A gluten free vanilla mug cake recipe with no egg for a moist and tender single-serving yellow cake in your microwave in just minutes.
A gluten free vanilla mug cake recipe with no egg for a moist and tender single-serving yellow cake in your microwave in just minutes. Welcome to your new go-to recipe for a delightful, quick, and simple treat – our eggless gluten free vanilla mug cake.
This heavenly dessert is perfect for those sudden sweet cravings or when you want to whip up a quick dessert for unexpected guests.
Why you'll love this recipe
This gluten free mug cake is an absolute gem. It's a quick and convenient dessert, ready in just minutes using simple pantry ingredients. The vanilla base is incredibly versatile, ready to be customized with your favorite add-ins.
The single-serving size makes it perfect for a guilt-free indulgence without the need for storing any leftovers. Plus, it's just plain fun to make, offering an instant reward for your minimal effort.
Anyone can make this cake as it's just so simple, and it's something everyone will enjoy. Who says gluten free baking needs to be difficult?!
Ingredients for vanilla gluten free mug cake
- Unsalted Butter: This is the backbone of the recipe. It provides the fat necessary for a rich, moist cake and also enhances flavor.
- Applesauce: Serving as an egg replacement, applesauce brings moisture and natural sweetness to the cake. It also provides a nice, tender texture to the final product.
- Pure vanilla extract: Vanilla extract offers a classic flavor to our mug cake. Its sweet, creamy, and rich notes create the backbone for a delightful dessert.
- Granulated sugar: Sugar not only sweetens the cake but also contributes to the tender texture by retaining moisture. It helps add even a little browning, giving your cake even more flavor.
- Kosher salt: A small amount of salt is crucial in sweet recipes to balance flavors and enhance the sweetness.
- Gluten free flour blend: The blend of rice, potato, and tapioca starch mimics the texture of regular flour, maintaining a light and fluffy cake texture.
- Baking powder: As a leavening agent, baking powder helps the cake rise quickly in the microwave, ensuring a light and airy texture.
- Edible gluten free confetti or sprinkles: While optional, these add a fun, festive touch to the cake, making it visually appealing and more exciting to eat.
Essential tips for perfect gluten free mug cake
Mug cakes are really simple, but there are still a few things that can go wrong and cause your cake to come out rubbery. So follow these top tips for almost-instant, light and fluffy gluten free cake in a mug every time.
Choose the right flour
Not all gluten free flour blends behave the same way in recipes. Ensure that you choose a high-quality blend that already contains xanthan gum or a gum-free blend as suggested in the recipe for best results.
When I was first developing this recipe, I used a more traditional all purpose gluten free flour blend that already contains xanthan gum in the blend (I used Better Batter original blend). It made a lovely, high-rising cake and tasted good. You can use it in this recipe with success.
I prefer to use my gum-free gluten free flour blend, which is made with 3 simple flours: 66% superfine white rice flour + 22% potato starch + 12% tapioca starch/flour. It's such a useful blend that I think it's worth committing those percentages to memory, but I've done the math for you in the recipe card below.
Without the xanthan gum in the mix, though, the cake made with the gum-free flour blend doesn't rise quite as high in the mug, but I don't mind that at all. If you'd like to have the best of both worlds, try using the gum free blend, and adding a scant 1/8 teaspoon of xanthan gum.
Most of all, let's try not to make this overly complicated! It's a mug cake.
Balance your wet and dry ingredients
Achieving the right consistency is crucial. Ensure you measure your ingredients accurately to keep a balance between wet and dry ingredients for the perfect cake texture.
Don't overcook
Overcooking your mug cake can make it rubbery. Always start with the minimum suggested microwave time, then add more in small increments if necessary.
Don't overfill your mug
Be careful with how much batter you fill your mug with. Aim for filling your mug no more than half way, however big or small your mug. If you only have regular-sized mugs, but really, really love this quick sweet treat, don't overfill your mug. Just make two, instead.
Adjust for microwave wattage
Different microwaves have different wattages. Make sure to adjust your cooking time accordingly to prevent over or under cooking.
This cake is developed to be made in a microwave that is approximately 1000 watts. It isn't for the oven. That's where we make regular cakes!
This is just to make a quick-fix for your sweet tooth's desire for a “little something.” Maybe late at night? Maybe you just don't feel like sharing. No judgment.
Please don't email me to tell me that the microwave is going to kill us all. Or comment that below. Your feelings are private, and your own business. Sharing them with me is mine. Thank you for coming to my motherhood TED talk.
How to program your microwave for a gf mug cake
My microwave is oddly powerful at 1200 watts. I need to use a reduced power percentage to approximate 1000 watts. For me, that means using 80% power because 1200 watts x 80% = 960 watts (that counts as “about” 1000 watts).
