These mug cakes are eggless and perfect way to satisfy your sweet tooth cravings. Made easily in less than two minutes and requires ingredients that are already available in your pantry.
It took me a while to perfect this recipe without eggs as sometimes my cakes would not come out to be as spongy as I would like it to be and sometimes its not sweet enough in case of Chocolate Mug cake especially.
Also, sometimes I am too lazy to bake a whole cake and turn on oven for preheat and wait for 15-20 minutes to bake a whole cake when I want to eat for that day only.
Here are my four favorite mug cake recipes. Hope you like them too and don't forget to comment or tag me on Instagram @fiddlinglifestyle if you end up making these mug cakes.
The pdf of each recipe is at the end of the blog post so feel free to download for future use.
NOTE: All of the recipes are for one mug serving.
1. Simple Lemon Mug Cake
This recipe has become my favorite as it is so easy to make and tastes so delicious at the same time. The simple mix of baking powder and lemon makes this cake so fluffy.
Ingredients
4 tbsp all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
3 tbsp fat free milk (I used lactaid) you can use any milk here even plant based milk would work
2 1/2 tbsp granulated sugar (You can use maple syrup as an alternative or agave or any sweetener of your choice) Remember- Liquid sweeteners (maple syrup, agave, rice syrup) may work but may result in a more gooey cake.
1 tbsp coconut oil (Alternative- Vegetable Oil)
1 tbsp fresh squeezed lemon juice (can use Bottled lemon juice)
lemon zest (optional)
Instructions
Using a small whisk, mix together flour, baking powder, sugar, milk, oil and lemon juice in a microwave safe mug until batter is smooth.
Grate some fresh lemon zest on top of batter and whisk into batter. This is optional
Cook in microwave for about 1 minute.
Check with a knife dipped all the way into the cake to check if the cake is well done. if not then microwave for another 30 seconds.
The timing depends on the microwave so it may take more or less time. It's desirable to add 30 seconds and check after heating for 1 minute in the microwave.
Top of cake should be dry. Let cool before eating.
2. Chocolate Chip Mug Cake
Ingredients
¼ Cup Whole Wheat Flour/all purpose flour
½ tsp Baking Powder
1/2 tsp baking soda
2 tbsp Sugar
2 tbsp Melted Butter/Oil
¼ Cup Milk
1 tsp Vanilla Essence (optional)
2 tbsp Choco Chips
Instructions
Brush mug with butter/oil.
Add flour and baking powder.
Mix lightly.
Add your choice of sweetener
Add melted butter or oil, vanilla essence and milk.
Mix well and add chocolate chips.
Microwave for about 1 min 15 sec to 2 mins.
Enjoy topped with ice cream, chocolate sauce or just like that.
NOTE: If you remove chocolate chips in this recipe and just keep vanilla essence, this recipe will make a perfect simple vanilla cake.
Take the above recipe as base for any mug cake and you can alternatively change chocolate chips for any fruit or nuts you like.
3. Blueberry Mug Cake
This recipe has been my husband's absolute favorite. I am asked to make this cake almost everyday with his morning coffee and I sometimes regret making this recipe at all to begin with (haha!). It saves us time to prepare breakfast as both of us are busy working from home nowadays.
Ingredients
1/4 cup flour plain white, or GF all-purpose
2 tbsp coconut oil softened or even melted
2 tbsp brown sugar unrefined or not
2 tbsp milk i.e. almond, coconut, oat etc.
1/2 tsp baking powder
1/2 tsp baking soda
6-8 blueberries or mixed berries
Instructions
In a microwave/oven safe mug or ramekin, mix the flour, sugar, and baking powder to remove any lumps.
Add the remainder of the ingredients (except the blueberries) and mix well.
Add the berries and mix to combine.
Microwave on high for 1.5 minutes.
Allow it to cool slightly and then enjoy immediately!
Spoon a little berry jam/preserve over the top.
Notes
Make sure to push your berries into the batter if you don’t want them to burst.
All microwaves vary in their strength (even if they’re the same wattage) – so you may need to leave a little leeway for slightly less/more time needed.
The longer you leave the batter to rest before cooking, the more chance that all the berries will sink to the bottom. For best results, pop them in right before microwaving and mix lightly.
Liquid sweeteners (maple syrup, agave, rice syrup) may work but may result in a more gooey cake.
4. Super Moist Decadent Dark Chocolate Mug Cake
This has been my absolute favorite and it pairs so well with Vanilla ice cream on top.
Ingredients
¼ cup all-purpose flour
2 tablespoon unsweetened cocoa powder
¼ teaspoon baking powder
1/4 tsp baking soda
2 tablespoon granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter)
⅛ teaspoon kosher salt
¼ cup milk
2 tablespoon vegetable oil
1 tablespoon hazelnut chocolate spread or mini dark chocolate chips
Instructions
In a mug, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks!
Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
Microwave mug cake for 70 seconds on high
Cool down the cake and enjoy on its own or top with some vanilla ice cream.