Save favorite recipes & more!


Mug Cakes, Microwave Mug Cakes, 1 Minute Mug Cakes, Gemma Stafford, Bigger Bolder Baking, Recipes. No-Bake, Cakes

5 Amazing 1 Minute Microwave Mug Cakes

Save Recipe

Hi Bold Bakers! I’m celebrating my 1 Minute Mug Cakes with 5 ALL-NEW flavors I think you’ll love. You’ll find a lovely Banana Bread, delicious Coffee Cake, a decadent Nutella Mug Cake & more! So let’s get microwaving!

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 1 Minute Mug Cakes & Cookies Videos:

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

4.8 from 33 reviews
Strawberry Cobbler 1 Minute Microwave Mug Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: mug cake, single serving, 1 minute mug cakes
Serves: 1
Ingredients
  • 1 cup (6oz/180g) chopped Strawberries
  • 1 tsp sugar
  • ¼ tsp vanilla extract
  • 1 tablespoon butter, melted
  • 3 tablespoon plain flour
  • ½ tablespoon sugar
  • ⅛ tsp of baking powder (that's ½ of a ¼ tsp :))
  • 1 tablespoon rolled oats (I chopped mine up small)
  • pinch of ground cinnamon
Instructions
  1. In a microwaveable mug, mix together the strawberries, sugar and vanilla
  2. To make the cobbler, place all the ingredients in a small bowl.
  3. Pour in the melted butter and mix together with a fork to bring it together a bit like breadcrumbs. Lay the cobbler topping over the strawberries.
  4. Microwave for 1 minutes 10-20 seconds,. This cobbler takes a little longer to cook than others (timing is based on my 1200W microwave so your timing might vary)
  5. Enjoy immediately!

4.8 from 33 reviews
Banana Bread 1 Minute Microwave Mug Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Flourless cake, Vegan mug cake, mug cake, single serving, 1 minute mug cake
Serves: 1
Ingredients
  • ¼ cup ripe mashed banana (around a ⅓ of a banana/ 3 inches)
  • 1 tablespoons agave or maple syrup
  • 1 tablespoon flavorless oil (coconut, veg, canola, sunflower etc)
  • ¼ tsp pure vanilla extract
  • 3 tbsp oat flour (you can use white flour too if you like)
  • ¼ tsp baking powder
  • pinch of salt
  • pinch of cinnamon
  • 2 tbsp blueberries, frozen or fresh (optional)
Instructions
  1. In a microwaveable mug, mix together the banana, oil, honey and vanilla.
  2. Add in the Flour, baking powder, salt and cinnamon and mix into until combined
  3. Dot your blueberries over the top
  4. Microwave for around 45-55 seconds (timing is based on my 1200Watt microwave so your timing might vary)
  5. Enjoy immediately for breakfast, snack or dessert

 
4.8 from 33 reviews
Coffee Cake 1 Minute Microwave Mug Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: mug cake, single serving, 1 minute mug cake
Serves: 1
Ingredients
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon flavorless oil (coconut, veg, canola, sunflower etc)
  • ¾ tsp instant coffee granules
  • 1 tsp of hot water
  • 4 tablespoons Plain flour
  • ¼ tsp baking powder
  • 2 tablespoons brown sugar ( I’m using brown because it will deepen the coffee flavor but you can use white)
  • pinch of salt
Instructions
  1. In a microwaveable mug, mix together the egg, oil and milk
  2. Dissolve the coffee granules in the hot water and add into the wet ingredients
  3. Add in the Flour, baking powder, sugar and salt and mix until combined. Use a fork to whisk and get out any lumps.
  4. Microwave for around 1 minute (timing is based on my 1200W microwave so your timing might vary)
  5. Enjoy immediately with fresh cream and cocoa on top like a cappuccino
Notes
I’m using brown because it will deepen the coffee flavor but you can use white

