This vegan Funfetti Mug Cake is moist, fluffy and full of vanilla flavour! Incredibly quick and easy to make in the microwave with simple ingredients. (Eggless, Dairy Free, Gluten Free + Oil Free)
Happy Friday AND day 5 of mug cake week! It’s time to bring the fun on and nothing says fun more than funfetti. Funfetti brings the party. *insert spongebob happy friday meme here*.
This mug cake was probably the most difficult to get perfect in terms of texture (as most vanilla cakes tend to be) but I’m so proud of how this version came out using minimal pantry ingredients thats are actually pretty healthy! Here are the ingredients you’ll need:
- Tahini: Replaces oil and butters. Cashew butter also works great but make sure it’s the runny kind!
- Oat flour: Yes, this mug cake is made with OATMEAL! So go ahead, have it for breakfast. If you don’t have oatmeal, all purpose flour works great too!
- Apple Cider Vinegar + Baking Powder: Since there are no eggs in this recipe, we need something to help leaven the cake and this duo does an amazing job.
- Granulated Sugar: When I make it for myself, I use coconut sugar to keep it refined sugar free BUT it does make the cake a little darker. If you want that white/yellow cake look, definitely stick to pure white sugar or cane sugar.
- Vanilla + Almond Extract: Vanilla is a given but the almond extract makes it so much more special. Not essential, but so worth adding it if you have some.
- Funfetti sprinkles: Optional, the cake it’s self is delicious but also not optional if you want a true funfetti cake.
How to Make Funfetti Mug Cake
Incase you haven’t jumped on the mug cake train or haven’t seen my previous recipes, here’s a quick run down of how to make this insanely quick and easy vanilla mug cake:
- Add wet ingredients in a mug or deep bowl and stir until combined. A 10 oz mug is best here.
- Add the dry ingredients and stir until a cupcake like batter forms. If you need, add 1-2 tsp more non dairy milk. Then, fold in the sprinkles if using.
- Microwave for 1 minute. Rotate the cup and then microwave for another 20-30 seconds. Rotating the cup ensures the cake cooks evenly on each side (prevents that tilting cake effect).
Let it cool for 2 minutes– it continues to cook a bit as it sits! And then top it off with some frosting, dairy free ice cream or whip cream! Add a bit more sprinkles too for good measure.
Texture checkkkk. Moist, fluffy and a beauty. Seriously, sprinkles makes everything more fun and pretty.
And nowww, it doesn’t have to be your birthday to celebrate your day with the perfect funfetti birthday cake!
More Vegan Mug Cakes to Try!
- Banana Bread Mug Cake
- Chocolate Chip Mug Cake
- Cinnamon Roll in a Mug
- Blueberry Lemon Mug Cake
- Fudgy Mug Brownie
If you recreate this Funfetti Mug Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Funfetti Mug Cake
- Total Time: 2.5 minutes
- Yield: 1 serving 1x
Description
This vegan Funfetti Mug Cake is moist, fluffy and full of vanilla flavour! Incredibly quick and easy to make in the microwave with simple ingredients. (Eggless, Dairy Free, Gluten Free + Oil Free)
Ingredients
- 1 tbsp cashew butter (15g // or tahini)
- 3 tbsp non-dairy milk (45ml)
- 1 tbsp granulated sugar (12g)*
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla
- 1/4 tsp almond extract, optional
- 1/4 cup oat flour (30g // homemade or store bought)
- 1/2 tsp baking powder
- small pinch of salt
- 1 tbsp funfetti vegan sprinkles (10g)
Topping:
- Coconut whip cream
- Dairy free ice cream
- Vegan funfetti sprinkles
Instructions
- Add tahini, non dairy milk, apple cider vinegar, vanilla, almond extract, coconut sugar and salt into a microwave safe mug (or deep bowl) and stir until combined. Sift in oat flour and baking powder and stir until just combined. If it the batter seems stiff, add in 1-2 tsp more of non dairy milk until its like a muffin-like batter. Fold in the funfetti sprinkles in.
- Microwave on high (1000 W) for 1 minute and then another 20-30 seconds. Let it cool for 2 minutes, top with dairy free whipped cream or ice cream and enjoy!
Notes
- *Sugar: I typically use coconut sugar but any white granulated sugar is best if trying to achieve that white/yellow cake appearance
- Helpful Equipment: 8 oz mug or bowl, 10 oz mug or bowl, mini spatula
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 1 minute
- Cook Time: 1.5 minutes
- Category: dessert
- Method: microwave
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 serving
- Calories: 323
- Sugar: 18.9g
- Sodium: 292mg
- Fat: 13.6g
- Saturated Fat: 3.7g
- Unsaturated Fat: 6.8g
- Trans Fat: 0.08g
- Carbohydrates: 43g
- Fiber: 1.8g
- Protein: 7.3g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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This was so yummy!!!! And the perfect size for a nice dessert after dinner. Plus, it really does only take a few minutes to make, which I’m all about. I topped mine with a little coconut yogurt and it was perfect. Gonna try your other mug cakes!
So happy to hear you enjoyed Mimi! Love adding coconut yogurt to mug cakes, adds such a nice touch!
I tried with regular flour and I’m surpised how well the mug cake turned out. I think it’s the only recipe I’ve tried so far that makes a truly fluffy and airy texture, it’s not gooey at all (even in the center)! I think I’ll keep the base and customize it because it’s that good !
Super fluffy and nice cake texture, as opposed to some other mug cakes that can be a bit gummy. Realllllly nice flavor as well, definitely recommend the almond extract. I wasn’t really expecting the oat flour to make such a good cake but I am definitely trying this again
YESSS I’m so happy you enjoyed! Almond extract really does make everything taste like cake!