Fluffy Almond Flour Mug Cake in 2 Minutes

In only 2 minutes enjoy a light and fluffy chocolate almond flour mug cake as a gluten-free and dairy-free treat! This easy recipe uses simple ingredients for a fudgy, moist single-serving cake!

Best almond flour mug cake with chocolate

A mug cake made with almond flour is a dangerously easy way to enjoy a gluten-free dessert whenever cravings strike! Almond flour is the only speciality ingredient required, so a short trip to your kitchen and less than 2 minutes is all you will need!

Recipes made with almond flour have grown in popularity as a grain-free and gluten-free baking alternative. This microwave almond flour mug cake recipe tastes so decadent, though, it’s guaranteed all will enjoy whether eating gluten-free or not!

The recipe was adapted from almond flour chocolate cake recipe by replacing peanut butter for the oil and decreasing the amounts to serve one. While oil may used interchangeably, I find peanut butter adds a hint more moisture while still keeping the crumb light and fluffy.

While almond flour doesn’t work as one to one substitute in all recipes because of its high moisture content, there are many ways to still enjoy classics, such as almond flour pie crust and oatmeal cookies made with almond flour.

Ingredient Notes

Substitutions and variations listed below work for different preferences. For another gluten-free option, try these other single-serving recipes – oatmeal mug cake or gluten-free microwave brownie!

• Almond Flour – Use blanched almond flour, rather than almond meal for this recipe. Unblanched meal results in a coarser texture. This works better in baking recipes, such as almond flour zucchini bread.
• Sugar – The type of sweetener used will depend on your diet. For a sugar-free mug cake, use 1 tablespoon erythritol, stevia, or monk fruit. Use two tablespoons coconut sugar in place of granulated sugar as well.
• Peanut Butter – Use any preferred nut butter or nutella. Alternatively, omit the peanut butter and use 1 tablespoon oil or coconut oil in its place. If replacing peanut butter with oil, omit the milk from the recipe.
• Milk – Adds moisture to the cake. For a dairy-free recipe, replace with almond milk, soy milk, or any preferred dairy-free milk.
• Egg – If you are looking for a mug cake without an egg, increase the peanut butter to 2 tablespoons and add 3 tablespoons milk
• Chocolate Chips – Omit or use sugar-free chocolate chips. For dairy-free mug cake, omit or use non-dairy chocolate, such as Enjoy Life brand.

how to make almond flour mug cake

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Grease a microwave-safe mug or ramekin with nonstick cooking spray. Whisk together the egg, sugar, peanut butter, milk, and vanilla extract.
2. Stir in the unsweetened cocoa powder, baking powder and almond flour. If using, stir chocolate chips into the batter or save half to sprinkle on top halfway through the cook time.
3. Place in the microwave and cook for 1 minute 30 seconds at full power. Let rest for 1 minute before eating out of mug or inverting onto a plate to enjoy.

topping ideas

For best taste, enjoy warm out of the microwave oven. To make this a truly decadent dessert, top with one of the suggested toppings below.

While the single serving size helps portion control, it can easily be divided into two servings, especially when adding toppings.

• Vanilla ice cream
• Fresh berries
• Nuts, such as almonds, walnuts, or candied pecans
• Whipped cream
• Chocolate sauce or hot fudge

How to tell when a mug cake is done

Testing when a mug cake is done can be a little tricky because the top sets before the bottom cooks all the way through. A toothpick inserted in the center will indicate it is done before the bottom has completed cooking.

For best results, grease the mug with nonstick cooking spray. This allows it to be easily released and lifted from the mug. Gently insert an offset spatula, knife, or fork along the side and lift up the cake a little. The bottom should be slightly moist, but not overly runny or liquidy.

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