Brown sugar: You can replace brown sugar for white sugar

 
4.8 from 33 reviews
Pineapple Upside Down Cake 1 Minute Microwave Mug Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: mug cake, single serving, 1 minute cake
Serves: 1
Ingredients
  • 1 egg
  • 1 tablespoon flavorless oil (coconut, veg, canola, sunflower etc)
  • ¼ teaspoon vanilla
  • 3 tablespoons milk
  • 4 tablespoons flour
  • 2 tablespoons white sugar
  • ½ teaspoon baking powder
  • pinch of salt
  • 3 tablespoons chopped fresh pineapple
  • 1 maraschino cherry
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
Instructions
  1. In a microwaveable mug, mix together the egg, oil, milk and vanilla
  2. Add in the Flour, sugar, baking powder and salt and mo until combined. Use a fork to whisk and get out any lumps.
  3. Melt the butter and sugar together for the top of the cake.
  4. Once melted mix in the pineapple and lay nicely on top of your cake.
  5. Stay might sink a little as it is a thin cake
  6. Microwave for 1 minute, then check and possible cook for another 20 seconds. This cake takes a little longer to cook (timing is based on my 1200W microwave so your timing might vary)
  7. Enjoy immediately!

 
4.8 from 33 reviews
Nutella 1 Minute Microwave Mug Cakes Celebration
 
Prep time
Cook time
Total time
 
Author:
Recipe type: mug cakes, single serving, 1 minutes mug cakes,
Serves: 1
Ingredients
  • 3 tablespoons nutella
  • 1 egg
  • 2 tablespoon milk
  • ¼ tsp vanilla extract
  • 4 tablespoons all purpose flour
  • ¼ tsp baking powder
  • 2 tablespoons cocoa powder
  • 1 tablespoons sugar
  • pinch of salt
Instructions
  1. In a microwaveable mug, mix together the Nutella, egg, milk and vanilla. Mix with a fork until smooth
  2. Add in the flour, cocoa powder, baking powder, sugar and salt and mix until combined
  3. Microwave for around 50 seconds-1 minute (timing is based on my 1200W microwave so your timing might vary)
  4. Enjoy immediately with ice cream. This makes a fantastic Birthday or celebration cake!

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

9 Images
Submit Your Photos
teawitherika
Haya
Anna T.
Farheenriaz
Christopher Stephenson
Kesia
Priyadharshini Charles
ZehraBawa
LinaBenchekor
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.

313 Comments

  1. Profile photo of lrms30 lrms30 on July 18, 2017 at 11:00 am

    I made the banana bread and it turned out amazing light as anything and so soft I added some chocolate chips and used spelt flour (because it was just what we had and I didn’t feel like carrying the huge bag of flour upstairs LOL) but it was so good. A tip I have for people if it didn’t turn out try putting it in for 30-second intervals and checking it because your wattage might be different.

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2017 at 2:31 am

      hi there,
      Thank you for that tip, great input today from the bold bakers, it really helps,
      Gemma 🙂

  2. Eenash on June 23, 2017 at 12:01 pm

    I tried the coffee cake and it turned out rubbery

    • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2017 at 12:13 pm

      So this is a common problem and it is because it was over microwaved. Next time microwave it for less and you will get a soft cake, not rubbery 🙂

  3. Ember on June 17, 2017 at 4:31 am

    Hi! Gemma…
    I made the funfetti mugcake but it turned out all wrong and wierd…can u tell me what I would have done in baking or anything else??? 🙁
    I tried it one before too and the result was the same. …I thought it was due to the flour but no ….can u help me…please…??? 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 11:47 am

      Hi Ember,
      First of all I am sorry you are having trouble with these recipes.
      Go back and read them through again. I think it may be the shape of the mug, it is better to have a wide one, rather than deep. This is because of the way microwaves bake, and how the heat is distributed. This may be your issue.
      The most common problem is either over or under-baking, so get this right too. Keep you eye on it, when the top feels barely firm to the touch it will be cooked.
      I do hope this helps,
      Gemma 🙂

      • faiza on June 20, 2017 at 10:55 am

        can i use white sugar and melted butter to toss my pinapples cuz i dont find brown sugar in my country will it give a bad taste if i toss it in white sugar and i know u made a video how to make brown sugar but i dont find malases in my country

        • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 10:58 pm

          sure you can use white sugar no problem 🙂

  4. Danny Ivanova on May 12, 2017 at 4:23 am

    I tried making the strawberry cobbler but since my microwave is different voltage I can’t rely on the given timing. How do you tell that it’s done?

