Save favorite recipes & more!


Mug Cakes, 1 Minute Mug Cakes, Microwave, Gemma Stafford, Recipes, No Bake

1 Minute Microwave Mug Cakes: 5 flavors

Save Recipe

Hi Bold Bakers! Enjoy my original BIG & BOLD Microwave Mug Cakes including Funfetti, Chocolate and Banana (gluten free), Apple Crumble, Red Velvet and Rainbow Cake!!! These little cakes are impressive treats for after school snacks, birthday surprises or any time of year! 

I have almost 50 Mug Cakes, Cookies, Cheesecakes, Pies, Breakfasts & Meals for you to enjoy! Links are all listed below.

Sign up for my FREE Newsletter so you don’t miss a recipe!

Subscribe to my YouTube Channel HERE!

Be sure to watch my other Mug Cake, Cookies, Cheesecake, Breakfast & Mug Meals Videos:

4.9 from 31 reviews
Funfetti Mug Cake 1 Minute Mug Cakes Made in the Microwave
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 2
Ingredients
  • 2 tablespoons (2oz/ 60g) unsalted butter
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (50g/ 1¾ oz) self-rising flour ( to make SF flour add 2 tsp of baking powder to 150g/6oz/1 cup plain flour)
  • tiny pinch of kosher salt
Instructions
  1. Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.
  2. Add the egg and whisk it in with a fork.
  3. Stir in the milk, vanilla, and sugar.
  4. Add the flour and salt. Mix the batter with a fork until smooth.
  5. Divide the batter between two mugs. Microwave separately for 50 seconds each until risen. Take care not to overcook or the cake will dry out fast
Nutrition Information
Serving size: 1

 

 

4.9 from 31 reviews
Chocolate Banana Mug Cake 1 Minute Mug Cakes Made in the Microwave
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten free, Mug Cake, no bake, single serving
Serves: 2
Ingredients
  • 1 ripe banana
  • ¼ cup (4 tbsp) peanut butter (or any nut butter)
  • 1 large egg
  • 2 teaspoons granulated sugar
  • 3 tablespoons unsweetend cocoa powder
Instructions
  1. Mash the banana in a large mug with a fork.
  2. Add the nut butter and egg and mix thoroughly.
  3. Stir in the sugar and cocoa and beat until smooth.
  4. Divide the batter between two mugs.
  5. Microwave separately for 1 minutes each until risen and firm. (every microwave is different so cooking may vary)
  6. Take care not to over cook or the cake will dry out fast.
  7. Best eaten straight away

 
4.9 from 31 reviews
Red Velvet 1 Minute Mug Cakes Made in the Microwave
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 1
Ingredients
  • 4 tbsp flour
  • 4½ tbsp sugar
  • ⅛ tsp baking powder
  • 1½ tbsp unsweetened cocoa powder
  • pinch of salt
  • pinch of cinnamon
  • 3 tbsp oil
  • 3 tbsp buttermilk (substitute sour cream or yogurt if not available)
  • 1 egg
  • 1 tsp Vanilla extract
  • ½ tsp red food coloring
Instructions
  1. Mix all the wet ingredients together into an oversized mug using a fork until batter is smooth.
  2. Add in the dry ingredients and mix until combined
  3. Cook in microwave for 50 seconds. (every microwave is different so cooking may vary)
  4. Be careful not to overcook as batter will become dense and rubbery.
  5. Let cake cool slightly before piping on cream cheese frosting.
Nutrition Information
Serving size: 1

 
4.9 from 31 reviews
Apple Crumble 1 Minute Mug Cakes Made in the Microwave
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mug Cake, no bake, single serving, egg free desserts
Serves: 1
Ingredients
  • 3 tablespoons flour
  • 1 heaping tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon baking powder
  • 1 tablespoon applesauce
  • ½ tablespoon vegetable oil
  • ½ tablespoon milk
  • ⅛ teaspoon vanilla extract
  • crumble topping
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tbsp brown sugar
Instructions
  1. In a small mug, mix together dry ingredients very well.
  2. Add applesauce and mix until just combined (it will be thick and sticky) and then add veg oil, milk and vanilla and stir until wet; do not over mix.
  3. For the crumble: In a separate bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar with a fork until combined.
  4. Microwave on high for about 45 seconds. (every microwave is different so cooking may vary). Take care not to over cook the cake or it will dry out fast.
  5. Serve with ice cream and salted caramel sauce
Nutrition Information
Serving size: 1

 
4.9 from 31 reviews
Rainbow Mug Cake 1 Minute Mug Cakes Made in the Microwave
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mug Cake, no bake, single serving
Serves: 4
Ingredients
  • ½ cup (100g) white sugar
  • 1 sticks (100g) butter, softened at room temperature
  • 2 eggs at room temperature, lightly beaten
  • 1 teaspoons vanilla extract
  • 1 cups (110g/ 4oz) All purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch salt
  • red, orange, yellow, green, blue, food colouring
Instructions
  1. In a large bowl cream the sugar and butter together until light in colour and fluffy in texture - about 3 minutes. Use a hand whisk.
  2. Crack in an eggs, mix in well, and follow with the nxt egg. and pour in the vanilla extract. Beat for another minute until well combined.
  3. Add in the dry ingredients until just combined - don't over-mix!
  4. Divide the mixture as evenly as you can between 5 bowls.
  5. Add a couple of drops of food colouring to each bowl and mix very gently. - again, do not over-mix!
  6. Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect
  7. Microwave for 45 seconds (every microwave is different so cooking may vary)
  8. Take care not to over cook the cake or it will dry out fast.
  9. Decorate your cake with my cream cheese frosting. (see Red Velvet cake recipe above)

 

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.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

7 Images
Submit Your Photos
Theodora
Najlafarook2197
Seline
Kim Andrew
marlyn_suzan
Gimena
Martin R. Sørensen

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

7 Images
Submit Your Photos
Theodora
Najlafarook2197
Seline
Kim Andrew
marlyn_suzan
Gimena
Martin R. Sørensen

320 Comments

  1. Saleha on May 16, 2015 at 12:16 pm

    I always make the funfetti cake and everybody ADORES it… Thank you sooo much fir such a simple recipe 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2015 at 5:30 am

      That’s so great. Isn’t it lovely? Still one of my favorites as well. Thanks for watching!

      • Dani on August 18, 2015 at 11:59 am

        Does it made if you put baking soda instead of baking powder??

        • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 8:39 pm

          Hi Dani! Yes, they are two different raising agents and they do different things in baking. Are you able to find baking powder?

        • Hammy on April 17, 2016 at 11:33 am

          No u can’t they are both very different read this:

          http://sallysbakingaddiction.com/2015/06/11/baking-powder-vs-baking-soda/

          • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:38 am

            Hi Hammy,
            good job on the research!
            Gemma 🙂



          • lu lu on July 16, 2016 at 3:43 pm

            Wow!!! I had o idea they were so different thanks Hammy!!!



      • Sheena on October 13, 2015 at 12:09 pm

        Hi Gemma
        I have my own business I want to try a couple of your cupcakes for work I want to know how long can the batter be fresh after I make it. ☺

        • Profile photo of Gemma Stafford on October 14, 2015 at 6:42 pm

          This recipe is best when made and consumed right away. I wouldn’t suggest making the batter more than two days in advanced. Hope this helps 🙂

      • jaireliss on April 16, 2016 at 4:30 pm

        can you give me one serving for the confetti mug cake?

        • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:43 am

          Hi Jairliss,
          All of the mug cakes are single servings. I use a small cup/mug, about 6oz size, with a wide mouth. This is a small portion!
          Gemma 🙂

      • Yasmine on April 25, 2016 at 12:15 am

        Hello can i make the funfetti one without baking powder or baking soda??

        • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 3:03 am

          Hi Yasmine,
          Yes, but it will not rise if you use plain/all purpose flour. Self raising flour will of course work!
          Gemma 🙂

      • Sana on May 4, 2016 at 12:08 pm

        Hi gemma..I jus wana ask why two cup servings written if its for one cup serving

        • Profile photo of Gemma Stafford on May 6, 2016 at 11:13 am

          The recipe shown will make two mug cakes of that particular flavor. Since the ingredient amounts are so small, it’s much easier to make two at a time. If you prefer, you can cut the recipe in half or make it all and save the batter in the fridge for the next day. Hope this helps 🙂

      • Profile photo of Arieanah Arieanah on August 19, 2016 at 11:26 am

        i just want to thank you a lot i know how to bake a lot of thing for a 12 you make me so happy i know more bake thing then my mom never stop baking now i can bake for others so good

        • Profile photo of Gemma Stafford Gemma Stafford on August 19, 2016 at 12:40 pm

          That is great Arieanah, I am so happy that you are in the kitchen with your Mom.
          Gemma 🙂

          • Profile photo of Arieanah Arieanah on August 20, 2016 at 1:16 pm

            hi can you make us more cheesecake recipe



          • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:09 am

            Hi there,
            Yes I will,
            Gemma 🙂



      • Filomena on November 9, 2016 at 5:07 am

        Hi Gemma,
        My mum’s birthday is coming up and she loves ice cream and peanut butter, so could you work your magic and make a no machine peanut butter ice cream? Thank youuuuu

      • Profile photo of legoboy0 legoboy0 on December 24, 2016 at 11:36 am

        I always use your mug cakes because I have made lots of other recipes from other people and it was disgusting and that’s why I choice your recipes.

        • Profile photo of Gemma Stafford Gemma Stafford on December 24, 2016 at 12:03 pm

          Thank you, I am happy to hear that, thank you for being with us,
          Gemma 🙂

    • Simran on August 9, 2015 at 9:48 am

      Can you please help me with measurments for basic sponge microwave cup cake just the measurments will be of great help

      • Profile photo of Gemma Stafford on August 17, 2015 at 1:34 pm

        I will add it to my list. Stay tuned 🙂

    • Ala on August 28, 2015 at 9:46 pm

      Hi I did it for the first time and it went not so well, its kinda like a pudding ? but i am happy, i guess i just need to adjust on my measurements. ?

    • Katie Murphy on October 12, 2015 at 1:00 am

      Hi Gemma I love this microwave cake recipes! How do I know if the cake is ready? Love you so much xxx

      • Profile photo of Gemma Stafford Gemma Stafford on October 12, 2015 at 5:51 pm

        Hi Katie, You know when its ready because it doesn’t look wet on top and it is firm in the middle. Also let them sit for 5 minutes and they continue to firm up. You will get the hang of it 🙂

    • Katie Tran on October 29, 2015 at 6:43 pm

      My mug cakes keep coming out really moist and not really like cake.What am I doing wrong?

      • Profile photo of Gemma Stafford on November 5, 2015 at 12:54 pm

        Try microwaving your mug cake for a few more seconds. It might be best to do 20 second intervals till your mug cake looks done. Every microwave and mug is different, so be sure to keep and eye on it 🙂

  2. lilian on May 22, 2015 at 2:10 am

    Hi. I would like to learn Mugcake from you.
    cheersss

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:22 pm

      hi Lilian, I’m really glad you like my mug cakes 🙂

      • mfq on August 12, 2015 at 9:24 am

        I tried making one of the cake’s. It tasted GREAT! But…. It was a bit undercooked and it rised a bit too much. What should I do?

        • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:59 pm

          Hi! How long did you cook it for? It seems like you could have safely added a few extra second (maybe 5-10 to make sure it’s cooked). Let me know and I’ll see how I can help.

  3. Charlotte on May 24, 2015 at 12:13 am

    The red velvet mug cake is my favourite! It’s so great for those days when you feel like a sweet cake but don’t need a whole one to yourself. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:53 pm

      That’s so great Charlotte, really glad you liked the mug cakes. Thank you for trying them out 🙂

      • Valeria on September 12, 2015 at 3:43 pm

        How many minutes do you put in for 1000wats??cause I wanna make fun fettie cake?

        • Jay on November 19, 2015 at 9:11 am

          I think the times would be comparable, but you need to watch the cake closely (rather not have a black one, I suppose?)

  4. Farah on May 25, 2015 at 1:46 am

    The Chocolate Banana Mug Cake in my favorites! I adore all of your recipes, just keep doing it Gemma 😀 😀

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 2:00 pm

      Hi Farah, That’s great. I’m really glad you liked my mug cakes. Thanks for watching my baking videos 🙂

  5. mk10 on May 27, 2015 at 5:38 am

    Will it be OK if I don’t use vanilla extract?
    Thank you so much in advance!

    • Profile photo of Gemma Stafford Gemma Stafford on May 27, 2015 at 8:07 am

      Absolutely, you can leave it out 🙂

  6. Joana on May 28, 2015 at 1:55 am

    Hi Gemma, I love to try your recipes for the first time. May I ask you what is the temperature of baking this mug cakes? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 9:53 pm

      Hi Joana! If you want to bake them in the oven, you can cook them at 350F/180C for around 8-12 minutes. Just keep your eye on them because every oven is different. Enjoy!

  7. Molly on May 30, 2015 at 10:34 am

    Hi Gemma, I loved the rainbow cake and i paired it with your no machine cotton candy ice cream and it was delicious… but I made it gluten free due to my allergy and a regular and my mum compared them and could tell no difference. What a wonderful turnout. Would you consider doing a tutorial on a perfect gluten free sponge cake. Thanks, Molly

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:27 pm

      Hi Molly! That’s so great to hear about your Rainbow Cake. Thank you for your suggestion. I really try to give options in my recipes so I will definitely add the sponge cake to my list. Thank you for watching! 🙂

  8. Tamara on May 31, 2015 at 7:30 am

    I love these! I originally looked at these receipes for my two year old son who is allergic to eggs. Any auggesrions

  9. sarah on May 31, 2015 at 8:59 am

    Hi Gemma,do you have an applesauce tutorial because i dont know where i can find applesauce in my country?:)

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2015 at 9:35 pm

      Hi Sarah, I will add it to my list. I know unfortunately it is not available in some countries. All it is is just pureed cooked apple, that’s all. 🙂

  10. Elise on May 31, 2015 at 2:59 pm

    I love you’re mug cakes!!!
    But I am wondering how big the mug are? And if you can make them in 500 ml mugs and how????

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 5:34 pm

      Hi Elise, so my mugs are small because they look better on camera and so you can see in there. You can microwave them in a bigger mug no problem. A 500ml seems like a pretty big mug. I suggest a smaller mug or maybe make a double cake 🙂

  11. Helena on June 1, 2015 at 7:37 am

    LOVELY! This is a good chance if you wanna try many different cakes in one day, so you don’t have to make or buy big ones and its so quick. LOVE ALL THOSE MUG CAKES THANKS!

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2015 at 8:44 pm

      Thank you for your note, Helena! Which one is your favorite?

      • Helena on June 2, 2015 at 7:27 am

        LOVE ALL OF THEM EXCEPT THE BANANA AND CHOCOLATE ONE, CUZ I DONT EAT BANANAS BUT I LOVE CHOCOLATE. So all of them are great..(exept the banana)

        • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 11:12 pm

          So glad you enjoyed them, except the Banana one of course. 🙂 Have you seen my other Mug Cake recipes (http://www.biggerbolderbaking.com/microwave-mug-cakes-celebration/). I hope you enjoy!

          • Helena on June 8, 2015 at 6:14 am

            I LOVE THEM, THANKS!!!
            THE COFFEE CAKE IS FASCINATING, LOVE IT!!!



          • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2015 at 1:28 pm

            Thanks so much Helena, delighted you like my mug cake videos :).I have more coming in a week



  12. Carol on June 1, 2015 at 7:01 pm

    I have a 950 wat microwave. How will this effect the cooking time on the mug cakes?
    They sound delicious. I’m looking forward to trying them.

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2015 at 8:40 pm

      Hi Carol! I suggest cooking it for the time I recommend. Checking on your cake. And then cooking for longer if needed. You may only need a few more seconds so take care not to overcook it. I hope you enjoy!

