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This almond flour mug cake is such a quick and easy way to make a decadent little treat for one. Made with almond flour and raw honey, this is a gluten-free, low-refined-sugar option you can feel good about.
If you fancy a little sweet treat, but don’t need a whole cake, this quick and easy almond flour mug cake will make you so happy. I discovered my love of baking with almond flour last year. Not only is it a gluten-free, nutrient-dense alternative to regular all-purpose flour, it also happens to magically make all your baked goods super moist and delicious – even those that are “baked” in the microwave like this simple cake. This cake only takes about five minutes total to prepare and cook, so it’s a great little indulgence for any time it feels right, without the guilt of chemical-filled packaged foods. If you happen to have any leftovers, this mug cake keeps beautifully in the refrigerator until the next day. Give it a try and let me know what you think!
More healthy baking ideas: Cranberry Pumpkin Seed Coconut Flour Cookies
Ingredients Needed for the Almond Flour Mug Cake
You’ll need:
- Finely ground almond flour
- Baking powder
- Eggs
- Honey
- Vanilla extract
- Melted butter (or coconut oil)
- Milk (or an unsweetened non-dairy alternative)
- Semi-sweet chocolate chips
These ingredients are all mostly pretty basic pantry staples, and somewhat flexible as well. If you don’t have real butter, feel free to use a plant-based alternative or even melted coconut oil. If you prefer to use a non-dairy milk such as almond, oat milk, soy milk, or any other type, just make sure it’s unsweetened.
Guilt-free chocolate indulgences: Healthy 3-Ingredient Date Fudge
Preparing Gluten-Free Cake in a Mug
Start out by finding just the right mug. I usually use a 10 oz cappuccino mug, pictured here, but a larger mug will work just fine as well. The cake may not rise up over the rim of a larger cup, but it will still bake through and will taste just as good.
Crack your egg into your mug first, and mix it up vigorously. Next, add in the honey, vanilla, almond flour, baking powder, milk, and melted butter. Stir everything together well until you have a smooth, even batter. Sprinkle in your chocolate chips and mix them in just until they seem well-distributed throughout the batter.
Microwave your mug cake on high for about one minute and fifty seconds. At this point, the mug cake should be baked all the way through, but since microwaves can vary, use a fork to pull the mug cake gently away from the side of the mug and check all the way down to the bottom to see if it looks cooked. The mug cake should look distinctly cake-like, with a fine crumb, and no longer like a liquid batter.
If your cake is ready, dig in and enjoy!
Try this next: Honey Banana Bread with Almond Flour
Mug Cake Variations
Since this is a very simple cake at its core, you can come up with so many variations to keep things fun and interesting. Why not try a new flavor each week?
Omit the chocolate chips and add colored sprinkles to the batter to make a birthday cake variation, or try a 1/2 teaspoon of freshly grated lemon zest to make a lemon cake. I love the idea of adding a teaspoon of blueberries or chopped fresh strawberries for a fruity cake. You can also add other nuts like chopped walnuts, pecan pieces, or sliced almonds for a bit of crunch and some extra protein. What other ideas can you come up with? The options are endless.
Here’s the full printable recipe! Make sure to print this off or save this recipe on Pinterest for the next time you need a quick-fix for your sweet tooth!
This almond flour mug cake is such a quick and easy way to make a decadent little treat for one. Made with almond flour and raw honey, this is a gluten-free, low-refined-sugar option you can feel good about.
- 5 tbsp Almond Flour
- 1/4 tsp Baking powder
- 1 Egg
- 1 tbsp Melted butter or coconut oil
- 1/2 tsp Vanilla extract
- 1 tbsp Honey
- 1 tbsp Milk or an unsweetened non-dairy milk
- 1 tbsp Chocolate chips
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Mix the egg vigorously in the bottom of your mug. Add the honey, vanilla, milk, almond flour, baking powder, and melted butter, preferably in that order.
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Stir everything together until all ingredients are well-blended and you have a smooth, even batter.
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Sprinkle in the chocolate chips and stir the cake batter again until they're well distributed.
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Microwave on high for one minute, fifty seconds. Pull the cake back from the side of the mug to check that it's cooked all the way down to the bottom of the mug. If you see some uncooked batter remaining, microwave for an additional 20-30 seconds. Dig in and enjoy!
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Store any unused portions in an airtight container in the refrigerator (or just put plastic wrap over the mug) for up to a few days.
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.