A ginger mug cake is bliss in under 5 minutes: moist, gooey, with rich, woody, and warm aroma of gingerbread spices perking up the cake. Loaded with chocolate chips and crunchy from nuts, it takes even less time to devour it.
Combine all the dry ingredients - flour, baking powder, baking soda, sugar, salt, ginger powder, and cinnamon powder in a small bowl. Whisk with a fork to break up all lumps.
Stir in the wet ingredients - coconut oil, milk, honey, and vanilla extract. Mix well. You should have a thick batter. If the batter seems too dry, add another tablespoon of milk.
Fold in chocolate chips and walnuts, if using.
Transfer the batter into a microwave-friendly mug. Place a plate underneath ( to catch any overflow).
Cook for 1 minute 30 seconds. You may have to cook for another 15- 30 secs, depending on your microwave.
Let the cake cool down for a few minutes and then serve it warm, with or without whipped cream or ice cream! Enjoy!