  13. Gem on June 4, 2015 at 4:53 am

    Hi Gemma,
    I’ve just discovered these, what a fabulous creation!
    Do you have the calorie and fat content etc for each of these cakes? Or a guide per 4 servings etc? Can’t wait to try these. xx

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2015 at 9:19 pm

      Hi Gemma, I’m delighted you found my channel and the mug cakes. They are my most popular videos. I don’t know the calorie and fat count unfortunately. If you are worried about a lower calorie or fat mug cake between all of my videos I have 20+ mug cakes, some vegan, some flourless and eggless so maybe you would prefer one of those 🙂

  14. Zaida on June 4, 2015 at 10:12 pm

    Hi! I’m from Argentina, today I made the Funfetti Mug Cake, and added “dulce de leche”, (which is a traditional caramel in my country), and I can say that it was the most easiest, practical and delicious cake that I’ve eaten in a while 🙂
    Thanks for all your recipes, I hope you keep doing it ^_^

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

      Hi Zaida! Your Dulce De Leche cake sounds gorgeous! I love that flavor and even made an easy Ice Cream version in my last No Machine Ice Cream Party video (http://www.biggerbolderbaking.com/homemade-ice-cream-party/). I will definitely add your flavor to my list. Thank you for watching! 🙂

  15. sheena on June 9, 2015 at 8:51 pm

    Hi. I’m from malaysia n i accidently found your vid yesterday on youtube. Its excite me that i can do so many recipies with microwave. My husband love your popsicle recipies. We are so excited to start trying the mug cake recipies.Great sharing =)

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2015 at 11:24 pm

      Thanks so much Sheena, I’m delighted you found my videos. The mug cakes and ice cream video are some of my most popular so I’m glad you found them. I post a new video every Thursday 🙂

      • Sheena on October 13, 2015 at 12:15 pm

        Hi I wanted to ask you another question 😀
        I have tried all your cakes in the microwave some were really good some did not turn out so
        Well I want to know how to make the cake more moist and fluffy
        Thank you and loveeeeeeeeeeeeee your blog and your recipes
        ?

        • Profile photo of Gemma Stafford on October 29, 2015 at 3:08 pm

          Be sure not to over-cook your mug cake. That will make the texture of it rubbery. Hope this helps 🙂

  16. DeLM on June 11, 2015 at 1:44 am

    Hi Gemma, I am a huge fan of your YouTube channel, and so glad you now have a website. These mug cakes look amazing and I’m looking forward to trying them. I was just wondering where I can find the recipe for your amazing salted caramel sauce? You use it in so many of your creations.

    Please keep up the beautiful recipes – next on my list are the “baked better than fried” doughnuts and churros – fantastic. Krispy Kreme has just opened in the part of Australia that I live in, and I would so love to give them a run for their money!

    Thank you again, your videos are recipes are absolutely lovely, and you present so well! Can I admit that I pretty much have to be eating something sweet when I watch your videos so I don’t get serious food envy or cravings? Does anyone else do this? Just me? Alrighty then.

  17. Tejpreet on June 17, 2015 at 5:54 am

    hi! i love ur cakes and foods! Actually I am a pure vegetarian and I do not eat egg. Today, I tried making the banana peanut butter mug cake and it was a catastrophe! I would really appreciate it if u could show us some pure veg recipes. Thanks a lot:)

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:22 pm

      I’m sorry to hear your mug cake didn’t turn out. What was it like?

  18. dora on June 17, 2015 at 1:28 pm

    do we need to use vanilla extra

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 4:41 pm

      Hi Dora! It’s optional. I hope you enjoy. 🙂

  19. Anna Fair on June 17, 2015 at 4:07 pm

    I loved this! its so easy and fun love doing them with my friends or family or just when im hungry! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 4:41 pm

      Thanks so much, Anna! That’s right, you can make this with your friends or family anytime! Thank you for watching!

  20. Rachel on June 19, 2015 at 6:44 am

    Can you make a cotton candy mug cake? Please?

    Rach

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:33 pm

      I will add it to my list. Thanks for the request, Rachel! 🙂

  21. Teresita Calderon on June 20, 2015 at 10:08 am

    Hi! I love your personality :3 well…I try the funfetti one and it just doesn’t work u.u tastes so delicious but it doesn’t get bake/cook

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:12 pm

      Sounds like you may need to cook it a few seconds more 🙂

  22. Mia Farah on June 20, 2015 at 3:54 pm

    May i know is the flour u use a All purpose flour?

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:48 pm

      Yes 🙂

  23. Noman on June 25, 2015 at 5:44 am

    Hi I’m new to this

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 11:53 am

      Thanks so much for coming to my Website. I hope you like it 🙂

  24. Mary on June 26, 2015 at 4:55 pm

    Hi Gemma! I have recently come across your youtube channel and i love it! I am so excited to start trying your recipes! They look sooooo good!!! I have tried the cookies and cream recipe and it was gorgeous! Thank you so much!!
    Just a quick question, can the batter of these mug cakes be prepared the night before and refrigerated?
    Thanks in advance 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 29, 2015 at 2:15 pm

      Hi Mary, glad you found my channel and website. Delighted you like my recipes. You can absolutely make these up and leave them in the fridge, no problem 🙂

  25. kamilla techieva on June 28, 2015 at 12:27 pm

    Omg I love that this is so easy to make

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 9:11 pm

      Thanks so much, really glad you like my mug cakes 🙂

  26. Annie on June 29, 2015 at 6:33 pm

    Hi Gemma! I made the mug cakes but I put my microwave on high and put on of the two small cakes I made and microwaved it for a minute. Guess what happened? I took it out and it was raw and overflowing and I used a reasonable mug. Why did this happenen? But in the end it was delicious when I microwaved it for another minute.

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2015 at 5:43 pm

      so Annie, did you put 2 cakes in at the same time? if so this is why it might have happened. Cook each cake at a time and you should have no trouble.:)

  27. Em Esta on July 3, 2015 at 4:58 pm

    Hi Gemma! Thank you for all these great recipes. My kids are anaphylactic to eggs and nuts and they don’t eat desserts quite often as most of them may contain them. But so fortunate to have found you and your amazing recipes! Please make more of these allergy free (or please write a substitution on the recipes) 🙂

    Thank you so much again Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:30 am

      Thank you so much for watching. I will add your requests to my list. Stay tuned for more! 🙂

  28. Kathleen on July 4, 2015 at 2:23 am

    Hi. May ik is it possible to make it into a cake with this recipe and only microwave bake the cake?

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:52 am

      I haven’t tried that. I’m not sure if that’s a good idea for this recipe.

  29. Naheem on July 4, 2015 at 11:16 am

    This is “the best” cake recipe I found , especially the choco-nana cake…..It’s soooo good!
    Hope I get to see more of your MugCake recipes! 😉

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:42 am

      Thank you so much. Delighted to hear you liked this 🙂

  30. Ben on July 5, 2015 at 10:45 am

    Hello my name is Ben and I was going to make the red velvet mug cake and I was wondering what type of oil to use? I have many different types of oils but I’m not sure which one I should put in the rest hello my name is Ben and I was going to make the red velvet mug cake and I was wondering what type of oil to use? I have many different types of oils but I’m not sure which one I should put in the recipe. Thank you, Ben

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:55 am

      You can use whichever oil you prefer. Something like vegetable oil or sunflower oil will work fine. Let me know how it goes 🙂

  31. Ocean P on July 9, 2015 at 8:30 pm

    These are amazing, quick, easy, and taste great. I like baking with my little sisters, they had fun and thought it was cool that it only took a minute to cook the cake.

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

      Thank you so much for your lovely note! I’m glad you enjoy baking with your sisters. Which cakes did you make? Thank you for watching!

      • Ocean P on July 18, 2015 at 1:29 am

        We made the Funfetti. They loved it.

        • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 5:11 pm

          great idea! they will be great 🙂

  32. Judi on July 14, 2015 at 1:14 pm

    Oh my gosh! Just made this but cooked it in my large mug and wow!! Absolutely delicious!! The perfect treat, some for now and some for later!! Thanks Gemma!!

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 6:44 pm

      That’s fantasitc!!! Thanks for trying them Judi 🙂

  33. Judi on July 14, 2015 at 1:24 pm

    Oh dear! I forgot to give you stars, must do that right now. I didn’t use icing or the confetti pieces, but so very glad I didn’t. This is a must have . Can’t wait to share these with my handsome 11 yr. old grandson!! Thanks again!!

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 8:52 pm

      That is fantastic Judi. If you haven’t already make sure you check out the new video for 1 minute cheesecakes in a mug. They were gorgeous 🙂

  34. Donna Sweeten on July 15, 2015 at 11:26 pm

    love this, thank you so much

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2015 at 3:43 pm

      Thanks so much Donna 🙂

  35. Peter on July 16, 2015 at 12:21 pm

    I’m 13 and i made the funfetti cake!! Its so easy and my family enjoyed it! Thank you very much for the video.

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 9:08 pm

      Thanks so much Peter, really glad you my recipes and baking videos 🙂

  36. makiyah on July 17, 2015 at 5:29 pm

    love it

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 5:14 pm

      thanks so much for watching 🙂

  37. Lily on July 20, 2015 at 8:17 am

    I love your vídeos! I am a big fan! I am an american living abroad and making these mug cakes makes me feel a little closer to Home. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2015 at 11:04 pm

      aw that’s great to hear. You are like the opposite to me. 🙂

  38. Jannath on July 20, 2015 at 10:30 am

    I love all of your videos. All of your recipes are so easy and simple to make especially the homemade no machine ice cream. Thanks a lot.

