3-Ingredient Mug Cake (No Egg)
Cake in a mug in about two minutes, with three ingredients you almost certainly already have. No egg, which makes it quicker to throw together and suitable for anyone avoiding eggs. The texture is soft and fluffy enough to feel genuinely cake-like.
Ingredients
- 4 tablespoons self-raising flour see notes for a plain flour substitution
- 3 tablespoons granulated sugar
- 3 tablespoons milk full-fat works best
Instructions
- Add the self-raising flour and granulated sugar to a large microwave-safe mug and stir together briefly with a fork.
- Pour in the milk and mix until the batter is completely smooth, with no dry streaks of flour at the bottom of the mug.
- Microwave on high for 60 to 90 seconds, checking at 60 seconds. The cake is ready when the top looks just set and is no longer visibly wet - it keeps cooking from residual heat, so pull it early rather than late.
- Let it sit for 30 seconds before eating. Eat from the mug, or tip it onto a small plate.
Notes
Equipment: one large microwave-safe mug (at least 12 oz / 350 ml) and a fork.
Microwave wattage: timing is calibrated for a standard 800-1000 W microwave. If yours runs lower, add 15-20 seconds. Your first batch is a calibration run.
Plain flour substitution: add 1/4 teaspoon baking powder per 4 tablespoons of plain flour.
Variations
- Chocolate: replace 1 tablespoon of the flour with 1 tablespoon unsweetened cocoa powder. Optionally stir in a teaspoon of peanut butter, or drop chocolate chips on top.
- Cinnamon brown sugar: swap the granulated sugar for brown sugar and add 1/2 teaspoon ground cinnamon to the dry ingredients. Pairs well with oat milk; finish with a pinch of flaky salt.
- Lemon: replace the milk entirely with 3 tablespoons fresh lemon juice (about half a lemon). Zest half the lemon into the batter for more citrus flavor.