Love mug cakes? Try my hot chocolate mug cake, coffee mug cake, and vanilla mug cake next. I’ll be honest: I do not love gingerbread. Sure, gingerbread men are well and good, but I’d much rather enjoy the flavors of gingerbread–warming ginger, cinnamon, and spice–which is exactly what you’ll taste in my gingerbread mug cake.
Why I love this recipe
It’s so easy to make. Just mix all the ingredients in your mug and pop it in the microwave. Make it in the oven or microwave. When I’m making one or two mug cakes, the microwave is the way to go, but if I’m making a bunch at once, I’ll use the oven. Perfect texture. I use a combination of almond flour and coconut flour to give this mug cake the perfect cakey, soft, fluffy texture, which also means it’s gluten-free. Gingerbread flavor without all the work. With literally seconds of prep time, I can make this whenever the cravings strike.
Ingredients needed
Almond flour. As always, I prefer blanched almond flour over almond meal. Almond meal will yield a heavy mug cake instead of a lighter and fluffier one. Coconut flour. Combining almond flour and coconut flour will give it an extra fluffy and cakey texture. Sugar. I used brown sugar because, well, gingerbread, but you can use any type of sugar or sweetener. Baking powder. Gives the mug cake some rise. Spices. I used ground ginger, ground cinnamon, and allspice. Egg OR egg white. You can use either a whole egg or an egg white. I find the egg white gives it a better cake texture. To replace the egg, make a flax egg instead. Milk. To mix everything. I used unsweetened almond milk. Powdered sugar. To make the simple glaze.
Find the printable recipe with measurements below.
How to make gingerbread mug cake
Step 1- Combine ingredients. In a small mixing bowl, combine all of the ingredients except for the powdered sugar. If the batter is too thick, add extra milk. Step 2- Microwave. Grease a microwave-safe mug or bowl and pour the batter into it. Microwave for 1 minute. If the cake is undercooked, microwave in 20-second intervals until done. Remove and let it sit for 1 minute.
Arman’s recipe tips
Choose the right mug. The cake will expand as it cooks, so pick a mug or bowl that’s only filled halfway when you add the batter so it doesn’t overflow. Be careful not to overcook! These cakes cook in a minute, so they’re VERY easy to overcook and become rubbery. If you’ve microwaved your cake for the full minute and it still feels gooey in the center, let it sit for a couple of minutes and see if it firms up. Serve the mug cake with a scoop of ice cream for a more indulgent treat.
Storage instructions
I always think mug cakes are best made fresh and enjoyed immediately. You can, however, store the dry ingredients in an airtight container for up to 6 months. When you’re ready to assemble, add the wet ingredients, microwave, and enjoy! Yes, while I prefer the microwave option, you can bake this in the oven instead. Simply prepare it the same way as instructed, but pour the cake batter into a greased oven-safe ramekin. Bake in a preheated oven at 180C/350F for 10-12 minutes. Remove from the oven and let sit for a minute before frosting it, if desired.
Add molasses. While optional, if you like the bold flavor of molasses, add 1 teaspoon to the batter. Fold in a pinch of salt or a teaspoon of vanilla extract to elevate the other ingredients. Amp up the ginger flavor. Add an extra ½ teaspoon ground ginger. Add some mix-ins. Switch up the flavor and fold in chopped walnuts, raisins, or white chocolate chips. Just make sure not to exceed two tablespoons of mix-ins per cake.
Frequently asked questions
More single-serving desserts you’ll love
Cinnamon roll in a mug Flourless mug cake Single serve chocolate chip cookie Cinnamon roll for one
