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!
About This Recipe
I like to call this Gingerbread Mug Cake – “Holiday in a Mug”! This 2 minutes eggless gingerbread mug cake 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 the recipe and make it in multiple mugs for individual servings.
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 flours.
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 maple syrup or honey.
Others – You will also need unsalted butter, granulated sugar, vanilla extract, milk, and baking powder.
Frequently Asked Questions
Choose a mug that is microwave safe and holds at least 12 fluid ounces (355ml). Make sure that there is enough space for the cake to expand.
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 mix or all spice powder if you have them handy.
How To Make Gingerbread Mug Cake
Sir together 1 and ½ tablespoon melted unsalted butter, 2 tablespoon granulated sugar, ⅛ teaspoon vanilla extract, 1 tablespoon dark molasses, and 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.
Add ¼ cup all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and 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.
Transfer the batter to the mug.
Microwave for 45 seconds to 90 seconds (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.
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.
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 all spice
- Extra dusting of powdered sugar
This Gingerbread Mug Cake makes for a yummy and quick dessert after your meals. You can also enjoy it with your evening coffee on a chilly winter day.
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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Gingerbread Mug Cake Recipe
- 1-½ tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- ⅛ 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
- ⅛ teaspoon ground nutmeg
- Stir together butter, sugar, vanilla extract, dark molasses, and milk in a bowl.
- Add all-purpose flour, baking powder, ground cinnamon, ground ginger, and nutmeg 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 the mug.
- Microwave for 45 seconds to 90 seconds (depending on your microwave) until the cake is set. Mine was done perfectly in 1 minute (60 seconds).
- 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.