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 3:35 am

      hi Danny,
      The timing is different between every type of microwave, this is why you need to practice with your oven. All the technologies are not the exact same, some cook in pulses, some are more constant like mine. So, you do need to get to know your own oven. The only way to do this is to try one recipe, watch it, check after 40 seconds or so, cook for another 10 secs and on like this until you are happy with the result. remember that the food will continue to cook for about one more minute when it is removed from the oven, as there will be residual heat in the food. I hope this helps.
      Gemma 🙂

  5. Himani Wayland on April 23, 2017 at 11:14 pm

    Those mug cakes were just awesome…They tasted so good and very simple to prepare them.I want you try some new flavors like bubblegum, marsh mellows and please can you also make an ice cream cake?
    All the best 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2017 at 1:17 am

      Hi there,
      Thank you for your kind comments. Check out all of the recipes here on the website, there are loads of them!
      Bubblegum is an artificial flavor, which does not hold up too well in hot food. I do have an ice cream cake here on the website, you can search in the search bar!
      Gemma 🙂

  6. Tina Basu on April 19, 2017 at 10:22 am

    I am in a mug cake mode these days and I love all the recipes you have mentioned here Gemma, I have to start making some for myself and my little one.

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2017 at 11:53 am

      Hi Tina,
      The little ones love making these too, even the very little ones enjoy this, so get to it!
      Gemma 🙂

  7. Kristine on March 19, 2017 at 1:16 pm

    Hi Gemma,
    Today is my first time to try one of your good recepie, i really love how u make them so ill give a try. Im wondering if i could use baking soda instead of powder… ? well im not sure whats the difference between the 2 thou. Have u ever try using baking soda?
    Thank u

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 3:12 am

      Hi Kristine,
      There is a big difference between baking powder and baking soda.
      What is the difference between bicarbonate of soda/baking soda, and baking powder?
      Baking soda = bicarbonate of soda (Alkaline).
      Baking powder = Bicarbonate of soda + cream of tartar. ( alkaline + Acid)
      This is about balancing an alkaline with an acid – when you use soda alone – you usually use something like buttermilk or yogurt to balance it.
      So, if this is your choice you need to respect this rule, otherwise the cake will not rise,
      Gemma 🙂

  8. Swetha on February 9, 2017 at 11:36 am

    Hi Gemma ,
    Thank you for your recipes. Wonderful each one of them .

    I had a question. Can i use apple instead of pineapple in the upside down recipe ? Also, can i use only brown sugar instead of the white that is mentioned? will the consistency still remain same?

    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 2:17 am

      Hi there,
      Yes, why not experiment with these recipes, there are few ingredients, and little waste. You can make these your own in this way,
      Gemma 🙂

  9. Saranya Pakalavan on February 9, 2017 at 5:22 am

    Is the Pineapple upside down cake supposed to be gooey? and the egg smells a lot.. Any suggestion?

    • Profile photo of Gemma Stafford Gemma Stafford on February 9, 2017 at 6:40 am

      Hi there,
      If any cake is under-baked it will be gooey! It sounds like this is the problem for you.
      The shape of the mug you use will affect the cooking time, and the distribution of the heat too. I use a wide rather than deep mug, this works best for these recipes,
      Gemma 🙂

      • Saranya Pakalavan on February 9, 2017 at 8:35 pm

        Thanks for the quick reply 🙂 I’ll try in a different mug next time

  10. Jessica on November 24, 2016 at 8:33 am

    Can we replace the oats with just regular flour for the strawberry cobbler?
    Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 24, 2016 at 4:09 pm

      Hi Jessica, I did not try this, but It should work well for you, try it! Gemma 😉

      • Jessica on December 3, 2016 at 6:09 pm

        Hi Gemma
        I tried the strawberry cobbler with replacing the tablespoon of oats with flour and it was really good but the cobbler topping was more like powder than breadcrumbs
        Can I try using crushed nuts instead of the oats?

        • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 3:26 am

          Hi Jessica,
          Yes, why not, rock these up to suit your own taste,
          Gemma 🙂

  11. ashish on October 28, 2016 at 10:51 pm

    Can we make cakes in grill microwave.

