Enjoy a fluffy and moist vanilla cake without even turning on the oven! This vanilla mug cake takes just five minutes to prepare AND cook, making it the ultimate single-serve dessert.
Say goodbye to dense, spongy microwave cakes. This mug cake is perfectly soft, fluffy and full of flavour! No eggs needed.
The trick is to stir the batter together very well and to make sure you don't overcook the cake!
For the recipe video, follow the link to my TikTok video here (you don't need a TikTok account to watch the video).
5 Minute Microwave Vanilla Mug Cake (No Eggs)
Yield:
1 Mug Cake
Prep Time:
3 minutes
Cook Time:
2 minutes
Total Time:
5 minutes
Enjoy a soft and fluffy vanilla cake without even turning on the oven! This moist vanilla mug cake is the perfect single-serve dessert. You can have it ready in just 5 minutes!
Ingredients
- ⅓ cup plain flour
- ½ teaspoon baking powder
- 3 tablespoon caster sugar
- ¼ cup milk
- 2 tablespoon canola oil
- ¼ teaspoon vanilla essence
Instructions
- In a large microwave-safe mug (350 mL / 12.5 oz capacity or larger), stir together plain flour, baking powder and caster sugar until well combined. Add milk, oil and vanilla essence and stir until well combined.
- Microwave for 90 seconds (based on an 1100 watt microwave) or until the cake has risen well. You can stick a fork through the centre of the cake to see if it is cooked through. Microwave in further 10 second bursts if needed but be very careful not to overcook! Serve with ice cream and sprinkles, if desired.
Notes
Storage
- I recommend eating the mug cake while it is fresh. It isn't designed to keep well.
Substitutions & Tips
- Find the original recipe video on here on TikTok (you don't need to have a TikTok account to view the video).
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will give the cake an odd flavour. You can also substitute oil with an equal amount of melted butter or margarine.
- Sugar: you can substitute caster sugar with regular granulated white sugar.
- Baking powder: you can substitute ½ teaspoon of baking powder with ¼ teaspoon of baking soda. You can also leave it out completely and replace the plain flour with self-raising flour.
Troubleshooting
- Why did my cake overflow? If your cake overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your cake starts to overflow, stop the microwave and let the cake sink down then resume cooking.
- Why is my cake hard and rubbery? It is likely that you have overcooked the cake. 90 seconds will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Nutrition Information:
Serving Size: 1 Mug CakeAmount Per Serving: Calories: 567Total Fat: 29.7gSaturated Fat: 2.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 244.3mgCarbohydrates: 70.6gFiber: 1.3gSugar: 40.6gProtein: 6.1g
Demi Star says
It was so moist and amazing my kids are contantly begging me to make more!?
Chloe says
Once you start it's so hard to stop!? So so glad you and the kids love it!! Thank you for the lovely feedback!
Dee says
Good recipe. I used SR flour and 1.5 tbsps brown sugar, 1 tbsp rice bran oil and a sprinkle of instant coffee. Delicious.