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!
The Moistest Very Vanilla Mug Cake
Ingredients
- ¼ cup + 2 tbsp all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp baking powder
- ⅛ tsp salt
- ¼ cup + 2 tbsp milk
- 1 tsp vanilla bean paste
- ½ tbsp vanilla extract
- 2 tbsp unsalted butter, melted
Instructions
- 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!
Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Nia
Tuesday 27th of July 2021
amazing only mug cake I make
Lora
Tuesday 13th of July 2021
Are you aware that in your 1/2, 2x and 3x versions you didn't adjust the "+2Tbsp" measurements at all? So 1/4 cup+ 2Tbsp = 6 Tbsp, therefore a half measure would simply be 3 Tbsp and double would work out to 3/4 cup. One cup=16 Tbsp.
Julie Chiou
Tuesday 13th of July 2021
hi Lora, yes, I am aware of this. unfortunately, the recipe card program doesn't take into account the + measurements added in...i'll bring it up with the developer and see if this can be worked on to better suit recipe needs. thank you
kayla
Saturday 3rd of July 2021
Personally, I didn’t enjoy it. It was rubbery, dry and there was hardly a vanilla taste.
Syah Matthews
Sunday 20th of June 2021
mines came out spongey and tasted like cream of wheat instead :(
Emily
Sunday 20th of June 2021
I really like this recipe, i make it all the time! I add a little extra flour and baking powder, and substitute almond milk for normal milk. It turns out nice and cakey with a beautiful flavor.