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2016 at 1:22 am

      good question! You can make these mug recipes in the oven with the microwave only function selected.
      If your microwave oven can be used as a convection oven, then you can use it for lots of different recipes. Get hold of the instruction book for your model, dif it is not available to you, it may possibly be found online, just enter the make and model number in the google search bar! Gemma 🙂

  12. GSR on October 12, 2016 at 12:07 am

    Hi gemma
    Your microwave recipes seem lovely. I recently bought an oven so will definitely try these recipes. I have a small request. Can you do a honey and lemon cake recipe? Or anything that’s based on that flavor.
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on October 12, 2016 at 2:09 am

      Hi there,
      I have added this request to my list, thank you, it is a popular flavor!
      Do try out the recipes, read your instruction book carefully first, it is important to understand how a microwave works!
      Gemma 🙂

  13. Sarah on September 10, 2016 at 12:42 am

    Hi Gemma! My coffee cake turned out over cooked, even though I tried my best. In the above comments, you say to check on it. How do you know if it is done? Is there a way to check?

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 2:59 am

      Hi Sarah, this is the question everyone asks. As all microwaves tend to cook in their own way, according to technology, cook for 40 secs or so, open the oven, if the cake is baked it will be firm to the touch, if not cook for 10 secs more. This is a learning curve. allow to stand for one minute at the end too when the residual heat will continue ot cook the cake, Gemma 🙂

  14. Farheen on September 2, 2016 at 4:28 am

    Can u also make some salty appetizer as well

    • Profile photo of Gemma Stafford Gemma Stafford on September 3, 2016 at 1:13 am

      I will Farheen, on my list 🙂

  15. Farheen on September 1, 2016 at 8:23 pm

    Hey I made coffee mug cake it taste good but it was more gummy then sponge like when you bake in oven. Can you please tell me where I did wrong I kept it for 1mkn and 30sec.

    • Profile photo of Gemma Stafford Gemma Stafford on September 2, 2016 at 1:25 am

      Hi Farheen,
      It sounds like it was slightly over cooked! Check it by placing your finger on the top, if it feels firm it is baked, then let it stand at room temperature for about 1 minute,
      Gemma 🙂

      • Farheen on September 2, 2016 at 1:33 am

        Hey
        Thanks , it was firm from the top should I keep less then 1:30.

        • Profile photo of Gemma Stafford Gemma Stafford on September 2, 2016 at 1:57 am

          Yes Farheen, stop the cooking when it is just firm,
          Gemma 🙂

  16. Emily on September 1, 2016 at 2:03 pm

    I absolutely love all of your microwave cakes and meals! I think they are amazing, and the fact that they are made in just minutes makes even better. Great job!

    • Profile photo of Gemma Stafford Gemma Stafford on September 2, 2016 at 1:34 am

      Thank you for being with us Emily,
      Gemma 🙂

  17. Kerys on August 19, 2016 at 7:23 pm

    Hi! We live at 7000 feet – do you know what adjustments I would need to make to the recipes? My daughter is big into baking and loves mug cakes!
    TIA x

    • Profile photo of Gemma Stafford Gemma Stafford on August 20, 2016 at 5:11 am

      Hi Kerys, I do not know! I have no experience of high altitude baking, so i think it will be trial and error for you. i imagine that it will mean extended time 🙂

  18. Profile photo of Baking2Lover1 Baking2Lover1 on August 16, 2016 at 11:40 am

    Is there anything we can use instead of an egg?

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:27 am

      Check out the egg substitute chart here on this website,
      Gemma 🙂

  19. Madhavi on July 25, 2016 at 6:24 am

    Hi Gemma!
    I love your mug cake recipes! However I decided to try the nutella cake and failed. 🙁 I used sugar and cocoa powder and the result was just gooey nutella mix. I also used oats flour instead of all purpose. Could.you tell me what the right substitute for the egg could be? I’ve only just begun to learn baking so I’m a little confused as to the functions of the eggs in different recipes. Could you do a video for us new bakers just telling us about some of the basics that need yo be kept in mind? Thanks so much!

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 1:28 pm

      Hi Madhavi,

      So this is a great message because you do need to know the basics. So here is my egg substitute post and there is a chart. it is perfect for you.

      Oat flour I think is what threw off your recipe. Oat flour soaks up lots of liquid and changes a recipe. I suggest using gluten free all purpose flour instead.

      I like your idea of a basics baking video. Please check out my section called Bold Baking Basics where I cover a lot of things to help you.

