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Amazing 1 Minute Mug Cakes: Oreo, Cheesecake, Carrot Cake and much more. Vegan, egg free and flourless recipes.

1 Minute Microwave Mug Cakes

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Hi Bold Bakers! Thanks to you, my 1 Minute Microwave Mug Cakes videos have been viewed more than 4 Million times! So by popular demand, I bring you 5 ALL-NEW Microwave Mug Cakes that I think you’ll love.

Try a Vegan & Gluten-Free Chocolate Brownie, Cookies & Cream & even Strawberry Cheesecake all made in the microwave. So let’s get microwaving!

Subscribe to my YouTube Channel HERE!

Be sure to watch my other 1 Minute Mug Cakes & Cookies Videos:

And you can always top them off with my Homemade (No Machine) Ice Cream recipes!


4.8 from 12 reviews
Chocolate Brownie Mug Cake 1 Minute Mug Cake
 
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Author:
Recipe type: gluten free, vegan, Mug Cake, no bake, single serving
Serves: 2
Ingredients
  • ½ cup (4oz/115g) gluten free flour (oat flour, spelt flour etc)
  • ½ cup (4oz/115g) sugar or raw sugar
  • 4 Tbsp cocoa (natural, unsweetened)
  • ½ cup (4floz/115g) coconut milk
  • 4 Tbsp Coconut oil (or any flavorless oil, canola or vegetable)
  • Coconut ice cream to serve
Instructions
  1. In a large mug or separate bowl, mix your dry ingredients: flour, sugar, cocoa, & salt
  2. Then add your wet ingredients, coconut milk and oil, to your dry
  3. Divide the batter between 2 microwave safe ceramic mugs.
  4. Microwave for 1 minute until the mixture is cooked through. It should still be moist when cooked through, not dry. Careful not to overcook or cake becomes rubbery
  5. Your mug cake is best eaten immediately. Serve with coconut ice cream.

 
4.8 from 12 reviews
Cookies and Cream 1 Minute Mug Cake
 
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Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 2
Ingredients
  • 5½ tbsp flour
  • 4 tbsp sugar
  • ⅛ tsp baking powder
  • 1 egg
  • 3 tbsp milk
  • 3 tbsp oil
  • 1 tsp
  • Vanilla
  • 2 oreos
Instructions
  1. Mix all dry ingredients together in an oversized mug. Then mix in the wet ingredients until smooth. After batter is smooth, add in the oreos and crush oreos.
  2. Divide the batter between 2 microwave safe ceramic mugs.
  3. Cook for approximately 1 minutes in microwave. Check on middle of cake. If not done, cook for about 20 more seconds. Careful not to overcook or cake becomes rubbery.
  4. Your mug cake is best eaten immediately

 
4.8 from 12 reviews
Double Lemon & Blueberry 1 Minute Mug Cakes
 
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Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 1
Ingredients
  • 3 tablespoons all-purpose flour
  • 1⁄4 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 1 large egg
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon finely grated lemon zest
  • 1-1⁄2 tablespoon freshly squeezed lemon juice
  • ¼ Cup blueberries, frozen or fresh
Instructions
  1. In the mug, combine flour,sugar, baking powder and salt. Using a fork, beat in egg, oil, lemon zest and lemon juice until very well blended.
  2. Microwave for 1 to 1-1/2 minutes or until risen and center is just set.
  3. Serve with blueberry compote
  4. Your mug cake is best eaten immediately

 
4.8 from 12 reviews
Carrot Cakes 1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)
 
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Author:
Recipe type: egg free recipe, dairy free, Mug Cake, no bake, single serving
Serves: 1
Ingredients
  • 6 Tbsp all purpose flour
  • 2 Tbsp maple syrup
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • ¼ tsp cinnamon
  • 4 Tbsp milk
  • 2 Tbsp vegetable oil
  • ¼ tsp vanilla
  • 3 Tbsp carrots, finely grated
  • 1 Tbsp raisins
Instructions
  1. Mix all the dry ingredients together in a mug. Whisk in the wet ingredients until smooth. Microwave for 1 minutes. Cook longer if needed.
  2. Your mug cake is best eaten immediately. Serve with some cream cheese frosting.

 
4.8 from 12 reviews
Strawberry Cheesecake Mug Cake 1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)
 
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Cook time
Total time
 
Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 1
Ingredients
  • 4 ounces (115g) low fat cream cheese,at room temperature
  • 1 cup (8oz/ 225g) sour cream
  • ½ teaspoon vanilla
  • 4 tablespoons sugar
  • 2 egg white, slightly beaten (egg whites in a carton work fine)
  • 1 teaspoon lemon juice
  • 1 tablespoon flour (prevents liquid from forming)
  • 1 tablespoon jam of choice.
  • graham cracker crumbs
Instructions
  1. In a bowl, beat the cream cheese until light and fluffy with an electric beater or hand whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice. Swirl in jam at this time.
  2. CAUTION: Microwave until you see it start to bubble in the center, and then stop cooking. This will take seconds, maybe 20 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave.
  3. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice. Enjoy!

