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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!
I used Peppermint Mocha coffee from DD instead of milk, peppermint extract instead of vanilla, and crushed up candy canes and dark chocolate and added them to the batter. Ohmygod Merry Christmas in my mouth! Love your recipes!
I am planning to put together the chocolate mix and this mix to give to my Secret Santa. Has anyone tried it with rainbow jimmies (to make a funfetti cake)?
OK, I just went ahead and made this vanilla cake with the jimmies. (I don’t have the vanilla bean paste, so used the tablespoon of vanilla). It worked beautifully for a funfetti cake! I didn’t measure the jimmies, but I’d suggest a couple of tablespoons.
I tried the chocolate one, and I was like: “MMMMMMMMMmmmmmmm……. Sooooooooooooooooooo Yummers! I put a piece each of dark and milk chocolate instead of Nutella and it melted in the cake and the cake tasted JUST LIKE A BROWNIE! So Good!Gonna try the vanilla one soon.
Thank you! I hate spongy mug cakes!
Oh my Julie!! Your blog is amazing… I was just browsing to find a mug cake recipe, and ended finding a vanilla version! Whaaat? I never saw one before, I must say: I have to try soon!!! :)
Thank you!! :)
Mine basically just turned into a giant pancake in a mug. Very tasty all the same, but not quite what I was going for…
Best one I have tried yet.
Super moist and super yum. I should not check your blog when I am on a diet :(
I just made this cake and it did not at all came out like it looks on the pics and I read and reread the instructions so I know I didn’t do anything wrong. That being said, even though it looked rubbery and underdone (it wasn’t, I made sure) I actually loved the taste. Now, I’m a huge fan of underdone pancakes, cakes, and cookies so maybe thats why I liked it so much. So even though its not what I expected, I can’t say that this is the last time I’m having it lol.
Commenting on this as I eat, I’m so happy the recipe works! I remember making my first mug cake and it came out dry and rubbery so I was put off by that experience ever since. The only parts I tweaked was using 1/3 cup of almond milk (couldn’t be bothered to measure out two tbsps) and adding half a tbsp of vanilla bean extract since I didn’t have vanilla essence in the kitchen, oddly enough. This vanilla mug cake could do with a little bit more sugar though (and this is coming from someone who often halves sugar measurements in most recipes). Put that means you can drizzle some caramel sauce on top for extra enjoyment :)
The recipe says to cook it in a 16oz cup…that part I don’t understand (as someone who uses the metric system). I did a conversion via Google and 16 oz = 2 cups? I used the largest mug I had which is around the size of 1.5cups but the batter only came up about half way and barely rose.. :S ?? I’m fairly sure this recipe can fit in a normal sized cup (250mls)
Loved the chocolate version, not such a fan of the vanilla! The chocolate cake came out perfect, nice and moist and cakey. The vanilla came out very rubbery and blah tasting, even though I followed the recipe and used the vanilla bean paste. I’ll be sticking with the chocolate option.