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Celebration Microwave Mug Cake!!!! make it in minutes in the microwave

Celebration Vanilla Mug Cake (Egg Free)

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Enjoy a delicious mug cake recipe in minutes with my Celebration Vanilla Mug Cake!

Hi Bold Bakers!

If there ever was a reason to celebrate this is it! We reached another HUGE milestone on Bigger Bolder Baking and surpassed 1,600,000 subscribers on YouTube.

To mark this joyous event in true Big and Bold fashion I made this Celebration Mug Cake. It might be the most over the top, colorful, not to mention festive Mug Cake yet. And if the Mug Cake recipe wasn’t enough I crafted a sign covered in sprinkles just so we are all clear that this is a party in a mug. Get this recipe below!

In Ireland we have are famous for saying “Thanks a million” or in Irish “Go raibh míle maith agaibh.” I can’t say this enough to each and every one of you for building such an amazing community of Bold Bakers! This milestone is just the beginning for us.

Thanks again,

Gemma, Kevin and Waffles

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Share your Celebration Mug Cake Photos with Me!

When you share your Celebration Mug Cake Photos, I’ll post them below for the world to see!

4.31 from 119 votes
Celebration Mug Cake (Egg Free)
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Course: Dessert
Cuisine: American
Servings: 1 serving
Author: Gemma Stafford
Ingredients
  • 4 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 4 tablespoons milk (or dairy free milk)
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons flavorless oil (sunflower, vegetable or coconut oil)
  • 1 tablespoon Funfetti sprinkles
Instructions
  1. In a microwavable mug whisk together the flour, sugar and baking powder.
  2. Add in the milk, vanilla and oil and mix until just combined. Stir in the sprinkles.
  3. Microwave for roughly 1 minute - 1 minute 10 seconds or until firm to the touch (timing is based on my Panasonic Inverter Microwave which is 1200 Watts so your timing may vary).
  4. Serve warm with frosting, ice cream or cream. Enjoy!

 

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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.

299 Comments

Write a Comment and Review

  1. Abir Sultana on September 1, 2018 at 7:08 am

    I love your easy peasy recipes!!!
    My sons liked a lot!!!
    Thanks Gemma

    • Gemma Stafford on September 1, 2018 at 7:27 am

      Thank you Abir,
      good to have you here with us,
      Gemma 🙂

  2. Patrick Hyde on August 22, 2018 at 4:33 am

    Hi, I’ve been going through kind of a jinx because whatever cake I make is just not up to the mark or terrible. This time too the mug cake did not turn out right. It tasted bland and had a strange smell like whole wheat flour cake. It also lacked that buttery satisfaction. Will substituting oil with butter be a good idea?

    • Gemma Stafford on August 23, 2018 at 7:29 am

      Hi Patrick,
      You can swap out the oil for melte butter if you wish, that will be good too, you may need a touch more butter though!
      I think the issue may be with over baking. Try this: Reduce the power level to 75%/Medium high, and add time. Check it every 30 seconds or so, when it is done it will feel barely firm to the touch, then stand it for the same time as the cooking time, and you should get a good result.
      The heat in the bake continues to distribute after you have removed it from the oven, but this is true of any type of baking, it evens out the bake. The same for a perfect steak!
      Gemma 🙂

  3. susan on July 24, 2018 at 6:51 am

    is there any difference between this recipe and the funfetti mug cake with egg ???

    • Gemma Stafford on July 25, 2018 at 2:26 pm

      Not really Susan. We made the egg free one because so much of our audience doesn’t eat eggs. They are both similar and good.

      Best,
      Gemma.

  4. Yanna on July 15, 2018 at 11:49 pm

    Can I bake this instead of microwaving it? And at what temp for how long?

    • Gemma Stafford on July 16, 2018 at 8:19 pm

      baked at 350oF (180oc) for roughly 8-10 minutes.

      Best,
      Gemma.

