• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Dairy Free » Chocolate Gingerbread Mug Cake (Gluten Free and Vegan).

Chocolate Gingerbread Mug Cake (Gluten Free and Vegan).

Mar 30, 2017 · Modified: Jul 5, 2021 by Kelly Roenicke · 19 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Chocolate gingerbread mug cake is a delicious way to treat yourself! Enjoy this vegan and gluten free single serving dessert - you deserve it!

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.

chocolate mug cake in a white ramekin

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.

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.

spoon with a bite of chocolate cake on it

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:

  • vegan chocolate ice cream
  • non-dairy whipped topping
  • vegan hot cocoa

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 is a delicious way to treat yourself! Enjoy this vegan and gluten free single serving dessert - you deserve it!
5 from 1 vote
Print

Chocolate Gingerbread Mug Cake.

A rich chocolate gingerbread mug cake is the perfect sweet treat to make for yourself!
Course Dessert
Cuisine gluten free, vegan.
Keyword individual dessert, single serving
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1
Calories 472 kcal
Author Kelly Roenicke

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
US Customary - Metric

Instructions

  1. Place the gluten free flour blend, sugar, cocoa powder, cinnamon, ginger, and salt in a mug and whisk together with a fork.
  2. 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.
  3. Microwave for 70 seconds at 70% power. (Microwaves vary - please keep an eye on your mug cake and adjust the cooking time as needed).
  4. Let cool before enjoying! Top with dairy free whipped cream or ice cream if desired.

Recipe Notes

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.

Nutrition Facts
Chocolate Gingerbread Mug Cake.
Amount per Serving
Calories
472
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
11
g
69
%
Sodium
 
188
mg
8
%
Potassium
 
216
mg
6
%
Carbohydrates
 
71
g
24
%
Fiber
 
7
g
29
%
Sugar
 
50
g
56
%
Protein
 
6
g
12
%
Calcium
 
80
mg
8
%
Iron
 
5.5
mg
31
%
* Percent Daily Values are based on a 2000 calorie diet.

gluten free chocolate gingerbread mug cake

Related

« Extra Decadent Sunbutter Cookies.
Vegan Chocolate Truffle Easter Eggs. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets Tagged With: chocolate, Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Delicious Vegan Banana Waffles. - March 18, 2023
  • 25 Delectable Egg Free Desserts Your Family Will Love. - March 2, 2023
  • Gluten Free Apple Muffins (Vegan, Nut Free). - February 28, 2023

Reader Interactions

Comments

  1. AK

    September 28, 2017 at 11:48 pm

    5 stars
    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!

    Reply
  2. kathy

    April 12, 2017 at 11:06 am

    Oop sorry for the duplicate. I didn’t thing it sent the first time.

    Reply
  3. Kathy

    April 04, 2017 at 11:29 am

    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.

    Reply
    • Kelly Roenicke

      April 05, 2017 at 9:55 pm

      I use this: http://sodeliciousdairyfree.com/products/coconut-milk-frozen-desserts/cocowhip-original

      Reply
      • Kathy

        April 06, 2017 at 7:30 pm

        Thanks so much. Looking forward to trying the coco whip you recommended. Looks good.

        Reply
  4. Kathy

    April 04, 2017 at 11:25 am

    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. :)

    Reply
    • Kelly Roenicke

      April 05, 2017 at 9:56 pm

      Does she like carrot cake? http://theprettybee.com/2016/03/carrot-cake-cream-cheese-frosting-gluten-free-vegan.html

      Reply
      • Kathy

        April 06, 2017 at 7:33 pm

        Yes, she loves carrot cake. Thanks so much. I will make that for Easter and her b’day. Appreciate you help.

        Reply
      • Kathy

        April 10, 2017 at 10:30 pm

        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

        Reply
        • Kelly Roenicke

          April 12, 2017 at 7:40 am

          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.

          Reply
          • kathy

            April 12, 2017 at 10:58 am

            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

            April 12, 2017 at 11:06 am

            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

            April 19, 2017 at 5:34 pm

            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

            April 19, 2017 at 5:56 pm

            Okay…..thanks so much. The carrot cake on Easter was a hit. Even for the NON gluten free people. :)

          • Kelly Roenicke

            April 27, 2017 at 2:11 pm

            That’s great news! :)

  5. Julia Mueller

    April 04, 2017 at 10:39 am

    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!

    Reply
    • Kelly Roenicke

      April 05, 2017 at 9:57 pm

      Thanks, Julia!

      Reply
  6. Tricia Berkow

    March 31, 2017 at 11:21 am

    Can you bake this in an actual oven? I don’t have a microwave oven. If so, what temperature? Thanks!

    Reply
    • Kelly Roenicke

      March 31, 2017 at 11:38 am

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy