Over COVID quarantine, we perfected our eggless chocolate cake recipe. As much as we love it in all its decadent glory, sometimes you just want a plain ol’ vanilla cake. Similar to our chocolate version this is eggless and gets its moisture from oil, we haven’t tried it but if you sub the milk for a vegan version, this recipe would also be fully vegan! 

We love the fluffy texture of this 90 second microwave cake – and love to eat it with berries and ice cream. Once we had leftover rose cardamom frosting from our macarons and ate it with this cake, SO GOOD (kisses fingers to lips!). If you’re feeling wild you can also add in some nuts or chocolate chips! 

Tips & Tricks

• It is important to wipe down the edges of the mug with a wet paper towel to avoid the burning of the extra batter 
• We usually make 1 mug worth of cake and split it between both of us 

Recipe Information

• Prep time: 5 minutes
• Cook time: 90 seconds
• Yield: 1 serving

Ingredients

• 4 tbsp all purpose flour 
• 3 tbsp sugar
• 3 tbsp milk of choice
• 2 tbsp any neutral oil
• 1 tbsp vanilla extract 
• 1/4 tsp baking powder 
• Pinch of salt 
• Optional: chocolate chips

Directions

1. Whisk dry ingredients in a mug
2. Add oil, milk and vanilla extract and mix until smooth
3. Add chocolate chips if using 
4. Use a wet paper towel to wipe edges of mug to prevent any stuck batter from burning 
5. Microwave for 90 seconds and let cool for 2-3 min