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 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
Gingerbread Mug Cake
- 1 tbsp almond flour
- 1 1/2 tbsp coconut flour sifted
- 1 tbsp granulated sweetener of choice I used a granulated stevia blend
- 1/2 tsp baking powder
- 1/4 tsp ginger
- 1/4 tsp mixed spice
- 1/4 tsp cinnamon
- 1 large egg or egg white sub for 1 flax egg to keep it vegan
- 3 tbsp milk of choice
- 1 tbsp 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.