Ginger Cake Mix in a Mug
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A single-serving ginger cake with cocoa and warm spices. Seal the dry mix in a zip-top bag inside a mug for an easy gift.
Ingredients
- 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 ground cinnamon
- Pinch of ground nutmeg
- 2 tablespoons molasses
- 1 egg
- 2 tablespoons warm water
Equipment
- mixing bowl
- zip-top bags
- mug
Directions
- Stir the flour, cocoa, brown sugar, ginger, baking powder, baking soda, cinnamon, and nutmeg together thoroughly.
- Close it in a zip-top bag and set the bag inside an oven-safe mug that holds 1 1/2 to 2 cups.
Notes
Preheat oven to 350°F. Remove the bag; lightly grease the mug. Stir the dry mix with 2 tablespoons molasses, 1 egg, and 2 tablespoons warm water until smooth. Pour into the mug. Bake 20 minutes.
Storage: dry mix sealed in a cool, dry place up to 6 months. Leftover cake refrigerated within 2 hours, 3 to 4 days; wrapped and frozen up to 3 months.
Nutrition
Serving: 156g | Calories: 419kcal | Carbohydrates: 85g | Protein: 9.9g | Fat: 5.4g | Saturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 186mg | Sodium: 530mg | Potassium: 791mg | Fiber: 1.7g | Sugar: 59g | Vitamin A: 271IU | Vitamin C: 0mg | Calcium: 215mg | Iron: 5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from the whole mix with 2 tablespoons molasses, 1 egg; cocoa powder counted as unsweetened cocoa. Brands and portions vary, so use it only as an approximation.