Gingerbread Mug Cake. A cold-weather, holiday, cozy favorite to whip up in two minutes or less. When the autumn leaves begin to change into brilliant colors, and the nights grow darker and longer, the oh-so-familiar scent of. Learn how to make my Gingerbread Mug Cake recipe for a spicy, delicious seasonal mug cake you can make in just minutes!.
Ingredients of Gingerbread Mug Cake
- It’s of Banana – mashed.
- You need of Vanilla Protein Powder.
- You need of Organic Apple Sauce.
- It’s of Molasses.
- You need of Ground Ginger.
- It’s of Ground Cinnamon.
- It’s of Egg Whites.
- It’s of Baking Powder.
Add all ingredients (coconut flour, baking powder, gingerbread spice, egg, oil, honey, molasses) into the cup and whisk them together until well combined. A fork works well, but if you have a mini whisk that is even better – and faster. All Reviews for Gingerbread Mug Cake – of Reviews. Add molasses, milk, and sugar to the melted butter and whisk with a fork until evenly combined.
Gingerbread Mug Cake instructions
- Mix all ingredients into a microwaveable safe bowl. Microwave for around 2:15-2:30min until soft and fluffy (like a cake!)..
- Top with anything you like! (I topped it with extra banana, blueberries, and peanut butter) ?.
Quick, fuss free and less washing up. This delicious gingerbread mug cake is an excellent holiday option for those with food intolerances because it is low-carb, gluten-free, grain-free, dairy-free, sugar-free and Paleo. Make sure that you use a microwave safe cup for this recipe. Melt the butter in the cup on high. I cover this loosely with a microwave safe paper towel to prevent splattering.