Easy & Quick! Vegan Vanilla Mug Cake (no butter)

Make this easy, fluffy, and moist vegan vanilla mug cake in just a couple of minutes using only 7 simple ingredients (no butter!). It’s the ultimate single-serve dessert for those spontaneous sweet cravings – light, tender, and topped with a quick icing for that extra touch of indulgence. Perfect for a cosy treat after dinner or a midday pick-me-up.

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Have you ever had a dessert craving for a cake hit hard but didn’t want to wait for a whole cake to bake? Here is your solution, let me introduce this vegan vanilla mug cake! It’s soft, sweet, and perfectly fluffy with a simple vanilla flavour that always hits the spot.

It comes together in one mug and is ready in just one minute in the microwave. No fancy tools or hours of prep are needed. You can even top it with a super easy icing made from just two ingredients. It’s egg-free, dairy-free, and made with simple pantry staples – so you probably already have everything you need! 

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: The base flour I used for this recipe is plain flour, it’s a versatile flour that you can use in any mug cake recipe. If you want, you can use self-raising flour and reduce baking powder slightly, or use a 1:1 gluten-free flour blend like the one from King Arthur for a gluten-free version.

Caster sugar: Simple caster sugar is all you need to sweeten this mug cake. You can also use granulated sugar or substitute with light brown sugar for a caramel-like flavour, or coconut sugar for a more wholesome option.

Coconut oil: Coconut oil adds moisture and richness to the cake. If you don’t have coconut oil, any neutral oil like sunflower or canola will work well too.

Almond milk: You can sub with soy milk, oat milk, or any plant-based milk you prefer if almond milk is not your cup of tea.

Baking powder: Baking powder helps the cake rise and stay fluffy. This is essential!

Vanilla extract: Gives the cake that dreamy vanilla flavour. I always use one with vanilla beans to maximise the vanilla flavour. Or you can just use vanilla bean paste for a richer taste.

Icing sugar: Icing sugar is needed for the optional icing. Mix with a splash of plant-based milk to make a simple drizzle. You can skip this or use a pre-made vegan glaze if preferred.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Microwave-safe mug: Choose a mug that holds around 350 ml (12 oz) so the cake has room to rise without overflowing. I usually use my 12 oz mug to make a mug cake!

Measuring spoons and cups: For this recipe, simple measuring spoons and measuring cups are all you need to measure your ingredients!

Small whisk or fork: A small whisk would be very handy to mix the batter but a small fork will do the job perfectly as well.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan vanilla mug cake

Step 1: Mix the dry ingredients

This recipe is going to take only 2 mins of your time, and you’ll be digging into a fluffy and moist vanilla cake straight away! Let’s get started. In your microwave-safe mug, add plain flour, caster sugar, and baking powder. Stir them together with a small whisk or fork until well combined.

Step 2: Add the wet ingredients

Pour in the melted coconut oil, almond milk, and vanilla extract and mix gently until the batter is smooth, but don’t overmix. Just enough to combine everything. Overmixing can cause the cake to not rise, or become dense and rubbery. Yay we have our cake batter and it only took under 1 min! How easy was that?

Step 3: Microwave

Now the easiest part, microwave the batter! Place your mug in the microwave and cook for about 1 minute. Depending on your microwave, it might need a few more seconds, but the cake should be risen and springy around the 1 min mark. If you want to make sure that the cake is cooked, insert a toothpick in the centre and if it comes out clean with moist crumbs, it’s ready! If it’s still wet, microwave for another 10 sec and see how it goes.

Step 4: Make the icing

While the cake cools slightly, mix icing sugar with a little almond milk to make a simple icing to top the cake. Drizzle it over the top for an extra sweet touch and enjoy!

Expert tips and tricks

Watch your microwave power

With my microwave, 1 min is perfect for the cake to rise and cook through, but microwave wattages vary, so keep an eye on the cake. If it’s still wet in the center after a minute, microwave in 10-second bursts until done.

Use a big enough mug

I use a mug that is about 12 oz. Your mug cake needs space to rise without overflowing so if in doubt, go one size up to avoid a microwave mess. You can use a bowl or jug as long as it’s big enough for the recipe!

Recipe variations

Honestly, there are so many possibilities of variations for this recipe, but here are some fun ideas if you want to add a bit of twist to the cake!

• Lemon flavour is always a good idea to pair with vanilla flavour! Add some lemon zest for a fresh lemon vanilla mug cake. You can also add a bit of lemon juice to the icing to make it extra juicy and lemony!
• Have some jam in your fridge that needs to be used up? Swirl that goody into the cake batter for a fruity twist! Fresh berries would be perfect to add on top too.
• Simply add some vegan chocolate chips to make a chocolate chip mug cake! Yummy.
• Add a pinch of cinnamon to the batter and make a cosy and spicy cinnamon mug cake! A sprinkle of cinnamon sugar on top would be great to add more flavour.
• Stir in 1/2 tsp of instant coffee for a light coffee-chocolate flavour.

How to store

• Room temperature: This recipe is best enjoyed fresh, so I don’t recommend keeping it at room temperature.

• Refrigerator: Not recommended as it can dry out quickly, but if you must, cover the mug tightly with clingfilm and eat it within 1-2 days.

• Freezer: It’s better to serve it fresh, and this recipe is for a quick sweet craving fix, so I don’t imagine people want to freeze this cake. So yeah, have the cake fresh!

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this easy vanilla mug cake because it is:

• simple and quick to make
• fluffy and moist
• perfect for a sudden sweet craving
• no butter with healthier ingredients

Want more recipes like this?

Try my other delicious mug cakes and dessert recipes you might enjoy!

• Peanut butter mug cake
• Biscoff mug cake
• Chocolate chip cake
• Pound cake
• Funfetti cupcakes
• Vanilla Sheet Cake

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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