Category: Mug Cake

This is a simply delicious cake that takes very little time to prep!

Nutrition Facts (per serving)

330	Calories
5g	Fat
66g	Carbs
7g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 2 servings

• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• ⅓ cup milk
• ⅓ cup light brown sugar
• ½ teaspoon olive oil
• 1 small egg
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• butter for greasing

Directions

1. Combine flour, baking powder, baking soda, and salt in a small bowl. Whisk together milk, brown sugar, olive oil, egg, lemon juice, and lemon zest in a separate bowl. Add milk mixture to flour mixture and stir until batter is well combined, leaving a few lumps.
2. Grease a large microwave-safe mug with butter. Pour batter into the mug. Microwave for 3 minutes. Remove and leave to set for 5 minutes.

Cook’s Note:

Sprinkle mug cake with a mixture of lemon zest and powdered sugar for extra flavor.

Ingredients

• 1 teaspoon unsalted butter
• 14 grams gingersnaps (2 small cookies), crushed into 2 tablespoons of crumbs
• 1/3 cup pumpkin purée
• 1 large egg
• 1 tablespoon milk or cream
• 2 tablespoons packed brown sugar
• 1 teaspoon pumpkin pie spice

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Instructions

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1. Place the butter in a microwave-safe mug that holds at least 10 ounces, and microwave on LOW until melted. Stir in the crushed gingersnaps and press the mixture firmly into the bottom of the mug.
2. In a separate small bowl, whisk together the pumpkin purée, egg, milk or cream, brown sugar, and pumpkin pie spice. Pour into the mug with the gingersnap “crust.”
3. Place the mug on a microwave-safe plate. Microwave on full power for 2 to 5 minutes, or until a knife inserted in the center of the mug pie comes out clean. The top may look slightly damp but it will set as it cools. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
4. Use a hot pad or oven mitt to carefully remove the mug from the microwave. Let it stand for a couple minutes to cool, then top, if desired, with whipped cream and crushed nuts before eating.

If you like banana bread, cakes that take only about a minute to cook, and things that sound too good to be true, you’re really going to enjoy this! Garnish with sliced banana, a dusting of cocoa, or shaved chocolate if you prefer.

Nutrition Facts (per serving)

602	Calories
30g	Fat
81g	Carbs
8g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 2 servings

• 1 medium very ripe banana
• 2 tablespoons packed brown sugar
• 1 tablespoon white sugar
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• 3 tablespoons melted unsalted butter
• 1 tablespoon milk
• ⅛ teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ cup chopped walnuts (Optional)
• 2 tablespoons dark chocolate chips (Optional)
• 6 slices banana
• 1 tablespoon white sugar, or to taste

Directions

1. Combine ripe banana, brown sugar, white sugar, salt, baking powder, baking soda, melted butter, milk, and vanilla in a mixing bowl; use a potato masher to mash the mixture into a smooth puree. Add flour and mix until just combined. Stir in walnuts and chocolate chips until evenly mixed.
2. Transfer batter evenly into two lightly buttered coffee mugs or cups. Tap a few times on a towel to settle everything down and ensure there are no air pockets.
3. Microwave cups, one at a time, until a toothpick comes out clean, about 1 minute.
4. Let cool before serving.
5. Optional: Garnish each with banana slices and dust with sugar. Brulee the tops with a blowtorch.

The best Oreo Mug Cake recipe is warm, gooey, and only requires 3 ingredients! You can satisfy your sweet tooth in less than 5 minutes and with no mess in the kitchen.

Ingredients US CustomaryMetric 1x2x3x

• ▢7 Oreo cookies
• ▢1/3 cup milk
• ▢¼ teaspoon baking powder

Instructions 

• Break Oreo cookies into pieces and add to a mug. Add milk and use a fork to mash everything together until there are no large chunks. Stir in baking powder.
• Cook in microwave for 70-90 seconds until cake is just set, but still barely shiny on top.
• Allow to rest in microwave for 1 minute before consuming.

Nutrition

Calories: 439kcalCarbohydrates: 64gProtein: 7gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 10mgSodium: 463mgPotassium: 319mgFiber: 2gSugar: 38gVitamin A: 133IUCalcium: 176mgIron: 10mg

This chocolate mug cake is made in the microwave for a fudgy, chocolaty treat that is truly decadent. It’s a great recipe for nights when I need a yummy dessert that’s ready in less than 10 minutes! Add a few chocolate chips to make it extra rich and gooey.

Nutrition Facts (per serving)

603	Calories
30g	Fat
82g	Carbs
7g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 1 servings

• ¼ cup all-purpose flour
• ¼ cup white sugar
• 2 tablespoons unsweetened cocoa powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• 3 tablespoons milk
• 2 tablespoons canola oil
• 1 tablespoon water
• ¼ teaspoon vanilla extract

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Mix flour, sugar, cocoa powder, baking soda, and salt together in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.Dotdash Meredith Food Studios
3. Cook in the microwave until cake is done in the middle, about 1 minute 45 seconds.Dotdash Meredith Food Studios
4. Enjoy!