      Best of luck 🙂

      • Madhavi on July 31, 2016 at 10:24 am

        Thanks so much Gemma! I tried the nutella again with all purpose flour and yogurt. It turned out exactly like your picture! Thank so much.
        Also, wanted to tell you how much I appreciate your taking time to respond to each and every person’s comments. Usually, I find most comments are just the viewers observations or questions and seldom are there any prompt responses. This helps a great deal because sometimes we plan to try these recipes almost immediately and love it when you respond so quickly. 🙂 appreciate the effort and time you take for it all.
        Thanks again!
        Madhavi

        • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 12:51 pm

          Thank you so much Madhavi,
          This is a big part of what I do every day, and it is what makes my job so enjoyable too. If I did not have your comments and participation, I could not keep this going, so thank you too!
          I am so happy that you got this recipe right for you now,
          Gemma 🙂

        • Profile photo of Lynnie Lynnie on August 15, 2016 at 2:53 pm

          I agree Madhavi!

  20. Profile photo of Anna T. Anna T. on July 25, 2016 at 4:59 am

    I love these microwave mug recipes. Quick and easy!
    Thank you so much for these wonderful microwave mug recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 12:18 pm

      I’m delighted you liked it, thanks for checking them out 🙂

  21. Veronica on June 16, 2016 at 7:35 am

    Hi Gemma! i tried the funfetti cake recipe for my mom’s birthday and she loved it! wonderful recipe, will definitely recommend!

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 3:57 am

      Hi Veronica,
      I am really happy to hear that, thank you for being with us.
      Gemma 🙂

  22. Profile photo of Vinaya Vinaya on June 15, 2016 at 6:57 pm

    I have been following you on your youtube channel for a while and tried out the coffee mug cake yesterday. It was divine! Coffee and cake- my all time favs! I want to try all of your recipes and I’m going to do them, one by one. Thanks a lot for making stuff easy and delicious at the same time! ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:05 am

      Hi Vinaya,
      Thank you for your kind words. Do you know you can now post pictures of your results here on the members forum? this is a great way to encourage other bold bakers,
      Gemma 🙂

  23. Masee74 on June 3, 2016 at 11:32 am

    I was wondering if it was possible to make these mug cakes in the oven. and if so what degree should my oven be?

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:40 am

      Hi Masee,
      yes you can, but it a poor use of a big oven! I use a microwave for the economy, and speed of cooking. not all of these recipes will be good in the oven, but you can try the cake type ones. 180 degrees for about 15 – 20 mins,
      Gemma 🙂

  24. Vy on May 16, 2016 at 7:50 am

    Hi Gemma,
    I want to ask about the storage and expiration date of mug cakes. Will it be any different from regular oven cakes? Will it last in the fridge about 3 to 4 days?
    Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:31 pm

      Hi Vy,
      No, it will not last like a traditional cake. Do try to bake and eat these as soon as possible. The method of baking is totally different to a convection oven.
      Gemma 🙂

  25. ilovegemma on April 27, 2016 at 1:19 am

    Hi! Can I halve the recipie so i can make a smaller batch. Then can I bake a halve recipie of chocolate cake. I making it for some one and I thought it would be nice. I would pour one on the bottom and then one on the top. Please respond before Friday!

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 1:44 am

      Hi there,
      Yes you can! I am not too sure what you mean, but if you mean mix half and add to to a cup, then mix half of another recipe and add that, and cook together, it will work, they may blend a little, but not too much!
      If you mean cook half of the recipe, yes you can, but you will need to reduce the time, probably by more than half. Have fun!
      Gemma 🙂

  26. Ciella on April 21, 2016 at 8:21 am

    Hi. Can we use a malteaser chocolate spread instead of nutella? Or will it change the texture and flavour to much? Do you have any nut free nutella recipie? Perhaps a substitute for nuts in your previous nutella recipie?

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 2:12 pm

      There is such a thing as Malteaser spread? omg!

      You can use that no problem Ciella, it will work well. 🙂

  27. Lily on April 20, 2016 at 6:19 am

    Hi Gemma!

    What type of flour needs to be used? Can’t wait for the new recipie tomorrow!

    • Lily on April 20, 2016 at 6:24 am

      To be specific, the type of flour for the nutella mug cake. You also forgot to say in the instructions when to put in the cocoa powder.

      • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 1:59 pm

        Hi Lily,

        Thanks for your comment. I just corrected that mistake. I type too fast sometimes and I left it out.

        All fixed now 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 2:02 pm

      Hope you saw my other message lily but it’s all purpose flour. I fixed the recipe so it’s good to go now 🙂

  28. Katie on April 18, 2016 at 6:01 am

    My sister was recently diagnosed with Celiac disease and I think these little snacks will be perfect for her! The gluten free recipes (and flourless chocolate banana one!) are delicious and I’m so glad you were kind enough to add them into the mix! Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2016 at 2:45 am

      Hi Katie,
      This is a problem for lots of my followers and I will focus more on this dietary requirement more as I go through this year. I am happy that you found this recipe useful,
      Gemma 🙂

  29. Lucy on April 16, 2016 at 9:03 am

    Hi, Gemma, i was just wondering would honey go well with the original vanilla cake? I have no custard, because I have no machines. Also, could you find a way to make custard with no machine? thanks in advance

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 11:21 am

      Hi Lucy,
      I am not sure I understand what you mean. Yes, you can make custard without a machine, it is a process, but I am really not sure what you mean, can you let me know which recipe you are referring to?
      Gemma 🙂

  30. Vincent on April 7, 2016 at 9:22 am

    about the Pineapple Upside Down Cake,
    which flour do you use in the cake?
    Cake flour? Bread flour? or all purpose flour?
    thank you!

    • Profile photo of Gemma Stafford on April 7, 2016 at 11:57 am

      Thanks so much for your comment, Vincent. Unless otherwise specified, you will need to use all-purpose flour for my recipes. Hope this helps 🙂

  31. Nanny on March 22, 2016 at 1:37 pm

    I didn’t have any vanilla extract for the banana bread recipe, but I did use the honey. I had to leave it in longer, but I think it turned out pretty good. When I get some vanilla extract, I’ll be trying the recipe again. It’s such a great snack, especially for someone trying to lose weight. I make my own oat flour so I love that I can use that instead your recipes.

    • Profile photo of Gemma Stafford on March 25, 2016 at 10:35 am

      Hi Nanny,
      Great! I am happy that this recipe suits you,
      Gemma 🙂

  32. sara on March 18, 2016 at 10:15 pm

    When I added flour and baking powder in the egg mixture lumps are formed. how u got rid of them? Spoon isn’t helping 🙁

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:09 am

      Hi Sarah,
      Use a small whisk, or a fork. Do not try to get all of the little lumps out, this will affect the gluten in the batter and toughen the cake, a light hand!
      Gemma 🙂

  33. Saba on March 13, 2016 at 5:34 am

    My microwave is 1400 watt. How much time should i give and your are using mugs with wide mouth. Can i use a cup? And how much oz is ur mug?

    • Profile photo of Gemma Stafford on March 14, 2016 at 3:44 am

      Hi Saba,
      The mug/cups I use are about 6oz, or the size of a US measuring cup. They do have wide mouth, and this works best for the microwave.
      Stop the cooking in your microwave about 20 secs before the end of cooking time. Press the top of the cake with your finger, if it is firm it is cooked, then allow to stand for a minute or so to distribute the heat. Then oyu will know for the next time. Alternatively, reduce the wattage,
      Gemma 🙂

  34. Lore Martz on March 10, 2016 at 12:20 am

    ALL of your recipes look delicious. What size are your mugs?

    • Profile photo of Gemma Stafford on March 10, 2016 at 1:15 am

      Hi Lore,
      My mugs are small, about 6oz works well, a large teacup will work well as they tend to have a wider mouth than a mug,
      Gemma 🙂

  35. Fatema abdulqadir on February 24, 2016 at 1:18 am

    Outstandingly amazingg Gemma!!
    Great work u have done.. its my husband’s birthday next week and m surely gonne try out these cute little mug cakes.. But plz can u help me with the measurments as i have all different size of Mugs and m confused about d measurments.. plz do help me thnks

    • Profile photo of Gemma Stafford on February 24, 2016 at 12:05 pm

      Hi Fatema, I use quite small mug, about 6 oz, with a wide mouth, what we in Europe would call a cup, about the same measurement as and American cup too.
      I do hope your husband enjoys this treat,
      Gemma

  36. Mays on February 14, 2016 at 10:05 am

    LOVE all your mug cakes! is it possible for you to put up the calories for your recipes?

