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.
(Oh, and in other fun news…I’m engaged!)
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!
Ingredients:
- 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
Steps:
(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!
I am a big fan of mug-cakes, but not always the un-healthy-ness to them. This looks great and why not as an occasional indulgence! CONGRATS on your engagement, I love the addition of the ring to the photo (I cannot wait to have that same opportunity to announce exciting news on my blog). Happy Holiday Season
Thanks! It’s been a pretty great week
Sounds yummy! Totally trying this tonight. and CONGRATS! Being engaged is awesome
Thanks!! I hope you like the cake
Congrats on getting engaged! The cake looks quite yummy, especially with that carmel sauce on top
Thank you!
only 1 tbsp of oil… this looks incredible. i loveeeeeeee quick recipes and i have such a bad sweet tooth. you have a lovely site and i love your pictures.
Thank you! I have a huge sweet tooth too, and this cake really hit the spot
Just tried this…I don’t think I did anything wrong, however it didn’t come out well. I was so disappointed!
I’m sorry to hear that! Was it the taste or the texture? If it was texture, you may need to play around to see how long you need to microwave the batter – every microwave is different in terms of power.
I think the oil content might determine the cook time. I put in a little too much and ended up having to microwave it for almost 5 minutes!
Good to know! Hope the end result tasted good though
I replaced the spices with ‘good quality’ instant coffee and soya milk instead of real milk. Was great!
Glad you liked it!
Ah…my first mug-cake, and it was amazing! Made with soya milk. Thank you for sharing!xx
Awesome! Thank you for reading
We featured your recipes in out weekly Food Trend Friday blog post. You can check it out here. Thanks and love the recipes!
http://blog.recipelion.com/food-trend-mug-cakes/
Thank you! I appreciate the feature
I have a lot of mug cake recipes! this is prob. one i will add to my collection! thanks for sharing!
Thanks, I hope you like it! The recipe is definitely still a work in progress though, so keep your eyes peeled for an update this Xmas season
Awesome ring!!! It sounds like a SUPER GOOD recipe!!!!
Thanks!
WOW! Sounds really good!
I’ll have to try it out. Thanks for sharing!
Thanks for reading!
Yay!!!! Engaged
wonderful blessings to you all!!!
Thank you
I made the recipe exactly as shown. Texture was fine but not much flavor. I will make again but will bump up the spices.
Yes, definitely bump up the spices if the flavor isn’t strong enough for you! Hope the second batch turns out better
The most delicious mug cake I have EVER made! I used whole milk instead of buttermilk, and it was moist, rich, and flavorful. Without the egg, it wasn’t rubbery like most mug cakes.
Awesome! So glad you liked it