Foodie Friday: Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free)

#FoodieFriday: Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.com

#FoodieFriday: Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.comSometimes I just need a little sweet treat, something that doesn’t require a lot of time in the kitchen or firing up the oven in the middle of the summer swelter.

Using a single serving recipe like this one means it’s simple to make, cleanup is minimal, and perhaps best of all, there’s not an entire cake lingering for days and tempting me to over-indulge!

This mug cake recipe is easy enough for a child to make, ready in mere minutes, and made of nourishing ingredients that don’t make me feel guilty or sick afterward. It’s gluten-free, grain-free, and contains no refined sugar, making it suitable for many diets, including paleo.

Minute Mug Cake Recipe

Choose a LARGE microwave-safe mug (or even a glass 2-cup measuring cup) and add:

  • 1 Tbs butter

Melt in microwave for about 30 seconds. Swirl melted butter to coat the sides of the mug.

Add to mug:

#FoodieFriday:  Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.com

This is why you should use a LARGE mug!

Stir wet ingredients with a fork until egg is thoroughly beaten. 

Then add to mug:

  • 1 Tbs coconut flour
  • 1 Tbs almond flour
  • 1 Tbs cocoa powder
  • pinch cinnamon 
  • pinch salt (if using unsalted butter)
  • 1/4 teaspoon baking soda
  • up to 3 Tbs milk or water

Stir well to incorporate fully for a smooth cake batter texture.

Microwave on full power for 90 seconds. (Depending on its power, your microwave may take a bit more or less time to bake your mug cake.) The cake will puff up and then settle down as it cools.

#FoodieFriday:  Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.comEat your cake straight from the mug while it’s warm, or invert on a plate. If you want to make this simple treat even more decadent, top with fresh berries (or a fruit sauce), nut butter, whipped cream or ice cream (in the winter, maybe even snow cream!).

This recipe is open to many variations; I’ve used carob powder instead of cocoa, coconut oil instead of butter, and maple syrup or rice syrup instead of honey. You could add a sprinkle of chocolate chips on top of the batter, or stir in some sliced almonds for a little crunch. Try it out and let me know how you personalize this recipe to suit your own tastes!

3 comments

  • Can this be made without use of a microwave?

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    • Beeyoutiful Toni

      I haven’t tested it without a microwave, but I imagine it would probably be like baking an individual cupcake. It would definitely require heating up the kitchen by turning on the oven (or toaster oven) and increase the baking time, thus removing the convenience of the original recipe. If you give it a try, though, let us know how it comes out!

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  • Well, that was fun! I was desperate for chocolate, since all I have in the house is a package of chocolate chips (which I’m saving to trade for gold…at the right time). : D I followed the recipe exactly, except not having any coconut flour, I substituted buckwheat flour. I had dark rye, spelt, and garbanzo bean flour in the freezer, but went with the buckwheat. It’s pretty satisfying, I must say. I’m not even gluten intolerant, but I occasionally like GF recipes. Okay, confession time. I did put a tiny bit of (hubby’s) chocolate syrup over the top…and that was yummy. I’ll probably make this again, trying maple syrup, coconut flour, and maybe some walnuts. Thanks, Toni!

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