An easy single-serve vegan vanilla cake recipe, light, fluffy, and delicious.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/vegan-vanilla-mug-cake-no-egg-no-milk/
In a microwave-safe mug, add flour, baking powder, coconut sugar, almond milk, melted coconut oil, and vanilla. My coffee mug has a diameter of 3 inches (8 cm) and a minimum height of 1.9 inches (5 cm). This prevents the batter from overflowing.
Whisk the ingredients together until it forms a smooth batter with no lumps.
Bake in the microwave for 90 seconds at 800W. If your microwave works at lower power, you may have to increase baking time by 20-second bursts. If your mug is low and wide, your mug cake will bake faster, and you may have to bake only 60 seconds first, then adjust baking by 20-second bursts as well.
Enjoy immediately with dairy-free coconut yogurt and vegan dark chocolate chips on top or plain.
Bake at 350°F (180°C) for 10-12 minutes in an oven-safe greased ramekin.
Gluten-Free Flour: Some readers have successfully baked this mug cake with a gluten-free flour blend, but it might be much thicker and gummy than with regular flour. Don't expect the same texture or you might be disappointed.