On the 10th day of Christmas, I ran out of eggs. I had planned to make gingerbread whoopie pies and/or egg nog cupcakes, but the no-egg situation proved devastating to my plans.
Luckily a quick Google search revealed a number of fun egg-free dessert ideas, including a few eggless mug cakes. So, I quickly scrapped my original plans, cobbled together a few different recipes, and came up with something delicious, easy, and totally egg-free: Gingerbread Mug Cake.
It’s kind of mind-blowing, but from start to finish this cake took only 5 minutes to cook, and all I needed was a mug, some basic ingredients, and a microwave. And before you say that nothing delicious can possibly be produced with such ease, let me assure you that this was an unbelievably yummy cake. Rich, dense, moist, and redolent with gingery, spice-y goodness. And, when served with a spoonful of cream cheese frosting, a generous dollop of fresh whipped cream and lashings of caramel sauce…oh man.
Best of all, the ingredients for this cake can be mixed straight in the mug, and makes a single serving at a time, so you can save yourself some extra dish washing while quickly and easily satisfying your sweet tooth. And, since it’s just one small serving, you’ll have plenty of room to scarf down other Christmas goodies. I can definitely see this becoming a regular midnight snack option in my house…
[UPDATED] Gingerbread Mug Cake (Adapted from Eon’s 5-Minute Cake in a Mug recipe)
** After several readers contacted me last year to say that this recipe didn’t turn out well for them, I realized it needed some work. So I’ve tweaked and tasted, and I’m ready to show you guys a new and improved recipe. Hope you like it!
- 5 tbsp all-purpose flour
- 1/2 tsp ground ginger
- 1 dash cinnamon
- 1 dash nutmeg
- 1 tbsp granulated sugar
- 3 tbsp brown sugar
- 1/2 tsp baking soda
- 4 tbsp buttermilk (you can probably use regular milk if you don’t have buttermilk)
- 2 tbsp vegetable oil
- 1 generous dash of salt
- 1 tsp vanilla
(1) In a large, microwavable coffee mug, combine and mix all ingredients until smooth.
** Feel free to taste the batter – there’s no egg, so you won’t get sick. If anything tastes like it’s missing, you should add more ingredients to suit your tastebuds!
(2) Microwave on high for 1-1/2 to 2 minutes, checking on your cake after 1 minute and microwaving in 30 second intervals thereafter.
** Everyone’s microwave is different, so you’ll want to play around with yours to see how much time you need to cook your cake.
(3) Pull mug out of the microwave, garnish with a generous dollop of sweetened whipped cream, a heaping spoonful of cream cheese frosting (optional), and caramel sauce. Enjoy immediately!