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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.
Table of Contents
Best Almond Flour 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 oatmeal for babies 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!
Or, when you have a little more time and want to bake something to share, this yogurt plum cake is a wonderful option—soft, lightly sweet, and a great way to use up ripe seasonal fruit. It’s just as simple and nourishing, and perfect for both kids and grown-ups.
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)
- 1/2 teaspoon vanilla extract (optional)
- 5 tablespoons almond flour (40g)
- 1/4 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,
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
Oh I’m so glad it turned out great! Now I want to try with coconut flour too!
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 ♥️♥️♥️
Oh and I made it with blueberry and lemon zest 😍😍
Wow, this is *chef’s kiss*!
haha love it!
Absolutely delicious and so easy to make!
My three year old gobbled it up after helping make it!
Yay!! Makes me so happy to hear!
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
I made this today for breakfast and it was so delicious and satisfying! I substituted 1/4 teaspoon almond extract for the vanilla which gave it thqt extra kick of almond flavor that I love. I’m definitely going to make this again. Maybe I’ll try it with blueberries next time.
I’m so glad!!
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!
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!
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 🙂
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.
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!
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 😉
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 🙂
Ooh! What mug cake die you make? I’d love to try yours as well. I have no doubt it’s delicious ;).