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Vegan Vanilla Mug Cake

  • Author: The Solo Spoon
  • Prep Time: 3
  • Cook Time: 8
  • Total Time: 11 minutes
  • Yield: 1
  • Category: Desserts
  • Method: Microwave


Craving a quick and delectable vegan dessert? Our Vegan Vanilla Mug Cake is the answer! Indulge in its rich, classic flavor as you savor a light, fluffy cake adorned with fresh fruit. This incredible recipe is unbelievably simple and speedy, using just a handful of basic ingredients. Whether you’re a seasoned vegan baker or simply love the taste of vanilla, give this mug cake a whirl.


For the cake:

  • 5 tbsp/38g all-purpose flour
  • 3 tbsp/38g granulated sugar
  • 1/2 tsp/2g baking powder
  • Pinch/1g salt
  • 2 1/2 tbsp/38ml vegetable oil
  • 4 tbsp/60ml almond milk (or other non-dairy milk)
  • 1/2 tsp/3ml vanilla extract

Raspberry Sauce:

  • 1/2 cup/55g frozen raspberries
  • 2 tbsp/30ml fresh orange juice
  • 1 tbsp/13g granulated sugar


Make the cake:

  1. In a large measuring cup or small bowl, combine the flour, granulated sugar, salt, and baking powder. Stir with a fork to evenly combine everything.
  2. Add the almond milk, vegetable oil, and vanilla extract. Stir with a fork or a small whisk until smooth, making sure to scrape the side and corners to incorporate all the dry ingredients.
  3. Pour into an ungreased, 12oz/336ml microwave safe mug.
  4. Microwave on full power for 90 seconds to 2 minutes. Timing depends on strength of microwave – very cheap/low watt microwaves may need up to 2 ½ minutes until the edges are no longer batter.
  5. Allow cake to cool for at least 5 minutes before eating.

Make the sauce:

  1. In a microwave safe bowl or measuring cup, combine the raspberries, orange juice, and sugar.
  2. Microwave for 1 minute until everything is soft. Stir combine.
  3. Continue cooking for 2-3 minutes in 60 second intervals until sauce is close to desired consistency. Sauce will thicken slightly as it cools so don’t cook it too far.
  4. Drizzle sauce over cake to serve.