Have you ever experienced that intense craving for a delicious slice of cake? Silly question, right? Of course you have! The problem that I usually have with that, though, is that baking an entire cake is a bit too excessive, and of course, waiting for it to bake in the oven is just not something I have the patience for. That's why I nearly fell off my chair with delight when I found this recipe for a cake in a mug. You can make small individual portions, and here's the kicker… it only takes a few minutes to mix everything together in your mug, and then takes just seconds to bake in the microwave!
You can thank me later when you see for yourself just how easy and tasty these are.
Here are the measurements for each of the scrumptious mugs of heaven:
Take note: the cooking times are based on a 1100 watt microwave, so keep in mind that your times may vary a little.
1-5 Video Instructions and Recipes
1. Funfetti (makes two cakes):
- 2 tablespoons unsalted butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 6 tablespoons self-rising flour
- pinch of salt
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.
6. Top with my bubble gum butter-cream frosting and sprinkles
Cooking time: 50 seconds
2. Gluten-free chocolate banana (makes two cakes):
- 1 ripe banana
- ¼ cup peanut butter
- 1 large egg
- 2 teaspoons granulated sugar
- 3 tablespoons unsweetened cocoa powder
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
Cooking time: 1 minute
3 Red Velvet (makes one cake):
- 4 tablespoons flour
- 4 ½ tablespoons sugar
- ⅛ teaspoon baking powder
- 1 ½ tablespoons unsweetened cocoa powder
- pinch of salt
- pinch of cinnamon
- 3 tablespoons oil
- 3 tablespoons buttermilk (can use sour cream or yogurt instead)
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon red food coloring
Cream cheese frosting recipe is in this video : http://youtu.be/LLjHDpj_bmQ
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.
Cooking time: 50 seconds
4. Apple Crumble (makes one cake):
- 3 tablespoons flour
- 1 heaped tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon baking powder
- 1 tablespoon apple sauce
- ½ tablespoon vegetable oil
- ½ tablespoon milk
- ⅛teaspoon vanilla extract
- crumble topping
- 1 tablespoon butter
- 2 tablespoon flour
- 1 tablespoons brown sugar
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
Cooking time: 45 seconds
5. Rainbow (makes four cakes):
- ½ cup white sugar
- 1 stick (100g) softened butter (room temperature)
- 2 eggs lightly beaten (room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of salt
- red, orange, yellow, green and blue food coloring
Cream cheese frosting for serving. Watch: http://bit.ly/1j7hSiU
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.
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.
2. Add in the dry ingredients until just combined – don’t over-mix!
3. Divide the mixture as evenly as you can between 5 bowls.
4. Add a couple of drops of food colouring to each bowl and mix very gently. – again, do not over-mix!
5. 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
6. Microwave for 45 seconds (every microwave is different so cooking may vary)
7. Take care not to over cook the cake or it will dry out fast.
8. Decorate your cake with my cream cheese frosting. (see Red Velvet cake recipe above)
Cooking time: 45 seconds
5-10 Video Instructions
6. Vegan, Gluten-Free Chocolate Brownie (makes two cakes):
- ½ cup gluten-free flour (e.g. oat flour, nut flour, spelt flour etc.)
- ½ cup sugar or raw sugar
- 4 tablespoons cocoa (natural, unsweetened)
- ½ cup coconut milk
- 4 tablespoons coconut oil (or any flavorless oil, like canola or vegetable)
- Coconut ice cream to serve
1. In a large mug or separate bowl, mix your dry ingredients: flour, sugar, cocoa, & salt
2. Then add your wet ingredients, coconut milk and oil, to your dry
3. Divide the batter between 2 microwave safe ceramic mugs.
4. Microwave for 1 minute until the mixture is cooked through. It should still be moist when cooked through, not dry. Careful not to overcook or cake becomes rubbery
5. Best eaten immediately. Serve with coconut ice cream.
Cooking time: 1 minute
7. Lemon and Blueberry (makes one cake):
- 3 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg
- 3 tablespoons granulated sugar
- 2 tablespoons vegetable oil (or any flavorless oil)
- 1 teaspoon finely grated lemon zest
- 1 ½ tablespoon freshly squeezed lemon juice
- ¼ cup blueberries
1. In the mug, combine flour,sugar, baking powder and salt. Using a fork, beat in egg, oil, lemon zest and lemon juice until very well blended.
2. Microwave for 1 to 1-1/2 minutes or until risen and center is just set.
3. Best eaten immediately. Serve with blueberry compote
Cooking time: 1 to 1 ½ minutes
8. Cookies and Cream (makes two cakes):
- 5 ½ tablespoons flour
- 4 tablespoons sugar
- ⅛ teaspoon baking powder
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- 1 teaspoon vanilla extract
- 2 Oreos
1. Mix all dry ingredients together in an oversized mug. Then mix in the wet ingredients until smooth. After batter is smooth, add in the oreos and crush oreos.
2. Divide the batter between 2 microwave safe ceramic mugs.
3. Cook for approximately 1 minutes in microwave. Check on middle of cake. If not done, cook for about 20 more seconds. Careful not to overcook or cake becomes rubbery.
Cooking time: 1 minute
9. Egg-Free Carrot (makes one cake):
- 6 tablespoons all-purpose flour
- 2 tablespoons maple syrup
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- 4 tablespoons milk
- 2 tablespoons vegetable oil
- ¼ teaspoon vanilla
- 3 tablespoons finely grated carrots
- 1 tablespoon raisins
1. Mix all the dry ingredients together in a mug. Whisk in the wet ingredients until smooth. Microwave for 1 minutes. Cook longer if needed.
2. Best eaten immediately. Serve with some cream cheese frosting.
Cooking time: 1 minute
10. Cheesecake (makes one cake; you'll need an oversized mug!)
- 4 ounces (115g) low fat cream cheese (must be at room temperature)
- 1 cup (8oz / 225g) sour cream
- ½ teaspoon vanilla
- 4 tablespoons sugar
- 2 egg whites, slightly beaten (egg whites in a carton will work)
- 1 teaspoon lemon juice
- 1 tablespoon flour
- 1 tablespoon jam of choice
- Graham cracker crumbs
1. In a bowl, beat the cream cheese until light and fluffy with an electric beater or hand whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice. Swirl in jam at this time.
CAUTION: Microwave until you see it start to bubble in the center, and then stop cooking. This will take seonds, maybe 20 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will “break” and you’ll need to start over. Make a note of the successful cooking time for your microwave.
2. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice. Enjoy!
Cooking time: 20 seconds (or until the center bubbles), then short intervals until the edge firms up
Recipes by Gemma Stafford. Make sure to subscribe to her channel here Gemma Stafford.
WATCH more episodes of Bigger Bolder Baking HERE:
- Fortune Cookies for Valentine’s Day: http://bit.ly/GemsFortuneCookies
- No-Bake OREO Cheesecake: http://bit.ly/gemsOREOcheesecake
- 5 NEW Ice Cream Flavors + Dairy-Free Recipe: http://bit.ly/gemmasNEWicecream
- Homemade No Machine Ice Cream: http://bit.ly/Gemmasicecream
- Homemade OREO Cookies: http://bit.ly/GemmasBBB
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