I’m obsessed with mug cakes – or as I prefer to put it, I’m a really experienced mug cake eater.
Why I’m a big fan of mug cakes?
Quick and easy to whip up
No fancy ingredients
Can easily be made low-FODMAP or to suit a range of dietary needs
While there’s lots of mug cake recipes out there, I stand by the simplistic approach – if the mug cake requires lots of fancy ingredients, to me, it defeats the point. A mug cake is not supposed to be fancy and you can’t expect Bake Off results, but you can expect a sweet treat within 5 minutes which seriously satisfies!
So, with Christmas around the corner, it had to be a gingerbread mug cake.
Knob of butter (approx. 20g)
1 tbsp brown sugar
3 tbsp gluten-free self-raising flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
The above ingredients are for your basic low-FODMAP cake – then you can have fun with any fillings or toppings to suit your dietary needs.
Fillings and toppings
Chocolate – add a couple of blocks partway through the cooking process to allow to melt (as pictured – I used 20g good quality dark chocolate).
Yoghurt (lactose-free, if necessary) – spoon on top after cooked.
Chocolate spread (lactose-free, if necessary) – spoon into cake after cooked and allow to melt
…Whatever takes your fancy – the possibilities are endless!
- Soften the butter in a mug so it’s on the way to melting.
- Add the rest of the ingredients and mix well, making sure to get lots of air into the mixture.
- Pop in the microwave for a minute or until cooked (depending on microwave type), stopping halfway if you’re adding chocolate.
- Add your toppings!
And that’s it! I love the softness of the ginger, mixed with chocolate/yoghurt. So good, so quick. Once you have a mug cake, you won’t go back 😉