Vanilla Mug Cake Recipe
Satisfy your sweet tooth in just two minutes with this ultra-fluffy vanilla mug cake. This single-serve treat is soft, protein-packed, and irresistibly good straight out of the microwave.
The vanilla mug cake is the perfect solution for dessert cravings without the mess or wait. It’s moist, customizable, and delicious enough to become a nightly ritual.
Key Ingredients That Make This Vanilla Mug Cake Irresistible
- Vanilla protein powder – Adds body, flavor, and a boost of protein to keep this treat both satisfying and nutrient-packed.
- Coconut flour – Creates a light, tender crumb while keeping the recipe gluten-free.
- Baking powder – The secret to getting a fluffy, airy rise in just 60 seconds.
- Egg – Provides structure and richness for that perfect cake texture.
- Milk – Keeps the batter smooth and adds moisture to the cake.
- Maple syrup – Brings subtle sweetness and a hint of depth.
- Vanilla extract – Enhances the overall flavor and brings a warm, comforting aroma.
How to Make the Vanilla Mug Cake in Minutes
Grease your favorite microwave-safe mug and prep your ingredients in a small bowl. Whisk the dry ingredients—protein powder, coconut flour, and baking powder—until evenly combined.
Add the wet ingredients: maple syrup, egg, milk, and a splash of vanilla extract. Mix everything together until the batter is smooth and lump-free.
Pour the mixture into your prepared mug, top with chocolate chips or your favorite mix-ins, and microwave for about 60 seconds. The center should be just set for the perfect gooey bite.
Recipe Tips & Easy Variations to Try Tonight
For a more indulgent version, add a dollop of nut butter or a swirl of chocolate spread before microwaving. Want a birthday cake vibe? Swap in almond extract and toss in rainbow sprinkles for a festive twist.
To make this cake vegan, replace the egg with a flax or chia egg and opt for dairy-free milk and vegan protein powder. For a lower-sugar option, use a sugar-free maple syrup alternative or skip the chocolate chips.
Don’t forget a pinch of salt—it brings out the depth of flavor in both the vanilla and maple syrup. And if you’re going all out, top your mug cake with a scoop of ice cream or a swirl of whipped cream after cooking.
Storing Leftovers—If You Have Any!
Although this vanilla mug cake is designed to be enjoyed fresh, you can store leftovers in the fridge for up to one day. Cover the mug tightly with food wrap to lock in moisture.
When you’re ready to eat, reheat in the microwave for about 10 to 15 seconds—just enough to restore that soft, fluffy texture without overcooking.
Vanilla Mug Cake Recipe
Ingredients
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1 scoop vanilla protein powder 32–34 grams
- 1 large egg
- 1 teaspoon maple syrup
- 1/4 cup milk
Instructions
- Lightly coat a microwave-safe mug with non-stick cooking spray and set it aside. In a mixing bowl, combine the protein powder, baking powder, and coconut flour, ensuring the dry ingredients are well blended. Incorporate the maple syrup, egg, milk, and vanilla extract into the mixture, stirring until a smooth batter forms. Pour the batter into the prepared mug, optionally sprinkle with chocolate chips, and microwave on high for 60 seconds or until the center is just set.
Notes
For a vegan version, substitute the egg with an appropriate plant-based alternative and use vegan chocolate chips.
To keep it dairy-free, opt for dairy-free milk and a plant-based protein powder.
For a festive twist, replace vanilla extract with almond extract and use funfetti sprinkles instead of chocolate chips.
A pinch of salt enhances the overall flavor profile.
Top with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Though best enjoyed immediately, any leftovers can be stored in the refrigerator for up to 1 day. Reheat in the microwave for 10–15 seconds before consuming.
