Microwave Ginger Cake


A yummy little treat for one (if you don't feel like sharing) prepared in the microwave. It's not very sweet on its own, but a little icing easily makes up for it!

Prep Time:
10 mins
Cook Time:
2 mins
Total Time:
12 mins
1 serving


  • 1 tablespoon butter

  • 1 egg

  • 1 tablespoon brown sugar

  • 1 tablespoon white sugar

  • 2 teaspoons molasses

  • ½ teaspoon vanilla extract

  • 3 tablespoons whole wheat flour

  • 2 tablespoons wheat germ

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cinnamon

  • teaspoon baking soda

  • 1 pinch salt


  • 3 tablespoons confectioners' sugar

  • 1 ½ teaspoons water


  1. Place butter in a microwave-safe mug. Heat in the microwave until melted, 10 to 20 seconds. Whisk in egg, brown sugar, white sugar, molasses, and vanilla extract.

  2. Mix whole wheat flour, wheat germ, ginger, cinnamon, baking soda, and salt together in a small bowl. Add to the mug; stir well until combined.

  3. Cook in the microwave in 40-second intervals until the top springs back when lightly pressed, about 1 minute 20 seconds.

  4. Whisk confectioners' sugar and water together in a small bowl to make icing. Invert cake onto a serving plate and drizzle icing on top.

Cook's Note:

Substitute margarine for the butter if desired.

Nutrition Facts (per serving)

538 Calories
18g Fat
84g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 538
% Daily Value *
Total Fat 18g 24%
Saturated Fat 9g 46%
Cholesterol 217mg 72%
Sodium 477mg 21%
Total Carbohydrate 84g 30%
Dietary Fiber 5g 18%
Total Sugars 56g
Protein 13g
Vitamin C 0mg 1%
Calcium 90mg 7%
Iron 4mg 20%
Potassium 526mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love