Satisfy your sweet tooth in 3 minutes with my Chocolate Chip Oatmeal Mug Cake! Vegan, gluten-free and low in added sugar.
Mug cakes had their moment in 2015 and I think it's time to bring them back.
Sometimes you just want a bite of cake, but who has time to whip up a full vanilla cake from scratch on a Tuesday night? That's the beauty of mug cakes, because they're single serving and ready in a instant. There's also so many variations, from chocolate protein mug cakes to a classic funfetti mug cake.
This oatmeal mug cake is made with nourishing ingredients to satisfy your cravings, but also leave you feeling physically satisfied. I love making it as a quick dessert, afternoon pick-me-up, or for a girls movie night. Bonus points if you use a cute mug!
Why This Recipe Is Dietitian Approved
- Ready in 3 minutes. Thanks to our handy microwave, this recipe only has two minutes of prep and one minute to bake. It's faster than a boxed cake mix or having a cupcake delivered to your house.
- Higher in fibre. This is an oat flour mug cake, so it has a little extra fibre than normal.
- Customizable. Use this recipe as a base and switch up the add-ins to keep it fresh. Chocolate chips, nuts, fruit, the world is your oyster!
- Completely vegan. This oatmeal mug cake has no egg, making it fully vegan if you use plant-based milk.
Ingredients
Oat flour. I love oat flour because it's high fibre, has slightly sweet and nutty flavor, and is naturally gluten-free (if you're Celiac, use a certified gluten free oat flour). You can also make your own at home by blending ¼ cup + 1 tablespoon of oats for about 3 minutes in a high powered blender.
Maple syrup. For natural sweetness! Look for 100% pure maple syrup. This can be swapped for honey or another liquid sweetener of choice.
Milk. Any milk of choice will work. For a higher protein option, I recommend soy milk (vegan) or cow's milk.
Baking powder. This is essential for rise so our oat mug cake is nice and fluffy. I always recommend checking to ensure your baking powder has not expired.
Peanut butter. Runny peanut butter is best in this recipe to create the right consistency. I recommend using natural peanut butter that only has 1 ingredient: peanuts! If you don't like the taste of peanut butter, any nut butter will be fine.
Vanilla extract. Artificial or natural vanilla extract will work.
Cinnamon. For flavour! The warm flavour profile of cinnamon pairs so well with oat flour.
Mix-ins. Chocolate chips, blueberries, banana, the choice is yours!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Grease a microwave-safe mug. For best results I like to opt for a wide mouth 12-oz mug or a small ramekin.
To your mug, add milk, maple syrup, peanut butter, and vanilla extract and whisk.
Add oat flour, baking powder, and cinnamon and mix well.
Mix-in your toppings of choice. Be sure to leave some to add after baking.
Microwave for 45 seconds, check your mug cake and if it is not yet cooked microwave for an additional 15-20 seconds. The middle should be firm to the touch and no longer liquid.
Substitutions and Variations
To make gluten-free: Use certified gluten-free oat flour and ensure mix-ins are gluten-free.
To make dairy-free/vegan: Use dairy-free milk and dairy-free mix-ins.
To make nut-free: Swap the peanut butter for sunflower seed butter, Wow Butter or Granola Butter. Alternatively, vegetable oil, coconut oil or butter will work too.
Equipment
- Wide mouth 12-oz mug or a small ramekin
- Microwave
Storage
This mug cake is best enjoyed when fresh. However, leftovers can be stored in the fridge for up to 3 days or the freezer for up to 3 months. To reheat, you can microwave for about 30 seconds in the microwave.
Top Tip
For best results, add your wet ingredients to your mug before adding the dry. This makes it much easier to stir.
Mug size also matters! Thinner, taller mugs will not cook this mug cake the same way a wider, shorter mug will. If you are using a taller mug, I recommend microwaving for 60-90 seconds.
Frequently Asked Questions
No! However, if you are really not a fan of peanut butter you MAY be able to slightly taste it. You can swap easily swap out the peanut butter for, vegetable oil, coconut oil or butter.
Yes, however it will result in more of a baked oats consistency and less of a ‘cake’ consistency. If you don’t have oat flour on hand, you can make your own by add an additional 1 tablespoon of oats (for a total of 5 tbsp) and blending until smooth in a high powered blender.
Yes. I recommend using an oven safe ramekin and baking at 350F for about 8 minutes.
More Healthy Dessert Recipes
I love a fast dessert recipe. Satisfy your sweet tooth with these next:
PS. I love seeing my recipes in action! If you decide to make this oatmeal mug cake, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Oatmeal Mug Cake
Ingredients
- ¼ cup milk
- 1 tablespoon maple syrup
- 1 tablespoon runny peanut butter
- 1 teaspoon vanilla extract
- ¼ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1-2 tablespoon mix-ins of choice chocolate chips, blueberries, raspberries etc.
Instructions
- Grease a microwave-safe mug. For best results, I like to opt for a wide mouth 12-oz mug or a small ramekin.
- To your mug, add milk, maple syrup, peanut butter, and vanilla extract and whisk.
- Add oat flour, baking powder, and cinnamon and mix well.
- Mix-in your toppings of choice. Be sure to save some to add after cooking.
- Microwave for 45 seconds, check your mug cake and if it is not yet cooked microwave for an additional 15-20 seconds. The middle should be firm to the touch and no longer liquid.
Asapp says
I love the gray mug where did you get it from?
Nicole Addison says
Unfortunately it's old- I honestly don't remember whre it's from but I would recommend checking Crate and Barrel they always have similar things!
Jennifer says
Favorite new breakfast recipe