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.
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
Instructions
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In a large mug whisk together the coconut flour, baking powder and gingerbread spice.
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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.
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Alternatively you could whip up the batter in a small bowl and then transfer to a large mug.
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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.
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Let the mug cake cool for a little bit before digging in. Add your toppings of choice and enjoy while warm.
Oven Directions:
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If you don't want to use a microwave, you can also bake this mug cake.
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The fastest way is to fill the batter into 2-3 cavities of a muffin pan. Bake at 350 F for 15-20 minutes.
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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.
Recipe Notes
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.