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The simplest 10 Minute Gooey Vanilla Peach Mug Cake. You don’t need to be a skilled baker to bake up these deliciously EASY peach cakes. This deep-dish style cake in a mug requires just a few steps and only minutes to make. There are hints of vanilla, swirls of sweet brown sugar, and buttery peaches Every bite is truly delicious. Enjoy this personal-sized cake warm with a scoop of ice cream.
To be honest, anything made in the microwave doesn’t really excite me much. I know it can be a great tool, but I definitely prefer the oven or stove top, you know?
But my gosh, it’s summer and we’ve entered into the month of August which can be one of the warmest months of the year. Turning the oven on isn’t always the best idea, especially for those of us with smaller homes!
After a lot of requests for no-oven recipes, the idea of a peach mug cake brewed in my head. I’ve made chocolate mug cakes, and even banana mug cakes, but never something peachy!
It sounded kind of fun, so I went for it, and here we are! These personal-sized cakes turned out so great!
Here are the details
I wanted the cakes to have a great peach flavor and plenty of fresh juicy peaches. I couldn’t decide if I wanted to create more of a cake or a crisp, so I made a combination of them both.
Start with the peaches. I used about 1/2 a peach per cake, but you can use more too! First, arrange a few peach slices in the bottom of a mug. Add a sprinkle of brown sugar and a small pat of butter. Throw this in the microwave for a few seconds.
Meanwhile, mix up the batter. Melted butter, brown sugar (though I sometimes use honey), vanilla, and an egg. Then whole wheat flour, oats, and a small pinch of baking powder + salt!
The oats add a nice crisp-like texture to these buttery peach mug cakes.
What I do is spoon the batter over the peaches, then place more peaches on the top with a sprinkle of brown sugar and cinnamon. Add a pat of butter and put the mug in the microwave.
As the cake cooks, the peaches on top get a little caramelized from the brown sugar and the butter helps to create just the right amount of sauce.
It’s really so delicious!
Keys to success
Eat this warm, right after cooking. This isn’t a cake you want to eat leftover, it’s meant as a quick fix. So eat it right away, preferably with ice cream on top. Trust me, delish!
Every microwave is different, so the cooking time is a little tricky. That said, I tested this on two different microwaves and found two minutes to be just the right amount of time. You may need to adjust slightly by fifteen seconds, give or take.
This is the best afternoon pick-me-up, warm after-dinner dessert, or late-night snack with a side of TV watching.
Plus, a really good way to enjoy our summertime peaches!
Looking for summer cookie recipes? Here are a few ideas:
Brown Butter Raspberry Chocolate Chip Cookies
Old School Easy Brown Sugar Peach Cobbler
Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter
5 ingredient Raspberry Peach Sherbet
Lastly, if you make this 10 Minute Gooey Vanilla Peach Mug Cake. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
10 Minute Gooey Vanilla Peach Mug Cake
Servings: 1 big mug
Calories Per Serving: 652 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/2 of a peach, sliced thin or chopped
- 3 tablespoons brown sugar
- 2 tablespoons salted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons old fashioned oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 pinch cinnamon
Instructions
- 1. Melt 1/2 tablespoon butter in a (10-12 ounce) microwave-safe mug with 3-4 peach slices and 1 tablespoon brown sugar for 30 seconds to 1 minute. 2. In a bowl, whisk 1 tablespoon melted butter with 1 tablespoon brown sugar, the egg, and vanilla. Add the flour, oats, baking powder, and salt, stirring until just combined.3. Spoon the batter over the peaches in the mug. Do not stir. Place the remaining peach slices on top. Sprinkle with 1 tablespoon of brown sugar and a pinch of cinnamon. Add 1/2 a tablespoon of butter. 4. Microwave on full power for 1 minute 45 seconds to 2 minutes (I always do 2 minutes). Serve with ice cream. ENJOY.
This post was originally published on August 5, 2022
I tried this recipe and, unfortunately, it didn’t work for me. The fruit (I used apricots) turned out great — baked fruit is almost always delicious — but the cake itself really didn’t deliver.
The texture of the cake was dense and a bit heavy. Not exactly dry, but unpleasantly compact. I used fresh baking powder, which worked perfectly in another mug cake I made right after this one, so the leavening wasn’t the issue.
My guess is the oats are the main problem here. The recipe calls for two tablespoons of oats, and even though I used Flahavan’s Scottish oats — which are more finely milled and cook faster than old-fashioned oats — they still felt undercooked and out of place. The texture was off-putting, like accidentally biting into a bit of paper in a sandwich. Just… wrong.
I also found the flavor a bit eggy — perhaps a whole egg for such a small portion is too much.
Overall, I wouldn’t recommend this recipe in its current form. Maybe with some tweaks (no oats, half an egg, different proportions) it could be better, but as written, it didn’t work for me.
Hey Mari! I really appreciate all this input! Thanks for taking the time to comment and leave some feedback! Have a great day! xT
I didn’t have oats, so I didn’t add any, and I used vegan butter and gf flour. I added twice as much sugar to the batter and only a pinch of salt. I thought it was great! 🙂
Hey Erica! So happy this turned out well for you! Thanks for trying out this little mug cake! 🙂 xT
How did you test this if you don’t own a microwave?
Hey Rebecca, when I developed this recipe, I had a microwave. This was post a summer ago! Hope you have a great week! xT
It was really salty, and the texture was bread-like rather than cakey. Flavor was okay though.
Hey Katie! So sorry this mug cake didn’t turn out for you! Thanks for letting me know! xT
Similar to the other reviews- the dough was rubbery and not good. Would prefer if it was more of a crisp.
Hey Aly! So sorry you didn’t enjoy this recipe! You could add more oats and less flour if you’d like this to be more of a crisp! xT
can you do this in your toaster oven? what are the times?
I don’t like to use a microwave if i don’t have to.
thanks.
Love your recipes
Hi Linda! Yes! You can bake it in a toaster oven at 350°F for about 18–22 minutes in an oven-safe ramekin. Just bake until the top is set and a toothpick comes out mostly clean. It takes longer than the microwave but gives a great oven-baked texture! xT
I think this could be so good without the egg! Maybe cinnamon applesauce in its place. It feels like I’m eating a peach quiche or frittata which is wholly unpleasant to me. Maybe it’s the oats too? Very dense but I usually love a good oat mug cake! I thought I did something wrong but now I see the other comments.
A great base that just needs some tweaking perhaps!
Hi Britt! Thank you so much for this input, I really appreciate it! So sorry you didn’t enjoy this one! xT
For real, 🤤 made this in 10 minutes, substituted salt and stuff for just a packet of brown sugar maple instant oats and it was fantastic!!
Hey Jordan,
Fantastic!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx