As quickly as you can crave a sweet treat, you can make one with this simple gluten free vanilla mug cake recipe. Using only a few ingredients you probably have on hand already, you can whip up a perfectly-proportioned dessert for yourself or one to share on a romantic evening.
I’ve had lots of requests for a vanilla version of my popular 5 Minute Gluten Free Chocolate Mug Cake, and I’m pleased to share it! In this no chocolate twist, vanilla bean paste elevates the vanilla flavor without undue sweetness, to make a light and airy cake. Feel free to substitute with pure vanilla extract if you don’t have paste on hand, but know that the paste adds pretty bean flecks and even more rich vanilla aroma once baked.
Be sure to use my gfJules Flour, particularly in recipes like this one where there is no chocolate or loads of sugar to mask unpleasant “other” flour tastes; my gfJules Flour is light and clean and never gritty — it’s perfect for letting the real flavor in a recipe shine through.
Top with your favorite ice cream, whipped cream, fresh berries or even Wine Soaked Prunes (see below for recipe), for something completely different! If you’re intrigued by the idea of this prune sauce, know that prunes are nothing more than dried plums, and once plumped back up, poached in wine and sugar, they are an elegant topping to anything from vanilla mug cake to overnight oats. If you’d prefer to skip the alcohol, simply use spiced apple cider instead.
Gluten Free Vanilla Mug Cake
Ingredients
Mug Cake
- 2 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- ¼ cup (34 grams) gfJules™ Gluten Free All Purpose Flour
- 2 Tbs. cane sugar
- ½ tsp. baking powder
- 1 egg yolk (see this article for egg substitution options)
- 1 Tbs. milk of choice (dairy or non-dairy)
- 1 tsp. vanilla bean paste (or pure vanilla extract)
Wine Soaked Prunes
- 1 cup water
- ½ cup red wine
- ½ cup cane sugar
- 20 prunes (pitted)
- 1 cinnamon stick
Instructions
Gluten Free Vanilla Mug Cake
Melt butter in a large mug in the microwave for approximately 40 seconds.
In a small bowl, whisk dry ingredients together. In a separate bowl, whisk together the liquid ingredients, then stir in the dry mix and the melted butter until smooth.
Pour the batter into the mug and smooth the top with a rubber spatula.
Microwave on high for 60-80 seconds (time differs on microwave power, so watch closely so the cake won’t burn); remove when the top is no longer wet looking and the cake is pulling away from the sides. If the cake, once removed, is tough and dark brown on the bottom, it is overcooked (but luckily it will only take a minute to whip up another!).
Top with ice cream, whipped cream, fresh berries or Wine Soaked Prunes (see below for recipe). Serves 1 or 2, if you’re in the mood to share.
Wine Soaked Prunes
Heat all ingredients in a saucepan over medium-low heat. The liquid should cover the prunes, so select a pan that is not too wide. Simmer and stir the prunes periodically for 10-15 minutes, or until the prunes are very tender and have started to fall apart a bit. If the prunes are very dry, this process may take longer.
Once cooked, set aside to cool slightly. Serve warm, drizzled over ice cream, whipped cream, vanilla mug cake or overnight oats.
Serves 6.
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Excellent recipe!!! Perfect for that once in a while gotta have something sweet without the guilt. Perfect size, easy, buttery and yummy!!!!! I cooked it 60 seconds in a glass bowl so it didn’t end up a cake silo in a mug!! Thanks for the recipe!!!
Awesome! I’m thrilled to hear you’re happy with the results, portion size and all!
~jules
I made the lemon version, adding grated lemon zest & baking grade lemon extract. I ended up adding about 2 T of 1/2 & 1/2, instead of 1 T. Cooked for 80 seconds. While it cooled down made a compote from frozen wild blueberries, a touch of turbinado sugar & 1 t cornstarch (dissolved in liquid then added to berries). Cook the blueberry sauce for 2-3 minutes. Then poured it over the lemon cake. This was such a treat. Better than the gluten version. I don’t bake GF often, this was perfect. Thanks Jules! !
Hi Diane, thanks so much for leaving a review and for sharing all your delicious additions! I’m thrilled that you loved the results. Happy baking!
~jules
I see that you use cane sugar in a lot of your recipes – why that vs regular sugar? Also sea salt vs regular salt? I loved seeing your recipe for Pop Tarts – I ate them all the time in my way past – I don’t like apple butter- is there anything else I can use instead? Also, I liked the ones filled with cinnamon and sugar- would that work as a filling and if so – what amounts of each would I use? Thanks in advance for your help!!
I love that you share your recipes with all of us with Celiac Disease. Thank- you SO much!!
I’ve had it for many years but have not really baked much – I made bread mix in a bread maker! I always had trouble getting anything to rise so that has discouraged me from trying new recipes! Any “ words of wisdom” to share about that? Thanks lots!
Hi Suzanne,
Thanks for writing in. Taking your questions one at a time:
I prefer cane sugar over beet sugar, primarily as it’s non-GMO. Any white sugar, organic or otherwise, will work in recipes calling for cane sugar.
I prefer sea salt that is iodized, but you can use table salt.
In place of apple butter, you can use applesauce or pumpkin puree.
For a cinnamon-sugar filling, try 1/2 cup packed brown sugar + 2 teaspoons cinnamon + 1 tablespoon gfJules Gluten Free All Purpose Flour mixed with 2 tablespoons melted butter.
Check out my article on baking gluten free bread in a bread machine for more tips on that. If you’re having trouble with gluten free breads, you’re likely using a substandard gluten free flour blend. Be sure to check out my recipes for gluten free bread (I have lots) for tips and photos of how great gluten free bread can be!
Feel free to email us at support at gfJules dot come with more specific questions anytime you need. Happy baking!
~jules
Great, I can have desert tonight!
Is there a non-microwave version?
Hi Carol, you can certainly follow the directions and bake in a 350F oven, but I can’t tell you for sure how long to bake it. Start checking after about 10 minutes or so and remove when a toothpick comes out clean. Enjoy!
~jules
I just made this Vanilla Mug Cake. Crazy simple and crazy good!! I didn’t have any vanilla extract so substituted pancake syrup. Worked like a charm. I had three bites and it is now in the hands of my husband who is raving to me about how good it is! Jules, you have done it again!! Thank you so much for what you do for the gluten free world. Your flour is tops!!
Oh Susan, your maple syrup sub is brilliant! I bet it was delish. So glad you BOTH loved it – maybe next time, TWO mugs? 🙂
~jules
I just tried the cake with vanilla extract (didn’t have paste). It was Amazing!! Beautiful cake-like texture and great flavor. I know it wouldn’t have turned out that good with any other flour!!
Hi Brenda, I’m SO glad you tried the recipe! Isn’t it amazing how easy and fast it is to have GREAT cake!? And you’re right — it’s light and moist and not gritty because of the flour. Glad you have a great go-to quick dessert option to add to your recipe box!
~jules
Sounds delicious! Beings I’m the only one in the family with gluten issues, its nice to know I can have a piece just “for me!” Can’t wait to try it!
Thanks for all the great recipes, Jules….
You are so very welcome, Donna! Enjoy it all to yourself!
~jules