Introduction

This gingerbread mug cake is a simple and quick delight perfect for satisfying your sweet tooth in minutes. It combines warm spices and a soft, moist texture all cooked conveniently in a microwave-safe mug.

A close-up of a mug cake in a white cup with blue and brown snowflake and star patterns, filled with a light brown, soft textured mug cake that rises slightly above the rim. On top sits a large dollop of white whipped cream, sprinkled with finely ground cinnamon or cocoa powder. The mug is placed on a white marbled surface with a soft-focus background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
3 tablespoons milk (or any milk alternative)
1 tablespoon vegetable oil
1/4 teaspoon vanilla extract
Optional: Whipped cream or vanilla ice cream for serving

Instructions

Step 1: In a microwave-safe mug, combine the flour, brown sugar, baking powder, ground ginger, ground cinnamon, nutmeg, and a pinch of salt. Stir well to mix all the dry ingredients thoroughly.
Step 2: Add the milk, vegetable oil, and vanilla extract to the mug. Whisk the mixture with a fork until you have a smooth batter, ensuring there are no lumps.
Step 3: Microwave the mug on high for about 1 minute and 20 seconds, or until the cake has risen and is set in the middle. Cooking times may vary based on your microwave, so keep an eye on it to avoid overcooking.
Step 4: Once done, carefully remove the mug from the microwave (it will be hot!), and let it cool for a minute.
Step 5: Serve the gingerbread mug cake warm, topped with whipped cream or a scoop of vanilla ice cream for added deliciousness.

Tips & Variations

For a dairy-free version, use almond, soy, or oat milk and coconut oil instead of vegetable oil.
Feel free to add a handful of chocolate chips or chopped nuts to the batter for extra texture and flavor.
If you prefer a stronger spice flavor, increase the ginger and cinnamon by a pinch.
Allow the cake to rest for 30 seconds after microwaving for a more even texture.

Storage

This mug cake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 20-30 seconds, but be careful not to dry it out.

How to Serve

A close-up view of a three-layered dessert in a white cup with gold and brown shell patterns on the outside. The bottom layer is a light brown baked cake with a soft and slightly cracked texture. The second layer is a thick swirl of smooth white whipped cream sitting in the center on top of the cake. The top of the whipped cream is sprinkled with a light dusting of brown cinnamon powder. The cup rests on a white marbled surface with soft natural light coming from behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a microwave?

While this recipe is designed for the microwave, you can bake it in a small oven-safe ramekin at 350°F (175°C) for about 15-20 minutes, or until a toothpick comes out clean.

Can I use other sweeteners instead of brown sugar?

Yes, you can substitute brown sugar with white granulated sugar, honey, or maple syrup, though the flavor and texture may vary slightly. If using a liquid sweetener, reduce the milk a little.