Vanilla Funfetti Mug Cake

A made-from-scratch funfetti cake baked in 90 seconds? Seriously, where do I sign up? Oh wait, I already have, evidenced by the fact that we’ve made and devoured this mug cake three days in a row and that is no exaggeration. Yep, I’d say we’ve officially signed up on the I Love Mug Cake Registry, wherever and whatever that is. That’s what happens when something so delicious is also so easy and fast to make (even my 5-year old can mix this up himself). Even though food blogs, including my own, are rife with declarations of Best Ever This and Best Ever That, which kind of minimizes the power of that statement, I’m not even hesitating in declaring these mug cakes The Best Mug Cakes. Ever. Ever ever everrrrr.

I mean, I should know. I’ve had a lot of mug cakes in my day (some good, some not so good) and these vanilla funfetti mug cakes are not just good, they are ridiculously good. And, in case you missed it from the title, they are egg- and dairy-free (I know, I was skeptical, too, that a cake without an egg or even an egg substitution would work, but trust me, it does).

Vanilla Funfetti Mug Cake

It’s a very, very dangerous thing for me to know I can go from zero to warm cake in 90 seconds especially when said cake is mixed right in the mug, so the only dishes are the mug, a few minor measuring utensils and my little spoon. Ack! This is not good. Not good at all. In fact, after my friend, Lien, emailed me this recipe and I made it all those days in a row, I responded back with a “I kind of want to hate you for sending me this recipe” – all said in the spirit of love, of course.

I’m telling you, your life won’t be complete until you experience this mug cake. Crazy, crazy delicious, especially if you plop a dollop of vanilla bean frozen yogurt (or a dairy free alternative) on top of the warm cake and go to town.

PS: A winner has been announced for the Italia Artisan Pizza Oven Giveaway! Don’t forget that the MKC15 coupon code is still good at Outdoor Cooking (<–affiliate link) through June 15 for 15% off all Camp Chef products. 

Vanilla Funfetti Mug Cake

Vanilla Funfetti Mug Cake

Yield: One mug cake

Vanilla Funfetti Mug Cake

Let's talk a few details. First up, for the milk options, you can definitely substitute regular dairy milk for the coconut or almond milk - but if you DO use coconut or almond milk, it's the refrigerated kind in the cartons (not the canned coconut milk). I've made it with all three (dairy, coconut and almond) and the cakes are wonderful each time.

Also keep in mind that each microwave varies in power. These cakes cook perfectly in about 90 seconds on 80% power in my microwave but you may need to adjust slightly since microwaves vary in power. Because they are egg-free, we like to sometimes undercook them just slightly to make a pudding mug cake of sorts. Oh boy.

You can increase the yield of this (if you want to make more than one mug cake) by multiplying the ingredients times however many mug cakes you want (six in my house), mixing the ingredients in a large bowl and then dividing evenly among the mugs.

Finally, you can make this recipe in ramekins/custard cups if you don't have a mug (although it overflows slightly in my 6-8 ounce ramekins so I prefer using a standard-sized mug).


  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • Pinch of salt (very light pinch!)
  • 1/2 teaspoon baking powder
  • 1/4 cup almond or coconut milk (see note)
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 tablespoons extra-virgin or refined coconut oil, melted (or canola or vegetable oil)
  • 2 teaspoons sprinkles


  1. In an 8-ounce (that's a fairly standard size) mug, whisk together the flour, sugar, salt and baking powder. Make a small well and add the milk, vanilla and oil. Mix just until combined. Stir in the sprinkles.
  2. Microwave for 90 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave). Serve warm with a dollop of frozen yogurt or ice cream, if desired.

Recipe Source: adapted slightly from my virtual friend, Lien (I think originally from this recipe, although I adapted it to be made start-to-finish in the mug instead of dirtying another bowl, added a slight pinch of salt, decreased the sugar just slightly, and omitted the single serving ice cream stuff)

88 Responses to Vanilla Funfetti Mug Cake {Egg and Dairy Free}

  1. Jacob says:

    A little but too much of a floury taste and not as sweet as I like it. I think next time I’ll add a little bit more sugar.

