Gingerbread Mug Cake
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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 |
Instructions
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. |