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5 from 2 votes

Gingerbread Mug Cake (Vegan)

Each luscious, velvety bite of this Gingerbread Mug Cake is filled with warm spices and hints of molasses and ginger. This is a simple holiday dessert treat for one!
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 1
Calories: 409kcal
Author: Allie Petersen

Equipment

  • 1 large mug

Ingredients

  • 4 tablespoon all-purpose flour
  • 2 tablespoon brown sugar
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of salt
  • 1 tablespoon vegetable oil or any neutral-flavored oil
  • 3 tablespoon non-dairy milk such as almond, soy, or coconut milk
  • 1 tablespoon molasses
  • ½ teaspoon vanilla extract

Instructions

  • In a microwave-safe mug, whisk together the flour, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and a pinch of salt.
  • Add the vegetable oil, non-dairy milk, molasses, and vanilla extract to the mug. Mix well until the batter is smooth and well combined.
  • Microwave the mug on high for 1 minute and 15 seconds (up to 1 minute and 30 seconds) or until the cake has risen and set in the middle. Cooking times may vary depending on your microwave, so keep an eye on it to avoid overcooking.
    Insert a toothpick in the center to check if its done. Your cake should be moist, fluffy, and luscious.
  • Let the mug cake cool for a minute before enjoying. You can optionally top it with a dollop of vegan whipped cream, a sprinkle of cinnamon sugar, or a drizzle of maple syrup.

Notes

Other tips: 
  • Make sure to use a microwave-safe mug. Mugs with metallic parts (gold or silver rim) are often not microwave safe. 
  • Feel free to add other ingredients to this mug cake such as chocolate chips or nuts (walnuts, pecans, etc)
Why did my mug cake not rise?
  1. How old are your ingredients? Baking powder and baking soda lose their effectiveness over time. Check the expiration date on these ingredients and ensure they are fresh. Baking powder is good for 6 months- 1 year while baking soda can last up to 2 years in a cool dry place. 
  2. You may have overmixed your batter. Only mix until there are no more lumps or flour. 
  3.  
 
 

Nutrition

Calories: 409kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 280mg | Potassium: 432mg | Fiber: 1g | Sugar: 40g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 3mg