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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!
It took a couple of tries to find the right time in my microwave, and when I finally did… WOW. Truly fantastic. The texture was perfect. The second time, I made a brown sugar, cinnamon, butter topping to eat with breakfast. Delicious! Thanks, Julie!
I just made this with substitutions (margarine, Splenda, and fat free milk). I also added some white chocolate chips into the batter. Based on your advice I microwaved mine longer due to the lower voltage of 750W, but I over cooked it. Despite the overcooking I still liked it and will adjust the time for less on my next try. I am glad I found your page :)
OOOO soo yummy! a little bit of goodness with no hassle! My teen boys love it! Especially since they can make it on their own when they come in from school! They love both the vanilla and chocolate and I’ve noticed mugs are ending up in the sink a whole lot more often since we found your recipes a few weeks ago! lol. Thank you for a great quick snack!
Loved the chocolate mug cake so I made the Very Vanilla one today. I made a GF version using 1/4 c rice flower and 2 T corn starch and 1/8t xanthan gum as substitutes for the wheat flour. It was so yummy! Thanks
What does it mean 1/4+2 tbsp does it mean i have to add 2 tbsp or i can chose either the 1/4 measurment or the 2 tbsp measurment ?
No, you definitely cannot choose either measurements. 1/4 cup + 2 tbsp means 1/4 cup of flour PLUS 2 more tablespoons of flour. Hope that helps!
I just made this. It turned out terribly. There was a huge buttery taste and the consistency varied greatly. I double checked everything and I followed the instructions perfectly. It looked like oatmeal and tasted like butter. I have made 5 minute cakes before and this recipe is the worst.
Hi Hannah, sorry yours didn’t work out. As you can see from numerous comments and the photos, it’s worked out for others – wish it worked out the same for you. I don’t know why yours would’ve looked like oatmeal, though..only thing I can think of is you didn’t cook it long enough as microwaves vary and you might’ve needed to zap it longer.
So I tried this recipe with a little bit of lemon juice and rolled oats added (dont ask me why but I was craving that particular pairing) and it turned out pretty well :)
loved it! This was my 1st mug cake and it came out great. I topped it with lemon curd and whipped cream
I’m planning on making this with orange zest and a tablespoon of orange juice and cranberries in it to mimic my favorite muffin. That way I can legitimately have it for breakfast….right? ;) I’ll let you know how it turns out!
That sounds good! Hope it works out!
OH MY GOSHHHH! SO delicious. I’ve had a horrible sweet tooth lately because I’m allergic to EVERYTHING. I made this recipe GF and Allergen free! I used 1/4 cup brown rice flour and 2 tbsp oat flour. I used rice milk for the milk and 2 tbsp coconut oil instead of butter. I also added some cinnamon (I promise you won’t be sorry if you do). I actually purposefully under-microwaved it because I like things under done BUT so good! I highly recommend :)