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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170 Comments

  1. Yen Leela on May 15, 2015 at 4:33 am

    This site is really a work of art! Its so cute and really easy to navigate. Thank you for having the recipe written right underneath the video, it’s so easy to follow along. Stay bold! <3

    • Profile photo of Gemma Stafford Gemma Stafford on May 15, 2015 at 6:49 am

      Ah, thank you so much. My goal is to make it easy for you to find and recreate what I make. I really hope you enjoy the site and stay bold yourself!

      • Simran on July 29, 2015 at 5:55 am

        REALLY YUMMY AND SO EASY your recipes are. Love it. God bless you. From INDIA.

        • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:42 am

          Thank you so much! 🙂

          • Simran on July 29, 2015 at 10:52 pm

            can i replace flour with all purpose flour? For cookie recpie



          • Profile photo of Gemma Stafford on August 17, 2015 at 2:09 pm

            yes 🙂



      • Yosra dallas on December 5, 2015 at 8:47 am

        I made mine in the oven and baked it for ten minutes. It was still soggy so I kept it in there. 35 minutes later it a beuatiful mug cake??

        • Profile photo of Gemma Stafford on December 8, 2015 at 8:45 pm

          Great, really glad you liked it 🙂

    • Paris on July 23, 2015 at 5:03 pm

      This recipes is the best

      • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 9:13 pm

        Thanks so much Gina, really glad you liked this baking videos 🙂

    • Delores on September 24, 2015 at 2:35 pm

      WOW Gemma you are really talented. You have SO much good stuff on here and YouTube it would take days to watch them all, lol… But they are all good.
      My question is, if i wanted to make more than 1 mug cake at a time could I use the batter for a regular cake recipe and pour into each individual mug?

      • Profile photo of Gemma Stafford on October 8, 2015 at 3:01 pm

        I haven’t tried that, Delores. Let me know how it turns out for you 🙂

    • Leah Emslie on December 12, 2015 at 1:27 am

      Can I not use coconut oil

      • Lila Elara on June 20, 2016 at 8:35 pm

        Yes you can use any flavorless oil such as vegetable oil or canola oil

        • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:22 am

          Hi Lila,
          Yes you can,
          Gemma 🙂

    • Mya on December 28, 2015 at 6:34 pm

      I lov it so good but the crumble didnt cook

  2. Maham on May 15, 2015 at 9:47 am

    Hey gemma i just love your all recipes they-are-so-easy-to-make ❤.. I wanted to ask you told the recipe about vegan or gluten freen chocolate brownie mug cake. Can i substitute every ingredients with the normal one?? Like normal flour, milk etc?

    • Profile photo of Gemma Stafford Gemma Stafford on May 15, 2015 at 8:19 pm

      Thanks so much! Yes, you can feel free to substitute the vegan and gluten free ingredients for regular ones. I hope you enjoy!

      • Maham on May 16, 2015 at 6:39 am

        It was really yummy. I was craving for something sweet and now wooh im satisfied! 😀

        • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2015 at 5:26 am

          So glad you enjoyed it. Which one did you have?

  3. Maham on May 17, 2015 at 3:08 pm

    The chocolate heaven brownie ❤

    • Profile photo of Gemma Stafford Gemma Stafford on May 18, 2015 at 4:55 am

      Isn’t it lovely? Did you have ice cream on top? Thanks for watching!

      • Maham on May 18, 2015 at 10:16 am

        it was delicious! yum! no 🙁 i’m having my exams right now. after definitely gonna try your no machine ice cream.. i also wanted to make that fudge brownie trifle but the country i live in.. there’s no mascapone cream available 🙁

        • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:53 pm

          Delighted you are trying out my recipes. If you don’t have mascarpone you can use cream cheese and that will work too 🙂

  4. ishi on May 18, 2015 at 11:15 pm

    I love the chocolate brownie and the cookies and cream but i haven’t made one. But i am sure that it will really taste great!!!! Please keep adding more great recipes

  5. Suzy Person on May 20, 2015 at 1:08 pm

    Hi Gemma! I just found you on Facebook and I’ve been having so much fun watching your videos and looking through your website. I wanted to try some of your Mug Cake Recipes at our next family reunion. I was wondering though, would it be alright to double triple recipe in a bowl then transfer to individual mugs? We have nearly 20 people in the family and I thought it might be easier to make ahead and have them ready to just pop in microwave as needed. Would that work? Thank you so much for sharing your ideas.

    • Profile photo of Gemma Stafford Gemma Stafford on May 20, 2015 at 11:29 pm

      Hi Suzy, Delighted you found my channel and website. Really glad you like my videos. You can absolutely multiply them out 4 times. Just then alter the timing. Maybe check while microwaving so they don’t over heat as it will be a big cake. You should try the Nutella mug cake because that is probably the biggest cake, and it is really good. 🙂

  6. Erica Steel on May 21, 2015 at 12:55 am

    My family just tried the cookies and cream. It was fantastic. I will tell all my friends. Thanks for sharing.
    The kids even made there own.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2015 at 10:52 am

      Hi Erica! That’s so great to hear. The best part is that once you make the base, you can make any flavors you want. I hope you enjoy!

