Just a few minutes is all it takes to make this nutty, light, and moist almond flour mug cake. Baked in the microwave, it is the easiest single serving breakfast or dessert.
Jump to:
Best Almond Flour Mug Cake
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 strawberry almond flour 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 simple 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:
And if craving another version, try this banana mug cake!
Ingredients
- Almond flour - adds a lovely nutty flavor and tender texture.
- Melted 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
Step-by-Step Instructions
- Melt butter.
- Add all the ingredients to the microwave-safe 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
Variations
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!
- Chocolate almond flour 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
- Peanut butter mug cake: add about 1 tablespoon of peanut butter or almond butter. If nut-free, sunflower seed butter will work too.
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 vanilla 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. It can be short and wide as you see pictured here or small and tall (not tapered). If using the latter, you will probably need to cook for 10-15 seconds longer. Make sure it's microwave-safe!
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.
Since it's best to avoid added sugars until 2 years of age, you can substitute maple syrup with no added sugars, such as unsweetened apple sauce, mashed banana or date syrup, for your little one.
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 flour mug cake
Ingredients
- 1 Tablespoon butter
- 1 egg
- 1 Tablespoon honey or maple syrup
- 1 Tablespoon almond milk (or other milk of choice)
- ½ teaspoon vanilla extract (optional)
- 5 tablespoons almond flour (40g)
- ¼ teaspoon baking powder
- 2-3 strawberries, chopped
Instructions
- Melt butter in microwave for about 20 seconds.
- In a small mug, add in order: egg, honey, almond milk, almond flour, baking powder, and melted butter. Whisk everything together until well incorporated.
- Carefully stir in strawberries
- Microwave for about 1 minute 50 seconds.
Notes
- To cook in the oven: 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.
- For babies - substitute maple syrup with no added sugars, such as unsweetened apple sauce, mashed banana or date syrup,
Jenny says
Finally made this! I packed it full of strawberries (the max recommended) and used some homemade date syrup. I split it with my toddler for breakfast, and he enjoyed his with a little heavy cream over the top. Mine was not overly sweet (since that has a lot to do with the strength of your sweetener) but still very satisfying and delicious.
It comes out of the microwave really hot, so I recommend making it before your child has sat down in expectation of food 😉 It needs a few minutes to cool. I chopped it up and put it in the fridge to hurry it along.
Min says
I had to do that several times too haha
Terry says
This recipe is great especially for a type two diabetic like me who has a sweet tooth. I made it exactly like the recipe above and then I made it again and omitted the fruit…added a tablespoon of peanut butter protein powder and some chocolate chips and it’s delicious. I did have to cook it for about 25 mins on 350° but it turned out great!
Min says
I'm so glad you enjoyed this recipe with those substitutions!
Deldel says
Hi Min,
My daughter woke up this morning randomly requests for strawberry cake so I made this, thanks for this quick and easy and absolutely delicious cake receipt!
Min says
You're welcome!! It's so easy to whip up, isn't it?
NICOLE says
I made this using coconut flour as I thought it was almond flour. I used 3 tbsp of it and a dash more milk.. had to cook it for longer but it tastes great!! Thank you
Min says
Oh I'm so glad it turned out great! Now I want to try with coconut flour too!
Menna Ahmed says
I made this for breakfast yesterday one for me and one for my 18 month old toddler and it taste just yummy. I used the oven for 30 minutes at 350F in a oven dish. Thanks for sharing ♥️♥️♥️
Menna Ahmed says
Oh and I made it with blueberry and lemon zest 😍😍
Erica says
Wow, this is *chef’s kiss*!
Min says
haha love it!
Kait says
Absolutely delicious and so easy to make!
My three year old gobbled it up after helping make it!
Min says
Yay!! Makes me so happy to hear!
Cindy (Vegetarian Mamma) says
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Cari says
I've been wanting to make this since you posted it. So glad I got around to making it! Changes I made- used cows milk, a tiny bit of salt, and chocolate chucks (that sunk to the bottom). I thought my mug was plenty big but when it still had 38 seconds left, it was spilling over the side. I'm not sure what power my microwave is set at, I'm guessing high. Thanks for the yummy recipe!
Min says
Ooh love the addition of chocolate! Yes, the microwave setting certainly matters but also the height of the mug. The one I used wasn't wide but fairly tall for a mug. Thank you for making it and sharing your suggestions!