  5. Summer on May 5, 2018 at 11:34 am

    I JUST made this minus the sprinkles. I had to sub coconut extract for the vanilla as I did not have any, but it turned out great. This is definitely my new favorite dessert! Unfortunately (for my diet) though, it is easy to make and tastes good .Thank you for a great recipe~ 🙂

    • Gemma Stafford on May 5, 2018 at 11:54 am

      Hi Summer,
      I know, but a little of what you fancy will be good for your soul!
      Good to have you here with us, thank you for your input,
      Gemma 🙂

  6. Shannon on April 8, 2018 at 12:47 pm

    Celebration Mug Cake recipe is great, especially since I’m out of eggs! Mixed in 1/2 can of fruit in light syrup when cake was still hot…pretty good, like a fruit cobbler. Thanks for posting so many recipes 🙂

    • Gemma Stafford on April 8, 2018 at 2:17 pm

      Shannon, this is what I love to hear! Well done you, just a great solution,
      Gemma 🙂

  7. Shaniya on January 23, 2018 at 6:55 am

    Hey gemma dairy free milk means what?i can’t understand

  8. Betty on January 2, 2018 at 2:30 pm

    This mug cake turned out disgusting. I followed all the directions and it failed.

    • Kevin Kurtz on January 2, 2018 at 10:08 pm

      Hi Betty,

      I’m sorry to hear that. Have you tried any others? Sometime people don’t like one but try another and love it. The mug donut is really good if you want to try that :).

      best,
      Gemma.

    • Alexandra on January 18, 2018 at 1:43 pm

      Really good

  9. Shahla on December 22, 2017 at 8:04 am

    Hey, I doubled this recipe and added some food colouring too. It came out very bitter. I followed recipe exactly. Don’t know what went wrong.Please help.

    • Gemma Stafford on December 22, 2017 at 11:02 am

      Hi there,
      When we double a recipe. or divide a recipe, we need to be sure that we double or divide every ingredient. I suspect you did not!
      I do not know where the bitterness came from, there are no bitter ingredients, I am mystified!
      Gemma 🙂

  10. Lilly on December 7, 2017 at 8:25 pm

    Just made this and halved the sugar because I don’t like my cakes too sweet – it was perfection! Fluffy and so satisfying! For those with a 700 watt microwave like me, I microwaved it for about 2 minutes :). Thanks Gemma!

    • Gemma Stafford on December 8, 2017 at 3:57 am

      Hi Lilly,
      Good for you, it is all about making these recipes your own. Thank you for the tip for low wattage microwaves, it is about adjusting the time.
      Good to have you with us,
      Gemma 🙂

  11. animegirlewurabena on November 15, 2017 at 9:52 am

    This actually works! I replaced the milk with water and used Stork magarine(block) instead of oil and it turned out nice and fluffy. For an eggless cake, this is awesome. Perfect for when you have no eggs or don’t wanna use a full egg on a mug cake!

    • Gemma Stafford on November 17, 2017 at 2:32 am

      Hi there,
      Thank you for this great review, it will help others,
      Gemma 🙂

  12. Emma on October 2, 2017 at 12:36 pm

    Hi Gemma!!
    Just made the celebration-cake, But I did Apple pie spice instead og the sprinkles and added chopped apple. If you haven’t tried that, you need to. It was awesome!!
    Thank you for all the yummi recipes, I make them with my little fosterbrother and he adores them!!

    • Gemma Stafford on October 3, 2017 at 5:42 am

      Today has been a great day for Bold Baker ideas, thank you, this is a great idea, and of course apple is always a popular choice.
      Thank you for being here, and for passing on this idea,
      Gemma 🙂

  13. Avalon on August 20, 2017 at 11:35 pm

    Hi can I add egg to this recipe? If I can could you tell me the quantity
    Thanks

  14. ginagirlio on May 25, 2017 at 1:47 pm

    Wow this is the best vanilla mug cake I’ve ever made. It’s moist and has the same taste and crumb of a regular cake. I filled it with a strawberry buttercream filling and topped it with whipped cream and sprinkles. I baked it in a 6 ounce ramekin which I placed on a plate in case it overflowed. I did stop the microwave when it looked like it was going to go over the edges. I posted a couple pics showing the finished cake. It’s very yummy! Thanks for sharing Gemma ?

    • Gemma Stafford on May 26, 2017 at 1:39 am

      Yea!, this is what I love to hear, well done you, I will be taking a look at the pics when I finish the comments today,
      Gemma 🙂

  15. Philippa on March 25, 2017 at 7:02 pm

    Hello, Gemma – – I am just now reading this post. I know the competition is over, but I have to leave a comment to:
    1) Congratulate you on reaching one million!
    2) Tell you how much I like this cake recipe. All my kitchen equipment is secondhand. Among the things I have is a small, old, plastic microwave cake pan. It was made for use with Pillsbury mixes. I cook and bake from scratch, so I tried this recipe in my plastic cake pan. I quadrupled it, and it came out pretty well. Next time I plan to adjust a couple of ingredient amounts slightly. But thanks to you, I produced a tasty cake just when I was thinking about cake. Thank you! May you someday reach *two* million subscribers!
    Best wishes to you and to all my fellow bakers!