      • Abbey on August 6, 2015 at 10:10 am

        I makes my mug cacke but it didn’t coock

        • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:01 pm

          Thanks for your comment, Abbey. Try cooking your mug cake for a few more seconds next time. Be sure to keep an eye on it 🙂

  7. vivi nafisah on May 21, 2015 at 7:21 pm

    Hello Gemma, iam happy to find your blog. Im allergen free and gluten free cooking, so i hope u will create more glutenfree, egg free, butterfree, nut free,etc recipes… My daughter has some food allergen, so i have to make cake for her with allergenfree ingredients…

    Thanks Gemma.. I love your site…

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 4:14 pm

      Hi Vivi,

      I’m delighted you found my website. I have a lot of recipes that are people like yourself and your caught who have allergies or just don’t eat certain food. In mug cakes, milkshakes and lots more I gluten free, dairy free recipes. However I will create a category on the website that states gluten free recipes so they are all in the one place. Thanks so much for watching my videos and I’m glad you like my site. 🙂

  8. polly on May 22, 2015 at 9:34 pm

    ciao 🙂
    i have a question , in the video for 1 min mug cakes your ingredients are 1tbs ( for example in carrot cake ) you show just you add one tbs flour or one tbs milk but in recipes there are 6 tbs flour and 4 tbs milk its a bit confusing … i made it but it was horrible . 🙂
    please show me the way 🙂

    thanks

    polly

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 4:11 pm

      Hi Polly,

      I’m sorry it didn’t turn out well but don’t worry, we can rectify this. So when editing the videos we would never show every single tablespoon that went in the video would be really slow and boring. We say the ingredient and tell to look below the video or the website for the exact measurements. So what is in the written recipe is what you are to use. I hope this helps 🙂

      • Cathy on October 22, 2016 at 2:10 pm

        Gemma:
        The lemon and blueberry recipe is missing the step where you add the blueberries. The video shows you adding them to the batter, but the written just lists a compote. I made the cake without them and it was find. Thought you would want to know so you can edit the written recipe.

        • Profile photo of Gemma Stafford Gemma Stafford on October 23, 2016 at 2:42 am

          Thank you Cathy, it is good of you to let me know 🙂

  9. Annette Steyn on May 24, 2015 at 11:19 am

    Hi, I love your videos and your new site! I tried almost all of the mug cakes! They are amazing <3

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:48 pm

      Thats so great, really glad you liked the mugcakes. Thank you for trying them out 🙂

  10. Jeanne Bazemore on May 25, 2015 at 5:16 am

    Do you have one place where I might find all your 1 min. Mug recipes? I’m excited about seeing all the favors. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 1:56 pm

      Hi Jeanne, All of my mug cakes are in their own category ‘1 minute Recipes’ on the website. Click on recipes and it will be the first category 🙂

  11. Lindsey on May 25, 2015 at 6:33 pm

    did you know that you can bake the mug cakes in an easy bake oven?!

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2015 at 12:58 pm

      you can bake them in an oven, as far as an easy bake ovens goes I’m really not sure. I have never used one. if it is like a toaster oven then it will work 🙂

  12. Mayukha on May 25, 2015 at 11:37 pm

    Hi Gemma I’m really happy that u could give us little snacks at the middle of a day like microwave cakes and cookies…..is it possible to do anything s’mores kind and eggless!?

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2015 at 1:00 pm

      Great idea. I will add it to my list. I try to always give options for egg free where I can :).

  13. Jeanne Bazemore on May 28, 2015 at 10:46 am

    Any chance you would develop a caramel mug cake?? Your others are so yummy!

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 9:41 pm

      Hi Jeanne! I think a caramel mug cake is a great idea. Stay tuned, and thank you for watching! 🙂

  14. Paulina on June 3, 2015 at 2:23 am

    loved the chocolate brownie mug cake! 3 months pregnant and this is great for any time snacks!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 6:01 pm

      that is great to hear Paulina, I’m delighted you like them. You are eating for 2 now so don’t go hungry 🙂

  15. Adis1130 on June 4, 2015 at 5:47 am

    Hi gemma i was looking for the pinneapple upside down mug cake but i cant find it… Can u helme find it please… By the way love your recipes..

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2015 at 9:42 pm

      Hi, I just looked and it is there on the website post. This is not the video it is on though, it is another mug cake video. Go to recipes and click on microwave recipes, it’s the first box. The video will be in there. 🙂

  16. Julia on June 5, 2015 at 1:39 pm

    Making the cheescake now!! Can’t wait to eat it!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 5:55 pm

      Good luck Julie 🙂

  17. Chris on June 8, 2015 at 3:07 am

    Hi, Gemma!
    I just discovered your YT Channel and then your site. Awesome!!
    I’d like to try one of your recipes for microwave and I’ll come back with an opinion:))
    Greetings from Bucharest/Romania !!

