Embrace the festive season with this oh-so easy microwave gingerbread mug cake!
This moist and fluffy mug cake is full of spices for a beautiful gingerbread flavour. It takes less than 5 minutes including cooking time.
Ingredients in a Gingerbread Mug Cake
- Plain flour / all-purpose flour
- Brown sugar, packed: you can substitute brown sugar with caster sugar or granulated sugar.
- Baking powder: you can substitute ½ teaspoon of baking powder with ¼ teaspoon of baking soda. You can also leave it out completely and replace the plain flour with self-raising flour.
- Ground ginger
- Ground cinnamon
- Milk
- Canola oil (or any other vegetable oil): I don't recommend using olive oil as it will give the cake an odd flavour. You can also substitute oil with an equal amount of melted butter or margarine.
How to make a Gingerbread Mug Cake
You can have this mug cake ready to eat in less than 5 minutes!
Firstly, stir together the dry ingredients until well combined. Add the wet ingredients and mix really well.
Secondly, microwave until ready! Top the cake with whatever you like. I prefer ice cream or whipped cream.
Frequently Asked Questions
Why did my cake overflow?
If your cake overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your cake starts to overflow, stop the microwave and let the cake sink down then resume cooking.
Why is my cake hard and rubbery?
It is likely that you have overcooked the cake. 90 seconds will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Why is my cake liquidy?
You may have undercooked the cake. Put it back in the microwave and check every 10 seconds until the cake is cooked through. Alternatively, you may not have mixed the ingredients correctly and there may be "pockets" of liquid in the cake.
Variations
Want to change things up? Try any of the following variations:
- Add chocolate chips: try adding 1-2 tablespoons of chocolate chips into the batter for a chocolate twist.
- Add caramel bits: add 1-2 tablespoons of caramel bits into the batter for a chewy caramel centre.
- Vegan: replace the whole milk with your favourite dairy-free milk such as soy, oat or almond.
Serving Suggestions
Some toppings for a gingerbread mug cake could include:
- Whipped cream (my favourite!)
- Caramel sauce
- Powdered sugar
- Cinnamon sugar
- Ice cream
- Candied ginger
- Chopped nuts (e.g. pecans or walnuts)
- Chocolate chips or drizzle
- Fresh berries (e.g. cranberries or diced apples).
Microwave Gingerbread Mug Cake (No Eggs!)
Enjoy this festive microwave gingerbread mug cake! This moist and fluffy mug cake is sweet, spicy and heart warming. Just 5 minutes to prepare AND cook!
Ingredients
- ⅓ cup plain flour / all-purpose flour
- 3 tablespoon brown sugar, packed
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ cup milk
- 2 tablespoon canola oil (or any other vegetable oil)
Instructions
- In a large microwave-safe mug (350 mL / 12.5 oz capacity or larger), stir together plain flour, brown sugar, baking powder and spices until well combined. Add milk, oil and vanilla essence and stir until well combined.
- Microwave for 90 seconds (based on an 1100 watt microwave) or until the cake has risen well. You can stick a fork through the centre of the cake to see if it is cooked through. Microwave in further 10 second bursts if needed but be very careful not to overcook! Serve with whipped cream and sprinkles, if desired.
Notes
Storage
- I recommend eating the mug cake while it is fresh. It isn't designed to keep well.
Substitutions & Tips
- Find the original recipe video on here on TikTok (you don't need to have a TikTok account to view the video).
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will give the cake an odd flavour. You can also substitute oil with an equal amount of melted butter or margarine.
- Sugar: you can substitute brown sugar with caster sugar or granulated sugar.
- Baking powder: you can substitute ½ teaspoon of baking powder with ¼ teaspoon of baking soda. You can also leave it out completely and replace the plain flour with self-raising flour.
Troubleshooting
- Why did my cake overflow? If your cake overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your cake starts to overflow, stop the microwave and let the cake sink down then resume cooking.
- Why is my cake hard and rubbery? It is likely that you have overcooked the cake. 90 seconds will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Nutrition Information:
Serving Size: 1 Mug CakeAmount Per Serving: Calories: 524Total Fat: 29.8gSaturated Fat: 2.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 251.6mgCarbohydrates: 59.9gFiber: 1.5gSugar: 29.1gProtein: 6.2g
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