The Moistest Very Vanilla Mug Cake
The vanilla version to my chocolate mug cake is this very vanilla mug cake! It’s just as easy to make as her chocolate friend and just as light and fluffy! Still has no eggs and fully customizable!
A very vanilla mug cake to rule the land!
If you have been hanging around the blog for a few years now, you’ll know that my chocolate mug cake has been such a hit.
But not everyone is a fan of chocolate, which is quite shocking.
That’s always the age-old question, right? “Chocolate or vanilla?”
So if you are a vanilla lover, here is the vanilla mug cake version of the chocolate mug cake!
Honestly, several of people asked for one and honestly, it wasn’t a bad idea.
It’s like having chocolate and vanilla ice cream flavors to choose from.
Sometimes you’re wanting chocolate, some days you’re wanting vanilla. Same deal for mug cakes, right?
What is a mug cake?
I still seem to get this question a lot and a mug cake is literally as it sounds. A cake that is made in a mug!
It’s great because you don’t need to whip out a bunch of tools to make this simple mug cake.
This vanilla mug cake is made without eggs. Why?
Okay, I get asked this a lot too and the reason why this mug cake is made without any eggs is because that is what makes it have a spongey texture!
If you think about it, it makes sense. Why would you put an entire egg into a mug cake when a regular full-sized cake often asks for one or two eggs?
This isn’t a full-sized cake. And of course I’m not going to ask you to divide an egg in half.
Just omit it! Best texture, ever!
Can I make this with self-raising flour?
You can, but I tested it with self-raising flour and it just came out spongey and not the texture I wanted.
I like my cakes light, fluffy, and moist and with the self-raising flour, it just didn’t yield the results I wanted.
There have been many people who have used self-raising flour in this recipe and didn’t notice a difference so if you’re up for the challenge, I say go for it.
Can this mug cake be made in the oven?
No, this was solely developed for the microwave. I have had readers who have baked this but I honestly recall how it turned out and/or what temperature or time.
What is different about this vanilla mug cake vs. your chocolate mug cake?
Well, for one, the most obvious: this is vanilla, not chocolate!
Additionally, this mug cake takes slightly longer to “bake” since the batter is thicker than the chocolate mug cake one.
Also, this vanilla version is easier to be built upon (or at least I think so) – add chocolate chips to it, a dollop of peanut butter, a dollop of nutella, anything!
I mean, what you can put on a cupcake, I’m sure you could put in this :)
If you love mug cakes, you may like these different variations on my vanilla mug cake:
This is basically vanilla cake in a mug! Grab your mug and get the recipe below!
A light and fluffy vanilla version of my famous chocolate mug cake!
- 1/4 cup + 2 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 cup + 2 tbsp milk
- 1 tsp vanilla bean paste
- 1/2 tbsp vanilla extract
- 2 tbsp butter, melted
- In a medium bowl, whisk together dry ingredients.
- In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
- Make a well in the center of the dry ingredients then pour the milk mixture into the center, followed by the melted butter.
- Whisk until no lumps remain and batter is smooth and well combined.
- Pour into a 16-ounce microwave-safe mug.
- Microwave on high for 130 seconds or 2 minutes and 10 seconds.
- Carefully remove and enjoy!
Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine on 100% power for 130 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.
Remember, 130 seconds is 2 minutes and 10 seconds. It is quite long if your microwave is a higher wattage than mine; therefore, could OVERCOOK your mug cake. To play it safe, if your microwave wattage is higher than mine, I would try 100 seconds first and then increment it by 10 seconds until it's fully cooked through.
Note about the vanilla bean paste: if you do not have vanilla bean paste on hand, that is ok. You just won't have the vanilla bean specks in your cake. If you're omitting the vanilla bean paste (ONLY if you're omitting the vanilla bean paste), use 1 tbsp. of vanilla extract instead of 1/2 tbsp. I do highly suggest the vanilla bean paste, though, because it gives it a deeper vanilla fragrance and taste!
*Nutrition facts are an estimate and not guaranteed to be accurate.
Posted on March 04, 2014
Thank you for this recipe. I made it exactly as written and it was delicious!!!
I would like to make several other flavors ‘ like apple — peach— maybe pineapple — or red cake — I guess I could just add red coloring to the white cake– but need help with the others– thanks
help!! i made it exactly as said, but it’s a spongey mess that didn’t rise at all.
I’m surprised there is no need for egg! I don’t know what wattage my microwave is,so I assumed it was really high and stopped the microwaving at 80 seconds. I think the key is to not overmicrowave it. I took it out when the top wa separating from the sides.Mine was soft and only slightly fluffy but not at all spongey. Tastes like a super soft underbaked fluffy sugar cookie but without eggs! The bottom is definitely more dense. I could have left it in for another 10 seconds. Super yummy.
Is the vanilla bean paste necessary (or could you sub something)? I always have everything else on hand, and they don’t sell it at any grocery store around me.
Thanks!
Becca
Hi, I address this in the recipe notes below.
This recipe is amazing! Five stars from me! I double double this recipe, and instead of butter, I used melted coconut oil. Works better than I thought XD I recommend this recipe. I also used spelt flour instead of AP flour, and it worked out great. So spongey!
It dose not work I whisked for 3 mins and still found flour at the bottom
That’s not the recipe not working; that’s you not whisking/mixing correctly.