What kind of mug should I use?

You will need a microwave-safe mug that holds at least 12 ounces (355 ml) . This will ensure there is enough space for the cake to expand without overflowing! If you're curious, the exact mug I'm using here is the 13 ounce Gladelig mug from Ikea .

What if I don't have all of the spices? Can I make substitutions?

Yes, you can make a couple spice swaps if you don't have or don't like some of the spices in the cake. To recap, this recipe calls for ground ginger, cinnamon, and nutmeg . If you don't have all of these spices, here's what you can do: - If you don't have ground ginger or cinnamon : try pumpkin pie spice instead! I would avoid just doubling up on the cinnamon or ginger though, because it may overwhelm the cake, resulting in a bitter aftertaste. - If you don't have nutmeg : this recipe only calls for a pinch of nutmeg, so you can just leave it out. Or, substitute a pinch of allspice or cloves. Alternatively, you can create your own spice blend with whatever warm holiday-type spices you have in your cabinet. This recipe calls for a total of 1/2 teaspoon (plus a pinch) of spices. So, throw together whatever warm spices you have to equal that amount. You can try cloves, allspice, mace, and pumpkin pie spice .

How do I serve gingerbread mug cake?

This mug cake tastes great on its own, but if you want to make it an even more indulgent experience, try the mug cake topped with powdered sugar and/or an extra dusting of cinnamon, whipped cream, vanilla ice cream, or festive sprinkles!

Gingerbread Mug Cake

Description

An easy to make single serve holiday dessert that's delicious topped with whipped cream or vanilla ice cream!

Ingredients

Units Scale

1 tablespoon unsalted butter
2 teaspoons molasses
2 tablespoons (23 g) granulated sugar
1/4 cup (59 ml) milk
5 tablespoons (57 g) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch nutmeg
pinch salt

Instructions

Place butter in a microwave-safe mug and microwave 30 seconds on high or until melted.
Add molasses, milk, and sugar to the melted butter and whisk together with a fork or small whisk until evenly combined.
In a separate small bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg and salt. Add the dry ingredients into the mug gradually, whisking in between each addition, until smooth.
Microwave on high for 1 minute and 15 seconds. If the top of the mug cake is still wet, microwave in 10 second bursts until the top of the cake is just set.

Notes

If you would like to substitute salted butter for the unsalted butter, omit the pinch of salt from the recipe.

Be sure to use a microwave-safe mug that holds at least 12 ounces (355 ml) to make sure the batter doesn't overflow while it cooks. You can also place the mug onto a microwave-safe plate to catch any potential drips.

If you want to unmold the mug cake after it's cooked, swirl the melted butter around the sides of the mug before adding the other ingredients. This will help it from sticking as much!

If your baking powder is pebbly, break it apart with your fingers or a fork before adding to the other ingredients. Any unmixed chunks of baking powder will taste bitter in the finished cake.

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1 mug cake
Calories: 407
Sugar: 35.4 g
Sodium: 196 mg
Fat: 12.8 g
Saturated Fat: 7.9 g
Carbohydrates: 69.3 g
Fiber: 1.5 g
Protein: 7.1 g
Cholesterol: 35 mg

Keywords: gingerbread mug cake