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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:
- Chocolate mug cake
- Dark chocolate mug cake
- Pumpkin spice mug cake
- Salted caramel apple spice mug cake
The Moistest Very Vanilla Mug Cake
Ingredients
- ¼ cup (31 g) + 2 tbsp all-purpose flour
- 2 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (59 ml) + 2 tbsp milk
- 1 teaspoon vanilla bean paste
- ½ tablespoon vanilla extract
- 2 tablespoon 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!
good
I’ve been making this for years, and it’s the best vanilla mug cake I’ve tried. Today I finally succeeded in doubling it! – it took more flour and a bit more than double the time, starting @70% for 150 seconds, then High for about 130 seconds, using an oval small bowl instead of mugs.
Will this still turn out well without vanilla paste? Never in over 65 years of cooking given in to the fancy stuff so only have pure vanilla.
yes, it will be fine if you don’t have the vanilla bean paste.
This was soo good ….thanks for the recipe
I’ve been making Julie’s mug cakes for a long time – I’ve tried a lot of mug cake recipes and hers are really the best!
If you have a lactose problem like me, I’ve fooled around to make a slightly less-dairy version! In my opinion there really is no substitution for butter, especially when it comes to baking, but for those of you without milk in the house, I used:
1/4 cup plus 1 tablespoon soy milk, plus
1 tablespoon of olive oil
And it came out wonderfully! Tasted like I hadn’t changed a thing.
You could probably use vegitable oil, but I prefer the whole fat of olive oil. Coconut or avocado might also work just as well. Plain oat milk did NOT turn out well – just a gloopy mess. I’m guessing some lack of emulsifier was the issue. If you use a “barista series” non- dairy milk, then you’ll probably be fine, whatever you choose.