1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)

1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)


(Music) Gemma’s Bigger Bolder Baking
5 NEW Microwave Mug Cakes Hi Bold Bakers! I want to say a huge “Thank
You!” to all of you for making my 1 Minute Mug Cake video a huge success. So by popular
demand, here are 5 NEW flavors some of which are egg-free, gluten-free and even Vegan.
So let’s get microwaving! A lot of you have questions about how to make
the perfect mug cake. One of the most common questions is: what wattage is my microwave?
My microwave is 1200 Watts but every microwave is different so cook your cake according to
your microwave. Also, where are the recipes? The recipes can
be found below the video on YouTube. Stay tuned through the whole video where
you’ll find out more tips like these. Our first mug cake up is a gooey chocolate
brownie. The best thing is it is gluten-free and vegan without compromising any of the
flavor. In a microwavable mug, we’re going to add
in our sugar, cocoa powder and gluten-free flour. I’m using coconut flour. And then give these
a quick stir together with a fork. To this, I’m going to add coconut milk and coconut
oil. But you can use any flavorless oil that you like. And then stir them all together. I’m mixing my mug cake in a smaller mug but
I recommend that you use a large mug to mix and microwave at home. Our first mug cake is ready for the microwave
so let’s go! Each cake’s recommended cook time is below
the video in the description box. I’m glad I only have to wait seconds for my cake. So our chocolate brownie is done and it looks
and smells fantastic! And as you can see it’s nice and gooey around the edges, which is what
I love. Mug cakes are best eaten straight away so
we’re going to serve this with a dairy-free coconut ice cream. This is SO gooey. You guys are going to love
this. And paired with the coconut ice cream, it’s absolutely gorgeous. I better not fill
up on brownie. OK, onto the next mug cake. Our next mug cake has two flavors that I just
love to pair together: lemon and blueberry. In a microwavable mug, we’re going to add
in our flour, baking powder, salt and sugar. And then mix them together. To this we’re
going to add in our egg, flavorless oil, lemon juice and lemon zest. With a fork, whisk all
these ingredients together. The oil is an important ingredient in mug cakes because
it keeps them nice and moist. Lastly, we’re going to add in the blueberries.
I like to use frozen blueberries because they’re always picked in season and they have really
good flavor. Now just gently combine these together. So one of the great things about these mug
cakes is that they’re portion controlled for those times when you just need some cake. Just
not the whole cake. The color of this mug cake is gorgeous. When
this cooks, it’s going to be a beautiful cake. Another beautiful mug cake ready to eat. I’m
going to serve this cake with some blueberry compote on top and grated lemon zest for added
flavor. This mug cake has a light, fresh flavor I know that you’ll enjoy. If you like these mug cakes then don’t forget
to subscribe to my channel for more great recipes like this one. Our next flavor of mug cake is always a crowd
pleaser: it’s Cookies & Cream. Just like the other cakes, in a microwavable
mug add your flour, sugar, and baking powder. And mix together. To our dry ingredients,
we’re going to add our egg, milk, oil, vanilla extract and then mix them all together. Now for the cookies. I’m adding crushed up
OREOs to my mug cake but you can add any of your favorite cookies. And then mix this all
together. I’m really excited for this mug cake because I love OREO cookies. So much
so that I’ve actually made my own homemade OREO in a previous video. Once it’s mixed, then straight into the microwave. Our mug cake is ready and it looks and smells
amazing! A minute was almost too long to wait for this little guy to cook. To serve my Cookies & Cream mug cake, I mixed
some crushed cookies in with some whipped cream and I piped it on top. And of course,
I topped it off with a little cookie. This is such a lovely little cake. Since OREOs
are my favorite, I will have to take a bite. One of the most common queries I get about
mug cakes is why did mine turn out eggy or rubbery? And that happens when you over-microwave
your mug cake so less is more. Cook it for the allocated time and if it looks like it
needs a little bit more just do it at 15 second intervals and you should end up with a perfect
little cake. Our next mug cake is one of the most requested
cakes on Bigger Bolder Baking and that is Carrot Cake! And as an added bonus, it’s an
egg-free recipe. In our mug, we’re going to add in our flour,
baking powder, salt and cinnamon and then mix together. To our dry ingredients, we’re
going to add in maple syrup, milk, vegetable oil, vanilla extract, grated carrots and chopped
raisins. Make sure your carrot is grated into small pieces. And with a fork, whisk together. Another mug ready and we’re going to be eating
carrot cake in seconds. Kind of hard to believe. Our carrot cake is out of the microwave and
I can’t wait to try this guy. I’m going to top it off with some cream cheese
frosting that I made in a previous video for Red Velvet Cheesecake and I put a link in
the description box below for that. I also topped it off with some toasted coconut for
added effect. Now you can make a little carrot cake anytime but every spoonful is still BIG
& BOLD! So at this stage you guys know that we can
make amazing cakes in our microwave. But did you know you can also make Cheesecake in your
microwave? Which brings me to my next mug cake: Strawberry Cheesecake. This cake is a little bit different. Rather
than mix it in a mug, I’m actually going to mix it in a bowl so we can get a little bit
more air into the batter. In our bowl, we’re going to add in cream cheese,
sour cream, vanilla, sugar, egg whites, lemon juice, and flour. And then beat it all together
until smooth. If you don’t have an electric mixer, then use a hand whisk. Once it’s smooth,
pour it straight into the mug. To make our cheesecake strawberry flavored, I’m going
to swirl in some strawberry jam. But you can choose any jam you want or you can even make
it chocolate and put in chocolate chips. Our cheesecake is ready for the microwave,
but I have to tell you a few tips before you put it in there. This cake will actually cook
differently than the other mug cakes. It will take longer and what you want to see is it
actually bubbling in the center of the mug. Once you see that, turn off the microwave
and take it out. If you continue to let it bubble, it will actually separate and become
watery and it will not be nice. So when you put it into the microwave, keep
a close on it and it will turn out perfectly. Our cheesecake is out of the microwave and
it actually took less time to cook than I thought. Make sure you keep a very close eye on yours
for those first bubbles. Now you have to let this go cold at room temperature
and then put it into the fridge for around 2 hours and it forms that lovely cheesecakey
texture that we’re looking for. I’m topping off my cheesecake with some graham
cracker crumbs and a fresh strawberry on top. Can you believe you can make a cheesecake
in the microwave? It even has the same creamy texture as a baked cheesecake without all
of the fuss. Now you can make 5 NEW Mug Cake flavors in
just minutes. Let me know your favorite in the comments below. If you like this mug cake video, then please
share it with a friend who loves baking. Thank you so much for watching. Don’t forget to
subscribe to my channel and I’ll see you back here again next Thursday for more Bigger Bolder
Baking.