EA-The Spicy RD says
Oh, my, yum!! And thank you so much for making it gluten-free just for me 🙂 JK! I will definitely have to try this-maybe even today-b/c I have all the ingredients in my house. Cut to visual of me doing the happy dance 🙂
Regina says
Mmm...I think I need to try this. I've had a major sweet tooth and portion control issues since starting to breastfeed. I love that this single-serving cake is naturally sweetened.
Sarah @ SnixyKitchen says
EEE!!! I love that this is gluten-free! I've never made a mug cake (I know, what have I been doing with my life?), but with Lucas gone and me sitting at home being a loner (high five), all I can think about is stuffing my face dessert. This is the perfect solution for the "I don't want to cook something fancy for just one" and the "I can't possibly eat an entire cake by myself" blues. Yum!
Min says
Haha I can totally relate..something about being alone unleashes my inner beast ;). I walk to and fro the kitchen all day long. I welcome you to the world of mug cakes, Sarah! I have a feeling you'll have fun creating all kinds of fun flavors 😉
Kari @ bite-sized thoughts says
I only discovered (i.e., made for the first time) mug cakes this year. They are such a great way of getting cake in a hurry, and this version looks and sounds delicious! I am definitely bookmarking it to try 🙂
Min says
Ooh! What mug cake die you make? I'd love to try yours as well. I have no doubt it's delicious ;).
Julia says
I love this mug cake idea! Raspberries sound wonderful. I hope I can make it soon!
Shellie says
I love mug cakes, they seem so personal, and easily adapted for everyone's taste buds.
Thalia @ butter and brioche says
Love this idea of an almond & raspberry mug cake. I have made chocolate mug cakes in the past and loved them so I definitely need to recreate your version. Thanks for the idea!
ellie | fit for the soul says
Hehehe mugcakes are my go-to "dessert" for those days when my sweet tooth is scary and I've been granting its wishes. I think these cakes are great for that balance! Hey, at least make it semi healthy, right? 😉 And I hope you have so much fun with those recipes and get some good ol' girl time in. It's not always easy to do it but fellowship is so great for the soul. <33
Maura @ My Healthy 'Ohana says
You know, I have never made a mug cake before, but you have inspired me to give it a try 🙂 I think Malia will love it because she can mix it herself and be rewarded with a cake in 2 minutes!! Do you think I could substitute regular all purpose for the almond flour? I will have to see if I can find almond flour, I've been meaning to give it a try! I hope you start feeling better soon...hope Kona is giving you lots of extra love, somehow they know exactly what we need 🙂
Min says
Hi Maura! How are you? Yes, I never thought about it, but it'd be such a fun and delicious activity for the lil' ones! Yes, you can! It'll just lose that nutty essence. However, I wonder if you'd want to make it sweeter by adding more honey or other sweeteners of choice. I didn't add as much in this case bc I wanted the nuttiness to shine through w/o being overpowered by sweetness. Mug cakes are great cuz you can personalize to your liking! Perhaps you can throw in some chocolate chip cookies or even coconut flakes!
Thanks, friend. I feel a bit better today. Kona sure knows me well. I'm so thankful for this black shadow that never leaves my side ;).
Candace @ The Wheatless Kitchen says
I can't wait to make this! It looks so delicious! I'm thinking it's going to be an after dinner dessert tonight 😉
Min says
Ooh! Can't wait for you to try, Candace! Hope enjoy it as much as I 😉
Trisha says
I've recently gotten obsessed with mug cakes! They're so easy and perfect for when a sweets craving hits at 9:00pm…. Can't wait to try this beauty! Almond + raspberry are one of my favorite flavor combinations!
Min says
haha late night cravings are soooo irresistible, no? Evil, I tell ya. You'll have to let me know how you like it ;). It's one of my fav combo as well!
Alanna says
That mug cakes looks absolutely delicious. Unfortunately, I don't own a microwave...I wonder if it'll work in the toaster?
Min says
Hmm…I'm really not sure, Alanna. I've never tried it. I'm sure it can be done but you may have to play around with the cooking time. Sorry I'm not of much help...
Liz says
Thank you Min. Have a fun day. Love your little puppy.
Alice @ Hip Foodie Mom says
oh I love mug cakes! They are dangerously easy and delicious! I think you will love hazelnut flour as much as you love almond flour, Min! Thanks for the link back! Happy Labor Day and happy baking!
Min says
Haha! Dangerous is right ;). Hope you had an awesome weekend! I want your pumpkin choco chip cookies! Any chance you'll be coming back to Texas? hehe. I can't wait to bake with hazelnut flour!