This post may contain affiliate links. Please see my full disclosure for details.
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.
Want more Seasonal Mug Cakes? Try my Hot Chocolate Mug Cake or Pumpkin Pie Mug Cake.
PLUS, now you can BUY my first e-book, Gemma’s Mug Meals, and get 80+ Pages featuring 30 Mug Meal Recipes for breakfast, lunch, dinner, snack and dessert including 10 Exclusive Recipes. Just click on the image below to buy it. I hope you enjoy!
Try These Recipes!
Watch The Recipe Video!
Gingerbread Mug Cake (Egg-free Recipe)
Ingredients
- 4 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- 1 tablespoon dark brown sugar
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- 3 tablespoons milk
- ½ tablespoon vegetable oil
- ½ tablespoon dark molasses
Instructions
- In a microwaveable mug (roughly 1 cup measurement) mix together all of the ingredients until smooth.
- 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).
- Eat straight away with a dollop of whipped cream.
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.
I can’t wait to make this but instead of whipped cream I love my gingerbread with a lemon sauce
I am so annoyed with myself I devoured this before I could take a pic ???? The absolute best. So light. So fluffy. I used 1/2 teaspoon each of ginger and cinnamon as I love them both and it was pure perfection. Also used gf flour blend. Delicious. Very well done and thank you so much.
Add a dozen or 2 of raisins
Oh my! What a delicacy! Amazing with just the right hint of spice!
Used almond flour + coconut flour instead of all-purpose; coconut oil instead of vegetable oil and date sugar instead of brown sugar. Also added a little bit of nutmeg and cardamom and a teeny tiny bit of salt – delish!!
Thanks
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.
SO good! The best mug cake recipe I’ve EVER had. Tastes like a warm apple cider donut.
Can you make this into low carb using almond or coconut flours? How much would you use I stead of all purpous flour
Can I use gluten free flour in this recipe?