Decadent and delicious, this single serving chocolate gingerbread mug cake is a great way to treat yourself! Take a break and sit down to enjoy this chocolatey dessert.
Since it’s Friday, and since sometimes you just need a little chocolate, this seemed like a good day to share this chocolate gingerbread mug cake.
Why a mug cake, you ask? Why not make a full size version of this delicious cake? Well, sometimes you just need a little treat for yourself.
You’re always thinking of your family, and researching safe foods and recipes, and following up to every little and big thing so that your children are safe and included. It’s the life of a food allergy mom, and you deserve a few minutes to take care of yourself. A cup of tea, a book, and a chocolate gingerbread mug cake is sure to do the trick.
And after you’ve taken care of yourself, if you want to make these for a few different people (like your kiddos), they are quick and easy to make! This is a great option for those days when you need a quick dessert, but don’t want to make a whole cake. If you don’t need to be gluten free, go ahead and use regular all purpose flour – the cooking time should be the same.
If you aren’t sure about the chocolate gingerbread combination (which is so flavorful), you can leave out the spices and the molasses. You’ll just have a plain chocolate cake instead of a spiced chocolate cake.
Chocolate Gingerbread Mug Cake.
Ingredients
- 2 Tablespoons gluten free flour blend*
- 1 3/4 Tablespoons organic cane sugar
- 1 1/2 Tablespoon unsweetened cocoa powder
- 1 teaspoon molasses
- 1/6 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1 1/2 teaspoons organic canola oil or melted coconut oil
- ⅙ teaspoon baking soda
- pinch of salt
- ⅙ teaspoon vinegar
- 2 Tablespoons water amount may vary based on the flour blend you use
- 1½ Tablespoons dairy free dark chocolate chips
Instructions
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Place the gluten free flour blend, sugar, cocoa powder, cinnamon, ginger, and salt in a mug and whisk together with a fork.
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Add the canola oil, vinegar, molasses, and water, and stir well. Stir in the dairy free chocolate chips. Sprinkle a few more chocolate chips on top if desired.
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Microwave for 70 seconds at 70% power. (Microwaves vary - please keep an eye on your mug cake and adjust the cooking time as needed).
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Let cool before enjoying! Top with dairy free whipped cream or ice cream if desired.
Recipe Notes
* I have tried Enjoy Life Gluten Free Flour and King Arthur Gluten Free Multi Purpose Flour, both worked well!
If you want a full sized version of this dessert recipe, try these chocolate gingerbread bars!
Kelly Roenicke
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Can you bake this in an actual oven? I don’t have a microwave oven. If so, what temperature? Thanks!
I haven’t tried this, but I would treat it like a cupcake and do 350 degrees for about 15-18 minutes. Make sure your ramekin or pan is ovensafe! A mug won’t work.
Yuuuuum that mug looks like it’s full of bliss! I’m all about personalized desserts so I don’t have loads of leftovers tempting me, and I’m digging the gingerbread infusion! So flavorful!
Thanks, Julia!
Hey Kelly, this looks delicious. Wish I wasn’t allergic to chocolate. :( I was wondering if you had a tried and true recipe for a cake that would be good for Easter and I could make for my daughter who can’t have gluten or soy and sensitive to dairy. I wanted to celebrate her b’day while we are with her on Easter, but I’m new at baking gluten free and so wanted to bake a cake for her that I know someone like you has already tried. Thank you so much. Have a great day. :)
Does she like carrot cake? http://theprettybee.com/2016/03/carrot-cake-cream-cheese-frosting-gluten-free-vegan.html
Yes, she loves carrot cake. Thanks so much. I will make that for Easter and her b’day. Appreciate you help.
Hi Kelli, Getting ready to make the carrot cake you recommended Saturday for Easter. I have a question. On step 3 do you mix all those ingredients together before putting in the well of step 2 or do you add one ingred. at a time of step 3 into step 2’s well made with a fork? I hope this makes sense. I am sooo new at gluten free baking and when I make regular carrot cake I just mix all the dry together and then add the wet/carrots included. Why the well and why do you toss the carrots with the dry ingred.? Thanks
You just add the wet ingredients one at a time to the dry ingredients, then you mix it. Either way it would be okay. :) I just suggested doing it this way to save you from an extra bowl. Some cake recipes call for one bowl for wet, one for dry, then combine, but I hate doing dishes so this way cuts donw on that. You toss the carrots with the dry ingredients so that they are evenly dispersed through the batter – the flour coating prevents them from sinking.
Oh thank you. I can’t tell you how much help you’ve been and giving me the confidence to keep on, keeping on with this gluten free baking. My daughter will love the carrot cake for her b’day on Easter. :) Blessings.
Oh thank you. I can’t tell you how much help you’ve been and giving me the confidence to keep on, keeping on with this gluten free baking. My daughter will love the carrot cake for her b’day on Easter. :) Blessings. PS I’m interested in purchasing one of your books. Which one would you recommend that would give me the most different type recipes from breakfast, dinner to desserts. I was looking at the Comfort Food one?
So glad you are having success! Great job! I think that the Allergy Friendly Comfort Food or the Allergy Free and Delicious ebooks would give you the most variety. Either one should be good. :)
Okay…..thanks so much. The carrot cake on Easter was a hit. Even for the NON gluten free people. :)
That’s great news! :)
PS What brand dairy free whipping cream do you use. Didn’t know they had. Like I said I’m new at all this. Can be frustrating. Appreciate your help.
I use this: http://sodeliciousdairyfree.com/products/coconut-milk-frozen-desserts/cocowhip-original
Thanks so much. Looking forward to trying the coco whip you recommended. Looks good.
Oop sorry for the duplicate. I didn’t thing it sent the first time.