Quick Almond Flour Mug Cake

Let me tell you, this little mug cake brings all the nostalgic vibes of sneaking bites of dessert straight from the kitchen counter. Remember those afternoons when dessert was just a minute away? This Quick Almond Flour Mug Cake is exactly that kind of magic—warm, cozy, and ready in literally five minutes. The outside gets that slightly golden, delicate crust with the soft, moist crumb inside that tastes like a sweet almond hug. Plus, it’s so simple, you don’t even have to break out the mixer or heat up the oven for ages. Perfect for those moments when you want a little treat, but also want to keep it wholesome and gluten-free.

Quick Facts

• Yield: Serves 1
• Prep Time: 3 minutes
• Cook Time: 1 minute
• Total Time: 4 minutes

Ingredients

For the Main Dish:

• 1/4 cup almond flour
• 1 tbsp coconut sugar (or brown sugar)
• 1/4 tsp baking powder
• 1 large egg
• 2 tbsp milk (dairy or almond milk)
• 1/2 tsp vanilla extract
• 1 tbsp melted butter or coconut oil
• Pinch of salt

How I Make It

Step 1:

Start by mixing 1/4 cup almond flour, 1 tbsp coconut sugar, 1/4 tsp baking powder, and a pinch of salt in a microwave-safe mug. This combo will build that soft, nutty base and just a hint of lift.

Step 2:

Add in 1 large egg, 2 tbsp milk, 1/2 tsp vanilla extract, and 1 tbsp melted butter or coconut oil. Stir everything well until it’s a smooth batter—no lumps, just silky goodness.

Step 3:

Pop the mug into the microwave and cook on high for about 60 seconds. Keep a close eye the first time—you want it springy and set, not rubbery or dry. If it’s still wet in the center, nuke it in 10-second bursts.

Step 4:

Let it rest for a minute or so. The aroma of warm almonds and vanilla will already be teasing you from the kitchen!

Step 5:

Grab a spoon and dig in right from the mug, or gently loosen the edges and tip it onto a plate for a more formal vibe. Delish topped with fresh berries or a dollop of Greek yogurt!

Variations & Tips

• Swap coconut sugar for honey or maple syrup, but reduce liquid slightly.
• Add a handful of mini chocolate chips before microwaving for gooey pockets of sweetness.
• For an extra moist cake, stir in a spoonful of Greek yogurt or applesauce.
• If you don’t have almond flour, finely ground cashew or hazelnut flour works great too.
• Microwave ovens vary—start with 50 seconds and add time as needed to avoid overcooking.

How I Like to Serve It

I love this mug cake for those quiet Sunday mornings with a cup of coffee in hand. In cooler months, a drizzle of warm almond butter or a sprinkle of cinnamon sugar feels like a cozy hug. And honestly, it makes a perfect little after-dinner dessert when you want something sweet without the fuss or guilt.

Notes

• Store any leftovers covered in the fridge for up to 2 days; reheat gently in the microwave.
• Make sure to use fresh almond flour for the best flavor and texture.

Closing: This quick almond flour mug cake is my go-to for fast, fuss-free comfort whenever the craving hits—it’s sweet, simple, and always satisfying.