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!
Servings: 1 people
Ingredients
- 1 and ½ tablespoons melted unsalted butter
- 2 tablespoons granulated white 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
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
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