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2015 at 11:07 pm

      Thanks so much jANNATH, really glad you like my recipes. I have more no machine Ice cream coming this Thursday 🙂

  39. Maria on July 21, 2015 at 11:19 am

    Hi, Gemma, I wanted to know how to make any of these mug cakes better. Yesterday when I made a cake the inside and enter were really gooey, can you tell me how to fix this? Also, can I use canola oil or coconut oil instead of vegetable oil? Thanks a million, love your accent

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 10:59 am

      Hi Maria, sounds like you may have undercooked your mug cake. Next time try a few seconds more. You can use a toothpick. Still it in the center of the mug cake, if it comes out clean your cake is ready. If there is batter on it, cook it a little more. Hope this helps! 🙂

  40. Claire on August 2, 2015 at 6:28 am

    Hey Gemma, love your mug cakes.
    Could you make more but with less sugar? Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2015 at 1:50 pm

      Thanks so much Claire, really glad you my mug cakes. I’ll add you request to my list 🙂

      • Agrani on September 5, 2016 at 6:49 am

        Hey Gemma!! ?
        Your receipes are soo lovely and looking forward to enjoy this. I really love these.
        I need to know whether we can bake these mugcakes in a normal oven? And if so please tell me the temperature for baking.. ?

        • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:11 am

          Yes, the cake type mug cakes may be baked in the oven. I suggest you use a muffin pan, and make more than one at a time. Some will work better than others. Choose 180 degrees for about 15 mins. You need to experiment to see which ones are best 🙂

  41. CONNIE MERCADER on August 2, 2015 at 11:44 pm

    its nice to have your recipe in a mug and its great and fun to do it.
    god bless in more recipe in a microwave

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:35 am

      Thank you for visiting my website, Connie. Really glad you liked this recipe 🙂

  42. Areena on August 3, 2015 at 2:28 am

    I really loved ur mug cakes I saw ur recipe on Facebook but got the ingredient recipe from here so I am going to make it thanku for teaching us easy cakes

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:36 am

      Delighted to hear that! Thank you so much for visiting my website, Areena 🙂

  43. Carissa Vera on August 3, 2015 at 12:43 pm

    So pretty and yummy! 🙂 the best

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:36 am

      Thanks Carissa. Really glad you liked this recipe 🙂

  44. Carissa Vera on August 3, 2015 at 12:45 pm

    Can you make one sugar free?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 3:21 pm

      I will add it to my list. Stay tuned 🙂

  45. J Hitchin on August 4, 2015 at 9:42 pm

    I’ve been watching your videos for a couple of weeks and finally tried one of the recipes tonight, specifically the funfetti cake. I didn’t add sprinkles, just made the cake. I then took the cake out of the mug, put it in a bowl with some fresh cut fruit (strawberries and nectarines as those were on special this week) and then added a small scoop of vanilla ice cream. GOOD vanilla ice cream. No air-filled cheap stuff.

    While the texture was a little spongy, the whole combination of cake, fruit and ice cream was really, really good and I’ll be doing that again in future. My husband gobbled his down quickly and said he would definitely eat that again, so yay!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:38 am

      Delighted to hear that! Next time, try microwaving you mug cake a few seconds less. That should help prevent it from being spongy. 🙂

  46. Madhulika on August 5, 2015 at 9:13 pm

    Yesterday night at 9.30 pm before bedtime my 5-yr old decided she had to take cupcakes in her lunch box today. I tried hard to push the baking for today but she wouldn’t give in 🙂 🙂 So, here I was searching the web for quick cup cake recipes. Luck strikes and I hit your website and YouTube video. We ended up selecting the Funfetti cake and needless to say it turned out beautifully. Only change my daughter decided was to add pink color to the cup cakes 🙂 🙂

    Thanks for your lovely recipes. Can’t wait to try out the rest of them.

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 11:39 am

      Delighted to hear that! Thank you so much for visiting my website and Youtube channel 🙂

  47. Fanny Laureano on August 7, 2015 at 12:33 pm

    Wow. This is exactly what i need. Sometimes i have a craving and i had all the ingredients in my kitchen. Thanks for the recipes. My daughter loves them.

    • Profile photo of Gemma Stafford Gemma Stafford on August 7, 2015 at 12:35 pm

      Delighted to hear that, Fanny. Thanks so much for stopping by 🙂

    • Leese on August 12, 2015 at 10:08 pm

      Yes totally agree, who needs the entire cake especially when you are trying to be good heehee! Quick and easy desserts are always the best!

  48. Bailey on August 8, 2015 at 3:00 pm

    Gemma,
    I swear these mug cakes are the greatest thing since the wheel was invented. I made the chocolate banana one for breakfast once and told my mom it was a muffin 😛 I foresee my supply of sprinkles decreasing much in the near future as I make more funfetti ones, too. I love being able to make just a single serving of cake at a time! They’re so quick and easy and yummy.
    <3 Bailey

  49. Ami on August 12, 2015 at 4:29 pm

    I am not sure if i made it wrong (I followed the exact recipe) but the chocolate banana cake was really really bitter and the texture was not so good either…Did I miss something? 🙁 I will try another one tomorrow…

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:31 pm

      What was the texture like? Sounds like you may have over cooked your mug cake. Hope this helps 🙂

  50. Leese on August 12, 2015 at 10:07 pm

    The funfetti mug cake was simple, easy, moist, & fabulous!!!!!!
    Wish I would have made more than two, lol!!!!
    Thanks for sharing, can’t wait to try the others. :o)

    • Leese on August 12, 2015 at 10:11 pm

      One question Gemma……my funfetti cake looked a little on the pale side not yellow like your pic. Did I not cook in long enough? Or should I add yellow food coloring next time, lol!

      • Profile photo of Gemma Stafford on September 10, 2015 at 11:44 am

        You don’t have to add food coloring unless you’d like it to look yellow 🙂

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:00 pm

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

  51. Sarah on August 14, 2015 at 1:05 am

    Hi Gemma just wanted to say I love your recipes and videos I’m so glad I found you and I also love to bake its just perfect. I also wanted to ask you if you can put up the recipes for all the mug cakes you made but measurements for a full cake. ? Thank you 🙂

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:22 pm

      Thanks for visiting my website, Sarah. I will add your request to my list 🙂

  52. Praneetha sali on August 17, 2015 at 6:15 am

    I seriously loved it!! Easy to make and it is quickly done so no need to resist hunger.. I totally repect ur work!! In love with your recipes

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:17 pm

      Thank you so much, I really appreciate it 🙂

  53. Sophia on August 20, 2015 at 9:14 am

    Hey Gemma!!!! Can you make gluten free mug cakes and your own self rising flower? It would mean a lot to a celiac diseased child like me. It may be a challenge, but I have faith in you!!!!!!❤️( don’t worry it’s just a suggestion) ?

    • Profile photo of Gemma Stafford on August 25, 2015 at 5:31 pm

      I will add it to my list. Thanks for the request, Sophia 🙂

    • Lynnie on August 28, 2016 at 5:02 pm

      Sophia, for the brownie one, I just substituted GF flour. It was still moist. The egg McMuffin was dry, but I think the regular ones I made were too. Just maybe add a little more of a moist thing (milk, oil, butter) Of course the Banana Chocolate one is gluten free and the Cinnamon Oatmeal one is if you use GF oats. I am still working my way through them!

      • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:23 am

        Hi Lynnie,
        Thank you so much for your input, I am delighted to get help from people who know what this important area is about.
        Gemma 🙂

  54. Grace on August 25, 2015 at 6:30 am

    Hi! I really love ur mug cakes, ive learned a lot… Thanks.. Your coffee cake is really great! ?

    • Profile photo of Gemma Stafford on August 25, 2015 at 5:16 pm

      Thank you so much, Grace. Delighted to hear that 🙂

      • Grace on August 29, 2015 at 3:56 am

        now im trying your carrot cake if it is “masarap” ??and good… ? i think all your mug cakes are great! Thank you for sharing your recipes?

