This healthier Gingerbread Mug Cake takes less than 5 minutes! This recipe is made in a cup in the microwave with only wholesome, gluten free and paleo ingredients.
Although I love cooking and baking all year round, there is something especially exciting about holiday baking. It’s a very nostalgic experience for me.
I just can’t have a Christmas cookie bake-a-thon without reminiscing about the many Christmases of my childhood. Growing up Christmas meant baking tons and tons of cookies with my mom and sisters.
However, now that I am a busy working mom of an incredibly active child, I don’t really have the luxury of spending an entire day baking Christmas magic up and getting lost in memories.
But I still have insatiable cravings for all kinds of gingerbread recipes this time of year. After all, I grew up eating these Lebkuchen (German Gingerbread Cookies) all December long.
Luckily, I have discovered how to make healthier coconut flour single serving cakes in the microwave that are paleo and gluten free. And best of all, it takes less than 5 minutes to make these recipes!
I played around with the original recipe to turn it into a Gingerbread Cake – fitting for the holidays! Molasses and gingerbread spice mix are the key to this delicious seasonal twist!
How to make a Gingerbread mug cake
The easiest way to make this mug cake recipe is right in the mug! Add all ingredients (coconut flour, baking powder, gingerbread spice, egg, oil, honey, molasses) into the cup and whisk them together until well combined.
A fork works well, but if you have a mini whisk that is even better – and faster. To make sure there are no dry pockets of flour left at the bottom, I also like to use a small spatula to scrape down the sides + bottom.
Now all that’s left is to microwave the cake to ‘bake’ it. Power levels vary from microwave to microwave.
So to be sure not to overbake it, start with 60 seconds. Then check and keep adding 15 second burst until the gingerbread cake is done.
How to make gingerbread cake without molasses
While I highly recommend using molasses in this recipe to give this dessert a distinct Christmas-y flavor, it will also be fine without it. If you don’t happen to have any molasses at home, you can simply omit it without any other substitutions.
Can you substitute Gingerbread Spice Mix?
Growing up in Germany gingerbread spice was a staple in our Christmas baking. Now I make my own mix from this recipe at the beginning of each holiday season.
I totally think everyone should do that. But I also understand, if you don’t think you will use it outside of this recipe.
In that case you can substitute cinnamon and a dash of any and all ground baking spices you happen to have, like: ginger, cloves, nutmeg, allspice, cardamom, star anise, etc.
What to top gingerbread cake with
I like to add chocolate chips or chopped nuts on top of the gingerbread cake. Raisins and/seeds are nice too.
If you’d like a frosting on top, I suggest this whipped coconut cream recipe.
Can you bake this mug cake in the oven?
Yes, if you don’t have or want to use a microwave, this gingerbread mug cake can also be baked in an oven preheated to 350° F. The baking time will depend on a number of factors like the cup’s diameter, wall thickness, etc.
Baking this recipe will take anywhere from 20-35 mins. You want the cake to be set but still springy.
For a quick oven method, divide the batter into 2-3 lined muffin cavities. It will take only about 15 mins that way.
More Dessert for 1 Recipes:
Gingerbread Mug Cake
This healthier Gingerbread Mug Cake takes less than 5 minutes! It is made in a cup in the microwave with only wholesome, gluten free and paleo ingredients.
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon gingerbread spice mix
- 1 egg
- 2 tablespoons flavorless oil avocado oil, refined coconut oil, or others
- 1 tablespoon honey
- 1/2 tablespoon blackstrap molasses
- Toppings: raisins, chocolate chips, seeds or nuts
- In a large mug whisk together the coconut flour, baking powder and gingerbread spice.
- Add the egg, oil, honey and molasses into the mug and stir vigorously with a fork or small whisk until fully incorporated and combined. Use a small spatula to scrape down the sides and ensure there are no pockets of flour left on the bottom.
- Alternatively you could whip up the batter in a small bowl and then transfer to a large mug.
Microwave the mug cake for about 1.5 mins. Since microwaves vary in strength, start checking around 60 seconds and keep microwaving in 15 second bursts until finished.
Let the mug cake cool for a little bit before digging in. Add your toppings of choice and enjoy while warm.
- If you don't want to use a microwave, you can also bake this mug cake.
- The fastest way is to fill the batter into 2-3 cavities of a muffin pan. Bake at 350 F for 15-20 minutes.
Baked inside the mug, it takes more like 30 minute at 350° F (exact time depends on the thickness of your mug). Insert a toothpick into the center; the cake is finished when the toothpick comes out clean.
This mug cake recipe makes a pretty big serving. It can make a big dessert for 1. Or better yet, share it with someone.
It also makes a delicious sweet breakfast meal.