    • Profile photo of Gemma Stafford on February 15, 2016 at 11:29 am

      I will add it to my list, stay tuned 🙂

  37. Betti on February 14, 2016 at 8:20 am

    Hi Gemma, I discovered you on Facebook andjust made the 1-minute coffee cake in my1200 watt microwave. It rose beautifully and the consistency was dense and gummy rather than cake-like with a crumb. Is the consistency of this cake supposed to be more “cakey” or more dense? Thanks!

    • Profile photo of Gemma Stafford on February 15, 2016 at 1:48 pm

      Thanks for your comment, Betti. Sounds like you may have over-cooked your mug cake. Every mug and microwave is different. Next time try doing 20 second intervals till your mug cake looks cooked. Be sure to keep an eye on it. Hope this helps 🙂

  38. Cathie on February 9, 2016 at 10:09 am

    Just found your blog Gemma – What have I been missing!!!
    Mug cakes – the perfect rainy day activity for visiting grandchildren over half term (or in fact any day lol)
    Thank you and good luck with all the requests you have been sent – I will be keeping an eye out for more scrumptiousness.

    • Profile photo of Gemma Stafford on February 9, 2016 at 6:53 pm

      Thanks so much for visiting my website, Cathie. Really glad you found it. STay tuned for more 🙂

  39. nonibelles on January 31, 2016 at 4:36 pm

    Tried it now and it was a success! Thank you for this wonderful recipe! ????? i’ve posted the photo in my fb and ig account! Thanks again!

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:12 pm

      Fantastic! Delighted you like this recipe

  40. Olivia on January 20, 2016 at 6:16 am

    For the nutella mug cake can I use bicarbonate of soda instead of baking powder and how much?

    • Profile photo of Gemma Stafford on January 20, 2016 at 7:11 pm

      Sorry, that won’t work for this recipe. Thanks so much for your question, Olivia.

  41. Niyati Kalani on January 15, 2016 at 9:22 am

    I love the coffee cake, but is there a way to make it without using eggs as my family does not eat eggs. I also loved your brownie.

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 12:05 pm

      I’m delighted you like them. I will create my own chart but for right now this is what i use. egg substitute chart . It is great because it tell you what substitute you can use in biscuit, what you cant use in cake etc 🙂

  42. Chrissy H. on January 11, 2016 at 1:59 pm

    Great website thank you soooo much… I made the omlette and blueberry pancake for my 11 year old and my 15 year old and some friends of theirs boy were they a HUGE HIT!!! So I’m about to try the coffee cake but I don’t have any instant coffee can I use a Tablespoon of strong brewed bold coffee as a substitute? XOXO 😉 ☕ Chrissy♥

    • Profile photo of Gemma Stafford on January 11, 2016 at 2:04 pm

      Thanks so much for your comment, Chrissy. Really glad you liked these recipes. I haven’t tried using strong coffee for this recipe. Let me know how it turns out 🙂

  43. saran on January 11, 2016 at 9:46 am

    The cupcakes are an absolute treat…n seem to be an easy recipe. ….Thank you shall try soon. ..

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

      Hi Saran, thanks so much for visiting my website. Really glad you liked these recipes. Check out all my other mug recipes in the recipe section here on my website 🙂

  44. Cristina on January 8, 2016 at 5:15 pm

    I love your mug cakes video and I want to tell you banana bread and coffee cake for breakfast or not.

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 10:46 pm

      Hi Christina,

      I’m delighted you like my mug cakes. The are great for breakfast. Especially the new one I did with banana and peanut butter. It is full of protein, oats and natural sugar. Great kick start to your day 🙂

  45. Gigi Frankowski on January 5, 2016 at 7:27 pm

    This is a comment from my seven year old daughter, “i love your video and i think you should make a chocolate marshmellow mug cake.”

    • Profile photo of Gemma Stafford on January 6, 2016 at 6:29 pm

      Thanks so much for watching, Gigi. I will add it to my list, stay tuned 🙂

  46. Joy yates on January 2, 2016 at 7:35 am

    That was really awsome…I served this to my husband and he really loved it..:)..Thank you for this wonderfull recipe..;).

    • Profile photo of Gemma Stafford on January 5, 2016 at 7:18 pm

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

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This