There isn’t much more delightful than a mug cake. My paleo gingerbread mug cake packs a punch of holiday flavor all in a single serve cup. Made with egg, pumpkin, almond flour and warming spices, this one of my favorite single serve sweet treats.

Sometimes you just want a piece of cake, and making a batch of cupcakes or a full layered dessert is excessive. Enter the mug cake! Mug cakes are typically made in the microwave. I recently gave away my microwave, which means I was missing out on my favorite mug cakes, like this paleo gingerbread mug cake! BUT lo and behold, my instant pot came to the rescue again.  While it’s not quite instant, it totally works!

I’ve included instructions to make this paleo gingerbread in microwave or in the instant pot. If you’re working with an instant pot, you’ll need a mason jar, trivet, and a piece of foil or silicone jar lid. To make in the microwave, follow the batter instructions below. You’ll need to let the batter sit for 2-3 minutes to let the coconut flour absorb some moisture. Pop the batter in the microwave (uncovered!) and cook on high for 3-3.5 minutes. Microwave cook times vary, so keep an eye on your mug cake. It will puff up as it cooks, but may still be soft in the middle when done.