Warm, spiced, and ready in just six minutes, this Gingerbread Mug Cake is your ultimate cozy treat. With its rich molasses flavor and a hint of cinnamon and ginger, it’s like a holiday hug in a mug. The soft, moist texture melts in your mouth, making it perfect for those moments when you need a quick indulgence. Plus, it’s egg-free, so you can whip it up without a second thought.

This recipe is a lifesaver for busy days or late-night cravings, delivering all the comfort of traditional gingerbread without the wait. The aroma alone will fill your kitchen with festive cheer, and the first bite is pure bliss. Whether you’re treating yourself or sharing with a friend, this mug cake is a delightful way to savor the season—or any day.

What You’ll Need

4 tablespoons all-purpose flour
¼ teaspoon baking powder
1 tablespoon dark brown sugar (light brown sugar works too)
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
3 tablespoons milk (dairy or non-dairy alternatives like almond milk)
½ tablespoon vegetable oil (can substitute with melted coconut oil)
½ tablespoon dark molasses (or substitute with maple syrup for a milder flavor)

How to Make It

In a microwave-safe mug (about 1 cup capacity), combine all the ingredients: flour, baking powder, dark brown sugar, ground ginger, ground cinnamon, milk, vegetable oil, and dark molasses.
Mix everything together until the batter is smooth and no lumps remain. Use a fork or small whisk for best results.
Microwave on high for 45 seconds to 1 minute. (Note: Timing is based on a 1200W microwave. Adjust as needed for your microwave’s power.)
Check if the cake is done by inserting a toothpick into the center. If it comes out clean, it’s ready. If not, microwave in 10-second increments until fully cooked.
Serve immediately with a dollop of whipped cream or your favorite topping. Enjoy warm!

Perfect Pairings: Sauce and Topping Ideas

Elevate your gingerbread mug cake with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a tangy twist, drizzle with a simple lemon glaze made from powdered sugar and lemon juice. If you’re feeling indulgent, a sprinkle of cinnamon sugar or a handful of crushed pecans adds texture and flavor.

Quick Tips for the Best Mug Cake

Use a *microwave-safe mug* that’s at least 1 cup in size to prevent overflow. Mix the ingredients thoroughly to avoid lumps, and *start with 45 seconds* in the microwave, checking for doneness before adding extra time. If you prefer a gooey center, reduce the cooking time slightly for a fudgier texture.

Recipe Variations to Try

Swap the dark molasses for maple syrup for a milder sweetness, or add a pinch of nutmeg for extra warmth. For a *vegan version*, use almond milk and replace the vegetable oil with coconut oil. Feeling adventurous? Stir in a tablespoon of chocolate chips or a few raisins for a fun twist.

Storage and Reheating Tips

This mug cake is best enjoyed fresh, but if you have leftovers, cover the mug with plastic wrap and store it in the fridge for up to 24 hours. To reheat, microwave for *10-15 seconds* until warm. Avoid overcooking, as it can dry out the cake.

Common Questions Answered

Can I make this without a microwave? Yes! Bake it in a preheated oven at 350°F (175°C) for 10-12 minutes in an oven-safe ramekin. *Don’t have molasses?* Substitute with honey or golden syrup, though the flavor will be slightly different. For a gluten-free option, use a 1:1 gluten-free flour blend.