  2. Tasha says:

    I used this recipe and it was amazing! I didn’t have baking powder so I used self rising powder instead and it worked perfectly. I loved this and I am always going to use this when I have a sweet tooth! Thanks Mel

  3. Robyn says:

    Just enjoyed this delicious, easy to make cake! I used skim milk and canola oil and put a small scoop of ice cream on top. I had a feeling I would like it so I measured out the dry ingredients into 4 zip lock bags for another time. That was a smart move:) thanks for sharing, love your blog:)!!

  4. Jessa says:

    Made this tonight and it was amazing! I used cashew milk and added a 1/2 teaspoon of almond extract as well. It was delicious! Thanks for the great recipe! <3

  5. kali says:

    I just tried this except I used 7up instead of the milk, and it still turned out amazing. I love it!

  6. Paige says:

    Oh me, oh my! This is WONDERFUL! I’ve made quite a few different mug cake recipes and this one is by far the best! I used unsweetened rice milk (all I had), and took mine out of the microwave after about a minute. Thank you for this recipe!

  7. I usually don’t like cake because when I make it it always ends up dry, but this hit the spot it was so easy and simple

  8. Kay says:

    This is the first mug cake recipe I’ve tried that came out right and tasted good! I have a small, weak microwave so I cooked it a minute longer, but it turned out great. Your blog is my favorite because the recipes are consistently good. I appreciate that a lot, especially as a newer cook!

  9. Lynn says:

    This was very good! I made it as soon as I seen the recipes! Thank you

  10. Allison says:

    I just tried this for my dad’s birthday, I tested it first and I felt it wasn’t as sweet as it should be, so I added more sugar and also more vanilla extract for a more vanilla-y cake. I haven’t tried it yet, but it was pretty good as was, just more sweet now.

  11. Emily Elizabeth says:

    Tried this the first time exactly as directed, second time I used unsweetened applesauce in place of oil, plain fat free milk, and microwaved in a 12oz Pyrex bowl w/flat bottom (increased surface area means more frosting, yummy). Will use this recipe every time, was unbelievably good.

  12. Liz says:

    I made your more recent choc chip cake and then this one. This is my absolute favorite – I tend to be a white cake person and am not a huge fan of choc chip cookies. This hits the spot. I have small 750 watt microwave and I’m getting perfect cake consistency at 90 seconds full power. After it’s done, I’ve added some choc chips – good, but lately I’ve been adding a spoon of homemade jam and that is REALLY good. Thanks, Mel!

  13. Pam says:

    This was incredibly easy, delicious and so fun to make with my grandchildren! Mel you are the best!! So thankful for you!!

  14. Jenn says:

    We made these for the boys for New Years Eve dessert. They were great!

  15. Kelsey says:

    I had this last night, then made it again for breakfast! (It doesn’t have icing. Cake without icing is a muffin. So I figured it was fine.) I’m obsessed. Usually mug taste pretty bad, this is amazing.

  16. Salem says:

    This was fun, easy, and the kids and husband loved it!!! I didn’t LOVE it, but I think I will next time if I add a touch more sugar and vanilla. And I can’t wait to try the choc. chip/PB version and the cinnamon roll cake version that others mentioned. Those sound delicious!!

  17. jill says:

    i found using very fresh baking powder makes a big difference. when i used baking powder that was 4-5 months old, the texture was ok, but kind of spongy. when i tried it using powder i had just opened, the texture was perfectly light and fluffy!

  18. Lexi says:

    wow! this looks awesome! can’t wait to try it

  19. Lynne says:

    We love this cake! For you chocolate lovers: Sprinkle chocolate chips (or any grated chocolate bar/Hershey’s kisses, etc.) on top right as it comes out of the microwave, cover the mug for a minute or so, then spread out the melted chocolate. Presto! Instant chocolate ‘frosting’!

    Our family loves your website, Mel.

  20. Kelly says:

    Update… made this one night and offered my husband a bite. He now REQUESTS this little treat, which is equivalent to an epic win in the dessert world. Tonight I got smart and pre-made little baggies of dry ingredients for next time!

  21. Bridget G says:

    This was fantastic! Thanks for the great recipe.

