This vegan cake batter mug cake is soft, sweet, and full of classic cake flavor, all made in the microwave with just 6 healthy ingredients!
It’s no secret that I love a good mug cake.
They’re fast, easy, and perfect for the nights you want a bite of something sweet, but definitely don’t feel like making a big batch or anything fancy.
So today, we’re making a vegan cake batter mug cake. The sprinkles are just for aesthetics, as you’ll get all that classic cake-y flavor from vanilla + almond extract. I absolutely LOVE anything cake batter flavor, and this didn’t disappoint. It’s super simple to throw together in about 5 minutes with just 6 healthy ingredients!
Ingredients for a vegan cake batter mug cake
- Rolled oats: you’ll blend the oats into flour, which provides a dense, satisfying texture for the mug cake.
- Date sugar: date sugar provides a bit of caramel-like sweetness. You could probably also use stevia or coconut sugar, but I have only tried this recipe with date sugar.
- Vanilla + almond extract: this combination of extracts gives the mug cake classic cake batter flavor.
- Applesauce: a bit of unsweetened applesauce helps give the mug cake a soft and gooey texture.
- Nondairy milk: nondairy milk brings the batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
Tips for making a vegan cake batter mug cake
- Measure out the oats first, then blend into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1/4 cup of whole, rolled oats, then put that 1/4 cup into your blender to make flour.
- Use a large microwave-safe mug, or a small bowl. I like cooking my microwave mug cakes in a really small bowl just because it’s easier to eat out of! But you can also use a mug that’s on the wider side, just make sure it’s microwave-safe.
- Mix the dry ingredients, then add the wet. Because you’re working in a small dish, mixing is much easier when you start with the dry ingredients, then add the wet after they’re mixed. This ensures everything will be thoroughly mixed together.
- Cook for 2 minutes, then add more time as needed. Start with 2 minutes in the microwave, then add 1 more minute at a time, checking each time to be sure the center is cooked to your liking.
- Add fun toppings. Naturally colored sprinkles are optional but fun if you’re actually making this for a birthday treat, but this is also great with a little nut butter or some chocolate chips on top. Add whatever you like!
This cute little vegan cake batter mug cake is soft, sweet, and reminded me so much of when I used to get cake batter ice cream as a kid. The cake batter flavor is strong, and it will definitely satisfy your sweet craving, but in a much healthier way than traditional cake batter!
Xo,
Sara
Vegan Cake Batter Mug Cake
Ingredients
- 1/4 cup rolled oats, blended into flour
- 1 tbsp date sugar – stevia or coconut sugar would also work
- 1 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup nondairy milk – I use unsweetened almond milk
Instructions
- In a large microwave safe mug or bowl, mix the oat flour and date sugar.
- Add the applesauce, vanilla extract, almond extract, and milk, and stir to combine.
- Microwave the mug cake for 2 minutes. Depending on your microwave you may like it a bit more cooked, so feel free to cook more 1 more minute at a time until the center is no longer too loose. I usually cook it 3-4 minutes total.
- Let the mug cake cool, add toppings of your choice and enjoy.
