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 still remember standing on a small wooden stool in my grandmother’s kitchen, my hands dusted with flour, watching her bake simple cakes without measuring cups or fancy tools. She always said, “If your heart is calm, the cake will be soft.” That feeling stayed with me all my life.
This eggless vanilla mug cake with oil reminds me of those moments. It feels gentle, quick, and comforting, like something you make just for yourself after a long day. I love how this eggless vanilla mug cake with oil comes together in minutes, without eggs, without butter, without stress. I make it when the house is quiet, when I want something sweet but simple, when I want to feel taken care of.
I know many women look for an eggless vanilla mug cake with oil because eggs run out, butter feels heavy, or they just want a small treat without baking a whole cake. This recipe gives all of that. Soft crumb, warm vanilla aroma, and that cozy feeling of holding a mug with both hands.
Cooking is about more than just food it’s about sharing stories and making memories. Even with a mug cake.
Why I Love Making This Recipe
I love this recipe because it never asks too much from me. No mixer, no oven, no planning ahead. Just a mug, a spoon, and a few pantry ingredients.
This eggless vanilla mug cake with oil works every time. The oil keeps it moist, the milk keeps it tender, and the vanilla makes it feel special. I also love that it’s forgiving. If my measurements are not perfect, it still turns out soft.
On busy afternoons or late evenings, this mug cake feels like a hug. It reminds me that even small moments deserve sweetness.
Ingredients & Little Kitchen Secrets
I keep these ingredients in my kitchen all the time, and you probably do too.
- All-purpose flour – Gives structure, but don’t pack it tightly.
- Sugar – Regular white sugar works best for a clean vanilla flavor.
- Baking powder – This is what makes the cake rise without eggs.
- Salt – Just a pinch to balance the sweetness.
- Milk – Dairy or plant-based both work beautifully.
- Oil – I prefer neutral oil like sunflower or vegetable oil.
- Vanilla extract – Always real vanilla if possible.
- Water – Helps loosen the batter and keep it soft.
Little secret: Always mix dry ingredients first. This prevents lumps and gives even texture.
How I Make It, Step by Step
I always choose my favorite mug. Not too small, not too wide. About 12 ounces works best.
- I add flour, sugar, baking powder, and salt directly into the mug.
- I mix everything well with a fork until the dry ingredients look even.
- I pour in the milk, oil, vanilla, and water.
- I stir gently until the batter becomes smooth and lump-free.
- I tap the mug lightly on the counter to remove air bubbles.
- I microwave it for about 70–90 seconds, watching closely.
- I let it rest for one minute before eating.
The top should look set but still soft. If it looks slightly shiny, that’s perfect.
How I Serve It at Home
Most days, I eat it straight from the mug with a spoon. Sometimes I dust a little powdered sugar on top. Other times I add a spoon of jam, honey, or chocolate spread.
When I want to feel extra cozy, I pour a little warm milk on top and let it soak in. It feels like dessert and comfort combined.
Storage, Reheating & Make-Ahead Tips
This cake is best eaten fresh. Mug cakes don’t like waiting too long.
If needed, I cover the mug and keep it at room temperature for a few hours. I reheat it for 10–15 seconds in the microwave to bring back softness.
I don’t recommend making it ahead, because the magic is in its freshness.
100-Word Short Version
This eggless vanilla mug cake with oil is my favorite quick dessert for quiet moments. I mix simple pantry ingredients in a mug, microwave it, and enjoy a soft, moist cake in minutes. No eggs, no butter, no oven needed. The oil keeps it tender, and the vanilla makes it warm and comforting. I love eating it straight from the mug with a spoon, sometimes with a little jam or powdered sugar. It’s perfect when I want something sweet without effort.
🧁 Recipe Card
⏱️ Time
Prep: 5 minutes
Cook: 2 minutes
Total: 7 minutes
🛒 Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 2 tablespoons oil
- ½ teaspoon vanilla extract
- 1 tablespoon water
👩🍳 Instructions
- Add flour, sugar, baking powder, and salt to a microwave-safe mug.
- Mix well until evenly combined.
- Add milk, oil, vanilla, and water.
- Stir until smooth and lump-free.
- Microwave for 70–90 seconds until set.
- Rest for 1 minute before eating.
📝 Notes
Use neutral oil for best flavor. Adjust microwave time based on power.
🍽️ Nutrition
Approximate per serving:
Calories: 280
Fat: 12g
Carbohydrates: 40g
Protein: 4g
Eggless Vanilla Mug Cake with Oil
- Total Time: 7 minutes
- Yield: 1 mug cake 1x
- Diet: Vegetarian
Description
This eggless vanilla mug cake with oil is a soft, moist, and comforting dessert made in minutes using simple pantry ingredients. Perfect for quick cravings, no eggs, no butter, and no oven needed.
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 2 tablespoons oil
- ½ teaspoon vanilla extract
- 1 tablespoon water
Instructions
- Add flour, sugar, baking powder, and salt to a microwave-safe mug.
- Mix well until evenly combined.
- Add milk, oil, vanilla extract, and water.
- Stir until the batter is smooth and lump-free.
- Microwave for 70–90 seconds until the cake is set.
- Let rest for 1 minute before serving.
Notes
Use a neutral oil like sunflower or vegetable oil. Microwave times may vary based on power. Best enjoyed fresh and warm.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: International
Nutrition
- Serving Size: 1 mug cake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Conclusion
This eggless vanilla mug cake with oil is proof that simple recipes can still feel special. I make it when I need comfort, when I want something sweet without effort, and when I want to remind myself that cooking doesn’t need to be complicated to be meaningful.
From my kitchen in Crete to yours, I hope this little cake brings you warmth, calm, and a smile.
