This gingerbread mug cake is made full of warming spices and incredibly moist, fluffy, and ready in just one minute! No eggs and no dairy needed, and easily made in the oven!
When it comes to single serving desserts, I love a good chocolate mug cake, vanilla mug cake, and this gingerbread mug cake.
When the holiday seasons come around, I am all about the holiday flavors, and I always have a soft spot for gingerbread. While I actually don’t like gingerbread men or traditional gingerbread, I DO love it in cake form.
This gingerbread mug cake is the perfect way for me to satisfy my gingerbread cravings, minus the actual gingerbread.
How do you make a gingerbread mug cake
- Almond flour– Blanched almond flour, not almond meal. Almond meal will yield a heavy mug cake, instead of a lighter and fluffier one.
- Coconut flour– The combination of both almond flour and coconut flour will give it the extra fluffy and cakey texture.
- Granulated sweetener of choice– Any sweetener will work, like monk fruit sweetener or erythritol.
- Baking powder– Gives the mug cake some rise.
- Ground ginger– A must for any ginger inspired recipe!
- Allspice– Replaces the need for any molasses, while keeping all the gingerbread flavors there.
- Cinnamon– Like ginger, cinnamon is a necessity!
- Egg OR egg white– You can use either an egg or an egg white. I find the egg white gives it a better cake texture. Vegan subs like flax eggs can also be used.
- Milk of choice– To mix everything together!
- Sugar free powdered sugar– To make a simple glaze! I used a homemade keto powdered sugar.
Start by mixing together all your dry ingredients in a small mixing bowl. Next, add your wet ingredients and whisk until a cake batter remains. Transfer to a greased microwave safe bowl or mug and microwave for 1 minute. Remove from the microwave and let sit for a minute, before drizzling with the glaze and enjoying it.
Can I make this in the oven?
Yes, if you’d like to make this mug cake in the oven, simply prepare it the same way as instructed, but pour the cake batter into a greased ramekin or even a giant muffin tin. 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.
Tips to make the best gingerbread mug cake
- To keep this mug cake low carb and keto, I didn’t include any molasses, a common ingredient in gingerbread recipes. If you don’t have any dietary restrictions, you can add 1 teaspoon of molasses to it.
- Microwave makes and models differ, so start with one minute and if your mug cake isn’t done, continue microwaving in 10-second spurts until cooked.
- Feel free to add some chopped nuts or even white chocolate chips into the batter for some extra delicious fun!
- Mug cakes are best enjoyed fresh- They lose the fluffy texture once refrigerated or frozen.
More keto mug cake recipes you’ll enjoy
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Gingerbread Mug Cake
- 1 tablespoon almond flour
- 1 1/2 tablespoon coconut flour sifted
- 1 tablespoon granulated sweetener of choice I used a granulated stevia blend
- 1/2 teaspoon baking powder
- 1/4 teaspoon ginger
- 1/4 teaspoon mixed spice
- 1/4 teaspoon cinnamon
- 1 large egg or egg white sub for 1 flax egg to keep it vegan
- 3 tablespoon milk of choice
- 1 tablespoon sugar free powdered sugar
- In a small mixing bowl, add all your ingredients, except for the powdered sugar, and mix well. If the batter is too thick, add extra milk.
- Grease a microwave safe mug or bowl generously and pour the batter in it and microwave for 1 minute. If the cake is undercook, microwave in 20 second bursts until done. Remove from the microwave and let sit for one minute.
- While the mug cake is cooling, make your frosting by whisking the powdered sugar with water until desired texture is achieved. Drizzle over the mug cake.
- Follow as above, but bake in an oven safe dish at 180C/350F for 10 minutes.
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Another reason why I love fall/winter is bc it’s not only pumpkin season, but GINGERBREAD season too! It seems like I have an unhealthy obsession with both but whatever, gingerbread is delicious and this mug cake is making me swoon!
😀 Seriously, gingerbread is so underrated…Although too much molasses can be a little much!
I love ginger cake. I can’t use sugars. Could i use waldens farms syrup instead and all almond flour in recipe.
You are not a normal person? Hmph. Coulda fooled me! I love me some gingerbread, too…and in fact, gingerbread is one of my favorite flavors of the season! I picked up some gingerbread coffee syrup (like the stuff they use in Starbucks) the other day…so watch out over there! Gingerbread Cappuccinos coming up! Along with one of these mug cakes, too. Yum!
oh WHAT?! That actually sounds pretty awesome- Screw the lattes, it is ALL about the gingerbread CAPPUCCINOS!
I like gingerbread stuff, but molasses is not really my thing! Honestly, I can’t remember the last time I had gingerbread anything. I really need to get with it when it comes to seasonal foods!
The only time I really loved molasses was when Niki got it stuck in her hair- It was such a great day lol!
I would’ve happily taken that poor little bald frosting-less bun off your hands, even if it required fighting the birds for it. I love gingerbread things that are heavy on the molasses! Gah I just love gingerbread things period, more exciting than pumpkin things even. We can agree on the frosting part, and this one looks perfect!
LOL! Omg, it was like a molasses nightmare- SO much in it! I just saw a gingerbread nice cream and something tells me that bars are on the horizon 😉
i love that drizzleeeeeee!!!!!
The best part! 🙂
Super good 🙂
Thanks, Patty! 🙂
This is exactly what I want to be eating right now!!! Looks so yummy!Thank you for the post.
Thanks so much, Sibel 🙂
I swear, your childhood story was equivalent to mine! Didn’t like the actual gingerbread cookies on the gingerbread house, but I LOVED the frosting, powdered sugar and gumdrops! Now I can’t get enough of the gingerbread spices!
Oh my goodness!! I’ve been on a ketogenic diet, so I can’t have molasses. But I wanted this cake so badly so I left it out, and it’s amazing! I may have overdone it on the spices, but I wanted it that way! Anyway, it was the perfect fix for my sweetness crazing!! Thank you so much for sharing this amazing recipe!
You are so welcome 🙂
Wow, this was so good! Didn’t have molasses but it turned out good without it. Also didn’t have mixed spice so I used pumpkin spice. For the icing I mixed 1/2 tbsp macadamia milk with powdered monk fruit sweetener and omg. I am going to make this every day until I’m sick of it 🤗. Thanks for sharing this recipe!
You are so welcome!
This cake is outta sight, man. Thank you for creating it! Do you have any guidance as to how to convert the recipe to bake in an 8″X8″ pan?