100 thoughts on “1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)

  1. I made the brownies and they look SO GOOD! I actually had everything so I could make it, one thing though is that I microwave mine for 2:15 to get it cooked and looks good. Thanks so much for the recipe!! 🙂

  2. Sometimes I get very depressed out of nowhere but watching your videos makes me forget about it and they make me very happy

  3. Halo, I tried to make your lemon and blueberry mug cake recipe with Panasonic convection microwave for 2:30 min with high setting and it looks pretty much same with your on the top but the texture is kinda airy wet, but it’s cooked and taste yummy 😘 does it has to be spongy or lil bit wet airy? Thank you

  4. Oreo cookies and cream brownie and carrot cake#NO RAISONS EWWWW but other than that those were my fav😁😊😁😊😁😊

  5. l am a girl its my brother ok can you be my friend i live in dubia ok i won to make but i can not because i am a small girl my name is merab akram

  6. OMG thank you Gemma! I just made the chocolate brownie (for breakfast 😜) and it was one of rhe best things I've ever tasted! Can I use the same recipe multiplied to make brownies?

  7. its really nice , but d only 1 draw back is dat she doesn't tell measurements . it is better if you just tell d measurements in d video

  8. **please Help***

    I tried your chocolate mug cake which had 2 tbsp of cocoa powder, but I used carob powder instead of it, it came very bitter ? Please help, should I minimize the carob ????

  9. Dear Gemma, I've commented before saying how much I loved the carrot mug cake. I just tried the chocolate one last night, but not vegan or gluten-free, and it still turned out amazing. It was perfect when you just need a little cake. Thanks again!

  10. Thank you for the recepies.. very easy and delicouse..
    March 3 2018 my breakfast "cupcake microwave" 😙😙😙

  11. Hi! I found your channel yesterday and I can't stop watching your videos! You are so cool, sweet and nice! Thank you! 😃💕
    I'm going to make an Oreo cake! 😉

  12. Thank you for the gluten free one! I have always wanted to try one of these but I have celiac disease

  13. Hi Gemma!! Can u advise how much ch of a readymade pineapple crush in liquid form.. can I use for s mug cake..? Tku!

  14. I was very skeptical about these but it works and tastes good! I did a basic version with GF flour, baking soda, sugar and granulated sweetener, cinnamon powder and water. Came out light and tasty 🙂 thank you! This will be my new weekend treat!

  15. Your brownie recipe is amazing … I wanted to try carrot cake , is there any other flour I can use instead all purpose flour. Which one and how much? Thank you in advance

  16. Gemma I tried your brownie mug cake and I have to say it’s the best mug cake recipe I ever tried…..all my other ones turned out drie but this is a game changer ….thank u so muchhhhhhh💗💗

  17. I absolutely LOVE YOU! You have NEVER failed me with the microwave mug cakes ❤️❤️❤️❤️❤️❤️ tastes so much better than an actual cake!!

  18. Gemma, not to take away from this, any cake mix mixed angel food cake, add to a mug, add 2 tablespoon of water, nuke it. Done

  19. This is a wonderful idea for portion control purposes – like my mother!  She loves cake and pie and does control herself well because she is diabetic.  Is there a way to make this sugar free?  I'm sure you can use a sugar free substitute, but will it affect the cake in any way (how much it rises, the texture, etc.)?

  20. I’ve already tried out a few of Gemma’s mug cake recipes but let me tell you, the lemon blueberry cake is my personal favourite! I used strawberries because I don’t really like blueberries and it tasted amazing!

  21. Can you use normal flour in these recipes too?
    Edit: can I use silk milk or any kind of almond milk in these instead of normal milk?

  22. Thank you so much for sharing this video, I really love the recipes and it's gave me tons of ideas for the holidays. Also your teeth are amazing.

  23. U are a God sent! TYSM!

    Inquiry: those who don't want to mess w eggs, Mayonnaise can replace it. For 1 egg, do u know how much measurement would be needed for the mayonnaise? Thx.

  24. Absolutely love 💕 the mug deserts and meals. Amazingly well done 👍. Thank you 😊. I love the lemon 🍋

  25. Happy that I can make one of these ^-^
    Thanks !
    Edit: I tried the 1st one
    I used milk, rice flour, sunflower oil and vanilla essence to replace the cocoa.
    Delicious !

  26. the lemon mugcake is DELICIOUS!!! i didnt have blueberries in hand so it was just a lemon mugcake. i also addrd an 1/8tsp of vanilla and the flavour is just PERFECTION. and i rarely eat lemon cake but this one was just amazing!! thank you gemma<3

Leave a Reply

Your email address will not be published. Required fields are marked *