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5 Amazing 1 Minute Microwave Mug Cakes

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Hi Bold Bakers! I’m celebrating my 1 Minute Microwave 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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4.75 from 175 votes
Strawberry Cobbler 1 Minute Microwave Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Course: 1 minute mug cakes, Mug Cake, single serving
Servings: 1
Author: Gemma Stafford
  • 1 cup (6oz/180g) chopped Strawberries
  • 1 tsp sugar
  • ¼ tsp vanilla extract
  • 1 tablespoon butter , melted
  • 3 tablespoon plain flour
  • 1/2 tablespoon sugar
  • 1/8 tsp of baking powder (that's 1/2 of a 1/4 tsp :))
  • 1 tablespoon rolled oats (I chopped mine up small)
  • pinch of ground cinnamon
  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!
4.77 from 182 votes
Banana Bread 1 Minute Microwave Mug Cakes
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Course: 1 minute mug cake, Flourless cake, Mug Cake, single serving, Vegan mug cake
Servings: 1
Author: Gemma Stafford
  • 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)
  • 1/4 tsp pure vanilla extract
  • 3 tbsp oat flour (you can use white flour too if you like)
  • 1/4 tsp baking powder
  • pinch of salt
  • pinch of cinnamon
  • 2 tbsp blueberries , frozen or fresh (optional)
  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


4.77 from 173 votes
Coffee Cake 1 Minute Microwave Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Course: 1 minute mug cake, Mug Cake, single serving
Servings: 1
Author: Gemma Stafford
  • 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
  • 1/4 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
  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
Recipe 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


4.76 from 177 votes
Pineapple Upside Down Cake 1 Minute Microwave Mug Cakes
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Course: 1 minute cake, Mug Cake, single serving
Servings: 1
Author: Gemma Stafford
  • 1 egg
  • 1 tablespoon flavorless oil (coconut, veg, canola, sunflower etc)
  • 1/4 teaspoon vanilla
  • 3 tablespoons milk
  • 4 tablespoons flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons chopped fresh pineapple
  • 1 maraschino cherry
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  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!


4.78 from 172 votes
Nutella 1 Minute Microwave Mug Cakes Celebration
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Course: 1 minutes mug cakes, mug cakes, single serving
Servings: 1
Author: adapted from
  • 3 tablespoons nutella
  • 1 egg
  • 2 tablespoon milk
  • ¼ tsp vanilla extract
  • 4 tablespoons all purpose flour
  • 1/4 tsp baking powder
  • 2 tablespoons cocoa powder
  • 1 tablespoons sugar
  • pinch of salt
  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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  1. Coni on June 21, 2019 at 12:21 pm

    Hi Gemma!
    As mother of a food allergic lactating baby, I’ve been on an extremely strict diet for the past 8 months, no dairy, no soy, no nuts, no animal protein, and no processed foods for me, for a while that meant I was only eating fresh fruits and vegetables… needless to say, I’ve lost a lot of weight and I’m hungry all the time. Looking for something I could snack on considering the few ingredients I’m allowed to eat, and that was quick and easy to make, I ran into your banana bread mug cake. I just made it and is delicious!! Too bad I didn’t find it sooner! I going to keep browsing you website, I’m sure I’ll find more recipes I can make 🙂

    • Gemma Stafford on June 22, 2019 at 10:19 am

      Thanks for being here, Coni! I am so sorry about this, but yes, there are ways around that. Please do explore more recipes on the website. I think you will find something you’d like. How about these popsicles? ( these would be perfect on hot summer days. Gemma 😊

  2. Grace Cassar on June 7, 2019 at 2:29 am

    Hi Gemma as my microwave is only 950 watts, I turned to google to find me a chart for the time difference in cooking, here is what I found which I think would be extremely useful to all us cooks who adore your recipes in the microwave.
    an example of what you can find is below. you can find all the different watts of microwaves.
    Instructions: Find the cooking time indicated in your Microwave Recipe under ‘Recipe Time 1200 WATTS.’ The time next to it under ‘Convert to 950 WATTS’ is the time you should use instead of the time in the recipe.
    Recipe Time 1200 WATTS.
    Hope others find this as useful as I have.

