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. In just a few minutes, you will have a moist, rich, gluten free cake 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 meditation, or a sweet treat to enjoy are all nice ways to take a little moment to relax.
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 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.
Does this recipe need an egg replacer?
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.
Can I make this with a sugar substitute?
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.
Serve this mug cake with:
If you want a full sized version of this dessert recipe, try these chocolate gingerbread bars!
Disclosure: This post contains affiliate links.
Chocolate Gingerbread Mug Cake.
- 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
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.
If you don't need to be gluten free, feel free to use regular all-purpose flour.
I don't recommend using coconut flour or almond flour in this recipe, as it will be a different texture.
This cake is best eaten immediately. If you want to store it for a little while, just store in an airtight container.