This post may contain affiliate links. See my disclosure policy.
Enjoy the warming flavors of gingerbread in seconds with this gingerbread mug cake recipe. It’s so light and fluffy, and I love how FAST it is!
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.
Table of Contents
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.
Can I make this in the oven?
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.
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.
Variations
- 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.
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!
Frequently asked questions
If your mug cake is gooey, it’s probably undercooked. Pop it back in the microwave and heat it in 15-second intervals until it feels slightly firm in the center.
Yes, if you’d prefer to use regular all-purpose or whole wheat flour, you definitely can.
More single-serving desserts you’ll love
Gingerbread Mug Cake
Ingredients
- 1 tablespoon almond flour
- 1 1/2 tablespoons coconut flour sifted
- 1 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1 large egg
- 3 tablespoon milk
Instructions
- In a small mixing bowl, add the almond flour, coconut flour, brown sugar, baking powder, ginger, allspice, cinnamon, egg, and milk 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.
Oven option
- Follow as above, but bake in an oven safe dish at 180C/350F for 10 minutes.
WOW! What a delicious and moist mug cake! I used pumpkin pie spice for the mixed spice and added a pinch of salt, and it turned out wonderful! I’ll be coming back to this recipe for sure! Thank you for such a great recipe, Arman! 😃🙌🏼
You are welcome, Naomi!!
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?
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!
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 🙂
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!
This is exactly what I want to be eating right now!!! Looks so yummy!Thank you for the post.
Thanks so much, Sibel 🙂
Super good 🙂
Thanks, Patty! 🙂
i love that drizzleeeeeee!!!!!
The best part! 🙂
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 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!
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!
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.
Regards Diane