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5 Amazing 1 Minute Microwave Mug Cakes

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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!

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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
 
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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
 
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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
 
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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
 
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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
 
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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!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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332 Comments

  1. Maheen on November 26, 2017 at 6:26 am

    can i use all purpose flour instead of plain flour in coffee cake

    • Gemma Stafford on November 26, 2017 at 2:44 pm

      Hi Maheen,
      This is the same thing, just a different name,
      Gemma 🙂

  2. Devini on October 31, 2017 at 1:45 am

    How make microwave mug cake in oven or otg

    • Gemma Stafford on October 31, 2017 at 2:14 am

      Hi there,
      Choose convection mode. 180C/350F and bake for 15 minutes.
      I hope this is of help to you,
      Gemma 🙂

  3. Tabitha Rokita on October 23, 2017 at 4:55 am

    Hi Gemma! I love your recipes. I was wondering if you had a pineapple upside down cake recipe for oven? I’d like to make one for my grandfather and lost our recipe.

    • Gemma Stafford on October 24, 2017 at 2:35 am

      Hi there,
      This is something we had at home when I was growing up, and my Mum had it at home with her family too, it is a well tried and tested recipe. I have added it to my list again now.
      for you now take a look at this recipe (https://www.biggerbolderbaking.com/crazy-cupcakes/). This is effectively a Victoria sponge cake batter, which will work really well for your pineapple upside down cake.
      Then, butter a 9inch pan, butter it well, add a layer of brown sugar (white if you do not have brown), then the pineapple, canned or fresh, we added dried cherries in the hole from the core, and pop into the oven to get this started, when it is good and hot add the cake batter, and continue to bake at 180C/350F for about 35 minutes. Heating the pineapple will help to ensure that the cake batter bakes really well on the bottom. Keep an eye on it, when it feels firm to the touch on top it will be baked. You can test it with a skewer too, to be sure.
      I hope this works out well for you. This recipe is proportional so it is easy to cut it down, or multiply it up.
      Gemma 😉

  4. Parth Bhave on October 12, 2017 at 12:32 pm

    Hiii Gemma,
    Can you please tell me why are we adding baking powder in the banana bread recipe? Since we are using oat flour which is essentially gluten free, there is not gluten matrix to trap those air bubbles.

    And another doubt was that can I scale up this recipe and bake it in an oven ? If I could bake it in an oven, what baking temperature and time would you recommend ?

    And can I substitute maple syrup by honey because it’s really hard to find it at an affordable price where I live ?

    • Parth Bhave on October 12, 2017 at 12:35 pm

      Will substituting maple syrup with honey compromise on the taste ?

    • Gemma Stafford on October 13, 2017 at 3:14 am

      Hi Parth,
      First of all yes, you can bake many of the mug recipes in the oven. 180C/350F is the magic temperature for most baking. The time will depend on the choice of pan. A muffin pan will bake in about 15 minutes. An 8 inch pan will take about 35 minutes.
      Honey is a good substitute for maple syrup, in many recipes. Choose a light, runny honey for ease of use. Keeping it at room temperature will help to keep it liquid too.
      The parchment paper one indicates to me that it is not actually parchment, but a grease-proof paper. Take a look at the pack. If that is what it is then proceed as follows: Brush your baking tray with oil or butter. Stick the paper to that, and lightly brush it again. This will make it non stick.
      Good to have you with us, you are keeping me on my toes!
      Gemma 🙂

  5. iqlia maisya on October 5, 2017 at 9:03 pm

    Hi Gemma!

    OMG i really LOVE all of your recipes! especially the mug cakes! Really admire all your work!
    i like to try all of them but here’s couple of things that i have doubt about:
    1) What type of microwave that you used to make the mug cakes?
    2) Can i make it with any types of microwave?
    Really2 need your super duper miraculous expertise in this matter Gemma..help me!

    • Gemma Stafford on October 6, 2017 at 1:39 am

      hi there,
      No super powers required!
      All of these mug recipes are easily baked in any microwave, you need to take the first step, and try one! The good thing is that they will not waste food, as they are so small, and you will learn.
      Rules:
      1. Get to know your own microwave. Read your instruction book, know how it works.
      2. Always monitor the bake, check it, open the oven about 1/2 way through, if it looks wet then carry on, check every 20 seconds or so.
      3. when it looks barely firm on top, touch your finger to it, if it feels firm it is baked!
      4. Allow to stand for a minute or so, this allows the heat to distribute in the food, and finish out the cooking.
      5. Try it!
      I hope this helps, experiental learning is the best sort of learning, that means we learn by doing!
      Gemma 🙂

  6. Gitu on September 20, 2017 at 12:57 pm

    Hi Gemma
    I love baking as a hobby and I really admire you and your work!:)
    I tried some of the mug cakes (Oreo, mug brownie and Nutella brownie) recipes and they turned out great.I have a few doubts Gemma.
    1. My mugs r deep, I don’t have teacups like the ones u use. The cakes rose to almost 3/4th of the height of the mug, how come that doesn’t happen in the mugs you use? Is it cos they r wide rather than tall? If I had used all the batter in my mug, it would have overflown! So I split the batter between two mugs (it’s a good thing cos I had more cake for the next day!;)
    2. What can I substitute for maple syrup?

    • Gemma Stafford on September 21, 2017 at 1:24 am

      Hi Gitu,
      Honey, or agave are great replacements for maple syrup in most recipes.
      You are right, the shape of the cup/mug matters. You can take a look in your kitchen and see what you have which is a small bowl, 6-8oz capacity, and is wider at the top than at the bottom.
      A small cereal bowl, or a pudding bowl will do this really well. So not be a slave to what I have used. If you are baking these in the convection oven, use a muffin tray.
      I bet you have a suitable container for these. I am happy that you are using these recipes, and that you are enjoying them too. Thank you for being with us,
      Gemma 🙂

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