    • Gemma Stafford on June 7, 2019 at 5:19 am

      Hi Grace,
      good woman, that is exactly the right advice. I took out the link as there are a few and I do not like to favor one.
      Google will bring up the options, then people can select the one which suits them the most.
      Microwave baking is time not heat, the lower the wattage the more time. However technologies have moved on too, the way the energy is distributed is different in modern ovens, so knowing your own is really important too.
      Thank you for taking the trouble to let the bold bakers know this, I appreciate it,
      Gemma 🙂

  3. Roxi on April 28, 2019 at 11:43 am

    Hey Gemma!
    I really love your recipes. Where did came up with the idea of mug meals–why didn’t I think of it??
    The best thing about your mug recipes is the they are all single serving(1 person) and they are already portioned out.
    I tried choco chips cookie in a mug, it was fantastic and I ate it all off before I could even take a shot.

    • Gemma Stafford on April 28, 2019 at 6:53 pm

      Thanks so much, Roxi. Really glad you like my mug recipes! Make sure you share photos on my site so I can see your creations 🙂


  4. N LUnd on January 10, 2019 at 8:30 am

    The strawberry cobbler recipe seems to be missing a key ingredient (maybe milk?) I noticed it had baking powder so I assume it needs to react with something.
    It did not cook at all until I added milk afterward and then I think it was a bit too late. You might want to adjust this. At least it’s easy to try again. Not much time or ingredients wasted:)

    • Gemma Stafford on January 11, 2019 at 12:12 pm

      Hi there, thank you for letting me know, i will make a note of it!

  5. Sweethoney Kate on August 14, 2018 at 10:49 pm

    Hello Gemma,

    Good day! Im from Philippines , now recently working here in Riyadh,Saudi Arabia as a Nanny. Life here is not easy working as a OFW. But to God be the Glory, I am Bless to have a good employer here.

    So, now they having on vacation for almost a 2 month and I tried search in YouTube what best & good to do inorder To keep my self doing busy. And I see your Online demo channel until I follow your Accounts in YouTube,Facebook & Reply messaged. And researched your profile. Now I really love it your show!

    I’m happy and Thankful to you and your staff making this wonderful idea to share the world your talent.

    For me like a Overseas Worker Abroad makes me interesting, exploring new taste, fun, learning, enjoyable and i love it. In order to keep away our homesick from family, tired,getting bored of notin, stressed etc.

    Thank you so much Bold Baker’s God bless you more this Chanel!

    I love you all😘❤

    Trulys yours,
    Joan Kristine
    Nanny from Riyadh

    • Gemma Stafford on August 15, 2018 at 7:29 am

      Hi Joan,
      how lovely, thank you so much for your kind words and blessings, especially for all of the crew here at BBB.
      I can imagine how hard it is to be so far away from your family, I am also far away from mine, but I have my work, my husband and the BBB family too.
      I am delighted you have a good employer too, that is so important, and I am sure you love the little ones you look after, and that they love you too.
      Thank you for being here with us, and I hope we are helping with your English too, I am impressed by your written English,
      Gemma 🙂

  6. Carol on August 2, 2018 at 2:02 pm

    Hi Gemma,
    I’m looking for a pineapple upside down cake made with fresh pineapple in a skillet. I trust and love your recipes. Please help!

    • Gemma Stafford on August 3, 2018 at 3:10 am

      Hi Carol,
      I know!! I love this cake, and the one made with fresh pineapple is divine!
      I had a recipe for this, but I have failed to bring it up. Really any pineapple upside down cake can be used with fresh pineapple, and there are a lot of recipes out there. I will email you one for reference. You can bake this in a cast iron skillet, and I think it will be great.
      Gemma 🙂

  7. Nishita on May 7, 2018 at 12:23 am

    Hey gemma!!
    Can I use condensed milk instead of eggs in these recipe?and if yes then doesn’t it make the cakes too sweet?? Plz help..

    • Gemma Stafford on May 7, 2018 at 2:49 am

      Hi there,
      Yes, and yes!
      You use an egg substitute which will balance with the other ingredients. If there is high sugar in the recipe choose an alternative egg sub, applesauce, unsweetened for instance, or flax egg. Flax/chia eggs are a great thing to get to know, and add nutrition too, check out the egg substitute chart here on the website. (,
      Gemma 🙂

  8. Daniela on April 22, 2018 at 12:14 pm

    Hi Gemma!

