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.
- 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
- Place the gluten free flour blend, sugar, cocoa powder, cinnamon, ginger, and salt in a mug and whisk together with a fork.
- 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.
- Microwave for 70 seconds at 70% power. (Microwaves vary - please keep an eye on your mug cake and adjust the cooking time as needed).
- Let cool before enjoying! Top with dairy free whipped cream or ice cream if desired.
* 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!