipped topping or ice cream optional
Instructions
- In a microwave-safe mug, add the flour, sugar, and baking powder. Stir well to evenly mix the dry ingredients.
- Pour in the nondairy milk, oil, and vanilla extract. Stir until a smooth, lump-free batter forms. Fold in chocolate chips or sprinkles if using.
- Microwave the mug on high for 1 1/2-2 minutes. If needed, continue cooking in 10-second bursts until thoroughly cooked.
- Allow the cake to cool for about 1 minute before enjoying immediately. Serve with whipped topping or ice cream if using.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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