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Gingerbread Mug Cake - Every mouthfull tastes like Fall, the only regret is you didn't make two!

Gingerbread Mug Cake (Egg Free)

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Hi Bold Bakers!

The Fall is all about comfort food. When I was growing up, a lot of holiday desserts like gingerbread were full of warm spices that just made you feel good from head to toe. This Gingerbread Mug Cake is a perfect single-serving cake that will give you that warm feeling and it takes as long to cook as it does to mix up from scratch, which is almost no time at all.

Since Fall is here I like to make the most of seasonal flavors, like spices, apples and pumpkin. Don’t get me wrong, Spring and Summer have their perks but there is just something about the Fall and Winter months that I love. Growing up in Ireland, it was pretty much Winter year round so I’m very familiar with cold days and dark evenings.

If you haven’t tried my Mug Meals yet, then it’s your lucky day! Mug Meals are for everyone to enjoy. Whether you are short on time, want to control your portions, or just want to make homemade meals with little fuss and waste then yes, mug meals are for you.

I love mug cakes because they are just a speedier way to enjoy cake with little prep time and practically no cleaning up. I have over 50+ Mug Recipes  from breakfast to dessert and everything in between so make sure you check them out.

Mug Cakes, microwave mug cakes, 1 minute mug cakes, mug cake recipes, Microwave cakes, mug recipes, microwave cake, 1 minute microwave cake, fall mug cakes, fall recipes, Gingerbread Mug Cake, Hot Chocolate Mug Cake, Pumpkin Mug Cake

Want more Seasonal Mug Cakes? Try my Hot Chocolate Mug Cake or Pumpkin Pie Mug Cake.

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4.25 from 8 votes
Gingerbread Mug Cake - Every mouthfull tastes like Fall, the only regret is you didn't make two!
Gingerbread Mug Cake (Egg-free Recipe)
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Servings: 1 serving
  • 4 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon ground ginger
  • teaspoon ground cinnamon
  • 3 tablespoons milk
  • ½ tablespoon vegetable oil
  • ½ tablespoon dark molasses
  1. In a microwaveable mug (roughly 1 cup measurement) mix together all of the ingredients until smooth.
  2. Microwave for 45 seconds - 1 minute. If cake is not done cook for another 10 seconds.(Timing is based on my 1200W microwave so your timing might vary).
  3. Eat straight away with a dollop of whipped cream.



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Katherine Cowgill by Teren Oddo Oct. 2015

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  1. Lenny on September 9, 2019 at 11:01 am

    I was in the mood for ginger cookies, but figured a mug cake would be faster. Hunted for recipes and found this. Loved it, even though I made a few changes, because of laziness and lack of ingredients. I didn’t have molasses, so tried it with honey. Also, doubled the ginger qty as I used powdered ginger instead of fresh. And used butter intead of oil. The colour was a lot more insipid than yours, for obvs reasons 😀 but it still turned out yummm.

    • Gemma Stafford on September 9, 2019 at 11:09 am

      Thanks for sharing Lenny. I’m delighted that you found your own ginger cookie from my recipe.

  2. Tracie Arnold on July 10, 2019 at 4:33 pm

    Absolutely delicious! I was in the mood for a treat and had all the ingredients on hand but two so I subbed out olive oil for vegetable oil and buttermilk for regular milk. Took about 50 seconds in my microwave. Had some left over cream cheese frosting in the fridge from another recipe and put a dollop on top. Cake was moist and had just the right sweetness without being too sweet. I did add 1/8 tsp clove to the spices for a touch more spice kick. Also I used a standard size fiesta wear coffee cup which was the perfect size. Thanks for this quick treat recipe!

    • Gemma Stafford on July 11, 2019 at 5:36 am

      Hi Tracie,
      thank you for this lovely review, and for the tips around swapping ingredients too, it will encourage other brave bold bakers to rock these recipes up to suit their own need.
      The fiesta cup is a great shape for this type of bake, it really suits the way microwave energy works. Well done, delighted with this great review,
      Gemma 🙂

  3. Carroll King on March 17, 2019 at 11:26 am

    Wow! This was a great cake! I added a tiny bit of ground cloves and put a little bit of lemon curd on top after it finished in the microwave. Wonderful recipe. Thanks.

    • Gemma Stafford on March 18, 2019 at 11:32 am

      Thank you, i’m delighted to hear that!

  4. Liz on October 30, 2018 at 3:24 am

    One more question, I don’t have any dark brown sugar. Can I use molasses and white sugar and if so what quantities?


    • Gemma Stafford on October 30, 2018 at 4:04 am

      Hi Liz,
      Here is the regular recipe for a light/mid brown sugar (
      I think you will need 3 teaspoons of molasses for a dark brown sugar. Add then one at a time and judge it. For this recipe I think two will be sufficient.
      I hope you enjoy this recipe,
      Gemma 🙂

      • Liz on October 30, 2018 at 5:40 am

        I followed your link and read it over and over but I only see sugar substitutes, no brown sugar recipe. Am I crazy?

