Microwave Mug Cake

This easy microwave mug cake will cure your sweet tooth any time of the day! It's also gluten-free and packed with plant-based protein.


  • 1 cup rolled oats ground into flour
  • 1 serving vanilla protein powder
  • 2 tbsp coconut sugar or to taste — depending on sweetness of protein powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp chia seeds for chia egg
  • 2 tbsp water for chia egg
  • 1/4 cup applesauce
  • 2 tbsp nut / seed butter I used peanut butter
  • 1/2 cup plant-based milk
  • 1 tsp apple cider vinegar


  1. In a bowl, combine the chia seeds and water; set aside for 5 minutes. Then, add in the applesauce, milk, nut butter, and apple cider vinegar.
  2. Separately whisk together the dry ingredients — oat flour, protein powder, sugar, baking powder, and baking soda.
  3. Pour the dry mixture into the wet mixture, and whisk until incorporated.
  4. Grease 2 microwave-safe mugs and distribute the batter evenly between them.
  5. Microwave each mug for 90 seconds; if needed, continue microwaving at 30 second intervals until cooked through.
  6. *Alternatively, bake in 2 oven-safe ramekins for 20 minutes at 350F / 180C. Let cool before serving.

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BreakfastDessertKidsGluten Free

Guest Blogger Lenny Vegamelon

My name is Lenny, known as @vegamelon on Instagram! I became vegan almost four years ago, at the end of my freshman year of high school. See all recipes by Lenny

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