It just requires the simplest math. I know some of you hate math, and I'm so sorry. At least you don't have to do it on an abacus.
You'll only have to do the math once, though. And then you'll be able to make vanilla mug cake, and chocolate mug cake with success. And you'll maybe understand your microwave a bit better.
If you're not sure how many watts yours is, and you can't find the information on the appliance itself, just google your microwave brand and the word “wattage,” and you'll find the information.
Customize to your preference
While our vanilla mug cake is delicious on its own, part of the fun is customizing it with various mix-ins and toppings. Here are a few of my top picks.
Mix-ins:
- Chocolate chips: Add in a tablespoon of dark, milk, or white chocolate chips before microwaving for a gooey chocolate surprise.
- Berries: Fresh or frozen berries can add a pop of sweetness and tang. Try raspberries, blueberries, or chopped strawberries.
- Nuts: A tablespoon of chopped pecans, walnuts, or almonds can provide a lovely crunch and added flavor.
- Spices: For an aromatic twist, add a pinch of cinnamon, nutmeg, or cardamom to your batter.
Toppings:
- Whipped cream or ice cream: A dollop of whipped cream or a scoop of ice cream can make your mug cake an extra decadent treat.
- Fruit compote or jam: Top your cake with a spoonful of your favorite fruit compote or jam for added fruitiness.
- Nut butter: A drizzle of almond, peanut, or cashew butter can add a deliciously nutty touch and pair beautifully with the vanilla base.
- Powdered sugar: A simple dusting of powdered sugar can add a lovely visual touch and a bit of extra sweetness.
Let it cool
Give your mug cake a few minutes to cool before eating. This will allow the cake to set and the flavors to fully develop.
Learn to make vanilla mug cake!
But the texture wasn't quite as tender as I'd like it to be. It was also a bit more dry, since that flour blend (like most all purpose gluten free flour blends) absorbs a lot of moisture.
Gluten free vanilla mug cake: Substitutions
Here are my best recommendations for ingredient substitutions when you need to tweak this gluten free microwave mug cake for other dietary preferences.
Gluten free dairy free mug cake
The only dairy in this recipe (unless you're using Cup4Cup as your flour blend, which contains dairy) is the 2 tablespoons of unsalted butter. You can easily replace that with your favorite vegan butter. I bet even Earth Balance buttery sticks would work.
Please don't use oil, though. You might be tempted since you're melting the butter anyway.
In a simple recipe like this with such a neutral flavor profile, oil will steal flavor away from the cake, and leave it with an oily taste.
Gluten free mug cake made sugar free?
There are only 2 tablespoons of granulated sugar in this recipe. I've also made it with 3 tablespoons, and I thought it was too sweet, even with my sweet tooth.
I really don't recommend reducing the sugar in this recipe. It's just 25 grams of sugar, and it helps to tenderize the cake (sugar isn't just for sweetness in baking!).
If you'd like to try using an alternative sugar, try Lankato brand monkfruit granulated alternative sugar. It will probably mean a more stiff batter, so consider adding another teaspoonful or two of applesauce to compensate for the drying effect of alternative sugars.
About the pretty edible decorations in this gluten free vanilla mug cake
For full information on gluten free edible confetti, please see our recipe for gluten free “Funfetti” cupcakes. I love baking with edible confetti, but it can be a bit difficult to source because some companies make it, and then stop. I'm looking at you, AmeriColor! But you can find it, and it's worth the effort.
Gluten free vanilla mug cake recipe, step by step below
Gluten Free Vanilla Mug Cake | Cake in 2 minutes
Equipment
- Microwave-safe mug
Ingredients
- 2 tablespoons (28 g) unsalted butter softened or melted and cooled
- 3 tablespoons (45 g) smooth applesauce
- ½ teaspoon pure vanilla extract
- 2 tablespoons (25 g) granulated sugar
- ⅛ teaspoon kosher salt
- 6 tablespoons (54 g) gum free gluten free flour blend (Or all purpose gluten free flour blend: see Recipe Notes for details)
- ½ teaspoon baking powder
- 1 teaspoon edible gluten free confetti nonpareils, or sprinkles (optional)
Instructions
- Grease a microwave-safe mug or mason jar with at least an 8-ounce capacity and set it aside.
- In a mixing bowl or measuring cup, place the butter, applesauce, and vanilla, and whisk vigorously to combine very well. Add the sugar and salt, and whisk again to combine.
- Add the flour blend and baking powder, and whisk until smooth. Add the optional edible decoration, and mix until evenly distributed throughout the batter.
- Pour the batter into the greased mug, and smooth the top.