        • Profile photo of Gemma Stafford on September 2, 2015 at 6:52 pm

          Thank you so much for visiting my website, Grace. Really glad you liked these recipes 🙂

  55. iris on September 7, 2015 at 7:40 am

    i would just like to say that your omelette recipe has saved me on the nights i study in the library and leave late! shops are all closed by 10pm here but i had a more than decent dinner with your omelette recipe and some brown rice ^^ excited to try more!!

    • Profile photo of Gemma Stafford on September 9, 2015 at 6:59 pm

      Delighted to hear that. Thank you so much for visiting my website, Irish 🙂

  56. Kris on September 7, 2015 at 5:39 pm

    Hi Gemma! I tried the funfetti mug cake recipe and it is a perfect dessert for one. I used vanilla paste instead and it turned out to be the best vanilla mug cake I had 🙂 I have my eyes on the rest of the recipes and saved them in my pinterest.

    Would love to see a microwave chocolate lava mug cake recipe in the future because it is so difficult to get a molten centre without putting in some chocolate pieces in the batter (I consider that as cheating! Which is ironic for a cheat microwave lava cake, actually…) Anyways, Thank You for coming up simple and easy recipes and I look forward to checking in on Thursdays!

    • Profile photo of Gemma Stafford on September 9, 2015 at 6:57 pm

      Yum! That mug cake sounds like it was delicious! I will add your request to my list, stay tuned 🙂

  57. Valeria Valdez:D on September 12, 2015 at 3:44 pm

    How a ant minutesfor 1000wats?????

  58. Valeria Valdez on September 12, 2015 at 3:48 pm

    What’s the minutes for 1000wats please answer me I want to make the fun fetti cake ???????????

    • Profile photo of Gemma Stafford on September 17, 2015 at 12:55 pm

      Thanks for your comment. Every microwave and mug is different, so I recommend doing 20 second intervals till your mug cake is cooked. Let me know how it turns out 🙂

      • Valeria Valdez on September 17, 2015 at 2:48 pm

        Thank you Gemma and it turned out so good I thought it taste dgood with Nutella frosting????

        • Profile photo of Gemma Stafford on September 22, 2015 at 6:36 pm

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

  59. KC on September 12, 2015 at 6:48 pm

    Hi Gemma! I’ve tried some of your mug cakes and they are absolutely delicious! Since I loved your cakes, I was thinking that my friends would love them, too. I want to make a chocolate funfetti mug cake for my friend’s birthday and I was wondering how much cocoa powder I’d need to add to make one.

  60. Elle on September 12, 2015 at 7:51 pm

    Hi Gemma! I’m absolutely in love with your mug cakes. Since I loved your cakes so much, I was thinking that my friends would love them, too. I want to make a chocolate funfetti cake for my friend’s birthday. How much cocoa powder would I have to add to make one?

    • Profile photo of Gemma Stafford on September 17, 2015 at 12:53 pm

      Thanks for your comment, Elle. 2 teaspoons of cocoa powder should work fine for that mug cake. Let me know how it turns out for you. 🙂

  61. Ariana on September 15, 2015 at 5:10 pm

    Hi Gemma! I adore your recipes! I love the mug cakes especially the breakfast ones because they’re so quick and easy and they keep me full until lunch. I have tried your raisin bran muffin, peanut butter and jam oatmeal, and blueberry pancake (I use strawberries and it tastes awesome). I also tried apple crumble dessert one today and it was so good. I loved it because it’s nice and warm and it just has a nice autumn “feel” to it if you know what I mean. The only thing I found is that the topping was a bit too rich for my liking and there was too much of it so I think I’m going to put less on my cake next time. Other then that it was super! Thanks again, Gemma!
    P.S. I’m going to make your pop tarts at Christmas and colour the frosting red and green! Can’t wait 🙂

    • Profile photo of Gemma Stafford on September 16, 2015 at 7:00 pm

      Delighted to hear that. Thank you so much for visiting my website 🙂

  62. eni on September 25, 2015 at 2:34 am

    omg made like every single one of those cup cakes lol can’t wait for a new video of differant flavours

  63. Mia on October 2, 2015 at 5:02 am

    Hi Gemma! What are the ingredients and measurements for the cream cheese? I can’t find the right measurements for he mug cakes. I’m making the rainbow cake for my dad’s birthday!

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:57 pm

      The measurements and ingredients are listed for each recipe on this website.

  64. Kelly R on October 20, 2015 at 4:29 pm

    My 5 year old daughter is obsessed with your show :). We just made the rainbow cake in a mug. So easy, little mess and really good. thank you!

    • Profile photo of Gemma Stafford on October 20, 2015 at 6:31 pm

      Delighted to hear that, Kelly. Thanks so much for visiting my website 🙂

  65. Valeria Valdez on October 20, 2015 at 6:36 pm

    My mug cakes didn’t come out well!!!???can u give me any tips or how to make it better I’m gonna try again and I watch your videos all the time please help with my cakes I bake stuff all the time I ❤️ Baking.

    • Profile photo of Gemma Stafford on October 21, 2015 at 6:37 pm

      Sorry to hear that. What did your mug cake look and taste like?

      • Valeria Valdez on October 21, 2015 at 6:54 pm

        It was gooey and it tasted like if ot was burned but it wasn’t and then I tried putting it again for a minute but the outside was burned and the inside was goeey ????

        • Profile photo of Gemma Stafford on November 5, 2015 at 12:31 pm

          Thanks for your comment, Valeria. Every microwave and mug is different. Try doing 20 second intervals till your mug cake looks done. Be sure to keep an eye on it. Hope this helps 🙂

          • Valeria on November 5, 2015 at 3:55 pm

            Thank u and it did work???????????????????



  66. Baking Queen on October 25, 2015 at 5:18 am

    I prefer Funfetti mug cake because its great for fun fairs , parties any occasion really

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:54 pm

      Delighted to hear that 🙂

  67. Swapnil on October 27, 2015 at 1:31 am

    how to make that cream…

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

      I will add it to my list. Stay tuned 🙂

  68. Swapnil on October 27, 2015 at 1:35 am

    how to make cream

  69. Judith Maassen on November 2, 2015 at 9:24 am

    Haven’t tried it yet, but definitely will.

    • Profile photo of Gemma Stafford on November 3, 2015 at 7:02 pm

      Thanks for visiting my website, Judith. Let me know how your mug cakes turn out 🙂

  70. Mary Anne on November 6, 2015 at 4:56 pm

    Hi Gemma! I am planning to make the chocolate nutella cake! I am allergic to nuts, so do you think it will be fine if I substitute it with some melted chocolate mixed with a bit of cream? I am asking because I am going to be opening a nut free bakery in one month and five days, and I am hoping that I make a cake recipe inspired off of it.

    Thanks,
    -Mary Anne

    • Profile photo of Gemma Stafford on November 6, 2015 at 7:07 pm

      I haven’t tried that, but it should work fine if you make a ganache with chocolate and cream. Hope this helps 🙂

  71. Riley on November 17, 2015 at 4:51 pm

    AMAZING! I made the funfetti cake, and it came out perfect! It was so good! Thanks for sharing this recipe!

    • Profile photo of Gemma Stafford on November 17, 2015 at 5:47 pm

      Delighted to hear that, Riley. Thanks so much for visiting my website 🙂

  72. Mrs. Asif on November 22, 2015 at 12:47 am

    Hi there!

    Yesterday tried red velevt mug cake. Loved it. It was so yummy and easy ?thank you so much for sharing your experties ? love ❤

    • Profile photo of Gemma Stafford on November 24, 2015 at 6:25 pm

      Delighted to hear that, thanks so much for visiting my website 🙂

  73. Aisha on November 22, 2015 at 11:32 am

    Jst awesome!?i cant stop watching your videos and it makes me love baking more when I try your recipes

    • Profile photo of Gemma Stafford on November 24, 2015 at 6:13 pm

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

  74. Angie Chay on November 30, 2015 at 10:02 pm

    Hi Gemma, can I use paper cups instead

    • Profile photo of Gemma Stafford on December 2, 2015 at 3:34 pm

      Thanks for your question, Angie. You can use anything that is microwave safe. Every dish and microwave is different, so be sure to keep and eye on your mug cake while it’s cooking. Hope this helps 🙂

  75. Elena Di Mattia on December 4, 2015 at 8:37 pm

    Do you have to cook them in the microwave???? Is it possible if they could be cooked in the oven???? If yes, what degrees and for how long????

    • Profile photo of Gemma Stafford Gemma Stafford on December 8, 2015 at 10:51 pm

      Hi Elena! You can definitely cook them in a conventional oven as well. Just cook them at 350F/180C for around 5-7 minutes. Just keep your eye on them so they don’t overcook. I hope you enjoy!

