[Psst…check out my new Gingerbread Mug Cake post!}
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…
- 4 tbsp all-purpose flour
- ¼ tsp baking powder
- 1 tbsp dark brown sugar
- 3 tbsp skim milk
- ½ tbsp vegetable oil
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- ½ tbsp dark molasses
- Pinch of salt
- Whipped cream (optional)
- Caramel sauce (optional)
- Combine all ingredients in a microwave-safe mug.
- Whisk until batter is smooth.
- Stick your mug in the microwave and cook for about 1 minute. If cake is not done after 1 minute, zap it for an extra 15 seconds.
- Allow cake to cool slightly.
- Enjoy immediately, with whipped cream and caramel sauce.