- Place the mug in your microwave oven and cook at about 1000 watts for 1 minute 45 seconds.
- Test with a toothpick to see if it comes out clean. If not, cook for up to another 20 seconds at about 1000 watts.
- Allow to cool briefly before serving.
Notes
Gluten Free Vanilla Mug Cake | Cake in 2 minutes
Equipment
- Microwave-safe mug
Ingredients
- 2 tablespoons (28 g) unsalted butter softened or melted and cooled
- 3 tablespoons (45 g) smooth applesauce
- ½ teaspoon pure vanilla extract
- 2 tablespoons (25 g) granulated sugar
- ⅛ teaspoon kosher salt
- 6 tablespoons (54 g) gum free gluten free flour blend (Or all purpose gluten free flour blend: see Recipe Notes for details)
- ½ teaspoon baking powder
- 1 teaspoon edible gluten free confetti nonpareils, or sprinkles (optional)
Instructions
- Grease a microwave-safe mug or mason jar with at least an 8-ounce capacity and set it aside.
- In a mixing bowl or measuring cup, place the butter, applesauce, and vanilla, and whisk vigorously to combine very well. Add the sugar and salt, and whisk again to combine.
- Add the flour blend and baking powder, and whisk until smooth. Add the optional edible decoration, and mix until evenly distributed throughout the batter.
- Pour the batter into the greased mug, and smooth the top.
- Place the mug in your microwave oven and cook at about 1000 watts for 1 minute 45 seconds.
- Test with a toothpick to see if it comes out clean. If not, cook for up to another 20 seconds at about 1000 watts.
- Allow to cool briefly before serving.
Bonnie Sanchez says
Nicole, I love your recipes! I followed your recipe and directions exactly for the gf vanilla mug cake. After I cooked it and the taste was off, I realized I did not add the vanilla. Looking back at the directions I noticed it is not in the directions where or when to add the vanilla. Please update. Thanks!
Nicole Hunn says
You’re right, Bonnie! So sorry about that. It’s fixed now, but just so you know in a properly written recipe, the ingredients are always used in the order in which they’re listed. Thanks for pointing out my error!
Sandy says
A jar of baby food applesauce.
Jan Marie Thompson says
I’m allergic to all fruit except berries. I’ve been substituting blueberries blended with water into your applesauce recipes (I used 3 T frozen blueberries and 1 T water and blended). I also used coconut flavoring (allergic to beans). It was so good! Ugly, but yummy!
Nicole Hunn says
That’s a really interesting swap, Jan Marie! I’m not sure where the bean allergy came into play, but I’m really glad you were able to find something to work for you.
Janet T says
Covid19 has me at home and I tried a replacement. No Applesauce, but I had a snack cup of pears. I blended them and substituted. The batter seemed pretty stiff and the cake was fairly dense. I had a very ripe pear (read lots of brown spots) simmered it into a thinner sauce. Wonderful! The pear might be a whole new avenue for you, Nicole. I added about 1/2 teaspoon cinnamon and a shake of ginger. Next time I’ll add some chopped candied ginger. But that will have to wait until I can go to the store. Such fun! and a real treat. I’ll also try a gum free GF flour. That should make it lighter, too.
Stef says
Does the applesauce replace an egg?
Nicole Hunn says
I describe everything about the applesauce in the post, Stef. But generally, just follow the recipe precisely, and it’ll turn out!
Nancy Duty says
A six-pack of applesauce is easy to use for this recipe over and over again. Anxious to try this.
Nicole Hunn says
Good idea, Nancy!
Judi says
Can i use Swerve instead of sugar?
Nicole Hunn says
Alternative sweeteners tend to by drying, Judi, so I’m honestly not sure.
Stephanie Aston says
This looks so good! I was wanting a vanilla mug cake a couple weeks ago and just left the cocoa powder with your chocolate mug cake recipe and reduced the sugar a little bit. It worked fine, but this is very exciting! I don’t normally keep applesauce, any preferred substitutes? Thanks for creating all these delicious recipes!
Nicole Hunn says
I’m afraid you absolutely need applesauce, Stephanie. It provides moisture and some structure. If you replace it with something like bananas, the whole thing will taste like bananas.
Susan says
Thanks again for another wonderful recipe! While your peanut butter protein cookies were in the oven I made these last night for the hubby and daughter and they loved them! Also, love your comment on ‘no comments on microwaving’ – made me laugh. You go girl!
Nicole Hunn says
Haha sometimes I feel like I have to head certain comments off. Like the one on Facebook that the recipe “looks good, but I don’t use a microwave. Ever.” So glad they enjoyed the mug cake, Susan. And the comment. ?