  22. lauren says:

    I saw this post yesterday and read all the great reviews. I decided to give this one a try because I haven’t had much luck with mug cakes. I don’t know what I did wrong. The cake baked up fine but their was no flavor. It tasted like a dough/bread. Maybe there wasn’t enough sugar? I wish I knew what I did wrong since everyone else had great results or I have high expectations… 😉

    • Mel says:

      Hi Lauren – sorry you didn’t love this cake. Perhaps adding more sugar would help? Not sure. Sounds like maybe it just isn’t the right fit for your tastes. 🙂 Have you tried other mug cakes and liked them?

  23. Meri says:

    This was not good at all! I am an avid baker. I should have known, microwaved cake just would not work. The best? How about the worst dessert I ever tasted!!!

  24. Sarah says:

    My 12 year old son loves cinnamon roll cake so we converted this recipe. Added a little more salt to the batter, made a small amount of the brown sugar/cinnamon mix from your cinnamon roll cake recipe and swirled it in. Topped with a basic powdered sugar glaze and it was a smashing success!!! He loved it and now I’m the coolest mom ever!

  25. Kelly says:

    I’ve had great luck with Chocolate Covered Katie’s chocolate mug cake, but I’ve never had a vanilla cake turn out… until now! Delicious, just the thing this mommy needed after a long few days. I topped it with some of the spray can frosting (totally gross, but so handy for frosting emergencies!). My husband might even approve of this one. Thanks for rocking it again, Mel!

  26. Stephanie says:

    Hi Mel,
    I just made the mug cake…easy and delicious. How can this be turned into a choc mug cake? Can I add a Tablespoon of cocoa and reduce the flour? I just need to experiment. I will start by just adding choc chips. Actually might just do the trick and keep your perfect mug recipe. The cake came out spongy and moist.

    Thank You!

  27. Dana says:

    Hi Mel, Thanks so much for this recipe! I tested it right away (twice) and then made a ton of them for my daughter’s 5th birthday (let the kids take home the dollar store mugs)! I’m still making these on almost a daily basis, often substituting Skor bits or some other accent for the sprinkles. I’m attempting to create a mug muffin so I don’t have to feel so guilty about having them for breakfast. 😉
    On a technical side note, when I click on the Funfetti picure on your home page, it takes me to the Greek salad. The title still takes me to the correct post.
    Thanks again!

    • Mel says:

      Hi Dana – glad you love the recipe! Thanks for the note on the link – I’m able to access the mug cake by clicking on the picture on the homepage…are you using a mobile device?

      • Dana says:

        Yes, actually, I am! I take that to mean that this is a typical complaint for mobile device users… Sorry about that!

        • Mel says:

          Actually, I haven’t heard that yet but I just wanted to see what device you were using so I could check it out on my end. Hopefully it isn’t an ongoing issue!

  28. Cammee says:

    I have never tried a mug cake, but that is about to change!

  29. Liz says:

    Just made this with almond extract instead of vanilla, turned out amazing. The inly mug cake I’ve ever liked!

  30. Andrea says:

    So, I am reporting back that I tried this the other day. I didn’t have any sprinkles, so I added a few dark chocolate chips and stirred in some peanut butter. It was warm, comforting, and evil all at the same time. Dangerous!

  31. Helen says:

    Just did this with the kids for our Sunday night treat … Totally fun and Delish !! Oh and I loved yesterday’s snap shot Saturday post … You are my kinda girl!!

  32. elisabeth says:

    Very tasty! I love how quick and easy this recipe comes together! This will be perfect for when we want cake and don’t want to heat up the whole house this summer. Thanks for another great recipe Mel!!

  33. Jessica says:

    Oooh this is so dangerous! This will be perfect when those cake cravings hit! And sometimes its much more convenient than making a whole cake for one!

  34. Christy B. says:

    Im not sure if your sharing this recipe (and then me sharing to with my mom, sister, and sisters-in-law) was a service or disservice. So easy. And so good. Truly the best mug cake I’ve had (3x).

  35. I made this today with my 2 & 4 year old boys and it was the perfect little post-naps project and treat! I used imitation vanilla (since I have yet to make the switch to real in my kitchen….someday!) and I still thought it tasted good! Obviously don’t know the difference, but it was tasty!

