Gingerbread Microwave Mug Cake

This easy cinnamon roll microwave mug cake is the perfect treat when you’re craving a little something sweet!

Gingerbread Microwave Mug Cake

Gingerbread Microwave Mug Cake- cakey, soft, full of comforting flavours, and the only things standing between you and this vegan cake are 8 ingredients and 5 minutes of your time.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 6

Servings serving

Calories 283

Author Kim

Ingredients

¼ cup flour all purpose, whole wheat, whole wheat pastry or spelt
¼ teaspoon baking powder
1/2 teaspoon ginger
3 tablespoon Almond Breeze Almondmilk Cashewmilk Blend + 1 tablespoon more as needed
1 tablespoon molasses
1 teaspoon coconut oil
1 tablespoon brown sugar coconut sugar or 1/2 tablespoon Splenda brown sugar blend work great
¼ tablespoon ground cinnamon
dash of ginger

Instructions

Spray a microwavable mug with cooking spray and then mix together flour (or pancake mix), baking powder, ginger, milk, molasses and coconut oil inside. Add 1 tablespoon more milk, if needed for desired consistency. You want the batter to stay thick, but not dry.
In a small bowl, whisk together brown sugar, cinnamon and a few dashes of ginger and sprinkle over the top of the mixture in mug. Use the tip of a sharp knife to swirl cinnamon mix into the top of the batter.
Microwave on high for about 1 minute and 5 seconds. Take out of the microwave and if desired transfer muffin to a plate. Enjoy!

Notes

I usually use whole wheat or spelt flour to make my mug cakes. Instead of flour, pancake mix also works. Try Bisquick or Kodiak Cakes Flapjack mix (my personal favorite). If using pancake mix, leave out the baking powder.

Nutrition