If you’re like me, and you aren’t ready to give up holiday flavours but you want to eat healthier, I’ve gotcha covered! This gingerbread mug cake takes only 3 minutes and it’s made with healthy ingredients- so you can have your cake and eat it too 😉
This mug cake is vegan! Yay! I didn’t intentionally make it vegan, I just get a little weirded out putting eggs in a mug cake. Turns out you don’t even need the eggs, this cake has the perfect fluffy texture.
I topped mine with coconut whipped cream- yummmm. It’s so delicious along with the spices of the warm gingerbread cake. You can find my recipe for maple coconut whipped cream here.
I like to make this cake for a quick single-serve dessert after dinner. It satisfies my craving for something sweet and it’s perfectly portion-controlled so I don’t go overboard. I hope you love it as much as I do!
3-Minute Gingerbread Mug Cake
- 4 tbsp whole wheat flour
- 1/2 tsp baking powder
- pinch of salt
- 1/2 tsp cinnamon
- 1 tsp ginger
- 2 tbsp almond milk
- 2 tbsp molasses
- 1 tsp coconut oil
- 1/2 tsp pure vanilla extract
In a mug, whisk together dry ingredients. Add in the remaining ingredients and whisk until smooth. Microwave for 1 1/2 minutes. Top with coconut whip if you wish!
Grab the FREE guide for the 8 Key Essential Oils I Use Nearly Everyday!
Join The Refreshanista Society and get the latest recipes and remedies!