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Gingerbread Mug Cake (Egg-less)

December 21, 2011 39 Comments

[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…

Print
Gingerbread Mug Cake (Egg-less)
Author: Tina @ Just Putzing
Recipe type: Dessert, Mug Cake
 
Ingredients
  • 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)
Directions
  1. Combine all ingredients in a microwave-safe mug.
  2. Whisk until batter is smooth.
  3. 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.
  4. Allow cake to cool slightly.
  5. Enjoy immediately, with whipped cream and caramel sauce.
Notes
Got tired of inconsistent results, so I replaced my old recipe with a newer version from Kirbie's Craving's new mug cake cookbook. Here's a link to my new post if you want to see more recent, updated pictures.
3.2.2925

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Filed Under: Uncategorized

Comments

  1. Rachel (teacher-chef) says

    December 21, 2011 at 5:53 pm

    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 πŸ™‚

    Reply
    • justputzing says

      December 21, 2011 at 6:10 pm

      Thanks! It’s been a pretty great week πŸ™‚

      Reply
  2. Liz says

    December 21, 2011 at 6:46 pm

    Sounds yummy! Totally trying this tonight. and CONGRATS! Being engaged is awesome πŸ˜€

    Reply
    • justputzing says

      December 21, 2011 at 6:57 pm

      Thanks!! I hope you like the cake πŸ™‚

      Reply
  3. brighteyedbaker says

    December 21, 2011 at 8:27 pm

    Congrats on getting engaged! The cake looks quite yummy, especially with that carmel sauce on top πŸ™‚

    Reply
    • justputzing says

      December 21, 2011 at 8:33 pm

      Thank you!

      Reply
  4. honeywhatscooking says

    December 21, 2011 at 9:35 pm

    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.

    Reply
    • justputzing says

      December 21, 2011 at 9:59 pm

      Thank you! I have a huge sweet tooth too, and this cake really hit the spot πŸ™‚

      Reply
  5. Julianna says

    December 24, 2011 at 7:25 pm

    Just tried this…I don’t think I did anything wrong, however it didn’t come out well. I was so disappointed!

    Reply
    • justputzing says

      December 24, 2011 at 10:29 pm

      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.

      Reply
      • jane says

        January 13, 2013 at 5:14 pm

        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!

        Reply
        • justputzing says

          January 13, 2013 at 5:16 pm

          Good to know! Hope the end result tasted good though πŸ™‚

          Reply
      • annalese says

        July 13, 2015 at 3:45 pm

        does it really work just in one minute
        and dont you need yeast

        Reply
        • justputzing says

          July 13, 2015 at 4:04 pm

          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!

          Reply
  6. Dom says

    March 16, 2012 at 4:43 pm

    I replaced the spices with ‘good quality’ instant coffee and soya milk instead of real milk. Was great!

    Reply
    • justputzing says

      March 16, 2012 at 5:06 pm

      Glad you liked it!

      Reply
  7. kelly asprey says

    June 28, 2012 at 5:26 pm

    Ah…my first mug-cake, and it was amazing! Made with soya milk. Thank you for sharing!xx

    Reply
    • justputzing says

      June 28, 2012 at 6:16 pm

      Awesome! Thank you for reading πŸ™‚

      Reply
  8. Nathan says

    July 27, 2012 at 12:09 pm

    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/

    Reply
    • justputzing says

      July 30, 2012 at 10:05 am

      Thank you! I appreciate the feature πŸ™‚

      Reply
  9. Cassy says

    October 4, 2012 at 3:16 pm

    I have a lot of mug cake recipes! this is prob. one i will add to my collection! thanks for sharing! πŸ™‚

    Reply
    • justputzing says

      October 4, 2012 at 3:17 pm

      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 πŸ™‚

      Reply
  10. Courtney says

    November 5, 2012 at 6:31 pm

    Awesome ring!!! It sounds like a SUPER GOOD recipe!!!!

    Reply
    • justputzing says

      November 5, 2012 at 7:22 pm

      Thanks!

      Reply
  11. Bella says

    November 11, 2012 at 7:06 pm

    WOW! Sounds really good!
    I’ll have to try it out. Thanks for sharing! πŸ™‚

    Reply
    • justputzing says

      November 11, 2012 at 9:00 pm

      Thanks for reading!

      Reply
  12. Carrie Love says

    December 8, 2012 at 10:22 am

    Yay!!!! Engaged πŸ™‚ wonderful blessings to you all!!!

    Reply
    • justputzing says

      December 8, 2012 at 8:43 pm

      Thank you πŸ™‚

      Reply
  13. Jody says

    December 27, 2012 at 9:22 pm

    I made the recipe exactly as shown. Texture was fine but not much flavor. I will make again but will bump up the spices.

    Reply
    • justputzing says

      December 30, 2012 at 11:40 am

      Yes, definitely bump up the spices if the flavor isn’t strong enough for you! Hope the second batch turns out better πŸ™‚

      Reply
  14. Hannah Matro says

    March 17, 2013 at 9:30 pm

    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.

    Reply
    • justputzing says

      March 17, 2013 at 9:44 pm

      Awesome! So glad you liked it πŸ™‚

      Reply
  15. Amanda says

    September 1, 2014 at 9:30 pm

    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!

    Reply
    • justputzing says

      September 2, 2014 at 12:11 pm

      Thank YOU! So happy you liked the recipe – your tweaks sound delish πŸ™‚

      Reply
  16. Gramma Kaye says

    December 24, 2014 at 10:11 pm

    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!

    Reply
  17. Diane says

    January 2, 2015 at 10:39 pm

    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.

    Reply
    • justputzing says

      January 2, 2015 at 11:11 pm

      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

      Reply
  18. sk says

    June 7, 2015 at 5:41 am

    Where did the original recipe go? I had it bookmarked.

    Reply
  19. annalese says

    July 14, 2015 at 3:14 pm

    does it work really with out eggs for how long

    Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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