  36. Paris says:

    I’m actually a little curious if it would be possible to convert this recipe to an oven? We get huge storms out where I live, and you can’t guarantee when the microwave will call it quits and die. What do you think?

    • Mel says:

      Paris – You would have to experiment – I think it can rely on being eggless because it is made in small batches and cooked so quickly; my guess is it wouldn’t transition to the oven very well. Good luck if you try it.

  37. Jenny says:

    This sounds yummy and perfect for a summer time quick treat with ice cream 🙂

  38. Thanks so much for your confetti mug cake. It was great! You mentioned multiplying the ingredients for more than one cake but I’m wondering how much more time it would take if you put – say – two or three mugs in the microwave at the same time. Any advice?


    • Mel says:

      Great question, Curtis – we tried three mugs in the microwave earlier this week (forming a circle with an open center) and I had to add 2-3 minutes onto the cooking time.

  39. Adriennne says:

    I logged in to your site to find a recipe for dinner and 5 minutes later i’m eating cake… What happened??? It was delicious by the way.

  40. mamalala says:

    Just made this for my kiddos snack. Very easy and they loved it. So rich they couldn’t finish it. Way to go!

  41. Laurel says:

    Huge Success!! The kids were in awe that they were able to make their very own cake! We did coconut oil, & extract, Regular milk. So Delicious!! The girls loved that the sprinkles turned their cake pink!

    P.s one wanted cocoa in it and it over flowed like crazy.

  42. Ruth says:

    I just made these with my (three) kids and my visiting niece….and one for me, of course! They got to do the measuring out and the mixing, so they liked the process, too.

    We loved them! I made the recipe just as suggested (re: coconut milk and coconut oil); the only thing I added for the kids’ mug was to throw in about 8-9 milk chocolate chips in at the end. Vanilla ice cream on top was perfect.

    The cake was surprisingly delicate in flavour and texture – I was really impressed. I’ve tried a few other mug cakes before and, although I’ve thought them a good idea, have never enjoyed them. This is the exception, IMHO. We’ll definitely be making this again.

    Thanks for such great ideas, Mel, and for such great recipes!! Yours is the first website I go to when looking for good recipes, and I’ve used many of them. PLease keep going and introducing me to great versions of things we love to eat.



  43. Cathy says:

    Can’t wait to try this when my grandchildren come over!!! 🙂

  44. Okay I will say this is unbelievable. And dangerous too—to have cake in 90 seconds.
    But I will say it certainly looks cake like and more than delicious. Those sprinkles make anything look festive!

  45. Kelly says:

    Okay, so here’s the thing about the “best ever recipe” thing you mentioned that bloggers do. Mention it all you want, but all it’s only part of the title until your readers trust you as inexplicably as I trust you! If you say it’s the best, it’s the best. And, I’ve tried several of your “bests” that I know you are always right!

  46. This is adorable! My twin nieces are here for a visit and I would love to make this for them, but I don’t have a microwave. I’m going to try it in the oven and see how it works. Thanks for the recipe!

  47. Claire says:

    This just made my week! I’ve had to cut out all dairy (and therefore everything fun and yummy in the world… Short of hummus, gotta love hummus) to feed my baby girl and this is going to be such a life saver when momma needs a little pick-me-up! Thank you 🙂

  48. Andrea says:

    This just looks so cute, and perfect for when my kids ask, “Are there any treats in this house?” I am dying to try it. Thanks for sharing this!

  49. Lisa says:

    SO excited to try these for family night! What else could we use in place of sprinkles?

    • Mel says:

      Lisa – you could just leave them out; not sure of a great substitution to give you the funfetti effect.

      • Lisa says:

        Okay, I made them for family night and they were a hit! Tonight, I made one for myself with no sprinkles and Belgian chocolate milk…. It was SO good! I’m afraid I will never lose those last five pounds, but this recipe is worth it!!

  50. Jessica L says:

    Thank you! My son is allergic to eggs!

  51. Egg and dairy free?! And coconut milk?! Oh my Mel, you’ve outdone yourself! Love it!

  52. Lindsay says:

    I just made these with my toddler. So fun and simple! And it tasted amazing! I just used regular milk. I liked that it didn’t taste eggy like most other mug cakes. I even cooked it at 100 percent power for 90 seconds and it cooked perfectly.

