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. It takes just minutes to make a moist, rich, gluten free cake that’s perfect for enjoying with a cup of tea.
Sometimes you need to take a minute for yourself. A cup of tea, a few minutes of silence, or a sweet treat to enjoy are all nice ways to take a little moment to relax.
For those days when you don’t want to make an entire chocolate dessert, like double chocolate fudge cookies, or a gluten free chocolate bundt cake, an individual cup of cake is just the thing to try.
It’s very easy to make a chocolate mug cake in the microwave. Even without eggs or dairy, you can make a very moist and rich chocolate gingerbread cake in just minutes.
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 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.
If you want a full sized version of this dessert recipe, try these chocolate gingerbread bars!
Ingredient Notes
- Gluten Free Flour Blend – A gluten free flour blend like Namaste Perfect Flour Blend is a good choice for this recipe. If you have a different brand you prefer, that should be fine, as long as it is a blend of flours, not a single flour, like rice flour. If you are not gluten free, feel free to use all-purpose flour.
- Oil – Organic canola oil or melted coconut oil are good choices for this cake.
- Sugar – I used organic cane sugar, but this could also be made with brown sugar or even coconut sugar.
- Dairy Free Chocolate Chips – I used Enjoy Life Dark Chocolate Chips – I love the taste of the dark chocolate with the gingerbread spices. You could also use the mini chocolate chips if you like.
FAQs
The baking soda and vinegar works as an egg replacer – it helps this mug cake to rise nicely. No need to use a flax seed egg or any other egg substitute for this recipe.
I haven’t tried that, so I’m not sure. If you have a cup for cup sugar replacement, I think it would work out okay.
Serving Suggestions
Serve this chocolate cake with:
- vegan chocolate ice cream
- non-dairy whipped topping
- vegan hot cocoa
- dairy free chocolate chip ice cream
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Recipe
Chocolate Gingerbread Mug Cake.
Ingredients
- 2 Tablespoons gluten free flour
- 1 ¾ Tablespoons organic cane sugar
- 1 ½ Tablespoon unsweetened cocoa powder
- 1 teaspoon molasses
- ⅙ teaspoon cinnamon
- ⅛ teaspoon ginger
- 1 ½ 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
- 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.
AK
This is my first time visiting your site! I just made this mug cake and inhaled it!! It came together perfectly! Hit the spot for my chocolate craving! Thanks!
kathy
Oop sorry for the duplicate. I didn’t thing it sent the first time.
Kathy
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.
Kelly Roenicke
I use this: http://sodeliciousdairyfree.com/products/coconut-milk-frozen-desserts/cocowhip-original
Kathy
Thanks so much. Looking forward to trying the coco whip you recommended. Looks good.
Kathy
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. :)
Kelly Roenicke
Does she like carrot cake? http://theprettybee.com/2016/03/carrot-cake-cream-cheese-frosting-gluten-free-vegan.html
Kathy
Yes, she loves carrot cake. Thanks so much. I will make that for Easter and her b’day. Appreciate you help.
Kathy
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
Kelly Roenicke
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.
kathy
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.
kathy
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?
Kelly Roenicke
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. :)
Kathy
Okay…..thanks so much. The carrot cake on Easter was a hit. Even for the NON gluten free people. :)
Kelly Roenicke
That’s great news! :)
Julia Mueller
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!
Kelly Roenicke
Thanks, Julia!
Tricia Berkow
Can you bake this in an actual oven? I don’t have a microwave oven. If so, what temperature? Thanks!
Kelly Roenicke
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.