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Make vanilla cake in 2 minutes

Did you ever want cake, but not want extra cake around because you’ll eat it? Do you feel a constant need to explore new ways to spoil your resolutions? Do you want me to stop asking rhetorical questions? If the answer is YES, you need a quick cake recipe for emergencies.

For this single serve vanilla cake, I used a silicone mini bundt pan. It’s the only kind of pan that doesn’t have to be greased. And the cake pops right out without sticking. They’re available at Michaels or online. If you don’t have a mini bundt pan, bake the batter in a 6 ounce ramekin or mug.

Use your favorite all purpose flour, like the one from King Arthur Flour, or create your own custom blend. I love whole milk or hemp milk for baking, but grab whatever is handy. Feel free to experiment with coconut or raw sugar in this recipe, too. The subtle caramel taste of coconut sugar in a simple vanilla cake is out of this world.

2-Minute Microwave Vanilla Cake

Melt in a microwave safe cup:

1 tablespoon coconut oil or butter

Add to melted oil and stir well:

3 tablespoons milk

½ teaspoon pure vanilla extract

1/4 teaspoon baking powder

Pinch of salt

Add to cup and stir more:

4½ tablespoons flour

2 tablespoons sugar

Pour batter into a silicone mini bundt cake mold.  Set on a paper towel, just to be on the safe side.  Cake will puff up and could potentially spill over while cooking in microwave.  Cook for 45 seconds at full power (in a 1500 watt oven).  Cook time will vary depending on how powerful your microwave is. Let cool a bit before removing from pan. Yield: 1 single serve vanilla cake or 2 cupcakes

Normally, you’d blend baking powder and salt with other dry ingredients.  But I think they have a better chance of getting mixed in thoroughly by adding directly to the wet ingredients like noted above.

Hungry for more? Check out some of my favorite gluten free recipes here.

Comments

  1. Love microwave cakes! Yours is so beautiful since it was in a bundt pan.

  2. Hello~

    I tried out your recipe–the gluten free way. Or I attempted to at least. My mother is gluten sensitive and I…well I’m not sure if I am…as I kind of still love bread. Either way, I consider myself to be a decent baker, but baking for my mother is questionable. I have no idea how all these gluten free flours work at ALL, but I attempted this for her. I made it 4 times. I used lactose free milk, Splenda, coconut oil, and Bob’s Red Mill Gluten free flour in the first 2, and The dough was….doughy…SUPER doughy. I changed out the Splenda for Stevia in the 3rd–my mother also wanted a lemon cake, so lemon extract was used in the first 3 as well. ON the 3rd time, it rose more–so I figured it was the Splenda that freaked out in it, Stevia was much better. On the fourth try, I made the recipe exactly (with Stevia) and it came out…still kind of doughy. My mother wanted me to send you a message and see what you had to say. Though, I am thinking it’s the lack of lactose. Still an interesting recipe.

    • OH and I used margarine in the 4th try. It tasted much smoother.

    • Lactose-free milk shouldn’t be a problem. I’ve used almond milk and hemp milk with excellent results.

      Along with being a sweetener, sugar has an important role in baking. For example, sugar interacts with starch and protein to enhance the structure of baked goods. Substituting artificial sweeteners is a complex science. And not all sweeteners available for home use will give you the end result you’re looking for. That doesn’t mean that it’s impossible. But you’ll have to do some experimenting.

      • Thank you for all the information! Although I am fond of using things that I know better–pure/cane sugar, butter, etc–my mother is looking for the more calorie and health friendly alternatives. It probably will take a lot of trial and error and I am willing to try a few new things to see what works. Also, freerangecookies, I live in St. Louis now with my mom and she says that you own a shop here? She thinks it might have closed, on/near West Florissant?

    • Long Haired Hippie says:

      A tip if she can tolerate certified gf oats toss some in the coffee grinder to make flour and use that for half the recipe then use 1/4 stsarch and 1/4 white rice it comes out fluffier and less doughy.

    • I just made this gluten free with 4 tablespoons of Sorghum flour, 1/2 tablespoon tapioca flour, and 1/8 tsp of Xanthan gum. For milk I used almond milk. Didn’t have vanilla so used lemon extract and orange zest. I did use regular sugar, but coconut sugar had a low glycemic index so is a bit healthier. I will try that next time. I did have to cook the cake longer. I think about 1:15 would work. Turned out great! Fluffy and moist.

  3. Difjajduf says:

    Yummy this is out of this world just by the looks. Hmm… I’m making it! LOL anyways quick question is this cake like or is it really rubbery and dense?

    • It is cake like. That’s actually a very good description. What I mean is, it passes for cake when you need cake in a hurry. I’ll admit that the microwave makes things a bit spongier than baking in a real oven. But cake like, it is. Does that answer your question?

  4. Thank you so much for this recipe! My friends birthday is coming up (a.k.a TOMORROW), and I’ve been looking for creative ideas instead of a simple cupcake. The bundt pan was an amazing idea! Thank you.

  5. Alberta Padilla says:

    Hello! I´m so exited with those all recipes. Now I can bake for the family an then in only two minutes I have a piece for me too!!!

    Just I have a question, why you don´t use eggs in these recipes? theres a problem to cook egg in the microwave? for me is an important ingredient, for the flavor and the protein.

    Thanks!

  6. I tried this recipe tonight and it was WONDERFUL! Since going gluten free, I haven’t tried any mug cake recipes because the cakes with gluten were pretty bad and I figured gluten free would be even worse. I was WRONG. Using your recipe, the cake came out light and fluffy and delicious! I let it cool and frosted it with a strawberry cream cheese frosting. What a treat! Thank you!

    • That’s awesome! Yeah, people usually hear microwave and gluten free and think “yuck.” But we know better. Spread the word, Cathy! There was an easy bake oven kit that came out a few years ago. The mix just happened to be gluten free but packaging didn’t reflect it for fear of scaring some people away. Smart move, from a marketing standpoint.

  7. Thanks for the recipe! This was my first successful/tasty gluten-free mug cake after trying many recipes from other blogs. I used dairy-free ingredients (almond milk, Earth Balance butter) and America’s Test Kitchen gluten-free flour blend. Turned out great. 🙂

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  1. […] For the cake itself I used the microwave vanilla cake I used for the Danish birthday cake – it’s really a versatile base for lots of nomness […]