My 5-ingredient Paleo Mug Cake is the perfect single sized treat. Make this when you’re craving dessert, but don’t want to take time to bake a full cake. This simple recipe calls for almond flour, cacao powder, egg, maple syrup, and baking soda, and will satisfy your sweet tooth in a healthy way!
We love mug cake! It’s so cute that I had to make my own gluten-free Paleo Mug Cake so that we could indulge in this fun trend. Many mug cakes are baked in a microwave. I don’t like to microwave my food, let alone my body, so I bake this cake in the oven. Yes, finally a no microwave mug cake!
I think it’s funny that so many of the same people who wouldn’t ever heat their food in a microwave, hold a phone (which uses the same technology) to their head all day. For more on how I’m reducing my exposure to microwave radiation, also known as radio frequency radiation (RFR), you’ll want to see my write up on Simple Steps to Reduce EMF’s.
But back to fun stuff, like this Paleo Mug Cake! I used a 10 ounce mug to make this healthy little cake and bought these cute cat mugs online. If you use a mug that is bigger, it will seem like your cake did not rise enough. Really though, the issue with using an oversize mug, larger than the one I recommend, is that the batter will not fill it.
Paleo Mug Cake
- 2 tablespoons blanched almond flour (not almond meal)
- 1 tablespoon cacao powder
- ⅛ teaspoon baking soda
- 1 tablespoon maple syrup
- 1 large egg
- In a mug, combine almond flour, cacao powder, and baking soda
- Mix in maple syrup and egg until thoroughly combined
- Bake at 350°F for 20-25 min
Since this is an almond flour mug cake it is the moistest you will ever have. My Paleo Mug Cake is not dry like all of the other mug cakes out there. I worked on this recipe for over a year to get it just right for you.
Serve my Paleo Mug Cake with these amazing toppings!
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absolutely delicious and simple. I have used carob powder as a sub for cocoa(I am not gluten free so i don’t know if carob has gluten or not but i love the rich taste it adds) I have also used date syrup in place of maple. The recipe is outstanding as is! I just experimented here and there would good results :-)
Dana, thank you for letting me know that you think this recipe is outstanding!
I mix all the ingredients into a mug and put it into the microwave on high for 1 minute. Very moist and tasty.
tried this and it was atrosish maybe because i used all porpose flour but i wouldn’t suggest it sorry. :(
Diane, thanks so much for your comment! I haven’t used that since 1997, not a good fit for my recipes :-)
Hi, Elana. BOTH BATCHES of muffins have had a bad smelling heavy ammonia smell. Kinda like insecticide. I traded out all ingredients for second batch, except Stevia. Then I read that Stevia can create a terrible bitterness if too large a quantity or too high a temperature.
Or perhaps not fresh enough.
I used powdered stevia. Any suggestions?
Dorothy, thanks for your comment! I haven’t ever had that happen, but I haven’t made this recipe with powdered stevia :-)
Dorothy Scherr says
Hi Elana! Since I am eating keto, I omitted the Maple syrup and substituted 1/2 tablespoon of coconut milk and 1/2 tablespoon of the coconut milk full fat, And one tsp of vanilla extract. For sweetening I used one tsp of the stevia sugar combination(4 carbs per tbsp).
It is in the oven as we speak. I’ll let you know the results!.
Signed: Texas Lady Lawyer
Hi Dorothy, what a fantastic comment!