Gingerbread Mug Cake
A single-serve treat that comes together in minutes—spiced with molasses, ginger, and cinnamon.
Ingredients:
3 tablespoons all purpose flour
1 tablespoon nut butter of your choice (peanut butter, almond butter, cashew butter, etc.)
2 teaspoons brown sugar, packed
1 teaspoon molasses
2 tablespoon milk of your choice (dairy milk, almond milk, soy milk, oat milk, cashew milk, etc.)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder
Pinch of sea salt
Directions:
Spray a microwave safe coffee mug with cooking spray or wipe with a light layer of neutral oil or butter.
Whisk all ingredients directly inside of the mug until a cake-like batter is achieved.
Microwave for 60 to 75 seconds, just until the cake rises and the center is set.
Enjoy warm, topped with whipped cream, powdered sugar, or sprinkles (or all three!) if desired.
Same cozy base, two directions: one sweet for late-night cravings, one bright for holiday mornings.
Convert this recipe to a Citrus Glazed Gingerbread Mug Cake – Stir in a teaspoon of orange zest before microwaving, then drizzle with a quick glaze made from powdered sugar and orange juice.