    I am addicted to your videos and I have made your mug brownie, mug chocolate chip cookie, and mug donut! I even added dried cranberrys to the chocolate chip cookie, very good!

    Quick question regarding the banana bread, can I use this recipe to make a zucchini bread? If so, do I just follow the same process, but instead sub in zucchini for bananas? Also I will be using white flour not oat flour, thank you for your help!

    I was so excited to discover your channel, website, and book!

    • Gemma Stafford on April 23, 2018 at 2:37 am

      hi daniela,
      Thank you, that sounds like a lovely addition, I love dried cranberries, just a little sharp note! Remember the zucchini are not sweet, and have a lot of moisture, and less bulk too. The recipe for this bread should be more like a carrot cake, I think. I will do a recipe soon for this, but err on the side of caution here, google a recipe from a chef you trust,
      Gemma 🙂

      • Daniela on April 23, 2018 at 5:48 am

        Thank you so much Gemma!

        I do have a nice tried and true big zucchini bread recipe I like and have made many times. I was just wondering if there is way to do that in a mug. Thank you for being willing to do a video on this soon. I would also love to see more savory mug meals. I am going to make your chicken pie tonight, but using ground chicken and greenbeans. I am very excited to try this!


        • Gemma Stafford on April 24, 2018 at 2:55 am

          Hi Daniela,
          Did you download the FREE E-Book? The link to it is here ( in this section. Lots of recipes there for you.
          I think the zucchini bread mug recipe is perfectly possible, like the banana bread one perhaps! (
          I will add this to my list, thank you. I am happy you are using these recipes so well,
          Gemma 🙂

          • Daniela on April 24, 2018 at 5:27 am

            Thank you Gemma!

            I do have your book, it is amazing! The chicken pie turned out great. I sauteed and seasoned some ground chicken and canned green beans together with a little butter, made the pie in a beautiful soup mug, using chicken soup powder and water instead of stock (stock doesn’t come in cans here and I haven’t had a chance to make any) put that lovely biscuit on top and cooked it two minutes. Added cheese and a little more parsley, cooked thirty more seconds and it was divine!

            Tonight I am going to try your mac and cheese in a mug and add more of my ground chicken/green bean mixture to it. I am also going to try your jelly donut with applesauce puree instead of jelly – should come out like a cinnamon apple cake, yum! Anyway I really want to thank you for these. I now have so many options for meals for one instead of having to make one big meal and eat it through the week, now I can have something different every night!

            I hope you have a wonderful week and I look forward to seeing more recipes and videos from you!

            Best wishes,

            • Gemma Stafford on April 27, 2018 at 6:29 am

              Ah! Daniela,
              well done you. you got these recipes to work for you, and that is really what matters, you do not need to be slavish, but understanding roughly the science really helps, well done you.
              thank you for this input too, it will help other bold bakers,
              Gemma 🙂

  9. Gemma Stafford on April 21, 2018 at 6:45 am

    I’m sorry to hear that. That was not my experience. Sometimes I suggest mixing in a large mug and just take care not to over mix as it can toughen them.

    I’m a bit stumped by ‘soggy and stiff’ as they are two different results.

    Hope this doesn’t deter you from trying other mug recipes.

  10. ayushishreshth on December 20, 2017 at 5:12 am

    Hey Gemma, could you please share the recipe for pineapple upside down cake?

    • Gemma Stafford on December 22, 2017 at 1:28 pm

      Hi there,
      There are a number of recipes for this, the easiest used canned pineapple. You heavily butter a pan, sprinkle a layer of brown sugar, lay out the pineapple rings, and pop 1/2 a cherry in to the hole of each ring. The basic recipe here ( will work very well for this.
      Pre heat the oven to 180C/350F, pop the pan with the pineapple in to heat through, then top with the sponge, and continue to bake, try it!
      Gemma 🙂

  11. 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 🙂

  12. 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 🙂

  13. 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 ( 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 😉

  14. 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 🙂

  15. 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 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.
      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 🙂

  16. 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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