[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.
(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…
- 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.
Rachel (teacher-chef) says
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 🙂
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 🙂
does it really work just in one minute
and dont you need yeast
I’m sure some gingerbread recipes may require yeast, but this one does not. This particular mug cake turned out very well for me, despite only cooking for 1 minute. Give it a try and see what you think!
I replaced the spices with ‘good quality’ instant coffee and soya milk instead of real milk. Was great!
Glad you liked it!
kelly asprey says
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!
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!!!!
WOW! Sounds really good!
I’ll have to try it out. Thanks for sharing! 🙂
Thanks for reading!
Carrie Love says
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 🙂
Hannah Matro says
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 🙂
This was delicious! I made a few changes: subbed applesauce for oil, increased cinnamon to 1/2t and cut ginger to 1/4t plus 1/4t nutmeg. Also left out the T of granulated sugar. This recipe is a keeper, thank you!
Thank YOU! So happy you liked the recipe – your tweaks sound delish 🙂
Gramma Kaye says
Can’t wait to try this.
BTW – an excellent substitute for buttermilk is 1 tablespoon white vinegar mixed into 1 cup of room temperature milk (anything but skim). Let it stand at least 5 minutes. Works well in every recipe I’ve used it in. Happy New Year!
This was. A disaster! I used a jumbo mug & I boiled over in a minute. I craned the microwave & mug & started doing 30 sec at a time till about 4 minutes. It never got firm and was very sticky, the taste was not great. Never had a mug cake that turned out so bad.
Sorry this recipe didn’t work out for you! Did you notice that I actually have a more recent, updated Gingerbread Mug Cake recipe posted? See – https://www.justputzing.com/2014/12/gingerbread-mug-cake-revisited-and-a-giveaway.html
Where did the original recipe go? I had it bookmarked.
does it work really with out eggs for how long