Gingerbread Mug Cake

5 from 1 vote

2 Minute Microwave Gingerbread Mug Cake screams holiday. This eggless dessert for one is loaded with warm winter flavors and comes together in just 2 minutes. Make it to bring some holiday cheer this season!

I have a few more mug cake recipes that you may like – Blueberry Muffin Mug Cake, and Chocolate Lava Mug Cake.

Gingerbread mug cake in a mug.
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About Gingerbread Mug Cake

I like to call this 2 Minute Microwave Gingerbread Mug Cake – “Holiday in a Mug”!

This 2 minutes eggless gingerbread flavored mug cake is moist and gooey and is loaded with the goodness of molasses, and warm spices such as ginger, nutmeg, and cinnamon.

It is perfect for winters when you get a sudden craving to eat something that screams “holiday season”. It is super easy to make, perfect for individual servings and is filled with rich and bold flavors.

This 2-minute mug cake tastes just as good as the traditional baked gingerbread cake, so you don’t have to worry about the taste and texture.

You can double or triple this easy microwave gingerbread mug cake recipe and make it in multiple mugs for individual servings.

Ingredients

Gingerbread mug cake ingredients.

Flour – I make this cake with all-purpose flour (maida). Whole wheat flour or any gluten-free flour can be used as a healthy alternative. Keep in mind that the final cake will be slightly dense when made using whole wheat or gluten-free flour.

Spices – This winter special mug cake is loaded with warm spices such as cinnamon, ginger, and nutmeg.

To make things even quicker, you can make your own holiday spice mix using powdered spices and use it to flavor the cake.

Molasses – Traditionally, gingerbread is sweetened with dark molasses. It gives it a very earthy and smoky flavor.

If you don’t have molasses, replace it with brown sugar, maple syrup, or honey.

Others – You will also need unsalted butter, granulated white sugar, vanilla extract, milk, and baking powder.

You can add some chopped nuts like almonds, cashew nuts, walnuts, or pecans to the batter for a nice crunch. Dark chocolate chips, semi-sweet chocolate chips, or white chocolate chips are also great additions.

For a chocolatey flavor, add a teaspoon of cocoa powder to the batter and reduce a teaspoon of flour.

How To Make Gingerbread Mug Cake

Sir together

  • 1 and ½ tablespoon melted unsalted butter
  • 2 tablespoon granulated white sugar
  • ⅛ teaspoon vanilla extract
  • 1 tablespoon dark molasses
  • 2 tablespoon milk

in a bowl.

Note – You can mix the ingredients directly in the mug but I prefer using a bowl for the ease of mixing everything.

Butter, sugar, vanilla, molasses and milk added to a bowl.
Mixed well.

Add

  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon nutmeg

and whisk well using a small wire whisk to make a smooth cake-like batter. There should be no lumps in the batter.

Flour, baking powder and spices added to the bowl.
Mixed well.

Transfer the batter to a 12 oz (355 ml) microwave-safe mug.

Batter transferred to the mug.

Microwave for 45 seconds to 90 seconds on high (depending on your microwave) until the cake is set. Mine was done perfectly in 1 minute (60 seconds).

Note – To check if the cooked perfectly, insert a toothpick in the center. It should come out clean. If not, then microwave for another few seconds.

Ready gingerbread mug cake.

Top the cake with your choice of toppings and serve immediately while the cake is still warm.

Ready gingrebread mug cake topped with vanilla ice cream and sprinkles.
Gingerbread mug cake in a mug.

Pro Tips By Neha

Do not overbake the cake. As each microwave is different, start with 45 seconds. If the cake is still raw, microwave it for a few more seconds until properly cooked.

Normally this cake is eaten in the mug itself! But if you wish to unmold it once it is cooked, then brush the mug with melted butter before adding the batter. It will help the cake to come out easily.

Make sure that there are no lumps in your baking powder. If there are, then break them using your fingers or fork, otherwise, the chunks will taste bitter when you take a bite of the cake.

You can mix the ingredients directly in the mug or in a separate bowl. I prefer to do it in a separate bowl and then add it to the mug, as the mixing becomes easy in a bigger bowl.

Try to use a mug with straight sides for even baking.

Frequently Asked Questions

What kind of mug should be used to make this gingerbread cake in a mug?

Choose a mug that is microwave-safe and holds at least 12 fluid ounces (355 ml). Make sure that there is enough space for the cake to expand. A coffee mug, ramekin, or tea mug works fine.

What if I don’t have all the spices?

