Vanilla Mug Cake

February 22, 2018

Aaaahh, who doesn't love something that you can just pop into the microwave and be able to eat it within 3 minutes?! I know I do! I came across this idea while trolling through my Instagram (which is predominantly food accounts) and I just fell in love with this! 


I am not a huge fan of using a microwave, I'm more old school and stick to boiling milk on a pot (which takes much longer obviously). But this recipe is full proof, and works so well when you want to quickly entertain a few guests or when you just have a craving for something yummy and instant.


This mug cake has only a few base ingredients which I'm sure if you look around your kitchen right now, you will find most, if not all of the below ingredients.  I topped it off with fresh raspberry compote that I made using frozen raspberries and then drizzled it with some of my homemade granola (which you can purchase on the blog). It's a very easy recipe and I hope you try it and use as many yummy toppings as you would like!


Recipe: Vanilla and poppy seed mug cake



  • 50g flour 

  • 1 tbsp poppy seeds

  • 1 tbsp almond nut butter

  • 1 mashed banana

  • 40ml almond milk

  • 1/2 tsp baking powder

  • 1 tsp vanilla essence

  • 1/2 tsp cinnamon powder

  • Coconut oil to grease the mug/cup



  • Combine the mashed banana, vanilla essence, nut butter and milk and whisk together so there are no lumps. 

  • Sieve the cinnamon, flour and baking powder together and mix in with the wet ingredients. 

  • Stir with a wooden spoon until the dough gets thick. 

  • Grease a mug with a little bit of coconut oil. 

  • Fill the mug to the brim with dough and bake for 2 minutes and 30 seconds, or just before 3 minutes. I find that at three minutes the cake is a bit hard, so I think under 3 minutes is ideal. The cake will rise a lot int he microwave and then come down a lot, so definitely fill it, and if it bubbles over that's even better as it creates a very yummy look. 

  • Wait for it to cool, and enjoy!































Share on Facebook
Share on Twitter
Please reload