Low-FODMAP Gingerbread Mug Cake; Gluten-free, Dairy-free

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As soon as I posted my recipe for low-FODMAP Gingerbread Loaf, I began devising a simpler way to have this delicious flavor.  Voila! A super quick, absolutely amazing recipe for low-FODMAP Gingerbread Mug Coffee Cake was born.  I ADORE the spiced flavors of the holidays anytime of the year…and am always up for a streusel crumb topping!!

Now, I know this mug cake does have a somewhat lengthy list of ingredients and steps.  But aren’t you worth it? Feel free to skip the streusel and glaze if you like a lighter tasting treat.

My low-FODMAP mug cake and mug muffin recipes are constantly growing, since I love the simplicity of making a small size treat for myself without the oven.  My gingerbread cake uses dark corn syrup in place of molasses (low-FODMAP serving for molasses is only 1 teaspoon), but the flavor is spot-on.

Check out my low-FODMAP recipe swap blog for other easy low-FODMAP substitution tips 🙂

Rachel’s notes:

  • Using a whole egg in this low-FODMAP mug cake makes it taste too “eggy.” One large egg is about 3 & 1/4 tablespoons (39 ml). Feel free to use a smaller egg so you have less waste
  • In a small cake like this, be careful not to overmix the batter or it may become quite dense
  • Microwaves vary a lot.  Watch yours and make sure you don’t overcook, until you get the hang of using it to make mug recipes

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Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*based on available FODMAP data at time of posting)

Serves 1-2

Prep time: 5 minutes plus cooling

Cook time: 1 min 30 seconds to 2 min 30 seconds *as microwaves vary, watch yours closely so it doesn’t bubble over

Total time: 7-8 minutes

Equipment: 10 ounce or larger microwave safe mug


  • 1 large egg (you will use 2 tablespoons of this egg)
  • 3 tablespoons canola oil or other oil of your choice
  • 2 tablespoons dark brown sugar, packed
  • 5 tablespoons gluten-free, low-FODMAP flour (I like Authentic Foods GF Classical Blend- see my low-FODMAP bake off blog for my reasons!)
  • 1/8 teaspoon xanthan gum, if not added to your flour choice
  • 1/8 teaspoon baking powder
  • Pinch of salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • Pinch cloves
  • 2 tablespoons dark corn syrup
  • 1 tablespoon low-FODMAP milk (such as almond milk for dairy-free, or lactose-free milk)
  • 1/4 teaspoon vanilla extract

For crumble/streusel topping:

  • 1 tablespoon butter or coconut oil, cold
  • 1 tablespoon dark brown sugar
  • 2 tablespoons gluten-free, low-FODMAP flour
  • 1/8 tsp cinnamon

For glaze (optional):

  • 1/4 cup confectioner’s sugar
  • 1 teaspoon low-FODMAP milk, plus more to desired consistency (such as almond milk for dairy-free, or lactose-free milk)


  • Crack the egg into a small bowl, whisk to blend, then measure out about 2 tablespoons, and place this in your 10 oz or larger microwave-safe mug.  Discard or reserve the rest for other recipes
  • Add the brown sugar and stir to combine well
  • Next add the oil, and mix to incorporate
  • Scoop the flour into your mug, then add the xanthan gum, baking powder, salt and spices on top of the flour and lightly stir these into the flour, then mix the dry ingredients with the liquid below
    • You can also mix together all the dry ingredients in a second cup and transfer to your mug together
  • Stir in the corn syrup, then milk and vanilla.  The cake should be somewhat gooey before cooking
  • In a separate bowl, mix all your crumble topping ingredients until they are like clumpy wet sand, and scoop over top of the cake
    • I used my hands for this
  • Cook in the microwave for 1 & 1/2 minutes to 2 1/2 minutes, or until the cake looks done, it should not bubble over and will be slightly firm to touch
    • Microwaves vary in intensity, you will need to experiment with yours and watch carefully
    • The cake will continue cooking after you remove it
  • Let the cake cool for 2-3 minutes
  • While cooling, prepare optional glaze by stirring the confectioner’s sugar and low-FODMAP milk together to desired consistency.  Drizzle glaze over top and enjoy!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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