If you don’t have all the spices mentioned in the recipe, worry not. Use the ones that you have and skip the ones that you don’t. You can also use pumpkin pie spice or allspice powder if you have them handy.

Can you make a gingerbread-flavored mug cake in an oven?

Yes, you can, however, it will take longer to bake and the texture will be denser, more like a muffin, and less gooey. Bake in a preheated oven at 180°C (360°F) for 10-12 mins.

Why is my mug cake rubbery?

Your mug cake can be rubbery because you overcooked it or added too much baking powder. Do not microwave it for a long time and make sure to stick to the measurements. Use a standard spoon and cup measure to measure the ingredients.

Can you make this cake vegan?

Yes, you can. To make a vegan gingerbread mug cake, replace molasses with maple syrup, dairy butter with almond butter, light olive oil or coconut oil, and dairy milk with any plant-based milk like almond milk, oat milk, coconut milk, etc.

Topping Options

Once the mug cake is ready, you can top it with your favorite topping. Some of my favorites are,

  • Whipped Cream
  • Vanilla Ice Cream
  • Festive Sprinkles
  • A sprinkle of cinnamon, pumpkin pie spice, or allspice
  • An extra dusting of powdered sugar

Serving Suggestions

This gingerbread flavored mug cake makes for a yummy and quick single-serving dessert after your meals, especially during the holiday season.

You can also enjoy it with your evening coffee on a chilly winter day.

Storage Suggestions

Leftovers can be stored in the fridge covered for 3 to 5 days. Reheat in the microwave for a few seconds or until warm and serve again.

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2 Minute Microwave Gingerbread Mug Cake screams holiday. This eggless dessert for one is loaded with warm winter flavors and comes together in just 2 minutes. Make it to bring some holiday cheer this season!
5 from 1 vote

2 Minute Microwave Gingerbread Mug Cake Recipe (Eggless)

2 Minute Microwave Gingerbread cake In a Mug screams holiday. This eggless dessert for one is loaded with warm winter flavors and comes together in just 2 minutes. Make it to bring some holiday cheer this season!
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes
Servings: 1 people

Ingredients 

  • 1 and ½ tablespoons melted unsalted butter
  • 2 tablespoons granulated white sugar
  • teaspoon vanilla extract
  • 1 tablespoon dark molasses
  • 2 tablespoons milk
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg
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Instructions 

  • Sir together butter, granulated sugar, vanilla extract, dark molasses, and milk in a bowl.
  • Note – You can mix the ingredients directly in the mug but I prefer using a bowl for the ease of mixing everything.
  • Add all-purpose flour, baking powder, ground cinnamon, and ground ginger, and whisk well using a small wire whisk to make a smooth cake-like batter. There should be no lumps in the batter.
  • Transfer the batter to a 12 oz (355 ml) microwave-safe mug.
  • Microwave for 45 seconds to 90 seconds on high (depending on your microwave) until the cake is set. Mine was done perfectly in 1 minute (60 seconds).
  • Note – To check if the cooked perfectly, insert a toothpick in the center. It should come out clean. If not, then microwave for another few seconds.
  • Top the cake with your choice of toppings and serve immediately while the cake is still warm.

Video

YouTube video

Notes

If scaling the recipe, then divide the batter into 2-3 mugs.
If you don’t have molasses, replace it with maple syrup or honey.
Choose a mug that is microwave safe and holds at least 12 fluid ounces (355 ml). Make sure that there is enough space for the cake to expand.
Do not overbake the cake. As each microwave is different, start with 45 seconds. If the cake is still raw, microwave it for a few more seconds until properly cooked.
Normally this cake is eaten in the mug itself! But if you wish to unmold it once it is cooked, then brush the mug with melted butter before adding the batter. It will help the cake to come out easily.
Make sure that there are no lumps in your baking powder. If there are, then break them using your fingers or fork, otherwise, the chunks will taste bitter when you take a bite of the cake.
You can mix the ingredients directly in the mug or in a separate bowl. I prefer to do it in a separate bowl and then add it to the mug, as the mixing becomes easy in a bigger bowl.
Try to use a mug with straight sides for even baking.
Topping options – whipped cream, vanilla ice cream, festive sprinkles, a sprinkle of cinnamon, pumpkin pie spice, or allspice or dusting of powdered sugar.

Nutrition

Calories: 340kcal, Carbohydrates: 66g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 72mg, Potassium: 479mg, Fiber: 1g, Sugar: 41g, Vitamin A: 225IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 3mg
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