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2015 at 1:31 pm

      Thanks so much for subscribing Chris, delighted you like my baking videos.Good luck with your mug cakes 🙂

  18. Ary on June 12, 2015 at 5:15 pm

    Hi Gemma, yesterday I made your brownie chocolate mug cake recipe and I just made the double-lemon blueberry one, they’re deliciously amazing <3

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 5:24 pm

      Thanks so much, that’s great to hear :). Delighted you like my videos. i have more mug cakes this Thursday

  19. lyndee on June 27, 2015 at 7:39 am

    Hi Gemma! Just love your recipes and we are working down the list. I love the one min ones for my kiddos. I have a question. My son loves chocolate and I was looking for a non- vegan or gluten free recipe as he doesn’t need any special altercations also did you ever make a brownie in a mug?

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 5:11 am

      Thanks so much lyndee, really glad you like my mug cakes. So in my first mug cake video there is a vegan chocolate mug cake with cocoa, banana and peanut butter. It is really good. ALSO I made a milkshake using the same ingredients and it is gorgeous. I bet he will like both of those. 🙂

  20. Idiris Mohamed on June 27, 2015 at 2:28 pm

    This site is amazing! I love all of these recipes and cannot wait to make the product! Good work, and thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2015 at 5:14 pm

      Thanks so much, really glad you like my baking videos. Good luck with your baking 🙂

  21. Amy on July 2, 2015 at 8:25 am

    Do you know if you could sub coconut flour in the brownie cake? I have a big bag that a friend gave me, but haven’t used it much. This recipe is divine, by the way. Thanks for sharing!

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2015 at 8:15 pm

      So you can but I would use all coconut flour, unless you are gluten free. I would use 1/2 coconut flour and half regular flour 🙂

  22. Meeko on July 5, 2015 at 9:37 pm

    Gemma, your recipes are fantastic! I just made your brownie mug cake and it was the perfect portion! So satisfying! I love your channel 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 12:06 pm

      Thank you so much, delighted to hear that 🙂

  23. Jordyn on July 6, 2015 at 6:04 pm

    Thanks Gemma,I loved the chocolate brownie mug cake,it was delicious.I feel a little mean because my older sister was nagging me to make her one and i didn’t.LOL

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2015 at 9:04 pm

      aw lol. That’s a great bargaining tool 🙂

  24. Lina on July 14, 2015 at 11:41 am

    Hi Jodes, These are beautiful!!!! I love the one of Mom and Baby. Wow!! Gretch is hanvig trouble deciding on a dress. We have looked at hundreds. She is stunning in everything!!! right now we have 2 loves. She is wondering which will photograph better. Is it okay if she e-mails you the pics and you can give us some advice. The kids are very excited to come for engagement photos. I will send Gemma’s quilt with them. I decided to hand quilt it but it will be done!!!! I think you will like it. Love you! Auntie E

  25. Jazz on July 15, 2015 at 2:52 am

    Could I use normal milk in the chocolate brownie, and I love the recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 10:07 am

      absolutely you can :). Really glad you like my recipes

  26. Maria Surova on July 21, 2015 at 6:43 am

    can you substitute the vegetable oil for anything else like butter, canola oil, etc.?? Also, ,I love your accent and your videos are AMAZING!!!!!!!!!! And one last thing, can you make chocolate pretzels, or in some way incorporate chocolate into the pretzels. (can be sweet or salty/sweet)

  27. Maria Surova on July 21, 2015 at 6:47 am

    Hi Gemma, I love your accent and your videos are AMAZING!!! for the lemon and blueberry mug cake can you substitute the vegetable oil for something else? Maybe, butter, canola oil, or coconut oil?? also, can you incorporate chocolate into a pretzel??? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:00 am

      You can use whichever oil you have on hand. I will add your request to my list. Stay tuned 🙂

  28. Sveta on August 3, 2015 at 12:02 am

    Hi Gemma. You have delicious recipes. Brownie is something out of this world. Thank you very much. ( I’ m sorry for mistakes, I’m from Ukraine).
    You are the best cookie maker.

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:58 am

      Thank you so much, delighted to hear you enjoyed this recipe 🙂

  29. Naz on August 5, 2015 at 2:04 pm

    How to make this recipes in the stove oven or electric oven, if someone doesn’t have microwave oven ?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:01 pm

      I think it will be 6-8 minutes for 350oF. Be sure to keep and eye on it. Let me know how it goes. Thanks so much for visiting my website 🙂

  30. Abbey on August 6, 2015 at 10:14 am

    Hi I was wondering if in some of your recipes can I replace flour with coconut flour?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:02 pm

      I haven’t tried that, but I’m sure it will be fine. Let me know how it goes 🙂

  31. shalini on August 12, 2015 at 5:42 am

    What temperature should I set in microwave oven for mug cake

    • Profile photo of Gemma Stafford on August 17, 2015 at 11:48 am

      350oF for 6-8 minutes. Hope this helps 🙂

  32. Sophia on August 19, 2015 at 3:41 pm

    Yummy in my tummy!!! This is a great recipie and a delicious one too!!!❤️❤️?

