The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to sit with you in my small Cretan kitchen and talk about one of my favorite quick comforts: Eggless Vanilla Mug Cake with Condensed Milk. I still remember the first time I made this eggless vanilla mug cake with condensed milk. It was a quiet afternoon, the kind where the house feels too silent, and you just want something sweet without turning the oven on or dirtying every bowl you own.
This eggless vanilla mug cake with condensed milk became my answer to those moments. One mug, one spoon, a few simple ingredients, and suddenly the kitchen smells like vanilla and warmth. When I stir condensed milk into the batter, I always think of my grandmother saying, “Sweetness heals tired hearts.” She was right.
I make this eggless vanilla mug cake with condensed milk when friends drop by unexpectedly, when my niece asks for “cake now,” or when I just need five minutes of joy after a long day. It feels personal, cozy, and forgiving. No eggs, no stress, no perfection needed just love in a mug.
Why I Love Making This Recipe
I love this recipe because it never judges me. I don’t need to plan ahead. I don’t need fancy tools. I don’t even need to measure perfectly. This eggless vanilla mug cake with condensed milk always turns out soft, sweet, and comforting.
I also love it because many women ask me for eggless desserts. Some don’t eat eggs. Some run out of eggs at the worst time. Some just want something easy for their children after school. This recipe answers all of that.
Condensed milk does something magical here. It adds sweetness, moisture, and richness all at once. Vanilla brings calm. The microwave does the hard work. And suddenly, you’re holding a warm mug cake that feels like someone cared enough to make it just for you.
Ingredients & Little Kitchen Secrets
Here’s what I use, and I’ll whisper my little secrets too, just like my grandmother did.
- All-purpose flour – I keep it simple. No need for special flours here.
- Condensed milk – This is the heart of the recipe. Use good quality, full-fat if possible.
- Milk – Any milk works. I often use regular milk, but plant milk is fine too.
- Oil or melted butter – Oil keeps it soft, butter adds flavor. Choose your mood.
- Vanilla extract – Don’t skip this. Vanilla is the soul of this mug cake.
- Baking powder – This gives the cake its gentle lift.
- A pinch of salt – Salt wakes up sweetness. Always.
- Optional add-ins – Chocolate chips, nuts, or even a spoon of jam in the center.
Little secret: Always mix gently. Overmixing makes mug cakes tough, and we want tender and soft.
How I Make It, Step by Step
I’ll walk you through it slowly, like we’re cooking together.
First, I take my favorite microwave-safe mug. Not too small, because this cake likes to rise and breathe.
I add the flour, baking powder, and salt directly into the mug. I stir them with a spoon until they look friendly and combined.
Then I pour in the condensed milk. The batter already starts to look happy. I add the milk, oil, and vanilla extract. I stir gently, scraping the bottom and sides, until everything comes together into a smooth, thick batter.
If I feel playful, I fold in a few chocolate chips or drop a spoon of jam right in the middle without stirring.
I tap the mug lightly on the counter to remove air bubbles, then place it in the microwave.
I microwave it on high, usually for about 1 minute and 30 seconds to 2 minutes, depending on my microwave. I watch closely the first time. The cake rises, sets, and smells like a bakery.
I let it rest for one minute. This part matters. The cake finishes cooking and settles.
Then I grab a spoon and smile.
How I Serve It at Home
At home, I serve this eggless vanilla mug cake with condensed milk straight from the mug. I sometimes dust powdered sugar on top or drizzle a little extra condensed milk when I want extra comfort.
When guests are over, I add a scoop of vanilla ice cream on top. The hot cake and cold ice cream melt into each other, and everyone goes quiet for a moment — that’s how I know it’s good.
For children, I add colorful sprinkles. For myself, I enjoy it with Greek coffee, sitting by the window.
Storage, Reheating & Make-Ahead Tips
This cake is best fresh, warm, and eaten with a spoon straight from the mug. Mug cakes don’t love waiting.
If you must save it, cover the mug and keep it at room temperature for a few hours or in the fridge for one day. Reheat gently in the microwave for 10–15 seconds.
I don’t recommend making this ahead. This recipe shines in the moment, just like good conversations.
100-Word Short Version
This eggless vanilla mug cake with condensed milk is my go-to quick dessert. I mix simple ingredients in one mug, microwave it, and enjoy a soft, sweet cake in minutes. Condensed milk adds richness and sweetness, while vanilla brings comfort. I make it when I want something homemade without effort. No eggs, no oven, no stress — just warmth and love in every bite. Perfect for busy days, late-night cravings, or sharing a sweet moment with someone you love.
Recipe Card Section
⏱️ Time
Prep time: 5 minutes
Cook time: 2 minutes
Total time: 7 minutes
🛒 Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons sweetened condensed milk
- 2 tablespoons milk
- 1 tablespoon oil or melted butter
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Optional: chocolate chips or nuts
👩🍳 Instructions
- Add flour, baking powder, and salt to a microwave-safe mug and mix well.
- Add condensed milk, milk, oil, and vanilla extract.
- Stir gently until smooth.
- Add optional toppings if desired.
- Microwave on high for 1½–2 minutes.
- Rest for 1 minute before serving.
📝 Notes
Do not overmix. Microwave times vary, so watch closely the first time.
🍽️ Nutrition
Approximate per serving:
Calories around 350–400, rich in carbohydrates and sweetness, moderate fat, comforting and satisfying 🍰
Eggless Vanilla Mug Cake with Condensed Milk
- Total Time: 7 minutes
- Yield: 1 mug cake 1x
- Diet: Vegetarian
Description
This eggless vanilla mug cake with condensed milk is a quick and comforting dessert made in minutes. Soft, sweet, and perfect for busy days, it uses simple pantry ingredients and no oven at all. One mug, one spoon, and pure homemade joy.
Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons sweetened condensed milk
- 2 tablespoons milk
- 1 tablespoon oil or melted butter
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Optional chocolate chips or nuts
Instructions
- Add flour, baking powder, and salt to a microwave-safe mug and mix well.
- Add condensed milk, milk, oil, and vanilla extract.
- Stir gently until smooth and lump-free.
- Fold in optional chocolate chips or nuts if using.
- Microwave on high for 1½–2 minutes.
- Let rest for 1 minute before serving.
Notes
Do not overmix the batter. Microwave power varies, so adjust cooking time as needed. Best enjoyed fresh and warm straight from the mug.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: International
Nutrition
- Serving Size: 1 mug
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
Conclusion
This eggless vanilla mug cake with condensed milk reminds me that joy doesn’t need planning. Sometimes, all we need is five minutes, a mug, and a little sweetness to feel cared for. I hope you make this recipe when you need comfort, when your children ask for cake, or when your heart feels tired. From my kitchen in Crete to yours, I’m sending you warmth and love.
