Name: Gluten Free Vanilla Mug Cake (No Dairy or Eggs)
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 3 Tablespoons 1:1 gluten-free flour with xanthan gum; 1 ½ Tablespoon granulated sugar; ¼ teaspoons baking powder; 3 Tablespoons non dairy milk (or regular milk); 1 Tablespoon vegetable oil (or other nuetral oil); ½ teaspoon vanilla extract; ⅛ teaspoon salt

An easy microwave GF Mug Cake made without eggs. It's the fastest way to make gluten free dessert for one. But don't let "fast" fool you, it has great flavor and texture.

A small cake with pink frosting and colorful sprinkles in a white ramekin, with a spoonful of cake on a plate beside it.

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Skill Level: Beginner

Shortcut Central: Save extra buttercream in your freezer from your layer cakes. Thaw out for using on mug cakes.

Flavor Remix: Swap almond extract for vanilla or add sprinkles for a funfetti cake for one!

Allergy Watch: Gluten Free, Dairy Free, No Eggs, Nut-Free. This recipe is vegan as written.

Mug cakes have to be the ultimate indulgent single-serving dessert. Ready in under 5 minutes, this treat cooks in the microwave. My trick is to reduce the power level and cook for a tad longer.

And you know I have a chocolate mug cake recipe too!

Ingredient Notes

Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
Oil: I prefer oil over butter to keep the cake moist and from burning.
Milk: This recipe is incredibly forgiving use any milk you like.
Baking Powder: Stick with ¼ teaspoon, any more your cake will bubble over.
Sugar: Coconut and granulated sugar both work in this recipe.

Six small bowls containing vegetable oil, gluten-free flour, vanilla extract, salt, baking powder, milk, and sugar are arranged on a white surface. Labels identify each ingredient.

How to Make Gluten Free Vanilla Mug Cake

A step-by-step visual guide for making gluten-free microwave mug cake. You can skip to the recipe for the full written instructions.

A hand holding a plate with a small bowl of beige batter and a wooden spatula resting across the bowl.

Mix

Thoroughly whisk together your ingredients in a small mug or ramekin.

A small round dish of baked custard on a white plate with a silver spoon beside it and a hand holding the plate.

Microwave

Use 70% power and begin checking at 1 minute. Cool for a few minutes before topping with frosting, whipped cream, or vanilla ice cream.

Recipe Tips

Stop cooking the cake when it looks underdone, you want it to be soft on the inside. The cake will continue to cook as it cools.
You can bake this recipe at 350 °F (180°C) for around 10 minutes in an oven-safe ramekin.
Do not overfill the mug or it will burst when cooking.
For a quick buttercream frosting, mix together 1 tablespoon of softened butter or cream cheese with 2-3 tablespoons powdered sugar.

A small white ramekin of cake topped with pink frosting, colorful sprinkles, and flower-shaped decorations, placed on stacked plates with a spoon beside it.

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