SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakersVISIT my website for the WRITTEN RECIPE: http://www.biggerbolderbaking.com/1-minute-microwave-mug-cakes-sequel/BUY my first Mug Meals e-book featuring 80+ Pages with 30 Mug Meals including 10 Exclusive Recipes: http://bit.ly/GemmasMugEbookWatch my NEW Seasonal Mug Cakes Video: http://bit.ly/SeasonalMugCakesMore Microwave Mug Meals: http://bit.ly/MugMealsVidWATCH more episodes of Bigger Bolder Baking HERE:* 3 Mug Breakfast Recipes: http://bit.ly/GemsMugBreakfasts* 5 NEW Mug Cake Flavors: http://bit.ly/GemsMugCakesCelebration* 5 NEW Ice Cream Flavors + Dairy-Free Recipe: http://bit.ly/gemmasNEWicecream* Homemade OREO Cookies: http://bit.ly/GemmasBBBHi Bold Bakers! Thanks to you, my 1 Minute Mug Cakes video has been viewed more than 2 Million times! So by popular demand, I bring you 5 ALL-NEW Mug Cakes that I think you'll love. Try a Vegan & Gluten-Free Chocolate Brownie, Cookies & Cream & even Strawberry Cheesecake all made in the microwave. So let's get microwaving!For my Cream Cheese frosting: http://bit.ly/gemmasrvcheesecakeALL MUG CAKE RECIPES LISTED BELOWNOTE: My microwave is 1200 WATT. Since microwave powers are different, you may need to experiment. Happy micro-baking!CHOCOLATE BROWNIE MUG CAKE (gluten free, vegan)Makes 2 CakesINGREDIENTS1/2 cup gluten free flour (oat flour,nut flour, spelt flour etc) 1/2 cup sugar or raw sugar4 Tbsp cocoa (natural, unsweetened)1/2 cup coconut milk4 Tbsp Coconut oil (or any flavorless oil, canola or vegetable)Coconut ice cream to serveMETHOD1. In a large mug or separate bowl, mix your dry ingredients: flour, sugar, cocoa, & salt 2. Then add your wet ingredients, coconut milk and oil, to your dry3. Divide the batter between 2 microwave safe ceramic mugs.4. Microwave for 1 minute until the mixture is cooked through. It should still be moist when cooked through, not dry. Careful not to overcook or cake becomes rubbery5. Best eaten immediately. Serve with coconut ice cream.COOKIES AND CREAM MUG CAKEMakes 2 CakesINGREDIENTS:For the cake:5 1/2 tbsp flour4 tbsp sugar1/8 tsp baking powder1 egg3 tbsp milk3 tbsp oil1 tsp Vanilla2 oreosMETHOD1. Mix all dry ingredients together in an oversized mug. Then mix in the wet ingredients until smooth. After batter is smooth, add in the oreos and crush oreos. 2. Divide the batter between 2 microwave safe ceramic mugs.3. Cook for approximately 1 minutes in microwave. Check on middle of cake. If not done, cook for about 20 more seconds. Careful not to overcook or cake becomes rubbery.DOUBLE LEMON & BLUEBERRY MUG CAKEINGREDIENTS3 tablespoons all-purpose flour14 teaspoon baking powder18 teaspoon salt1 large egg3 tablespoons granulated sugar2 tablespoons vegetable oil1 teaspoon finely grated lemon zest1-12 tablespoon freshly squeezed lemon juice Cup blueberries, frozen or fresh METHOD1. In the mug, combine flour,sugar, baking powder and salt. Using a fork, beat in egg, oil, lemon zest and lemon juice until very well blended.2. Microwave for 1 to 1-1/2 minutes or until risen and center is just set. 3. Best eaten immediately. Serve with blueberry compote CARROT CAKE IN A MUG (egg free recipe)Makes 1INGREDIENTS6 Tbsp all purpose flour2 Tbsp maple syrup1/4 tsp baking powder1/8 tsp salt 1/4 tsp cinnamon4 Tbsp milk2 Tbsp vegetable oil1/4 tsp vanilla3 Tbsp carrots, finely grated1 Tbsp raisinsMETHOD1. Mix all the dry ingredients together in a mug. Whisk in the wet ingredients until smooth. Microwave for 1 minutes. Cook longer if needed.2. Best eaten immediately. Serve with some cream cheese frosting.CHEESECAKE MUG CAKEINGREDIENTS4 ounces (115g) low fat cream cheese,at room temperature1 cup (8oz/ 225g)sour cream1/2 teaspoon vanilla4 tablespoons sugar2 egg white, slightly beaten1 teaspoon lemon juice1 tablespoon flour (prevents liquid from forming)1 tablespoon jam of choice.graham cracker crumbs METHOD1. In a bowl, beat the cream cheese until light and fluffy with an electric beater or hand whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice. Swirl in jam at this time.CAUTION: Microwave until you see it start to bubble in the center, and then stop cooking. This will take seonds, maybe 20 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. 2. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice. Enjoy!