    • Profile photo of Gemma Stafford on August 19, 2015 at 6:16 pm

      Thank you so much for all of your sweet comments, Sophia. I really appreciate it 🙂

  33. sehar on August 23, 2015 at 2:46 am

    Plz tell me about temperature

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:39 pm

      Cook your cake for about a minute. Check on it. Then cook it for 5-10 more seconds at a time until it’s done. I hope you enjoy!

  34. Sabrina on August 26, 2015 at 5:16 am

    Hi , I Tried your chocolate brownie recipe but I changed it up a little bit and left it looking like vanilla brownie and put some crushed oreos ( big and small chunks ) and it was so good !

    • Profile photo of Gemma Stafford on September 2, 2015 at 7:07 pm

      Delighted to hear that, Sabrina! Thanks so much for visiting my website! 🙂

  35. linn on September 21, 2015 at 3:50 am

    hi, I was wondering what temperature would it be for the mug cakes if I were using an electric oven instead. thanks in advance!

    • Profile photo of Gemma Stafford on September 22, 2015 at 5:57 pm

      I haven’t tried that, but I think it will be 350oF for 6-8 minutes. Every mug and oven is different, so be sure to keep an eye on your mug cake. Hope this helps 🙂

  36. Charlotte on September 22, 2015 at 7:58 pm

    OMG the mug cakes are AMAZING keep on doing what you’re doing… Wow can’t believe so easy and 1 minute… WOW!!!!!

  37. Charlotte on September 22, 2015 at 7:59 pm

    OMG the mug cakes are AMAZING keep on doing what you’re doing… Wow can’t believe so easy and 1 minute…

    • Profile photo of Gemma Stafford on September 23, 2015 at 6:23 pm

      Thank you so much, Charlotte. Really glad you liked this recipe 🙂

  38. Charlotte on September 22, 2015 at 8:00 pm

    Sorry never meant to say it twice… Maybe cause ur twice amazing ☺️

  39. Lisa Hansen on September 27, 2015 at 6:48 am

    How have I not come across this website before!?
    You have SO many great recipes and I’m genuinely amazed.
    Thank you for sharing all this awesomeness with all of us! I can’t wait to try out your mug-cakes and cookies and you no-machine ice cream. (… And everything else)

    • Profile photo of Gemma Stafford on October 8, 2015 at 2:11 pm

      Aw, thanks Lisa. I really appreciate it. Stay tuned for more 🙂

  40. Stacia on October 15, 2015 at 10:42 am

    Can you suggest a substitute for oil? I know, I know, if I am eating a cake I should accept it full fat, but I want to make it a little healthier.

    • Profile photo of Gemma Stafford on October 15, 2015 at 11:13 am

      Butter 🙂

  41. Dancer0303 on October 20, 2015 at 12:01 am

    Hello Gemma and thank you for the recipie. I was just wondering about the chocolate brownie cake. Can you use less oil than 4 tbsp? Thanks

    • Profile photo of Gemma Stafford on October 20, 2015 at 6:53 pm

      No, sorry you will need the 4 tbsp.

  42. Touille on November 4, 2015 at 6:50 pm

    Hi, Gemma!

    I will be making the chocolate mug cake. I just have a concern.. I have a cocoa powder but the package doesn’t indicate the type. It’s either raw cacao or natural unsweetened, definitely not dutch.

    I tried it by making a chocolate drink.. tasted terrible. I mixed the sugar and cocoa powder first, then made a paste, added hot milk. I also tried the baking soda tip(to balance pH), but the taste of cocoa is still harsh.

    I read somewhere that “Another reason, besides unwholesome quantities of sugar, why cocoa powder is more harsh tasting than chocolate, is that chocolate has often been dutch processed where cocoa powder often hasn’t. Cocoa is naturally acidic and harsh tasting. Adding some alkalinity to balance its pH makes it much softer tasting- and darker in color.”

    Will this(using this powder to make the cute cake) turn out fine? Thank you very much. 🙂

    • Profile photo of Gemma Stafford on November 5, 2015 at 12:12 pm

      I haven’t tried that. Let me know how it turns out. Thanks so much for visiting my website 🙂

  43. Ruby on November 27, 2015 at 3:34 am

    Hi Gemma, These recipes are the amazing, can’t wait to try all of them. 2 thumbs up! keep on posting more recipes. Thanks!

  44. Ruby on November 27, 2015 at 3:35 am

    Hi Gemma, These recipes are amazing, can’t wait to try all of them. 2 thumbs up! keep on posting more recipes. Thanks!

    • Profile photo of Gemma Stafford on November 30, 2015 at 7:32 pm

      Thanks Ruby. Stay tuned for more 🙂

  45. Shafaq on December 3, 2015 at 3:47 pm

    Hi Gemma! just love these are sooo adorable, i was wondering if i could substitute flour in some recipes and use semolina instead.. do you think it will turn out good?

    Thanks.

    • Profile photo of Gemma Stafford on December 8, 2015 at 8:48 pm

      I haven’t tried that. Let me know how it turns out 🙂

  46. Flopsypopsy1 on February 4, 2016 at 3:45 am

    Can you make these in an oven, if so, at what degree Celsius? They look lovely, I hope to try.

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 10:56 pm

      180OC for roughly 8-12 minutes. Times varies so just keep an eye on it 🙂

  47. Koala kangaroo on February 18, 2016 at 11:27 am

    so I tried the cheesecake recipe just Instead of using sour cream I used Greek yogurt and it’s really good!! and also it makes a really good frozen yogurt if you don’t cook it all the way

    • Profile photo of Gemma Stafford on February 18, 2016 at 7:09 pm

      hat’s great to hear! Thanks so much for watching 🙂

  48. Eve Brooke on March 4, 2016 at 9:04 am

    For the cookies and cream one is it a full egg or just the yolk?? Xx

    • Profile photo of Gemma Stafford on March 5, 2016 at 4:39 pm

      Hi Eve, this is a full egg,
      Gemma 🙂

  49. Mallika on March 24, 2016 at 10:17 pm

    Hi Gemma

    I tried the vegan brownie recipe today and it came out really good. It was moist and yummm… I loved the brownie. I added almonds since I didnt have walnuts. Thank you some much Gemma for such an easy recipe.

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:36 am

      Hi Mallika,
      Than kyou for your kind comments, I am happy when you are happy!
      Gemma 🙂

  50. Naomi on March 27, 2016 at 5:49 pm

    Hi Gemma, under the cookies and cream recipe, in your list of ingredients you simply have listed “1 tsp”. What is this supposed to be?

    • Profile photo of Gemma Stafford on March 28, 2016 at 3:45 am

      Hi Naomi,
      Thank you for that! I did not notice it, I have ammended the recipe now to read one tsp vanilla,
      Gemma 🙂

  51. Mary Chacon on April 5, 2016 at 5:32 pm

    Hi Gemma!!!! I love your recipes. congratulation being in The Doctors tv show. Great job. I just tried to make the carrot mug cake but it was soggy. I really want to make this one my microwave is 900 wts . I cooked for 3 min but I didn´t like the consistency. I tried the lemon blueberries and it turns wonderful.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 6, 2016 at 7:07 am

      Hi Mary,
      Thank you so much for your kind comments.
      It seems as though your microwave is working ok, but three minutes would be way too long to cook this recipe, even at 900W. I am not sure what went wrong here, I would expect the cooking to increase in 10 second increments until the cake feels firm on top. I really do not know what went wrong Mary, I am sorry you did not get a good result with this one,
      Gemma 🙂

  52. Julie on April 13, 2016 at 2:16 pm

    What can I use in place of coconut milk?

    • Profile photo of Gemma Stafford Gemma Stafford on April 14, 2016 at 2:43 am

      Hi Julie,
      All purpose flour is known as different things in different places, in Ireland, and I think generally in Europe it is known as plain flour, or cream flour, it is simply flour which has not had raising agents added.
      To replace coconut milk in a recipe? it really depends on the recipe. Dairy cream will work for some, Almond milk for others. But for some recipes only coconut milk will do,
      Gemma 🙂

  53. Jacqui on April 28, 2016 at 2:31 am

    Why do we need to use gluten free flour for the brownie recipe?

    Thanks, Gemma!!

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:23 pm

      That’s just what I prefer for that particular recipe. If you’d like, you can use regular gluten flour. Hope this helps 🙂

  54. Sadie on May 2, 2016 at 1:26 pm

    Dear Gemma,
    I am a private ESL tutor and one of my students is very much interested in baking. She would like to become a pastry chef after graduating from school. So I thought about making an experiment today: While teaching her baking vocabulary I made my student whip up your Double Lemon & Blueberry 1 Minute Mug Cake – one for her and one for myself – which turned out pretty delicious. Instead of blueberries, we used frozen raspberries, by the way. However, my student was hooked and wants to try another of your recipes soon.
    Thank you so much for your bold baking ideas.

    • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 11:26 am

      Hi Sadie,
      I am so happy to hear this! I loved baking since I was a child, and my training as a chef has taken me all over the world. Thank you for facilitating this for your student too, I am delighted you enjoyed the experiment,
      Gemma 🙂

  55. Kayeh on May 4, 2016 at 4:46 pm

    I sure will try when i get home!

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:28 am

      That’s great to hear. Let me know how yours turned out. Thanks so much for visiting my website 🙂

  56. Kainz on May 11, 2016 at 4:57 am

    All your recipes are so good. Everytime I did it, I remind myself of taking photos so I can upload them on Instagram or Pinterest, but finally I end up eating them all before I can take any photos :)) The mug cakes, the smoothies and so on, they are all so good that I can’t stop myself :)) Thank you for your really delicious works. And moreover, they are all really easy and fast to make. Thanks a lot. Love from Vietnam 😀

    • Profile photo of Gemma Stafford on May 11, 2016 at 12:26 pm

      That is great to hear, Kainz. Thank you so much for sharing your feedback. Stay tuned for more 🙂

  57. Ljj on June 25, 2016 at 7:39 pm

    Hi jemma me and my sister love trying out your recipes . They are really easy and convenient:)

    • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2016 at 9:08 am

      Hi, Thank you so much!!! Delighted you like it 🙂

  58. Mia on July 6, 2016 at 2:40 pm

    Lemon blueberry cake is the first thing I’ve made in a good 6 months
    So I didn’t have any zest and I had to use raspberries. So what? This was an amazing first step back into baking after my sister kinda ruined my confidence. I will forever be grateful.
    My cake overflowed during cooking but still cooked through, did I put in too much liquid?

