Eggless Microwave Vanilla Mug Cake
Eggless single-serving vanilla mug cake made in the microwave! A quick dessert perfect for those sweet-tooth cravings.
Servings: 1
Calories: 316kcal
Equipment
- Microwave
Ingredients
Measurement Details: 1 tbsp=15ml; 1 tbsp = 15ml; 1 tsp = 5ml;
(for a single serving)
- 2 tbsp all-purpose flour
- 1 tbsp sugar
- ¼ tsp baking powder
- 1 tbsp vegetable oil
- 1 tbsp milk
- 1 tbsp sweet condensed milk
- 2 drops vanilla essence
- 1 tsp sprinkles optional
Instructions
- First, add the dry ingredients in a microwave-safe ramekin or coffee mug – all-purpose flour, sugar, and baking powder. Then add the wet ingredients - oil, milk, condensed milk, and vanilla essence.
- Mix well without any lumps. There shouldn't be any dry flour.
- If you are using sprinkles, add them now.
- Microwave this for 60 seconds or until the cake is done. It should not take more than 90 seconds. I microwaved one cake at a time. Let it cool for 1 to 2 minutes and enjoy it right away! Please refer to the post for microwave timings.
Video
Notes
- Do not microwave the cake for more than two minutes.
- Instead of vanilla essence, you can add fruit flavors like pineapple or mango, strawberry, and some fruit purees to prepare the fruit-based cake.
- I highly recommend ceramic mugs or ramekins for microwave cakes. Make sure there is sufficient space for the cake to rise.
- Microwave cakes are best when enjoyed fresh.
- Instead of condensed milk, I tested this recipe with 1.5 tbsp milk and 1.5 tbsp sugar. But I prefer the condensed milk version.
Nutrition
Calories: 316kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 138mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg