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Microwave Ginger Cake

Rated as 4.67 out of 5 Stars

"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!"
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12 m servings 538
Original recipe yields 1 servings (1 serving)


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  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; 18.4 83.7 12.9 217 477 Full nutrition

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Doubled the recipe and served it with British custard. Excellent & easy!

I didn't have whole wheat flour or wheat germ so I used regular flour and used wheat bran. good stuff