  53. I need to give mug cakes another try! This looks amazing! I love the lack of egg because it is so annoying to have to quarter an egg for a mug cake 🙂

  54. Laurel says:

    You literally saved my bacon today! Watching my friends girls ALL day long and on short notice, so I’m not prepared with bored busters. Ta Da! Mel to the rescue! They will LOVE this! Angel choirs are singing your name!

  55. Karly says:

    I’ve never met a mug cake that tasted good. I’m excited to try this one!

  56. Patricia Ogden says:

    Do you think this mug cake would be possible to make gluten free? Could one substitute Almond flour or such? My daughter is gluten and dairy free (not her choice for sure), also no honey, garlic, onion….and the recipe for the mug cake looked like something that would be quick and easy she could make just for herself….and could use the regular recipe for the rest of the family.

    • Mel says:

      Hi Patricia – I’m not a gluten-free expert, unfortunately, so I can’t say for sure but maybe one of those cup-for-cup blends would work in this for the 1/4 cup flour? Certainly worth a try.

  57. Liss says:

    This is a happy dance garnering recipe!

  58. this recipe is dangerous! I don’t need to know how to have cake in 90 seconds. YUM!

  59. Andrea R says:

    I woke up this morning hoping you had posted something fabulous for me to enjoy today because it’s my birthday. What a pleasant surprise! My own personal “it’s a low key birthday” birthday cake! Thanks!

    • Mel says:

      Happy birthday, Andrea! This is the BEST sort of birthday cake because you can have it over and over and over…all in one day! 🙂

  60. Kim in MD says:

    Yum! You are right, Mel…this recipe is dangerous!

  61. Jackie says:

    Now you just need a recipe for funfetti frosting. I DO NOT like store bought frosting, unless it is funfetti. Then I can eat it with a spoon right right out of the tub!

  62. Emily says:

    I am so excited to try this recipe. This is exactly what I crave warm cake. I love it thanks for the recipe.

  63. Can you believe I’ve never made a mug cake? Seriously, I’ve got to change that. 🙂
    Looks too simple to forsake!
    Have a beautiful Friday Mel!

  64. Anyone tried converting this to gluten free yet?

    • Mel says:

      Hi Sue – you might try using one of those cup-for-cup flour blends for the 1/4 cup flour and see how it goes.

    • Becky says:

      I just made this gluten free by using Pamela’s Artisan Flour Blend, no other changes. It sure hit the spot. Ten minutes ago I wanted cake, and it was that simple. Will make again for sure. Thank you for the recipe!

  65. Teresa says:

    I made this for my husband and me for a fun morning treat–how could I wait any longer! We used unsweetened vanilla almond milk and canola oil as we are not coconut fans. Also, we added just a pinch of sprinkles for fun. It was great. I have a recipe for a chocolate mug cake, which makes enough for two, but this was just right for one (although we split it). Thanks for a fun after school treat later today for the kids.

  66. Rebecca says:

    I just saw this on my tablet, literally walked into my kitchen and made it for breakfast. Cake with coffee! It’s a Friday morning, which I think we can all agree is the weekend. I worked with what I had, so mine included melted butter and nonfat milk (which contradictory?). It was so good! I just zapped mine on regular power for 90 seconds. I dug in right away but think I’ll try and hold myself back next time. I like your suggestion of warm, which it got to after a couple of minutes. Thank you! (Came over a while back from Janssen at Everday Reading.)

    • Mel says:

      Rebecca – yes, it’s definitely the weekend and cake for breakfast is A-ok with me! Thanks for trying (and reporting back) so quickly!

  67. Sheila says:

    Mel, you always give us such a great variety of recipes! Thank you! Question: Do you test this mug cake by a cake tester coming out clean? I have a “soggy” issue with pudding type cakes.

    • Mel says:

      Hi Sheila – totally understand the soggy issue. This cake puffs up so nicely in the microwave and I can tell its done by just pressing on the top. It should feel firm to the touch (and not leave any cake batter on your fingers).

  68. Barb says:

    Wow- this looks like a fun activity for when my nieces come for a sleepover. Thanks.

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