    • Gemma Stafford on March 26, 2017 at 2:39 am

      Hi Philippa,
      Old equipment is often best! My Mum still uses the equipment she started with over 40 years ago, same old pans, bowls etc. I am happy that you adapted this recipe for your own need. Do rock it up to suit your own taste. I am happy to have you with us.
      Thank you for your good wishes and kind comments,
      Gemma 🙂

  16. MEETPATEL on January 28, 2017 at 8:08 am

    Hi
    Gemma
    can you make egg free pudding ( caramel )

    • Gemma Stafford on January 29, 2017 at 3:03 am

      This is a big ask! If you mean a crème caramel/crème brulee then it will never be the same thing. You could do a panna cotta and use a caramel sauce, but this is not for me. Most egg free custards use a thickening agent like cornstarch, and really it is not a custard! you can do a little research into this online, you may find one to suit your ingredients and dietary need.
      Gemma 🙂

  17. Martha hernandez on January 10, 2017 at 8:22 am

    Happy New Years thanks for all your wonderful recipes did we find out who were the lucky winners?

    • Gemma Stafford on January 10, 2017 at 8:57 am

      Hi Martha,
      The winners have been notified, some time ago. I am waiting for responses from some of them. I must see if Kevin thinks it is ok to print the names of the winners. Thank you for being with us,
      Gemma 🙂

  18. sara on January 4, 2017 at 8:53 pm

    hi gemma, i am sara
    1. if i want to make 6cups of this mug cake, so how much shoud be the baking powder.
    2.gemma will you please explain low gluten,med gluten and hi gluten flour ,some says low gluten flour is good for cakes is it true?
    3.gemma i wish to make home made chadder and mozzrella cheese will you please try it for me.
    4.gemma please demostrate the pizza sauce , whats the diffrence bettwen puree ,paste and sauce.

    • Gemma Stafford on January 5, 2017 at 8:28 am

      Hi Sara,
      Low gluten flour is also described as cake/pastry flour, and is regarded to be good for cakes giving a nice soft crumb. This will be about 9 – 10% gluten.
      Medium gluten flour is all purpose flour/plain flour, and is the one used for self raising flour. The gluten will be about 11%, and it is good for general baking, even working well in some breads, particularly sweet, rich, yeast doughs.
      Hi Gluten flour is called bread flour/strong flour and is 13% or so gluten, though there are higher ones, generally this is the one available to the home cook. There are others too, for pasta for instance!
      You will not make homemade cheddar and mozarella too easilt, you need special equipment, and it is not a technique which I would be teaching, it is really suitable to people who have their own milk supply, and the correct storage facility.
      Tomato puree is exactly that, it is the flesh of tomatos which have beep pureed nad strained.
      Pastre is a similar thing really, little difference.
      Sauce is usually made with whole tomatos/tinned tomato/passata/ Passata is sieved tomato, seeds removed but the juice left in!
      Check out the no knead pizza here, the sauce is with that,
      Gemma 🙂

      • sarasuleman on January 5, 2017 at 6:23 pm

        thanks alot gemma 🙂 i love your recipes almost when ever i tried your recipe its awesome

        • Gemma Stafford on January 6, 2017 at 4:40 pm

          that’s great to hear. Thank you for being apart of the community 🙂

  19. Numkhing on November 24, 2016 at 10:27 pm

    Can l make it in other ways like using cake pan and baking it in the oven ?

    • Gemma Stafford on November 25, 2016 at 2:15 pm

      Yes you can, but do make a bigger mix, it works well in a muffin pan, 180 degrees for 15 mins or so, Gemma 😉

  20. ruqia9 on November 24, 2016 at 10:16 am

    Hi Gemma I’m a big fan of you i wish me and you can work together but my mom said no, maybe someday
    thanks for sharing your recipes so we can do it I’ve made some and it turned out very good sometimes.

    Thanks Again!
    RuRu( my nickname)

    • Gemma Stafford on November 24, 2016 at 4:02 pm

      Hi Ruru, it is good to have you with us. Carry on baking, one day all of your recipes will turn out great!
      Gemma 🙂

  21. Cat on November 23, 2016 at 6:15 pm

    Hi Gemma! This mug cake was so yummy ? can’t wait for the results! Congrats on reaching 1 million subscribers ?

