This funfetti mug cake is the ultimate vegan mug cake recipe! Naturally eggless, dairy free, oil free, and gluten free, this vanilla mug cake with sprinkles will be your new go to healthier dessert ready in 90 seconds!

Easy Funfetti Mug Cake (Vegan, GF, Oil Free!)

You are just going to love this super easy and quick funfetti mug cake. It’s basically birthday cake but single serving. I kid you not, this tastes like funfetti cake too, and it’s so simple in ingredients: completely egg free, dairy free, and gluten free!

Like my Nutella mug cake, chocolate mug cake, and chocolate chip cookie mug cake, this vegan Funfetti mug cake is so quick to make and can easily be made in either a microwave or oven. Whichever you prefer!

Vegan mug cake ingredients

What I love most about a mug cake is the simplicity in ingredients. Sure, it’s very similar to what you need for a vegan cake recipe, but much much less, and also slightly parred down.

For this eggless mug cake recipe, you’ll need:

  • gluten-free 1:1 baking flour: I used Bob’s Red Mill, but you can use your favorite, as long as it’s 1:1! You can also use oat flour too if you’d prefer, or all-purpose flour if you’re not gluten free.
  • sugar: granulated or coconut sugar work here.
  • baking powder: to help the mug cake rise. Be sure your baking powder is not expired and is stored properly. This will affect how your mug cake bakes!
  • dairy free milk: I used oat milk, but you can use your favorite!
  • vegan butter or applesauce: I did mention this vegan mug cake was oil free. It works wonderfully with the applesauce version. However, if you don’t want oil free or don’t have access to applesauce, you can use melted vegan butter, such as Flora Plant Butter.
  • vanilla extract: this is how the mug cake will taste like funfetti!
  • vegan sprinkles: I used Sweetapolita vegan birthday cake sprinkles.
mug cake ingredients

How to make a funfetti mug cake

Making this funfetti mug cake is so easy, you might just be making this treat daily! Without the hassle of measuring a bunch of ingredients and waiting for your treats to bake, cool, and then decorate, how could you not?!

The full recipe instructions and ingredient measurements (including both grams and cups) is found down below in the recipe card. However, let’s go over the basics here!

I recommend using a large ramekin or a large mug. Small mugs, and certainly small ramekins, run the risk of your mug cake overflowing while “baking,” which will be an irritating mess to clean up.

You’ll first mix the dry ingredients (flour, sugar, and baking powder) together. Then add in the wet (dairy free milk, melted vegan butter or applesauce, and vanilla) and stir together until there are no more flour clumps. Then fold in the sprinkles.

I like to top the batter with more sprinkles before it’s about to bake, but up to you! I then microwave the cake for a total of 90 seconds. Now, I recently moved, so my new microwave doesn’t quite act like my old one. In the old one, I was able to microwave the mug cake for the whole 90 seconds without needing to stop it for an even bake. Now, I need to go in intervals. You’ll know for your own microwave within the first 20 seconds. If it’s heavily overflowing or rising too fast, stick with the intervals.

Then top with a scoop of vegan vanilla cashew milk ice cream or coconut whipped cream and enjoy!

How to prevent a gummy mug cake

After trying to make the perfect vegan mug cake several times, I’ve noticed over my tests that occasionally a mug cake can end up gummy.

This happens for a few reasons. Sometimes there is too much moisture in the cake, other times there is too much flour. And sometimes, the type of gluten free flour you’re using is just not good!

Here are some solves:

  • Measure out your ingredients properly: this includes both the dry and the wet ingredients. Too much applesauce will yield a really gummy cake. Too much flour will again, yield a really gummy and gooey cake. The gooey might be good for a chocolate mug cake, but for a funfetti mug cake, we want light and fluffy. The best option is to weigh your ingredients. However, I know that when making a mug cake, you’re often looking for the quickest recipe out there. Please be sure that you’re measuring out the proper amount then!
  • Be mindful of the flour you’re using: like my cookie mug cake, I love using oat flour here because it naturally has that gluten-like texture when combined with wet ingredients. I’ve tested this with Bob’s Red Mill’s gluten free 1:1 baking flour, as well as all purpose flour. All three of these options work!
  • Sometimes it’s the microwave: I recently moved and found that my new microwave works very differently than my old one. With previous mug cakes, I could microwave the entire mug cake for 90 seconds without stopping, and it would turn out perfectly. For my current microwave, I have to do bursts of 15-20 seconds. If I did the full 90 seconds with the new microwave, I found it didn’t cook my ingredients evenly (and overflowed). During the first 20-25 seconds of microwaving, watch how your mug cake is baking. If you notice it’s really puffing up, stop the microwave, wait 2 seconds, and do another burst of 20 seconds, and so on.
vegan mug cake with coconut whipped cream

