Just a few minutes is all it takes to make this nutty, light, and moist gluten-free almond mug cake with strawberries. Baked in the microwave, it is the easiest single serving breakfast or dessert.
Reasons to love this gluten free mug cake
As a mom of two young children, I am always looking for ways to save time and energy while nourishing their growing bodies, as well as mine!
I don't know where I'd be without this 2 minute microwave oatmeal that I can add all kinds of fruits and vegetables to. It's one of the most popular recipes on my blog, so if you haven't tried it, you MUST!
And now this almond mug cake. Here are some of the reasons you are going to find yourself making this recipe over and over again 😉
- Such an EASY recipe
- Takes less than 5 minutes to make with just a handful of ingredients
- Made in the microwave so there's no need to turn on the oven.
- Minimal clean up - all you need is a mug cup, measuring utensils, and a small whisk or spoon
- Soft, moist and SO delicious!
- The perfect single-serving dessert
- When you get that late night sweet treat craving while watching your favorite show, this moist cake in a cup is the answer!
- Kid-friendly! Can serve as a quick and easy:
- Almond flour - adds a lovely nutty flavor and tender texture.
- Butter - can also use melted coconut oil
- Unsweetened almond milk - can use any dairy or dairy-free milk of choice
- Strawberries - feel free to use any fruit of choice
- Melt butter.
- Add all the ingredients to the mug in the order listed in the recipe card below.
- Whisk the cake batter until combined.
- Stir in strawberries. Microwave for 1 minute and 50 seconds
Try the recipe as is the first time around. I truly believe you're going to love it! Feel free to experiment the next time with other add-ins. Here are some suggestions!
- Gluten-free chocolate mug cake: add chocolate chips and cocoa powder
- Carrot mug cake: add carrots and raisins
- Blueberry lemon mug cake: blueberries and lemon zest
- Tropical mug cake: mangoes, shredded coconut, and coconut milk
All this to say, this is a great base recipe for all kinds of little mug cakes ;).
And when both of my kids are asleep, I like to make this quick dessert and top with some ice cream as a form of self-care. Hits the spot every time.
Frequently Asked Questions
Grab one that can hold at least 12 ounces of liquid. I recommend taller mugs as opposed to the smaller ones that are short and wide. The batter will rise considerably, and I've never had any issues of the batter spilling over with the tall mugs.
Follow the instructions exactly and place the oven-safe mug on a baking sheet. Bake at 350° Fahrenheit for 10-15 minutes, or until set.
Eggs are essential when baking with almond flour so if you want to make it without the egg, use all purpose flour, oat flour, or 1:1 gluten free baking flour (like Bob's Red Mill) instead. I do not recommend whole wheat flour as the cake will turn out dense.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Strawberry Almond Mug Cake (Gluten Free)
- 1 Tablespoon butter
- 1 egg
- 1 Tablespoon honey or maple syrup
- 1 Tablespoon almond milk (or other milk of choice)
- ½ tesapoon vanilla extract (optional)
- 5 tablespoons almond flour (40g)
- ¼ teaspoon baking powder
- 2-3 strawberries, chopped
- Melt butter in microwave for about 20 seconds.
- In a small mug, add in order: egg, honey, almond milk, almond flour, green tea powder, baking powder, and melted butter. Whisk everything together until well incorporated.
- Carefully stir in strawberries
- Microwave for about 1 minute 50 seconds.