Ginger Cake in a Mug
1 1/2 to 2 cup oven-safe mug
4 tablespoons all-purpose flour
1 teaspoon cocoa powder
2 tablespoons brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
Pinch of nutmeg
Line the mug with tissue paper in a coordinating color
Mix all the ingredients together. Place into a zip-type plastic bag and place into the mug.
Ginger Cake
Contents of bag
2 tablespoons molasses
1 egg
2 tablespoons warm water
Heat oven to 350 degrees F/165 degrees C. Remove contents of mug. Lightly grease the inside of the mug.
Mix all the ingredients together well and pour batter into the prepared mug. Bake for 20 minutes.
Ginger Cake Mix in a Mug
Ingredients
- 4 tablespoons all-purpose flour
- 1 teaspoon cocoa powder
- 2 tablespoons brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 2 tablespoons molasses
- 1 egg
- 2 tablespoons warm water
Equipment
Instructions
- Mix the flour, cocoa powder, brown sugar, ground ginger, baking powder, baking soda, cinnamon, and nutmeg together well.
- Place the dry mixture into a zip-top plastic bag and set the bag inside a 1 1/2 to 2 cup oven-safe mug.
- Heat the oven to 350 degrees F.
- Remove the bag from the mug and lightly grease the inside of the mug.
- Combine the dry mix, molasses, egg, and warm water until smooth.
- Pour the batter into the prepared mug.
- Bake for 20 minutes.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is estimated from measuring the dry mix and stirring the batter.
Store the dry mix in an airtight bag in a cool, dry place for up to 6 months for best quality.
Refrigerate leftover baked cake within 2 hours and use within 3 to 4 days.
Freeze leftover baked cake, tightly wrapped, for up to 3 months for best quality.
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Let us know how it was!Ginger Cake Mix in a Mug
Ingredients
- 4 tablespoons all-purpose flour
- 1 teaspoon cocoa powder
- 2 tablespoons brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 2 tablespoons molasses
- 1 egg
- 2 tablespoons warm water
Equipment
Instructions
- Mix the flour, cocoa powder, brown sugar, ground ginger, baking powder, baking soda, cinnamon, and nutmeg together well.
- Place the dry mixture into a zip-top plastic bag and set the bag inside a 1 1/2 to 2 cup oven-safe mug.
- Heat the oven to 350 degrees F.
- Remove the bag from the mug and lightly grease the inside of the mug.
- Combine the dry mix, molasses, egg, and warm water until smooth.
- Pour the batter into the prepared mug.
- Bake for 20 minutes.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is estimated from measuring the dry mix and stirring the batter.
Store the dry mix in an airtight bag in a cool, dry place for up to 6 months for best quality.
Refrigerate leftover baked cake within 2 hours and use within 3 to 4 days.
Freeze leftover baked cake, tightly wrapped, for up to 3 months for best quality.