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2016 at 2:51 am

      Hi Mia,
      That is great. Sisters! mine still try to wind me up 🙂
      It sounds like your cup was a little small, though I use a 6 oz cup, it is small too. A good wide mouth on the cup helps to distribute the heat. It is something simple, do not give up!
      Gemma 🙂

  59. Guil on July 22, 2016 at 8:18 am

    Hi Gemma! I just made the carrot mug cake and my husband just love it! Thank you very much for the recipe. Im truly amazed on how easy it is to make. I have this seaside restaurant in philipines and i was thinking of adding these mug cakes in my afternoon snack menu as i enjoyed having it with a cup of tea and my husband with his coffee while watching the sunset together. You are truly an inspiration for someone like me Gemma. Thank you very much?

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:10 pm

      Thanks so much! I’m delighted you liked these recipes 🙂

  60. Vania on July 31, 2016 at 6:32 am

    I love so mucho your recipes, they’re easy and delicious!! Thank you so much,I do them for my sister, dad, mom,grandparents and all my family for an special situación and they love them!! Thanks. You’re amazing.
    Greetings from Perú.

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 7:40 am

      Hi Vanja,
      That is great, I am so happy to hear that. You are very kind to think so much of your family too, thank you for being with us,
      Gemma 🙂

  61. Sachneet Sawhney on August 5, 2016 at 3:31 am

    Hi Gemma
    Love your microwave cakes. Thank you for your videos. My concern is for microwave carrot cake ,what can we use instead of maple syrup. Also can we omit maple syrup from the recipe.
    Thanks
    Sachneet

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:26 am

      I’m delighted you like my recipes, thanks for being apart of the community. You can add honey, agave or regular sugar either. Best not to leave it out all together.

  62. Sarah on August 5, 2016 at 4:49 am

    Hi Gemma
    I am a huge fan of you
    I have a request which I would like you to do in the next month or so as its my moms birthday
    Could make a minty cookie thanksssss???
    Greetings from Dubai

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:30 am

      I’m delighted you like my recipes Sarah, thanks for being apart of the community. I’ll add you request to my list for the future

  63. Sarah on August 5, 2016 at 5:18 am

    Hi Gemma
    I’m a huge fan of yours
    I have a request which I would like you to fulfill in the next month or so
    I would like you to make a minty cookie recipe
    Thanksssss
    Love from Dubai

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:49 am

      Hi Sarah,
      I will add this to my list, I will get to it shortly, but I cannot say when!
      Gemma 🙂

  64. Maddie Taylor on August 10, 2016 at 12:10 pm

    I just tried the lemon blueberry cake, and it was amazing! It wasn’t dry, and was super fluffy. I added a bit more lemon juice to mine, and had to cook it a bit longer than you did, but that’s probably just my microwave. Your recipes never fail to be easy and delicious! Love you Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 12:34 pm

      Hi Maddie,
      That is great, i am happy to hear That. Thank you for being with us,
      Gemma 🙂

  65. Arden on August 16, 2016 at 3:05 am

    Hi Gemma, I absolutely love the lemon and blueberry one! It’s the perfect combination of sour and sweet. Just wondering, how many calories are there in one of these mug cakes?

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:52 am

      Hi Arden,
      I really need to go back to these recipes to add the calories, I will do it when i get a chance!
      I think you can treat this as reasonably high in calories, a treat really,
      Gemma 🙂

  66. Enjy on August 23, 2016 at 9:15 am

    Hi Gemma, big fan I just had a question for the cookies and cream mug cake can I replace or not put the baking powder?? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 2:19 am

      If you do not use a raising agent it will not rise!
      Raising agents depend on the recipe, so sometimes bicarbonate of soda, and an acid, such as buttermilk will be used, in combination,
      Gemma 🙂

  67. Profile photo of xAnnat xAnnat on September 10, 2016 at 7:56 am

    Hi Gemma, I love your videos and I do the recipes all the time and I’m only 12. But I had a question, for your brownie mug recipe, what do I use if I don’t have coconut milk? Can I use regular milk, like whole milk?

