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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!


4.9 from 15 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.

 
4.9 from 15 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

 
4.9 from 15 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

 
4.9 from 15 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.

 
4.9 from 15 reviews
Strawberry Cheesecake Mug Cake 1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)
 
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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!

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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!

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178 Comments

  1. Shruthi Achut on July 17, 2017 at 5:07 am

    Hi Gemma ! 🙂 I have a question. In your lemon and blueberry mug cake, can I use yoghurt instead of an egg ? Or should I use buttermilk ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2017 at 9:29 am

      I would recommend massed banana or apple sauce. Just refer to my egg substitute chart for more info

      Hope this helps 🙂

      • Shruthi Achut on July 17, 2017 at 8:14 pm

        The chart suggests a lot of egg substitutes for cakes. I do not know what substitute to use for different cakes. I cannot judge because I do not know the science behind how exactly these substitutes work in different cakes.

        • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2017 at 1:31 am

          Hi Shruthi,
          This is about trying things, according to what you have available. Some people will always have apple/apple sauce, others yogurt/flax seeds etc.
          The chart indicates the best ones for the different types of bake, a soft sponge cake v a cookie, it gives you the idea.
          A good general one is milled/ground flax seed, when soaked in water it becomes gelatinous, like an egg really. You need to become familiar with the process of whipping the water used to cook chick peas too (aqua faba) look this up, it is a very useful one for some baking.
          Gemma 🙂

          • Shruthi Achut on July 18, 2017 at 2:41 am

            Thank you so much Gemma ! 😀 . I’ll get into some real experimenting now



  2. Gina on May 29, 2017 at 12:47 pm

    I made the lemon mug cake but instead of adding blueberries I added poppy seeds. I also used 1/4 of sour cream in place of the egg. It came out very moist and lemony. So yummy!! I included a pic of the finished cake which I sprinkled with powdered sugar.

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2017 at 3:39 am

      Hi Gina,
      Thank you for sharing this great idea with us, other Bold Bakers will be delighted with this great tip, keep them coming!
      Gemma 🙂

    • Shruthi Achut on July 17, 2017 at 6:38 am

      Thanks Gina 🙂

  3. 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 🙂

  4. 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 🙂

  5. 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 🙂

  6. 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 🙂

  7. 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 🙂

  8. 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 🙂

  9. 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 🙂

  10. 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 🙂

  11. 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 🙂

  12. 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 🙂

  13. 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 🙂

  14. 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 🙂

  15. 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 🙂

  16. 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 🙂

  17. 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 🙂

  18. 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

  19. 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.

  20. 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 🙂

  21. 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 🙂

  22. 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 🙂

  23. 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 🙂

  24. 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 🙂

  25. 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 🙂

  26. 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 🙂

  27. 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 🙂

  28. 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 🙂

  29. 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 🙂

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