  76. Abbie on December 5, 2015 at 12:32 pm

    Hi gemma, for one of the recipes i saw that you wrote ‘kosher salt’ is this a specific type of salt that is essential or can i use normal salt? xx

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 10:42 pm

      Normal salt Abbie is totally fine :). Kosher salt is regular kitchen salt.

      • Abbie on December 6, 2015 at 5:06 am

        Thank u xx

  77. Gabriela on December 9, 2015 at 2:03 pm

    Hi..! I’ve started to follow you. I personally love the recipe with peanut butter and banana But I didn’t use a egg, I used vegetable oil and it tastes amazing…! Congrats..! and thank you for all the recipes…!

    • Profile photo of Gemma Stafford on December 9, 2015 at 6:22 pm

      Thank you so much for subscribing, Gabriela. Glad to hear you liked this recipe and was able to easily substitute the egg. 🙂

  78. Cath on December 10, 2015 at 9:19 am

    Hi Gemma! I’ve been watching your mug cake videos on Youtube for the past nights (for several times) coz I was too excited to make my own one once I get my new microwave. So last night, I could finally make my first mug cake. Unfortunately, it gets rubbery (I cooked it for 2 minutes and 30 seconds) when but if I reduce the time to 2 minutes, the top part is not cooked. I’m using an 800W microwave. My mug is wider and a bit taller than what you are using on your videos. Can you tell me how can I improve this? Thank you! 🙂

    • Cath on December 10, 2015 at 9:21 am

      by the way, I was trying to make a funfetti cake.

    • Profile photo of Gemma Stafford on December 18, 2015 at 8:08 pm

      Thanks for your comment, Cath. If your mug cake is rubbery, you have over-cooked it. Next time try doing 20 second intervals till your mug cake is cooked. Every microwave and mug is different, so be sure to keep and eye on it. Hope this helps 🙂

  79. beatrice on December 12, 2015 at 4:35 am

    Hi gemma! I love those mug cakes question, in the fun fetti mug cake can it have a viarity of sprinkles???

    -bea
    Oh ya iam not a subscriber or a liker or a commenter definately not hater because of my age iam only 9 but i love your videos

    • Profile photo of Gemma Stafford on December 14, 2015 at 7:59 pm

      Thanks so much for your question, Bea. You can use whichever sprinkles you’d prefer for your funfetti mug cake. Hope this helps 🙂

  80. Abbas on December 12, 2015 at 10:49 pm

    wow Gemma!
    thanks a Million for sharing the video and this tips. .
    My first time ever baking and I found your video on YouTube. Gave a try and it turns out really well. Except that I don’t know how to do the icing on top of the cakes.

    Nevertheless Again thanks for everything. Your video was simple to understand and easy to make!

  81. Abbas on December 12, 2015 at 10:57 pm

    wow Gemma!
    thanks a Million for sharing the video and this tips..

    My first time ever baking and I found your video on YouTube. Gave a try and it turns out really well. Except that I don’t know how to do the icing on top of the cakes.

    Nevertheless Again thanks for everything. Your video was simple to understand and easy to make!

    P/S : I used oven because I don’t have a microwave. It took me 8 mins at 200’C and another 5mins at 230’C
    ( do u have any suggestion to do this a better way?)

    • Profile photo of Gemma Stafford on December 18, 2015 at 7:41 pm

      Thanks so much for your comment, Abbas. You can find all of my icing recipes here on my website. Every mug and oven and microwave is different, so be sure to keep an eye on your mug cake while it’s baking. Hope this helps 🙂

  82. Vanessa on December 21, 2015 at 9:40 am

    Hi Gemma and everyone! I have a question! So I’ve switched to almond and coconut flour only due to my low-ish carb dietary restriction (all gluten free flour on the market just bothers me too much, whether it’s bean and rice mixes, just rice, just bean, etc. they are just too carb intense for my stomach to handle so I switched to paleo flours which I feel great on!) and am gluten sensitive so I don’t eat gluten at all. For the funnetti cake, can I use almond flour? I use the fine ground and I have used this for protein cookies, cakes, etc. but not for a ‘regular’ cake yet so I just wanted to know what you, and everyone else thinks. I’d also be replacing the sugar with honey and stevia since I no longer eat sugar unless it’s maple, honey, or just low glycemic stevia, etc.

    • Profile photo of Gemma Stafford on December 21, 2015 at 8:36 pm

      Thanks so much for visiting my website. I haven’t tried using almond flour. Let me know how it goes 🙂

  83. Jayde G on December 21, 2015 at 1:35 pm

    Gemma*

  84. Tanya on December 22, 2015 at 2:25 am

    Hey Gemma…I tried funfetti mug cake but it turned out sour….don’t noe what went wrong….can you help me with this

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2015 at 7:13 am

      Hi tanya,

      HUMMM, sour is a bit of a funny one. If it gets over cooked it can taste eggy. Maybe if you used too much vanilla it could taste strong and possibly sour. Do you think it was either of these?

      Don’t worry, we can fix this 🙂

      • Tanya on December 22, 2015 at 8:54 am

        I used almond extract instead of vanilla in my second try..even it didn’t taste nice…can it be due to baking powder or something….really confused

        • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2015 at 12:16 pm

          It absolutely could be the baking powder. You nailed it. It can taste bitter. Next time just use the exact amount leveled off. Less is more with raising agents 🙂

  85. Tanya on December 24, 2015 at 9:21 am

    Thnq soo much Gemma…ur recipes r amazing just loved them…can u make a white cake without eggs…if yes then plz make a video on that..Thnq?

    • Profile photo of Gemma Stafford on December 24, 2015 at 9:07 pm

      I will add it to my list. Thanks so much for visiting my website, Tanya 🙂

  86. Katie Introcaso on January 1, 2016 at 11:18 am

    Hi Gemma! I love your recipes! I was wondering how to make sure that you don’t over cook the mug cakes. Thanks Gemma!

    -Katie

    • Profile photo of Gemma Stafford on January 5, 2016 at 7:31 pm

      Thanks for your question, Katie. Every mug and microwave is different. Try doing 20 second intervals till your mug cake looks done. Hope this helps 🙂

  87. brooke on January 3, 2016 at 10:27 am

    They are so creative I love them

  88. Joliab2 on January 5, 2016 at 8:46 am

    Ho gemma stafford
    My microwave has 800w so how many min will I need to bake a mug cake in microwave.

    • Profile photo of Gemma Stafford on January 5, 2016 at 6:44 pm

      Thanks so much for your comment and visiting my website. Try doing 20 second intervals till your mug cake looks done. Every mug and microwave is different, so be sure to keep an eye on it. Good luck and let me know how it goes! 🙂

  89. Evi on January 8, 2016 at 5:14 am

    Hey do you want to make a mug cake with stuff everyone has at home because idont have allot of stuff from the recipies srry for bad english

    • Profile photo of Gemma Stafford on January 11, 2016 at 1:54 pm

      Thanks for your comment. You can check out all of my microwave mug recipes in the recipe section of my website. Hope this helps 🙂

  90. Lebby on January 8, 2016 at 1:46 pm

    Hi Gemma,

    I recently made your confetti cake, which was delicious by the way, but, I found that it was a little dry. Did I over cook it? Or, did I not add enough butter? Or, is there something else?

    Many thanks!
    I’ll look forward to trying your other recipes.
    By the way, thanks for making the recipes easy for a 14 year old, like myself, to follow haha.

    • Profile photo of Gemma Stafford on January 11, 2016 at 1:51 pm

      Thanks so much for your question, Lebby. Next time try doing 20 second intervals till your mug cake looks done. Every mug and microwave is different, so be sure to keep an eye on it. Hope this helps 🙂

  91. KP on January 12, 2016 at 5:30 am

    could you maybe make some more recipes without eggs and nuts

    • Profile photo of Gemma Stafford on January 12, 2016 at 11:19 am

      I will add it to my list. In the meantime, check out the recipe section here on my website for all of my recipes with egg-free and nut-free options. Thanks so much for watching 🙂

  92. Sandra barrios on January 22, 2016 at 1:04 am

    I’m so going to try this for tomorrow, early in the morning❤ I’m just using nuts( well blended) as flour with coca powder Nestle and regular flour. You’re recipes are so unique that it give me an idea to make nuts into flour since I’m a little creative in a way? looking forward in trying the mugs meals for people in college or high schoolers since I’m a senior whose every lazy to cook. This just completed my life already❤?

