Light and fluffy gingerbread microwave cake that's eggless and dairy-free.
In a mug or ramekin, mix together the brown sugar, golden syrup, oil and soy milk.
Add the flour, ginger and cinnamon. Mix well until you have a smooth batter. Make sure to scrape the bottom of your mug as you mix so that no dry bits get left behind.
Bake in the microwave for 45-90 seconds- this will vary depending on your microwave and mug size. Start at 45 seconds and if it's not done, pop it back in the microwave for 10 second bursts until cooked through.
If making the icing, mix together the icing sugar and soy milk. Drizzle it over your mug cake and enjoy!