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 2:47 am

      Hi there, I am happy to have you with us, yes you can, this should be good, Gemma 🙂

  68. Profile photo of Agalya Pavalan Agalya Pavalan on September 24, 2016 at 12:02 am

    I tried the carrot cake and it turned out awesome. I shared it with my sister and she loved it too. Your recipes are just out of this world… No wonder you host Bigger Bolder Baking… It’s just amazing!!!! 😀

    • Profile photo of Gemma Stafford Gemma Stafford on September 24, 2016 at 1:08 am

      That is great Agalya, I am happy that you are in the kitchen. Thank yo for your kind words,
      Gemma 🙂

  69. Profile photo of theScilla24 theScilla24 on November 6, 2016 at 9:11 pm

    What temp. could I bake these at?
    my microwave doesn’t work so great.
    TYSM!

    • Profile photo of Gemma Stafford Gemma Stafford on November 7, 2016 at 1:00 am

      The cake style recipes can be baked in a convection oven at 180c, for about 15 – 20 mins. It is an expensive option to bake just one of these in a big oven! If I were doing this I would bake in a muffin pan and freeze some for later 🙂

  70. Iris on November 8, 2016 at 11:35 am

    Hey Gemma,
    I really want to try your cookies and cream recipe, but I am a bit hesitant due to the fact that it serves 2. If I want to only make one, then should I use just the yolk for the egg? And how much of the flour and other ingredients should I use? I love watching your videos and I hope that the recipe works out!
    – Iris

    • Profile photo of Gemma Stafford Gemma Stafford on November 9, 2016 at 1:51 am

      Hi Iris, I am not clear which recipe you mean? the mug recipes are one serving recipes, can you clarify this for me? Gemma 🙂

  71. Sravani on December 9, 2016 at 10:11 pm

    Hey gemma
    I tried your lemon mug cake but mine was too eggy ? I think I added too big of an egg. Will not deter and try your other recipes. The process itself was fun taking very less time.
    Lots of love

    • Profile photo of Gemma Stafford Gemma Stafford on December 10, 2016 at 2:09 am

      Ah! that is too bad. Do try again, there are so many recipes here now for you to choose from.
      Thank you for being with us,
      Gemma 🙂

  72. Rhea on December 17, 2016 at 3:17 am

    Hi Gemma,

    Can I substitute the eggs in the double lemon cake with something else???

    Thanks in advance,
    Rhea

    • Profile photo of Gemma Stafford Gemma Stafford on December 18, 2016 at 3:02 am

      Hi Rhea, check out the egg substitute chart here and choose one to use, applesauce, greek yogurt may be best.
      Try looking at the egg free recipes here, and change these to suit your own taste, this is how you learn to be a cook!
      Gemma 🙂

  73. Rachel on December 21, 2016 at 7:45 pm

    Hi Gemma!
    Can you make the cookies and cream batter and put it in the fridge and cook later?

    Thank you so much! Love your website, recipes and channel x

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2016 at 1:07 am

      Hi Rachel,
      Yes you may do this. A recipe containing a raising agent may not rise so well, as the raising agent activates as soomn as it is wet, but it has worked for me to refrigerate them overnight, try it both ways. Another way is to prepare the dry ingredients, and add the wet ones in the morning,
      Gemma 🙂

  74. mahi juthani on December 25, 2016 at 10:31 pm

    In the cookies and cream cake, what can I use instead of egg?? (plz give 2-3 options)

    • Profile photo of Gemma Stafford Gemma Stafford on December 26, 2016 at 6:51 am

      Check out the egg substitute cxhart here on the website, you can choose from that,
      Gemma 🙂

  75. Ruby on January 4, 2017 at 9:11 pm

    Hi Gemma, do you have a recipe for buttercream that would cover one mug cake without leftovers? Thanks x

    • Profile photo of Gemma Stafford Gemma Stafford on January 5, 2017 at 8:16 am

      Hi Ruby,
      This will be very little buttercream!
      I think you should make two!! you can give one to a friend :
      This is about proportions, buttercream is one part butter to two parts powdered sugar/icing sugar and a little milk or cream. The smaller the amount the harder it is to whip up, you will need to do it by hand. It would be difficult to imagine anything less than 1/2 oz butter to 1oz icing sugar, and about 1 teaspoon milk, few drops vanilla. This will do it for you,
      Gemma 🙂

  76. Gabriela on February 3, 2017 at 12:33 pm

    Gemma, this is fantastic! I’ve been looking for an actual good mug cake for years, and thankfully I found you on YouTube! Literally all the other recipes I’ve tried before were crap, and I got to a point that I was just skeptical about this… So then I made the lemon and blueberries one, but without the blueberries and omg it was so so so fantastic I can’t over it, it was the best!! Also I tried the pizza mug cake, and as the lemon one, it was truly fantastic!

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2017 at 2:23 am

      Gabriela, this is what I love to hear. You clearly go it right too, it does take a little practice with the microwave, so well done you,
      Gemma 🙂

  77. Lian Arguin-Laverdière on April 2, 2017 at 8:52 am

    Hi, your recipes are delicious!! Thank you so much for your recipes. Is there a way to make your meringue lemon cake as a mug cake?

    • Profile photo of Gemma Stafford Gemma Stafford on April 3, 2017 at 2:20 am

      No! I think this is too big an ask,
      Gemma 🙂

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