vegan / gluten free / grain free / oil free
About this gingerbread mug cake
Craving something sweet and don’t feel like putting an entire dessert together? Then you should definitely try out this gingerbread mug cake! This mug cake is small, but that’s on purpose. I wanted something the would curb my sweet tooth without being overfilling. The flavors and warm and seasonal, perfect for a stormy winter day.
And the best part? It comes together in just a few minutes, no fancy equipment.
Kitchen essentials
- A microwave-safe mug or ramekin
Substitutions
- Almond butter: can be substituted for equal parts of any creamy nut butter. I have used peanut butter in it’s place.
- Spices: if you don’t have the spices listed, you can substitute with apple pie or pumpkin pie spice.
I am a big fan of mug cakes. Here are some of my other favorite mug cakes:
Gingerbread Mug Cake (Vegan + GF)
Course: DessertsDifficulty: Easy1
3
minutes1
4
minutesIngredients
1/4 cup almond flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
1 1/2 tbsp pure maple syrup
1/4 tsp molasses
2 tbsp almond butter (and more for drizzling)
sugar crystals (optional)
Directions
- Mix dry ingredients. In your mug or ramekin, mix the almond flour, baking powder and spices.
- Add dry ingredients. Mix in the maple syrup, molasses and almond butter.
- Microwave. Once fully mixed, microwave for 45 seconds. Check the doneness. If the batter still looks wet, microwave for another 10-15 seconds. Usually 45 seconds is good for me. Top with sugar crystals for a nice crunch and a drizzle of nut butter and enjoy immediately.
Recipe Video
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