Rose & Pistachio Mug Cake
A soft, moist, and fragrant mug cake with the delicate floral flavor of rose water and the nutty crunch of pistachios. This quick treat is ready in minutes — perfect when you’re craving something elegant yet effortless! Topped with a rose glaze and pistachios, it’s a unique dessert that looks...
Ingredients
Dry Ingredients
all-purpose flour3tbsp
sugar2tbsp
baking powder1/4tsp
salt1pinch
Wet Ingredients
milk2tbsp
vegetable oil1tbsp
rose water1/2tsp
Mix-Ins & Toppings
chopped pistachios1tbsp
Optional Glaze
powdered sugar1tbsp- milk1/2tsp
- drops rose water2
Nutrition (per serving)
Calories
206.3kcal (10.32%)
Protein
2.8g (5.6%)
Carbs
27.3g (9.93%)
Sugars
15.6g (31.2%)
Healthy Fat
8.3g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Rose & Pistachio Mug Cake
- Step 1
In a microwave-safe mug, whisk together flour, sugar, baking powder, and salt.
- Step 2
Stir in milk, oil, and rose water until smooth. Make sure there are no lumps.
- Step 3
Fold in chopped pistachios.
- Step 4
Smooth out the top with a spoon so it cooks evenly.
- Step 5
Microwave on high for 60–70 seconds. The cake should rise and set but remain soft inside.
- Step 6
For glaze: In a small bowl, mix powdered sugar, milk, and rose water until flowing in consistency. Drizzle over the cake.
- Step 7
Sprinkle with extra pistachios, serve warm, and enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
206.3kcal (10.32%)
Protein
2.8g (5.6%)
Carbs
27.3g (9.93%)
Sugars
15.6g (31.2%)
Healthy Fat
8.3g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Pair with vanilla ice cream, whipped cream, or fresh raspberries for an elevated dessert.
Adjust microwave timing between 50–80 seconds depending on your microwave wattage.
For a healthier twist, substitute oat flour for all-purpose flour or use honey/maple syrup instead of sugar.
Best enjoyed fresh, but you can refrigerate for up to 1 day and reheat for 15–20 seconds before serving.
If the cake turns rubbery, reduce the microwave time by 10 seconds next time.
FAQS
Can I make this mug cake without rose water?
Yes! You can skip it or replace it with a few drops of vanilla extract for a different but delicious flavor.
Can I use almond or oat milk instead of regular milk?
Absolutely! Plant-based milk works perfectly for a dairy-free version.
Can I bake this mug cake in the oven instead of the microwave?
Yes, bake at 180°C (350°F) in a small ramekin for 10–12 minutes until set.
Can I use honey or maple syrup instead of sugar?
Yes, reduce the milk slightly to maintain the right batter consistency.
Why did my mug cake turn rubbery?
It may be overcooked. Try reducing microwave time by 5–10 seconds next time.
Can I double the recipe for two servings?
Yes, use a larger mug or microwave-safe bowl and increase cooking time to 90–100 seconds.
How should I store leftovers?
Best eaten fresh, but you can refrigerate for 1 day and reheat for 10–15 seconds.
Can I make this cake without a microwave?
Yes, you can cook it on a stovetop using a small covered pan on very low heat for 3–4 minutes.
How do I make this cake vegan?
Use plant-based milk and oil instead of butter. The recipe is already egg-free.
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Rajani
(@thegourmetschoice)
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories. I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching...
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