Can I make this funfetti mug cake in the oven?

Yes, if you don’t want to microwave this funfetti mug cake, you can definitely bake it in the oven! To bake a mug cake in the oven, preheat the oven to 350F. Once the oven is preheated, you’ll bake the funfetti mug cake for 15-20 minutes, depending on the oven safe bowl, mug, or ramekin you’re using.

More mug cake tips:

  • Be sure to read the above tips for preventing gumminess in mug cakes. It’s a bummer to see a mug cake turn gummy, and no one wants to waste ingredients!
  • Make sure to use no more than 1/4 tsp baking powder. Sometimes we can be a bit heavy handed on the leavening agents, but trust me, it will lead to a mug cake overflow. Not a fun mess to clean up!
  • For vegan sprinkles: I used Sweetapolita vegan birthday cake sprinkles here. They’re my new favorite vegan sprinkles brand! You can also use Whole Foods 365 brand, Fancy Sprinkles, and more.
  • Use a large ramekin or a mug. This will sound contradictory to the whole mug cake thing, but I do think it’s easiest to make them in a large ramekin! Sometimes mugs can have very thick walls, which will sometimes lead to an uneven bake.
funfetti mug cake with extra sprinkles

I hope you love these vegan funfetti mug cake as much as I do! If you make it, be sure to leave a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️so that others may find this recipe!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy mug cake baking!

More vegan mug cakes you’ll love:

Chocolate Chip Cookie Mug Cake

Vegan Chocolate Mug Cake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Easy Funfetti Mug Cake (Vegan, GF, Oil Free!)

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Easy Funfetti Mug Cake (Vegan, GF, Oil Free!)

Easy Vegan Funfetti Mug Cake (Eggless, Oil Free, Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: thebananadiaries
  • Prep Time: 2
  • Cook Time: 2
  • Total Time: 4 minutes
  • Yield: 1 1x
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American
  • Diet: Vegan


This funfetti mug cake is the ultimate vegan mug cake recipe! Naturally eggless, dairy free, oil free, and gluten free, this vanilla mug cake with sprinkles will be your new go to healthier dessert ready in 90 seconds!


  • 1/4 cup (32 grams) gluten free 1:1 baking flour or oat flour
  • 2 tbsp (26 grams) granulated sugar or coconut sugar
  • 1/4 tsp baking powder
  • 3 tbsp (45 grams) oat milk (or any dairy free milk)
  • 1/2 tbsp (7.5 grams) melted vegan butter or applesauce
  • 1/4 tsp vanilla extract
  • 1 tbsp (15 grams) vegan sprinkles


  1. In a large ramekin or large mug, whisk together the flour, sugar, and baking powder.
  2. Add in the dairy free milk, oil/applesauce, and vanilla extract, and mix together until there are no more dry clumps (you want a thick and smooth batter).
  3. Stir in the sprinkles.
  4. Microwave the mug cake for 90 seconds. If you notice your mug cake is over flowing, you can do bursts of 15-20 seconds. Allow the mug cake to cool for 2 minutes. *see notes for oven option
  5. Top with coconut whipped cream, and enjoy!


If you don’t need gluten free: you can use all purpose flour.

Oven option: preheat the oven to 350F. Bake the mug cake for 15-20 minutes, depending on the type of oven-safe mug you’re using. The toothpick should be clean, and that’s how you’ll know it’s done.


  • Serving Size: 1 mug cake (oil free version)
  • Calories: 251
  • Sugar: 38.7 g
  • Sodium: 38.8 mg
  • Fat: 7.5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 68.3 g
  • Fiber: 1 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg