Classic chocolate mug cake
- 4 tbsp self-raising flour
- 4 tbsp caster sugar
- 2 tbsp cocoa powder
- 1 egg
- 3 tbsp milk
- 3 tbsp vegetable oil
- A few drops vanilla extract
- Small handful chocolate chips (optional)
Whisk the dry ingredients together in a large mug, then add the egg, milk, oil and vanilla and mix until smooth. Fold in the chocolate chips. Microwave on high for 1.5 to 2 minutes, checking at the 1.5-minute mark. It's done when the top looks set and a skewer comes out mostly clean.
Vanilla mug cake
- 4 tbsp self-raising flour
- 3 tbsp caster sugar
- 1 egg
- 3 tbsp milk
- 3 tbsp vegetable oil
- 1/2 tsp vanilla extract
- Pinch of salt
Mix everything directly in the mug until smooth and lump-free. Microwave on high for 1.5 minutes, then check every 15 seconds after that until just set. Top with a dusting of icing sugar or a spoon of jam.
Lemon mug cake
- 4 tbsp self-raising flour
- 3 tbsp caster sugar
- 1 egg
- 3 tbsp milk
- 3 tbsp vegetable oil
- Zest of half a lemon
- 1 tbsp lemon juice
Combine all ingredients in the mug and whisk until smooth. Microwave on high for 1.5 to 2 minutes. For extra tang, mix a little extra lemon juice with icing sugar and drizzle over the top once cooled slightly.
Banana mug cake
- 1 small ripe banana, mashed
- 4 tbsp self-raising flour
- 2 tbsp brown sugar
- 1 egg
- 2 tbsp milk
- 2 tbsp vegetable oil
- Pinch of cinnamon
Mash the banana well in the bottom of the mug, then whisk in the egg, sugar, milk and oil. Stir in the flour and cinnamon until just combined. Microwave on high for 1.5 to 2 minutes. This one stays extra moist thanks to the banana.
Red velvet mug cake
- 4 tbsp self-raising flour
- 3 tbsp caster sugar
- 1 tbsp cocoa powder
- 1 egg
- 3 tbsp milk
- 3 tbsp vegetable oil
- A few drops red food colouring
- Splash of vanilla extract
Whisk the dry ingredients in the mug, then add the egg, milk, oil, food colouring and vanilla and mix until smooth and evenly coloured. Microwave on high for 1.5 to 2 minutes. Delicious with a small dollop of cream cheese icing melted on top while still warm.
A few general tips: use a large mug (at least 350ml) since the batter rises a lot and let the cake sit for a minute after cooking as it firms up slightly out of the microwave.
Caramel mug cake
- 4 tbsp self-raising flour
- 3 tbsp brown sugar
- 1 egg
- 3 tbsp milk
- 3 tbsp vegetable oil
- 1 tbsp caramel or dulce de leche, plus extra for topping
- Pinch of salt
Whisk the egg, milk, oil and the tablespoon of caramel together in the mug until smooth, then stir in the flour, sugar and salt. Microwave on high for 1.5 to 2 minutes. Once done, poke a small hole in the centre and spoon in a little extra caramel while it's still warm so it melts through.