  5. Mary Cacciatore on September 24, 2018 at 10:15 pm

    I would love to see gingerbread cupcakes

    • Gemma Stafford on September 25, 2018 at 1:30 am

      Hi Mary,
      Nice suggestion! A nice batter too. I will have to run an experiment. I wonder if this recipe would convert ( though this may be a bit wet for a cupcake! will add it to the list, thank you,
      Gemma 🙂

  6. AJ Daisy on May 16, 2018 at 9:28 am

    hi Gemma,
    i was wondering if i could substitute the molasis as i can’t find it in my country

    • Gemma Stafford on May 17, 2018 at 3:46 am

      Hi Daisy,

      Can you get honey? if so replace it with that. Otherwise just leave it out.


  7. Helena Bourmault on November 26, 2017 at 2:09 am

    I made this with exact same ingredients as yours and cooked the cake in my 800W microwave for 1 minute 10 seconds. The cake tasted good but I don’t understand why the cake was half the size as yours.

    • Gemma Stafford on November 26, 2017 at 2:48 am

      Hi Helena,
      I use a small mug/cup, usually 6 – 8 oz capacity.
      I wonder if it is an illusion? Things tend to look bigger on camera.
      If you are using a bigger bowl/cup you can increase the recipe, and bake a touch longer,
      Gemma 🙂

      • Helena Bourmault on December 14, 2017 at 3:05 am

        Thanks for your reply Gemma. I made your Hot Chocolate Mug Cake and the Gingerbread Mug Cake using the same mug but the Gingerbread one was of half the size of the Chocolate one, that’s why I talked about the size last time. I used oat flour for both and they have now become my most favorite mug cakes. As I prefer having mug cakes as breakfast, I added extra amount of oat flour, milk, and baking powder when making the Gingerbread one. With a mini gingerbread man cookie as garnish on the top, this will definitely be my breakfast on Xmas day!
        If I am correct, how come you haven’t made a matcha mug cake 😉 !!

        • Gemma Stafford on December 14, 2017 at 5:40 am

          Hi Helena,
          I cannot figure out why you got a bigger mix from one of these recipes, the mix is much the same for both! Mystified here 😉
          No matcha mug cake, yet, but I will add it to my experiment list, sounds good.
          I am happy to know that you are making good use of these recipes, and making them to suit your own need too, well done you,
          Gemma 🙂

  8. Briony on August 23, 2017 at 4:27 pm

    Should I use the dry sugar type molasses or the syrup type? Also, my microwave only goes to 750 so how long should I cook them for?

    • Gemma Stafford on August 24, 2017 at 1:55 am

      Hi Briony,
      Use one or the other! Either that very dark brown sugar, or a syrup.
      When you make these for the first time you will need to stand over the microwave and check it. All microwaves cook in a different way, so you need to figure your one out. So, cook on full power for 40 seconds, open the door and check, continue in 10 second blasts and check after each one. When the cake is baked it will feel slightly firm to the touch. do not over bake, it will continue to bake as the heat distributes when it is out of the oven. If it is a little under you can pop it back in, if it is over you need to adjust the next time. This is how you learn to use the microwave, over baking is the biggest fault!
      Gemma 🙂

  9. day gober on February 5, 2017 at 5:01 pm

    i make this ever sunday for an afternoon snack we love it

    • Gemma Stafford on February 6, 2017 at 1:03 am

      Ah! what a nice treat on a Sunday, particularly if it is a cold one!
      I love ginger flavour, and the slow cooker Ginger pudding here on my website is a favorite for our family. Thank you for getting in touch,
      Gemma 🙂

  10. Juhi on February 2, 2017 at 4:34 am

    Can we replace molasses with honny.because where I am leave there I can not get molasses.

    • Gemma Stafford on February 2, 2017 at 8:09 am

      No! these are two different things. Can you get brown sugar, dark brown sugar has a lot of molasses remaining in it from the processing of the sugar cane/beets. You can also get palm sugar molasses. Failing that use jaggery, or the closest you can get to natural sugar, which has not been too processed.
      Honey is not a molasses, it is a natural sugar, and the flavour will not be quite right in this. Having said that if you fail to get a brown sugar, it may be worth a try!
      Gemma 🙂

  11. Nandini on January 26, 2017 at 11:42 pm

    Hi Gemma
    I don’t get molasses in my country.What is the best substitute.

    • Gemma Stafford on January 27, 2017 at 2:28 am

      Hi there,
      Do you get a dark brown sugar? if so then use that, it already has the molasses in it,
      Gemma 🙂

      • Nandini on January 28, 2017 at 12:08 am

        Thanks Gemma.
        Yes i will try this with dark brown sugar.