    • Profile photo of Gemma Stafford on January 22, 2016 at 7:09 pm

      Thank you so much for visiting my website, Sandra. Let me know how your nut flour and mug cakes turn out. I would love to see pictures 🙂

  93. Sofia on January 23, 2016 at 1:46 pm

    Hey Gemma when i did tge chocolate banana mug cake everything was cooked except the middle what do i do in this case

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:36 pm

      Thanks for your question, Sofia. Every mug and microwave is different. I usually suggest doing 20 second intervals till your mug cake looks done. Be sure to keep an eye on it. Hope this helps 🙂

  94. Kelseykels.2 on January 23, 2016 at 2:33 pm

    I low the rainbow cake one it was very delicious I made it today and it was very good

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:35 pm

      Thanks, Kelsey. Really glad you liked that recipe 🙂

  95. Sabine on January 25, 2016 at 2:24 am

    Hi Gemma,
    In my country we don’t have buttermilk so i was wondering if i could use greek yogurt instead for the red velvet mug cake? I usually substitute the buttermilk by mixing low fat milk with some lemon juice but i dont want to waste a whole cup of milk for just a few table spoons.

    • Profile photo of Gemma Stafford on January 25, 2016 at 11:45 am

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

  96. Lisa on January 27, 2016 at 3:02 am

    Did we have to use all-purpose flour?

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2016 at 8:31 am

      Hi Lisa, the flour needed is specified in each recipe .

      Best,
      Gemma.

  97. Sohwi on January 30, 2016 at 7:25 am

    can i use apple puree or something instead of applesauce at the apple crumble thing?

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2016 at 6:52 pm

      yes you can use apple puree for sure. IT will work well 🙂

  98. Rumaisa on February 11, 2016 at 5:35 am

    hello ……… i just start watching your recipes and that is really suddenly …….. love u so much …. the baking stuff is awesome but your expressions are super …just going to try rainbow cake wish me best of luck ……love u lady … and i think I’m may be your only Pakistani fan :p

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:44 am

      Thanks so much for visiting my website! Really glad you like my baking videos. Let me know how your rainbow cake turns out 🙂

    • Profile photo of biya biya on November 7, 2016 at 4:57 am

      Hi gemma,l am also from Pakistan and in am or big fan .
      Your recipe of rainbow mug cake is just awesome I loved it .keep making outstanding videos ,
      Love biya:-)

      • Profile photo of Gemma Stafford Gemma Stafford on November 8, 2016 at 4:21 am

        Hi there in Pakistan! I am so lucky to have so many followers from all over the world, I am learning so much from all of you too. Thank you for your kind words, I am happy you are getting on well with the recipes, Gemma 🙂

  99. Christine Parreno on March 3, 2016 at 3:33 am

    i love it!

    • Profile photo of Gemma Stafford on March 5, 2016 at 4:49 pm

      Wonderful 🙂 Gemma

  100. Christine Parreno on March 3, 2016 at 3:34 am

    may i know the recipe for making mug cakes?

    • Profile photo of Gemma Stafford on March 5, 2016 at 4:47 pm

      Hi christine, all of the recipes are here on my website (www.biggerbolderbaking.com)
      Gemma

  101. Swati on March 4, 2016 at 9:06 am

    Hi, recipes look v tasty. Could you please suggest a replacement for egg in the funfetti recipe and other recipes too! Thanks

  102. isera on March 7, 2016 at 9:02 am

    Can you use vanilla sugar instead of vanilla extract?

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

      Hi Isera,
      Yes you can, and how delicious is that! I always remember my Mum’s jar of vanilla sugar, with the used vanilla pods, sometimes as much pod as sugar lol
      Gemma 🙂

  103. Aaron on March 22, 2016 at 10:28 pm

    Thanks so much for your extremely entertaining videos! About to try one of the recipes for the first time! Can the apple cake recipe be doubled for a larger mug or will the proportions be off?

    • Profile photo of Gemma Stafford on March 25, 2016 at 10:09 am

      Hi Aaron,
      The problem is in how the microwave cooks. If you double this recipe it will not cook as it is designed to do, without reducing the power of the microwave and cooking longer. If you decide to give this a try, do not try in a deep mug, use a flatter, cereal bowl to get the best result. It is worth a try!
      Gemma 🙂

  104. Payal on March 30, 2016 at 8:44 am

    Hey gemma , thanks for superb receipes . Could you please lemme know wat is the egg replacement in your mug cake receipes (vegetarians✌?️) .

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:05 am

      Hi Payal,
      This is not a special area for me, but I do know from other bold bakers that applesauce works for some recipes.
      Check out this website (www.chefinyou.com) for other great ideas!
      Gemma 🙂

  105. Julia on April 24, 2016 at 7:21 pm

    Could I use applesauce instead of banana???

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 3:15 am

      Hi Julia,
      Yes, do try this out, it should be delicious,
      Gemma 🙂

      • Julia on April 30, 2016 at 7:07 pm

        What amount of applesauce should I use?

        • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:28 pm

          Hi Julia,
          One tablespoon of applesauce is recommended as a substitute for each egg required. Thank you for being in touch,
          Gemma 🙂

  106. Shatara on April 25, 2016 at 10:58 pm

    Hey,
    is there any possible way that the mug cakes can sit in the frig a day or two and still be as fresh and enjoyable as when you first get it out the microwave? Or is it possible to re warm them?

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

      Hi Shatara,
      These are best made and eaten in one go. You can prepare the dry ingredients ahead of time, but when there is a raising agent involved you cannot wet this and leave it to stand for too long, it will deactivate. There is not one rule, some of the breakfast recipes can be mixed ahead of time, ready for baking.
      Gemma 🙂

  107. KarimeB on April 30, 2016 at 2:50 pm

    Hi!
    I have been watching your channel for a long time and i have watched all your episodes!! I have finally decided to try your funfetti mug cake and it turned out AMAZING!! thank you sooooo much and i always look forward every thursday… also tried your brownie recipe and it was delicious too!

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:18 pm

      Hi Karime,
      I am so happy to hear that, thank you for being in touch, Stay tuned for lots more to come,
      Gemma 🙂

  108. Jeneche h on May 30, 2016 at 12:23 pm

    Hi, I was wondering for the red velvet cake if we have to use the cocoa powder?

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:40 am

      Hi Jeneche,
      Well!! it is an ingredient of red velvet. It affects the color, the texture, and the taste. I do not know another way to do this.
      Gemma 🙂

  109. Macarena on May 30, 2016 at 10:02 pm

    Hello! Uhm, I have just prepared the funfetti one now. Can I cook it in one biig mug? or do I really have to cook it separately?

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:28 am

      Hi there,
      If oyu cook this in a big container it will not bake properly. Microwaves do not work like a conventional oven. You need to stir things when they are in a large container or they will spot cook. You cannot do this with baked products,
      Gemma 🙂

  110. Uma on June 11, 2016 at 2:29 am

    Oh i loved ur video and tried all of them…each were more delicious than the other..thank u for the recipes Gemma ??

  111. Chloe on June 15, 2016 at 1:35 am

    Hey,
    I made the Funfetti Mug Cake. I didn’t have self-rising flour so I followed your recipe and made my own however the cake turned out a bit bitter… I am wondering if it is the baking power that is making it bitter or if it is something else.

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:39 pm

      Hi Chloe,
      It may have been the balance of baking powder to flour. It is easy to make your own self-raising flour. Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift well to distribute, sometimes I would sift it twice,
      Gemma 🙂

  112. Profile photo of Jackyccino Jackyccino on June 19, 2016 at 4:32 am

    5 Stars for the chocolate banana mug cake! Always a success, rich in flavor, awesome consistency. I love it 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:49 pm

      🙂

  113. Erika on June 23, 2016 at 3:08 am

    Hi Gemma!:)
    The recipe says it only takes 1 minute to microwave the cake, but i only have a 500 W microwave. Can I still make it?? How long does it takes for mine??

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:16 pm

      Sure, you can definitely still make this recipe. You will probably need a little more time in the microwave than just 1 minute. Try doing 20 second intervals till your mug cake looks cooked. Be sure to keep and eye on it and use your best judgement. Hope this helps 🙂

    • Lynnie on August 28, 2016 at 4:56 pm

      Erika, I have an 800w oven and do them 1 min, 10 sec. or 1 min, 20 sec.

  114. Sofia on June 30, 2016 at 8:12 am

    For the Banana Chocolate mugcake, can a frozen banana work or does it have to be a ripe banana?

