A quick, cozy, and festive single-serve dessert that’s packed with warm holiday spices like cinnamon, ginger, and nutmeg. Made in the microwave in under 2 minutes, this gingerbread mug cake is soft, fluffy, and perfect for satisfying sweet cravings instantly!
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In a microwave-safe mug, whisk together all dry ingredients (flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg) until evenly combined.
Add milk, melted butter or oil, vanilla extract, and molasses (if using). Stir until smooth and lump-free. Add extra milk if batter feels too thick.
Microwave on high for 1 minute to 70 seconds. Check at 60 seconds—the cake should rise and be fluffy but still moist inside.
Let the cake cool for 1–2 minutes before adding toppings.
Drizzle with cream cheese glaze, add a dollop of whipped cream with a mini gingerbread cookie, or sprinkle colorful sprinkles on top.
Add chocolate chips or chopped nuts for extra flavor and texture.
Use oat flour or almond flour for a gluten-free version.
Replace brown sugar with coconut sugar or honey for a healthier twist.
Cook time may vary depending on microwave power; start with 90 seconds and adjust as needed.
Avoid overcooking to prevent the cake from becoming rubbery.
Can I make this Gingerbread Mug Cake without molasses?
Yes! The cake will still be soft and spiced, though molasses adds that authentic gingerbread flavor.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Chocolate chips, walnuts, or dried fruit are delicious additions to enhance texture and flavor.
Can I use plant-based milk or butter?
Absolutely! Almond, soy, or oat milk works, and you can replace butter with coconut oil or vegan butter.
How long should I microwave the mug cake?
Microwave on high for 1 minute 30 seconds to 2 minutes. Check at 90 seconds; timing may vary depending on your microwave.
Can I double the recipe for two servings?
Yes! Double all ingredients and divide between two mugs. Microwave for 2.5–3 minutes, checking at intervals.
Can I make this cake in the oven instead?
Yes! Pour the batter into a small ramekin and bake at 350°F (175°C) for 12–15 minutes until set.
How should I store leftovers?
Best eaten fresh, but you can refrigerate for up to 1 day and reheat for 15–20 seconds in the microwave.
How do I prevent the cake from being rubbery?
Avoid overcooking. Stop microwaving when the cake is just set and still soft in the center.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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