  12. Arisha on January 10, 2017 at 10:34 am

    Hi Gemma! I was wondering I can use fresh grated ginger in stead of ground ginger?

    • Gemma Stafford on January 11, 2017 at 2:38 am

      Hi there,
      Not so much! There is a difference between a spice and a fresh root, in terms of taste really!
      You could of course experiment with this, it is worth a try,
      Gemma 🙂

  13. Mandy on December 13, 2016 at 3:52 pm

    Too bad, the smell and the flavour were amazing, but the structure was more like playdough. As my microwave doesn’t go to 1200W I put it to the maximum of 900W instead for just over a minute. Might be because I changed the Molasses with a thick Dutch syrop which we use for pancakes. Not sure if I will try this one again, as there are many other recipes to try out as well :D.

    • Gemma Stafford on December 14, 2016 at 1:47 am

      Hi Mandy,
      Ah! I am sorry to hear that. When you change an ingredient you will change the result, sometimes for the better!! it is always worth a shot.
      There are indeed loads of recipes here now, so have fun trying them out. Thank you for being in touch,
      Gemma 🙂

  14. Naabiihah03 on December 12, 2016 at 12:01 am

    Hi therec chef Gemma can I not use the molasses I don’t what it is so …can tell if it is important to use?

    • Gemma Stafford on December 12, 2016 at 1:24 am

      Hi there,
      If you have brown sugar use that, it has a little molasses remaining in it after the processing. Molasses gives a depth of flavor, and adds to the texture too, it will be a different result if you do not use it, but it should be ok, it is worth a try,
      Gemma 🙂

  15. Mischa on December 7, 2016 at 3:44 pm

    I made this and it smelled amazing! It tasted great too. Especially with Tillamook salt caramel hazelnut ice cream.
    Thanks for sharing the recipe!

    • Gemma Stafford on December 8, 2016 at 1:54 am

      Hi there, you really make that sound amazing! well done you,
      gemma 🙂

  16. HeloiseHsu on December 3, 2016 at 5:17 am

    Hi Gemma, if I want to use an oven instead of a microwave, how long should I set the time? 🙂

    • Gemma Stafford on December 4, 2016 at 3:43 am

      Hi there,
      if you are going to turn on the oven may i suggest you bake these in a muffin pan, and make a few at a time. 180 degrees 15 mins or so, when they feel firm to the touch, they are done, Gemma 🙂

  17. Tarisha on December 1, 2016 at 12:12 am

    Hi, Gemma! Thank you for this wonderful holiday-taste treat ^^ I made it today for my morning coffee and it turned out delicious! And so easy and quick ^^ Only we don’t have molasses sold here, so I used maple syrup instead. It worked, too! A mug of gingerbread, just what I needed for the 1st of December to get into holiday mood 😀

    • Gemma Stafford on December 1, 2016 at 1:39 am

      Hi there, that is great! If you can get dark brown sugar it has not had the molasses removed from it in the processing, so this is another alternative,
      Gemma 🙂

  18. Jesse on November 29, 2016 at 4:24 am

    Disgusting! >:( I don’t know what I did wrong, the outcome was really bad…

    • Gemma Stafford on November 29, 2016 at 8:49 am

      Hi Jesse,
      I am really sorry to hear this! I do not know what went wrong for you. It may be to do with your cooking time?
      Gemma 🙂

      • Jesse on December 1, 2016 at 9:35 am

        I don’t know 🙁 It was cooking in the microwave for at least 2 minutes. And it was like play doh

        • Gemma Stafford on December 2, 2016 at 12:51 pm

          Hi Jesse, this should cook in about 1 minute. I am not sure why you cooked it for 2 mins. The type of mug you use is important too, wider rather than deeper works best to distribute the heat. do try this again, I am not sure why it did not work for you, Gemma 🙂

  19. Like2Cook on November 28, 2016 at 3:09 pm

    how do I save a recipe in “My Recipes”?

    • Gemma Stafford on November 29, 2016 at 8:55 am

      Hi there,
      Scroll down to the bottom of the recipe, and click on the heart!
      Gemma 🙂

  20. Kate on November 25, 2016 at 7:54 am

    I don’t have molasses where I live can i substitute ?

    • Gemma Stafford on November 25, 2016 at 1:18 pm

      hi Kate, dark brown sugar is loaded with molasses, or if you can but treacle this will do it, Gemma 🙂

  21. Mae on November 25, 2016 at 3:16 am

    Can I replace molasses with treacle?

    • Gemma Stafford on November 25, 2016 at 1:46 pm

      Hi Mae,
      Yes, treacle is molasses!
      Gemma 🙂

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