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Ginger Peach Mug Cake

The perfect blend of Summer and Fall, in one nutritious mug! Using only whole-food ingredients, this is a breakfast/snack/dessert that you won't feel guilty feeding to your children (or sneaking for yourself!).
Prep Time 5 mins
Cook Time 1 min
Course Breakfast, Dessert, Snack
Servings 1 Person


  • Microwave


  • 4 Tbsp Whole Wheat Flour can sub white flour, but will give a slightly different texture
  • ½ tsp Baking Powder
  • 1 Pinch Sea salt
  • 2-½ Tbsp Date Paste (To make date paste: purée 1 cup dates with ½ cup warm water) Can sub maple syrup or honey, but then the recipe contains added sugar.
  • 2 Tbsp Almond Butter or peanut butter, but will change the flavor
  • ½ tsp Homemade Vanilla Extract optional
  • 2 drops Ginger Essential Oil Choose a food grade brand, like doTerra! (Or sub 1/4-1/2 tsp ground ginger, it's still good but the flavor doesn't come through as cleanly)
  • 2 Tbsp Water
  • ½ Peach, diced Fresh is best!


  • Mix all dry ingredients into a microwave-safe mug. Stir in date paste, almond butter, vanilla extract, and ginger essential oil.
  • Add the diced peach to the batter, and stir until mixed through.
  • Cook in microwave until the cake can be pulled cleanly away around the edges, about 1 minute 30 seconds. (There might be a wet spot in the middle top, but that's okay as long as it's done underneath and around the sides! But if it needs more cooking, continue at 15-second intervals)
Keyword Mug Cake