The “cake in a cup” – or mug cake trend – has won over dessert lovers on the go thanks to its speed and comforting recipes. All you need is a large mug, a few ingredients, and a couple of minutes to enjoy a warm, fluffy dessert that satisfies any sudden sweet craving! In this version, we revisit the classic by enriching it with cozy flavors: a double espresso, gingerbread syrup, and a touch of eggnog.
The result? An aromatic, lightly spiced cake that perfectly blends the richness of coffee and winter spices with the silky texture of eggnog. It’s the ideal recipe for a sweet break, an improvised dessert, or even a little morning treat during the holiday season!
A bit of history: the mug cake
The mug cake appeared in the early 2010s, growing in popularity thanks to its simplicity and speed. In just one or two minutes in the microwave, you get a tender, satisfying cake—without complicated mixing, excessive dishes, or waiting time. What more could you ask for!
Ingredients for one mug cake (makes 1 serving)
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1 double espresso (about 60 ml), slightly cooled
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2 tbsp of our gingerbread coffee syrup
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2 tbsp of eggnog
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1 egg
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4 tbsp all-purpose flour
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2 tbsp sugar (or brown sugar)
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1 tbsp melted butter
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1/4 tsp baking powder
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A pinch of cinnamon
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A microwave-safe mug
Preparation steps
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Prepare your mug: Choose a large mug to prevent overflow.
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Mix the wet ingredients: In the mug, whisk together the egg, double espresso, gingerbread syrup, eggnog, and melted butter.
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Add the dry ingredients: Stir in the flour, sugar, baking powder, and cinnamon. Mix until the batter is smooth.
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Cook: Microwave for 60 to 90 seconds. The cake should rise and remain slightly soft in the center.
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Enjoy: Let it cool for a few minutes. Eat directly from the mug, or top with whipped cream, cinnamon, or even caramel sauce!
Tips for the perfect mug cake
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Keep an eye on the cooking time: every microwave is different. Adjust as needed—stop halfway if necessary, then continue cooking.
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Don’t fill the mug more than halfway; the cake may double in size as it cooks.
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For an even softer cake, add 1 extra tbsp of eggnog.
Variations and ingredient alternatives
Vegan version:
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Replace the egg with 1 tbsp applesauce.
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Use a plant-based milk (oat or soy, for example) instead of eggnog.
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You can swap the butter for vegan margarine.
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No gingerbread syrup? No problem! Substitute with maple syrup and mixed spices like cinnamon, nutmeg, and/or ground ginger.
Lower-sugar version:
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Replace the sugar with 1 tsp honey or maple syrup.
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Use a strong espresso to balance the sweetness.
Protein version:
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Add 1 tbsp vanilla or coffee protein powder.
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Replace half the flour with protein powder.
Conclusion
This espresso and gingerbread mug cake is the perfect recipe for coffee lovers and dessert fans in a hurry. Quick, fluffy, and endlessly adaptable, it’s a must-have treat for cold days or cozy nights in. A little indulgence that brings big joy—in just a few minutes!
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