Ingredients
Scale
- 4 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- A pinch of salt
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 3 tablespoons milk (or plant-based alternative)
- 1 tablespoon butter (or margarine), melted
- ¼ teaspoon vanilla extract
Instructions
- Choose a microwave-safe mug that holds at least 12 ounces.
- Place the butter in the mug and microwave for 20–30 seconds until melted.
- Stir in the molasses, brown sugar, milk, and vanilla extract until well combined.
- Add the flour, baking powder, salt, ground ginger, cinnamon, and nutmeg.
- Mix until the batter is smooth, making sure no dry ingredients remain on the sides of the mug.
- Place the mug in the microwave and cook on high for 70–90 seconds.
- Check the cake after 70 seconds. If it looks set on top but still slightly moist in the center, it’s ready. If needed, continue cooking in 10-second intervals.
- Allow the cake to cool for 1 minute before eating.
- Enjoy plain or add toppings such as whipped cream, ice cream, or a dusting of powdered sugar.
Notes
Avoid overcooking, as it can make the cake rubbery.
For extra flavor, mix in a few chocolate chips, dried fruits, or chopped nuts before cooking.
To make it dairy-free, substitute plant-based milk and margarine.
- Prep Time: 5
- Cook Time: 2