Gingerbread Mug Cake
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My gingerbread mug cake is the perfect single-serving dessert, packing cozy gingerbread spices into a moist, fluffy cake. It’s quick to assemble and takes just two minutes in the microwave.
I love mug cakes, and they’ve been a staple in my nighttime dessert arsenal. When the weather cools or when I start seeing gingerbread pop up everywhere (or just Starbucks), I turn to this gingerbread mug cake. I actually developed this recipe out of desperation. I initially wanted to test a copycat Starbucks gingerbread loaf, but as the sole gingerbread lover in my family, this was vetoed. So, I set about making a single-serving version. It’s really easy to make, loosely adapted from my classic vanilla mug cake. Using ground ginger, cinnamon, and allspice adds warmth, and sprinkling with a tiny bit of powdered sugar rounds everything out.
Table of Contents
Arman’s recipe highlights
Multiple cooking options. I prefer using the microwave because it’s fast (I’m talking two minutes), but I’ve tested it in the oven, so you can use whichever you prefer.
Never dry or rubbery. Mug cakes are notorious for this, so I use a combination of almond flour and coconut flour to give this mug cake the perfect cakey, soft, fluffy texture. It also makes it gluten-free.
Gingerbread flavor without all the work. Sure, I could make gingerbread cookies or a full-sized gingerbread layer cake, but this is so much easier and requires much less prep.
Key Ingredients and Tips
- Almond flour. I prefer blanched almond flour over almond meal. Almond meal will yield a heavy, dense mug cake rather than a lighter, fluffier one.
- Coconut flour. Combining almond flour and coconut flour will give it an extra-fluffy, cakey texture. Please do not substitute this for something else.
- Sugar. I like to use brown sugar to enhance the spices, but regular white sugar is fine.
- Baking powder. Gives the mug cake some rise.
- Spices. I used ground ginger, ground cinnamon, and allspice. Gingerbread spice also works, but several readers told me it’s become harder to find in stores.
- 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.
- Milk. I used unsweetened almond milk, but any milk works. You’ll notice the measurements say 3 to 4 tablespoons. Start with 3, and if the batter is too thick/crumbly, add the extra tablespoon.
- Powdered sugar. To sprinkle over the top.
How to make
- Combine ingredients. In a small mixing bowl, combine all ingredients except the powdered sugar. If the batter is too thick, add extra milk.
- Microwave. Grease a microwave-safe mug or bowl and pour the batter into it. Microwave for 1 minute. If the cake is undercooked, microwave it in 20-second intervals until done. Remove and let it sit for 1 minute.
How to make in the oven
Yes, while I prefer the microwave option, you can bake this in the oven instead. Simply prepare it 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. I recommend one that is at least 6-ounces deep.
- 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’s still gooey in the center, let it sit for a couple of minutes to firm up.
More simple mug cake recipes
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
- 3-4 tablespoons 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 into it, and microwave for 1 minute. If the cake is very undercooked, microwave it in 20-second bursts until done. If not, let it sit for a couple of minutes.
Oven option
- Follow as above, but bake in an oven safe dish at 180C/350F for 10 minutes.
Arman: This was so good, that I’d like to bake it into a small cake. How many times should the recipe be multiplied to bake in an 8″x8″ pan?
Hi Laura- if you wanted to make it as a whole cake, I’d 8 x the recipe (at least). Even then, it will be a thin cake. 10 would be better. Bake for 28-30 minutes, checking every minute after that until a toothpick comes out mostly clean. It will be a lot of eggs!
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!!