Gluten-free Gingerbread Mug Cake
Gingerbread is one of my favorite desserts to have during the holiday season, and this easy mug cake Gingerbread recipe is just the thing to make when you want something delicious on a cold winter night, without much work. This cake will be ready to eat in 90 seconds, and all it needs is a dusting of powdered sugar to be complete!
10 minutes
2 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 269 |
| Fat: | 16 g |
| Carbohydrates: | 33 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 533 mg |
| Fiber: | 1 g |
| Sugars: | 7 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 111 Egg
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil, or coconut oil
- 1/2 tsp1/2 tsp1/2 tsp Vanilla Extract
- 1 tsp1 tsp1 tsp Molasses
- 2 Tbsp2 Tbsp2 Tbsp Maple Sugar
- 2 Tbsp2 Tbsp2 Tbsp Almond Flour
- 1 Tbsp1 Tbsp1 Tbsp Cassava Flour
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1/8 tsp1/8 tsp1/8 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Primal Palate Gingersnap Spice
- 1/2 tsp1/2 tsp1/2 tsp Powdered Sugar, optional topping
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small mixing bowl, whisk together the egg, avocado oil, vanilla extract, and molasses.
- Add the maple sugar, almond flour, cassava flour, baking powder, pinch of salt, and Gingersnap spice blend to the bowl, and whisk again until smooth.
- Pour the batter into a standard size mug, and microwave for 90 seconds.
- Allow to cool slightly, and then dust with powdered sugar if desired, or enjoy with a scoop of ice cream.
Add a Note
My Notes:
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