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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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Learn how to make 5 different Microwave Mug Cakes including Oreo, Carrot Cake, a gluten-free Chocolate Brownie and even a microwave Cheesecake!


Hi Bold Bakers!

Thanks to you, my 1 Minute Microwave Mug Cakes videos have been viewed more than 50 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!

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

Chocolate Brownie Mug Cake

4.81 from 87 votes
Amazing 1 Minute Mug Cakes: Oreo, Cheesecake, Carrot Cake and much more. Vegan, egg free and flourless recipes.
Chocolate Brownie Mug Cake 1 Minute Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

Learn how to make 5 different Microwave Mug Cakes including Oreo, Carrot Cake, a gluten-free Chocolate Brownie and even a microwave Cheesecake!

Course: Dessert
Cuisine: American
Servings: 2
Author: Gemma Stafford
Ingredients
  • 1/2 cup (4oz/115g) gluten free flour (oat flour, spelt flour etc)
  • 1/2 cup (4oz/115g) sugar or raw sugar
  • 4 Tbsp cocoa (natural, unsweetened)
  • 1/2 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.

Watch the Recipe Video!

Cookies & Cream Mug Cake

4.85 from 85 votes
Amazing 1 Minute Mug Cakes: Oreo, Cheesecake, Carrot Cake and much more. Vegan, egg free and flourless recipes.
Cookies and Cream 1 Minute Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Course: Mug Cake, no bake, single serving
Servings: 2
Author: Gemma Stafford
Ingredients
  • 5 1/2 tbsp flour
  • 4 tbsp sugar
  • 1/8 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

Lemon & Blueberry Mug Cake

4.86 from 84 votes
Amazing 1 Minute Mug Cakes: Oreo, Cheesecake, Carrot Cake and much more. Vegan, egg free and flourless recipes.
Double Lemon & Blueberry 1 Minute Mug Cakes
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Course: Mug Cake, no bake, single serving
Servings: 1
Author: Gemma Stafford
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

Carrot Cake Mug Cake

4.78 from 84 votes
Amazing 1 Minute Mug Cakes: Oreo, Cheesecake, Carrot Cake and much more. Vegan, egg free and flourless recipes.
Carrot Cakes 1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Course: dairy free, egg free recipe, Mug Cake, no bake, single serving
Servings: 1
Author: Gemma Stafford
Ingredients
  • 6 Tbsp all purpose flour
  • 2 Tbsp maple syrup
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 4 Tbsp milk
  • 2 Tbsp vegetable oil
  • 1/4 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.

Strawberry Cheesecake in a Mug

4.87 from 76 votes
Amazing 1 Minute Mug Cakes: Oreo, Cheesecake, Carrot Cake and much more. Vegan, egg free and flourless recipes.
Strawberry Cheesecake Mug Cake 1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)
Prep Time
8 mins
Cook Time
1 min
Total Time
9 mins
 
Course: Mug Cake, no bake, single serving
Servings: 1
Author: Gemma Stafford
Ingredients
  • 4 ounces (115g) low fat cream cheese,at room temperature
  • 1 cup (8oz/ 225g) sour cream
  • 1/2 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!

Get 100+ more Microwave Mug Cakes and Meals on my Gemma’s Mug Meals Collection Page.

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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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191 Comments

Write a Comment and Review

  1. 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?

    • 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 🙂

  2. 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.

    • 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 🙂

  3. 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

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

      Hi Eve, this is a full egg,
      Gemma 🙂

  4. 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

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

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

  5. 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.

    • 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 🙂

  6. 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.

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

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

  7. 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!

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

      Thanks Ruby. Stay tuned for more 🙂

  8. 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!

  9. 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. 🙂

    • 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 🙂

  10. 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

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

      No, sorry you will need the 4 tbsp.

  11. 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.

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

      Butter 🙂

  12. 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)

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

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

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

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

  14. 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…

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

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

  15. 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!!!!!

  16. 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!

    • 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 🙂

  17. 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 !

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

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

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

    Plz tell me about temperature

    • 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!

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

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

    • 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 🙂

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

    What temperature should I set in microwave oven for mug cake

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

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

  21. 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?

    • 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 🙂

  22. 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 ?

    • 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 🙂

  23. 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.

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

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

  24. 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!

    • 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 🙂

  25. 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)

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

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

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

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

  27. 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

  28. 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

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

      aw lol. That’s a great bargaining tool 🙂

  29. 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 🙂

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

      Thank you so much, delighted to hear that 🙂

  30. 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!

    • 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 🙂

  31. 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!

    • 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 🙂

  32. 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?

    • 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. 🙂

  33. 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

    • 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

  34. 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 !!

    • 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 🙂

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

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

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

      Good luck Julie 🙂

  36. 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..

    • 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. 🙂

  37. 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!!

    • 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 🙂

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

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

    • 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! 🙂

  39. 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!?

    • 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 :).

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

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

    • 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 🙂

  41. 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

    • 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 🙂

  42. 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

    • 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 🙂

  43. 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

    • 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.

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

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

  44. 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…

    • 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. 🙂

  45. 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.

    • 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

        • 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 🙂

  46. 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.

    • 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. 🙂

  47. 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

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

    The chocolate heaven brownie ❤

    • 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 🙁

        • 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 🙂

  49. 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?

    • 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! 😀

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

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

  50. 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

    • 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.

        • 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

            • 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??

        • 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

      • 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?

      • 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

        • 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

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