    • Gemma Stafford on November 24, 2016 at 4:27 pm

      Thank you Cat, I am happy to have you with us, Gemma 🙂

  22. Kimberley Tremblay on November 22, 2016 at 11:11 am

    Helloooooooo lovelyyyyy “One-million-subscribers-on-YouTube” Gemma,

    I was wondering if the winners were posted from the contest and I may have missed it 🙂

    Thanks!
    Kimberley T. xo

    • Gemma Stafford on November 23, 2016 at 9:44 am

      Hi there, yes, it is great, we are lucky to have so many loyal followers.
      The entries have been judged, and we are waiting for the names from the adjudicator, any minute now!
      Gemma 🙂

      • Kimberley Tremblay on November 23, 2016 at 9:47 am

        Okay, thank you for answering! 🙂 xx

  23. Shenila on November 20, 2016 at 7:33 am

    Hi, I loved it…but my 6 yr old didn’t. …maybe becos it was eggless.
    What if I add egg? any changes to be done then?

    • Gemma Stafford on November 20, 2016 at 9:56 am

      Hi there, why not try one of the other recipes which will have egg! there is a big choice here on the website, Gemma 🙂

  24. Maha_muffin on November 17, 2016 at 4:53 am

    Hey Gemma, just wanted to ask you are the winners of the giveaway chosen. Btw congrats on 1 million subscribers love❤️ Your recipes.

    • Gemma Stafford on November 18, 2016 at 6:45 am

      Hi there, thank you for your kind comments. I am still waiting for the results from the adjudicator, any minute now, I hope! Gemma 🙂

  25. Angie Martin on November 15, 2016 at 2:20 pm

    So who won? My pics didn’t even make it into the gallery 🙁 But the cake was yummy so that was my consolation prize!

    • Gemma Stafford on November 16, 2016 at 2:29 am

      Hi Angie,
      I am still waiting to get the results from the adjudicator. I should have them today. Just because you were not in the gallery does not mena that your entry is not in the pot, this was just a sample!
      We will announce the winners as soon as we can,
      Gemma 🙂

  26. Fiza zaki on November 9, 2016 at 5:03 am

    Hi gemma!!!!!! Congratulations for a million. I strongly feel u deserved them. I have entered the competition but I have a question if I win the contest how will u send me the price cuz I live in India. Also I luv u 2 death.❤❤❤❤❤❤❤?????
    LOVE FROM INDIA!!!

    • Gemma Stafford on November 10, 2016 at 2:02 am

      Hi there, Thank you for your kind words, and for entering the competition. The prizes will be distributed by Amazon.com in the case of the microwaves. In the case of the spoons the adjudicator will send them by post. The results should be available to us this week, good luck 🙂 Gemma

      • Fiza zaki on November 15, 2016 at 2:07 am

        So does that mean u r not choosing the winners btw when r we getting the results it’s been a long time. No patience! !!!!

        • Gemma Stafford on November 15, 2016 at 2:32 am

          Hi there, to be fair it needs to be someone who does not know you guys, and I know so many of your names now. I am expecting to be sending out the results in the next day or two. Good luck to all,
          gemma 🙂

  27. Jasson ong on November 6, 2016 at 6:07 pm

    Hi Gemma! Congratulation for your milestone subscriber.I have enter the competition and send the photo.Sorry for using ramekin for my base.I don’t have any suitable mug here and i don’t own microwave that’s why I use ramekin to bake it on oven.Sorry if i messed up it. But it comes out great. 🙂 .Having a bad day 🙁 and having a cold in here. My kitten have cold too. Kinda worried it.Sorry for my mistakes if U use ramekins and congratulation. We all celebrate your happiness over here with 4 kitten and 1 cat. -Jasson,family and little kitten

    • Jasson ong on November 6, 2016 at 6:10 pm

      if I use ramekin*

    • Gemma Stafford on November 7, 2016 at 1:11 am

      Ah! that is so sweet Jasson, I am sorry you are not feeling well, and that your kitten seems unwell too. I am happy to have you with us, and thank you for your kind words. thank you for entering the competition, the entries are with the adjudicator now, results will be soon, Gemma 🙂

  28. jamjax812 on November 6, 2016 at 2:09 pm

    My 8yo daughter just made her first (mug) cake! (We use flat-bottom bowls to help protect against overflow 🙂

    • Gemma Stafford on November 7, 2016 at 1:23 am

      Yea! well done you two! i love to know that children are baking, it is such a great skill to learn young, and a great way to spend time out too! 🙂

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