    • Profile photo of Gemma Stafford on June 30, 2016 at 1:09 pm

      As long as the banana is not frozen when you use it, it will be fine. Hope this helps 🙂

  115. Profile photo of LuLu LuLu on July 10, 2016 at 7:05 am

    The Chocolate Banana Mug Cake is the best mug cake ever. It is so rich and decadent. Love the recipes keep them coming!

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

      Hi Lulu,
      I am happy that you enjoyed this treat! it is just the right size too, I think,
      Gemma 🙂

  116. Libby on July 13, 2016 at 9:30 am

    Hi Gemma! Your mug recipes are delicious and so helpful. You should make more egg free things. Since you’re such a good baker you might make it to food network

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:10 pm

      Hi Libby,
      Well thank you for that vote of confidence! I am delighted that you are with us. i will indeed be making more egg free recipes. Do also check out my egg substitute chart here on my website, that way you can bake any recipe without egg,
      Gemma 🙂

  117. Profile photo of Seline Seline on August 2, 2016 at 6:38 am

    Hi, Gemma! I actually tried the funfetti one at the first time (I never add funfetti in it actually) and then after it works, I tried more variations for it. I change the milk with melted chocolate, matcha green tea, and lemon juice. Guess what? Italways turn out really nice and delicious. My family like it also. Thank you for this recipe, Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:13 pm

      Hi Seline,
      That is great, i am happy that you are experimenting so well with these recipes. you are an inspiration!
      Gemma 🙂

  118. Profile photo of Lynnie Lynnie on August 11, 2016 at 3:35 pm

    Hi, In the Funfetti cake, why use unsalted butter then add salt? (there’s something I’m missing here!)

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:10 am

      Hi Lynnie,
      Ha ha! no, you can use either, or both. The problem is that salted butter is not available in a large part of the world, so I cover my bases by using unsalted butter. That is it really,
      Gemma 🙂

      • Profile photo of Lynnie Lynnie on August 12, 2016 at 7:19 am

        Oh, OK. Whew, mystery solved!

        • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 2:13 am

          Ha ha 🙂

  119. Lakshika on September 5, 2016 at 7:21 am

    Hey Gemma!
    For the funfetti mug cake what’s the milk that should be used? Is it compulsory to use?

    • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:31 am

      You can use whatever milk you like for this, it is there to soften the mix and make it lighter 🙂

      • Lakshika on September 5, 2016 at 9:05 am

        Can I ignore milk? Or it is compulsory?

        • Profile photo of Gemma Stafford Gemma Stafford on September 6, 2016 at 1:54 am

          Add a little water instead,
          Gemma 🙂

  120. Agrani on September 5, 2016 at 7:27 am

    Hello Gemma!! ?
    I really love your receipes and they are so lovely. I’m looking forward to enjoy this. I need to know whether they can be baked in a normal oven? And if so tell me the temperature to be baked. ?

  121. Agrani on September 5, 2016 at 7:28 am

    Hello Gemma!! ?
    I really love your receipes and they are so lovely. I’m looking forward to enjoy this. I need to know whether they can be baked in a normal oven? And if so tell me the temperature to be baked. ?

  122. Lakshika on September 5, 2016 at 7:31 am

    Hi gemma!
    For the funfetti mug cake what’s the milk you are using? Is it compulsory to use? Can we ignore that?

    • Profile photo of Gemma Stafford Gemma Stafford on September 6, 2016 at 1:57 am

      Try adding a little water instead,
      Gemma 🙂

  123. Profile photo of Pamela Pamela on September 23, 2016 at 3:10 am

    Hi Gemma, is it okay for the chocolate banana cake if i don’t use the peanut butter?

    • Profile photo of Gemma Stafford Gemma Stafford on September 24, 2016 at 1:53 am

      Hi Pamela, you can try this without the peanut butter, it adds to flavor and texture too, but you can try it! 🙂

  124. Kim Andrew on September 30, 2016 at 5:43 pm

    The chocolate banana peanut butter mug cake is absolute heaven. I made the recipe and saved half in a mug in the fridge. This way I was able to indulge two nights in a row. Oh my! Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on October 1, 2016 at 1:52 am

      Hi Kim, well done you, imagine having the discipline to save 1/2 🙂 happy you enjoyed this!

  125. Profile photo of LuLu LuLu on October 8, 2016 at 2:51 pm

    Hi, can you make these into cupcakes, then cook them in a convection oven?

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 3:49 am

      Yes, but these recipes are designed for the microwave, it is better to use conventional recipes.
      However if you wish bake at 180 degrees for about 15 – 20 mins,
      Gemma 🙂

  126. Profile photo of biya biya on November 7, 2016 at 5:03 am

    Hi gemma,l am also from Pakistan and in am your biggest fan
    Your recipes is just awesome I loved it .keep making outstanding videos ,
    Love biya:-)

  127. Sydney on November 8, 2016 at 4:58 pm

    I loved the funfetti cake. I made it in less than 10 minutes and it tasted great!

    • Profile photo of Gemma Stafford Gemma Stafford on November 8, 2016 at 8:04 pm

      Fantastic! I’m delighted to hear that 🙂

  128. Profile photo of Lynnie Lynnie on November 10, 2016 at 2:30 am

    Banana & Chocolate one I call a Power Bar – make it for myself for a quick breakfast – filling, full of protein, gluten free and tasty. Don’t even measure anymore.

    • Profile photo of Gemma Stafford Gemma Stafford on November 13, 2016 at 8:36 am

      Hi Lynnie, that is the idea, it is great not to need ot think too hard first thing in the morning! lol, Gemma 🙂

      • Lynnie on November 13, 2016 at 11:23 am

        Looked through a Nutella Mug Recipes book and was not impressed – yours are much, much better!

        • Profile photo of Gemma Stafford Gemma Stafford on November 13, 2016 at 8:41 pm

          aw thats great to hear, thanks so much. I am working on an e-book now in time for Thanksgiving. I’ll make sure it advertise it on Facebook and here so you don’t miss it.

          Gemma.

  129. Arushi on November 14, 2016 at 4:13 pm

    Do you have use self-rising flour for all of them?

    • Profile photo of Gemma Stafford Gemma Stafford on November 15, 2016 at 3:47 am

      You need to check each recipe! All will be different, Gemma 🙂

  130. Ava on January 1, 2017 at 9:14 pm

    I would like to try the rainbow mug cake but I wanted to know if I could make every different colored section a different flavor of cake.But I wasn’t sure if they would cook unevenly

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 3:53 am

      Hi Ava,
      Flavor will not change baking time, addin a lot of extra liquid will, or extra fats, sugars etc.
      If you can get a gel coloring this will work best, fruit flavors shoule be zest of a well scrubbed citrus, chocolate snould be cocoa powder etc.
      If you keep the texture of the basic ingredients right you should not have any problems.
      Happy New Year to you and yours,
      Gemma 🙂

      • Ava on January 2, 2017 at 5:31 pm

        Thank you so much I’m going to make a banana and chocolate,and the funfetti mug cake cake sometime soon

        Happy new year to you too

        • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 9:40 pm

          Hi Melissa,

          I’ll make it clearer in the recipe but basically you can ferment your dough for as little as 12 hours and no longer then 18 hours. If you don’t want to use straight away after the 18hours place in the fridge.

          you can cut and roll into ball and refrigerate like that. So then you just have to roll out as needed.

          I hope I explained this clearly enough.
          Gemma.

  131. Profile photo of Dorothea Dorothea on January 29, 2017 at 6:57 pm

    Hi Gemma,
    After a long illness and multiple stomach surgeries I have trouble eating so many foods. Additionally I can only eat very small portions. My problem is that my husband has a major sweet tooth. When I bake a cake he eats most of it and has gained weight. When I eat only a small portion, it is usually too sweet and I get sick from it. But sometimes I want something sweet as well. I have been unsuccessful adjusting recipes. We have a similar problem with meals.
    I have watched many of your videos and decided to try the chocolate banana gluten free mug cake. It was incredible! I made one for my husband also and he was thrilled with it. I didn’t get sick and my husband was not tempted with leftover cake. I am excited about trying out everything you have. Thank you so much, Gemma!!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:28 am

      Hi Dorothea,
      That is really great! Portion control is such an important part of nutrition, and the mug recipes really help. Choosing one which has banana really adds nutritional value too. I am impressed with how you Bold Bakers look after your husbands and partners in life, well done to you. I hope you feel even better as time goes on,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This