Apple Mug Cake (Gluten Free, Paleo, Nut Free Option) Recipe
Introduction
This Apple Mug Cake is a quick and delicious treat that’s both gluten-free and paleo-friendly. Perfect for when you want a warm, comforting dessert in minutes without any fuss. Plus, there’s a nut-free option to suit different dietary needs.
Ingredients
- 3 tablespoons finely ground almond flour (or sunflower seed flour or Otto’s cassava flour as a 1:1 nut-free replacement)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon baking soda (or scant ½ teaspoon baking powder; use baking powder with sunflower seed flour to prevent green coloring)
- ⅛ teaspoon Diamond Crystal kosher salt
- 1 tablespoon applesauce
- 2 teaspoons honey (or 2½ teaspoons maple syrup)
- 1 teaspoon avocado oil (or melted refined coconut oil or ghee)
- ⅛ teaspoon vanilla extract
- 1 large egg
Instructions
- Step 1: In a microwave-safe mug, combine the almond flour (or chosen flour), ground cinnamon, baking soda (or powder), and kosher salt. Mix well to evenly distribute the dry ingredients.
- Step 2: Add the applesauce, honey (or maple syrup), avocado oil (or coconut oil/ghee), vanilla extract, and the large egg to the mug. Stir thoroughly until you get a smooth batter without lumps.
- Step 3: Microwave the mug cake on high for about 60 to 90 seconds, checking at 60 seconds by inserting a toothpick—if it comes out clean, the cake is done; if not, microwave in 10-second intervals.
- Step 4: Let the mug cake cool for a minute or two before enjoying it straight from the mug or turning out onto a plate.
Tips & Variations
- Use baking powder instead of baking soda if making the nut-free version with sunflower seed flour to avoid the cake turning green.
- For extra flavor, add a pinch of nutmeg or a handful of chopped apples before microwaving.
- If you prefer a sweeter cake, increase the honey or maple syrup by half a teaspoon.
- Swap the avocado oil with melted ghee for a buttery taste that stays paleo-friendly.
Storage
This mug cake is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days. Reheat gently in the microwave for about 20 seconds before serving to warm it back up without drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this apple mug cake vegan?
This recipe calls for an egg which is key for structure; however, you can try replacing it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and see how the texture turns out, though it may be slightly different.
What if I don’t have applesauce?
If you don’t have applesauce, mashed banana can be a good substitute in equal amounts, adding natural sweetness and moisture.
PrintApple Mug Cake (Gluten Free, Paleo, Nut Free Option) Recipe
This Apple Mug Cake is a quick and easy single-serving dessert that is gluten-free and paleo-friendly, with a nut-free option. It combines the sweet and warm flavors of cinnamon and apple in a moist, fluffy mug cake that can be made in minutes, perfect for a healthy treat or snack.
- Prep Time: 5 minutes
- Cook Time: 1–2 minutes
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 3 tablespoons finely ground almond flour or 3 tablespoons sunflower seed flour or Otto’s cassava flour (1:1 nut-free replacement)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon baking soda or ½ teaspoon baking powder (use baking powder if using sunflower seed flour to prevent green color)
- ⅛ teaspoon Diamond Crystal kosher salt
Wet Ingredients
- 1 tablespoon applesauce
- 2 teaspoons honey or 2½ teaspoons maple syrup
- 1 teaspoon avocado oil or melted refined coconut oil or ghee
- ⅛ teaspoon vanilla extract
- 1 large egg
Instructions
- Prepare the Mug: Lightly grease a microwave-safe mug with avocado oil or melted coconut oil to prevent sticking.
- Mix Dry Ingredients: In a small bowl, combine the almond flour (or chosen substitute), ground cinnamon, baking soda or baking powder, and kosher salt. Stir well to evenly distribute the leavening agent and spices.
- Combine Wet Ingredients: In another bowl, whisk together the applesauce, honey or maple syrup, avocado oil or melted coconut oil/ghee, vanilla extract, and the large egg until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to ensure a tender cake.
- Microwave Cooking: Pour the batter into the prepared mug and microwave on high for about 60 to 90 seconds, or until the cake has risen and a toothpick inserted into the center comes out clean. Microwaves vary, so start with 60 seconds and add more time if needed in 10-second increments.
- Cool and Serve: Let the mug cake cool for a minute or two after microwaving, then enjoy straight from the mug or tip out onto a plate. Optionally, serve with a sprinkle of cinnamon or a spoonful of yogurt.
Notes
- Use baking powder if using sunflower seed flour to prevent the cake from turning green.
- Adjust cooking time based on your microwave’s power to avoid overcooking or undercooking.
- This recipe can be customized with your favorite spices or add-ins like chopped nuts or dried fruit.
- For a vegan alternative, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use maple syrup as the sweetener.
Keywords: apple mug cake, gluten free, paleo, nut free, quick dessert, microwave cake, healthy snack
