Oatmeal Mug Cake
Craving something sweet but don't have a lot of time on your hands? This Oatmeal Mug Cake is a quick and easy treat that can be made in the microwave in under 2 minutes! Plus you can also make this recipe in the air fryer or in the oven. Check out this dairy free, vegan and made with simple healthy ingredients!
Why You'll Love This Oatmeal Mug Cake
- Super Quick: Your tasty oatmeal mug cake will be ready in less a few minutes in the microwave!
- Versatile: This recipe can also be made in the air fryer or oven in under 15 minutes!
- Healthy & Tasty: Made with oat flour and minimal added sugar, it's a dessert you can feel good about.
- Customizable: Mix in vegan chocolate chips, berries, or peanut butter for extra flavor.
- Perfect for Everyone: Gluten-free, dairy-free, and vegan!
Key Ingredients for Oatmeal Mug Cake
For a full list of ingredients, quantities and instructions, see the recipe card below. Below are the key ingredients you will need:
Flour. I use all purpose flour for this recipe. For a healthier, gluten free version, use oat flour. Note that oat flour creates a more crumbly version than regular flour.
Oats. I like using quick oats when cooking in the microwave as it cooks fairly quickly compared to old fashioned oats.
Maple Syrup or Any Sweetener of your choice. I use maple syrup in this recipe. Keep in mind, a sweetener can influence the flavor profile and moisture content of the cake. Adjust to your taste accordingly.
Plant Based Milk to make this dairy free. You can also use regular milk of your choice.
Coconut Oil. As a substitute, any neutral oil such as avocado oil or canola oil can work.
Tahini. I find this gives a nice rich and nutty flavor to the dessert. If you don't have tahini, you can substitute it for any nut butter such as almond butter or peanut butter.
Applesauce to help add in moisture to the cake.
How to Make a Oatmeal Mug Cake in Microwave
Step 1: In a microwave safe mug or ramekin, mix together the dry ingredients.
Step 2: Add in the wet ingredients (milk, oil, applesauce, vanilla extract, maple syrup) and mix until you get a batter like consistency. Add in the chocolate chips in the end.
Step 3: Microwave on high for 1.5 minutes (90 seconds) to check the consistency of it. The cake should be moist and should not have any wet batter sections.
Let the cake sit and cool for 3-5 minutes. Top with your favorite toppings and enjoy!
Top Tips for Success
Check at the 90 second mark. If you find parts of the cake to be undercooked, add 15-20 second increments to the microwave time until the cake is fully cooked across all sides.
Other Methods to Make Oatmeal Mug Cake
Oven Instructions:
- Pre-heat the oven to 350°F (180°C). Grease an oven friendly small baking pan such as the ramekin and bake for 13-15 minutes. Insert a toothpick or fork into the center to check the consistency and texture of the cake.
- Allow for the cake to cool for 3-5 minutes. Serve with your favorite toppings and enjoy!
Air Fryer Instructions:
- Pre-heat the air fryer to 325°F. Grease an oven friendly small baking pan such as the ramekin with avocado oil.
- Air fry for 8-11 minutes. Check at the 8 minute mark and add additional 1-2 minutes until you get a soft and moist cake and bake for 13-15 minutes. Insert a toothpick or fork into the center to check the consistency and texture of the cake.
- Allow for the cake to cool for 3-5 minutes. Serve with your favorite toppings and enjoy!
More Quick and Easy Dessert Recipes
Recipe Card
Equipment
Ingredients
- 3 tablespoon all purpose flour See note 1 for substitutes
- ¼ cup quick oats
- 1 tablespoon maple syrup
- 3 tablespoon plant based milk
- 1 tablespoon coconut oil see note 2 for substitutes
- 1 tablespoon tahini see note 3 for substitutes
- 1 tablespoon applesauce optional
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon dairy free chocolate chips optional
Instructions
- In am microwave safe mug or ramekin, mix together the dry ingredients
- Add in the wet ingredients (milk, oil, applesauce, vanilla extract, maple syrup) and mix until you get a batter like consistency. Add in the chocolate chips in the end.
- Microwave on high for 1.5 minutes (90 seconds) to check the consistency of it. The cake should be moist and should not have any wet batter sections.
- Let the cake sit and cool for 3-5 minutes. Top with your favorite toppings and enjoy!
Notes
Substitutions:
Note 1: For a crumbly, healthier version, use oat flour to make this a gluten free dessert. Substitute 1:1 ratio (i.e. use 3 tablespoons of oat flour) Note 2: Any neutral oil such as avocado oil or canola oil can work. Note 3: Substitute tahini for any nut butter such as almond butter or peanut butterTips for to make the cake in microwave:
Check at the 90 second mark. If you find parts of the cake to be undercooked, add 15-20 second increments to the microwave time until the cake is fully cooked across all sides.Oven Instructions:
- Pre-heat the oven to 350°F (180°C). Grease an oven friendly small baking pan such as the ramekin and bake for 13-15 minutes. Insert a toothpick or fork into the center to check the consistency and texture of the cake.
- Allow for the cake to cool for 3-5 minutes. Serve with your favorite toppings and enjoy!
Air Fryer Instructions:
- Pre-heat the air fryer to 325°F. Grease an oven friendly small baking pan such as the ramekin with avocado oil.
- Air fry for 8-11 minutes. Check at the 8 minute mark and add additional 1-2 minutes until you get a soft and moist cake and bake for 13-15 minutes. Insert a toothpick or fork into the center to check the consistency and texture of the cake.
- Allow for the cake to cool for 3-5 minutes. Serve with your favorite toppings and enjoy!
Nutrition
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Easy and Versatile!