Gingerbread Mug Cake

For the cake:

3 ½ Tbsp oat flour

1 Egg, beaten

2 tsp. melted Harvest Bay Coconut Oil

1 ½ Tbsp. Brown sugar or coconut sugar

½ tsp. Baking powder

¼ tsp. Baking soda

Dash of salt

¼ tsp. Cinnamon

¼ tsp. Ground ginger

½ tsp. Molasses


For the glaze:

1 Tbsp. powdered sugar

1-2 drops almond milk


Additional toppings:

Candy cane pieces


In a microwave safe mug or glass cup, combine all ingredients for the cake and mix completely with a fork. Place in microwave and cook for 45-60 seconds, until cake is fully cooked, risen, and fluffy.

Mix glaze in separate bowl with fork. Pour on top of mug cake while still warm.