Why You’ll Love This Recipe
I like this recipe because it’s single-serving, fast, and doesn’t require special ingredients. The almond butter gives the cake a rich, moist texture, while the coconut adds chewiness and flavor. Since it’s naturally sweetened and flourless, I feel good about enjoying it anytime—whether as a snack, dessert, or even a quick breakfast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 3 tbsp almond butter (or peanut butter)
• 2 tbsp shredded coconut (unsweetened)
• 1 large egg
• 1 tbsp honey or maple syrup (optional, for natural sweetness)
• 1/2 tsp baking powder
• Pinch of salt
Directions
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In a microwave-safe mug, I whisk together the almond butter, egg, and honey (if using) until smooth.
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I stir in the shredded coconut, baking powder, and a pinch of salt until fully combined.
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I microwave on high for 60–75 seconds, just until the cake is set and fluffy in the center.
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I let it cool for a minute before digging in, or I top it with extra coconut, yogurt, or a drizzle of nut butter.
Servings and timing
This recipe makes 1 mug cake. It takes me about 2 minutes to mix and 1–1.5 minutes to cook, so I can have it ready in under 5 minutes.
Variations
Sometimes I stir in a few chocolate chips or chopped almonds for texture. If I want extra coconut flavor, I add a drop of coconut extract. For a lower-carb version, I skip the honey and use a sugar-free sweetener. I’ve also tried swapping almond butter with cashew butter for a milder taste.
Storage/Reheating
This mug cake is best eaten fresh since it cooks so quickly. If I have leftovers, I cover the mug and keep it in the fridge for up to 1 day. To reheat, I microwave it for 15–20 seconds.
FAQs
Can I bake this in the oven instead of the microwave?
Yes, I bake it in an oven-safe ramekin at 350°F for about 12–15 minutes until set.
Can I make it dairy-free?
Yes, the recipe is naturally dairy-free unless I add toppings like yogurt or whipped cream.
Can I use sweetened coconut?
Yes, but I usually reduce or skip the honey/maple syrup since sweetened coconut adds enough sugar.
What if I don’t have almond butter?
I’ve used peanut butter or cashew butter instead, and both work well.
How do I keep the cake from drying out?
I make sure not to overcook it. I stop the microwave as soon as the center looks set but still slightly soft.
Conclusion
I love this Coconut Almond Mug Cake because it’s simple, quick, and satisfies my sweet tooth without leaving me with a pile of dishes. It’s fluffy, flavorful, and endlessly customizable, making it a perfect little treat whenever I need something warm and comforting in minutes.
PrintCoconut Almond Mug Cake – Quick, Fluffy & Flourless
This fluffy coconut almond mug cake is gluten-free, flourless, and ready in minutes! Packed with protein and natural sweetness for a guilt-free treat.
- Prep Time: 2 minutes
- Cook Time: 1–2 minutes
- Total Time: 3–4 minutes
- Yield: 1 mug cake
- Category: Dessert, Snack
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 tbsp almond butter (or peanut butter)
2 tbsp unsweetened shredded coconut
1 large egg
1 tbsp honey or maple syrup (optional, for natural sweetness)
½ tsp baking powder
Pinch of salt
Instructions
In a microwave-safe mug, combine almond butter, shredded coconut, egg, honey or maple syrup (if using), baking powder, and a pinch of salt.
Mix thoroughly with a fork or small whisk until the batter is smooth and well combined.
Microwave on high for 60–90 seconds, or until the mug cake is puffed up and cooked through (microwave times may vary).
Let cool slightly before eating. Enjoy warm straight from the mug!
Notes
For a dairy-free version, ensure your almond butter is dairy-free.
Add a dash of vanilla extract or a sprinkle of cinnamon for extra flavor.
Top with fresh berries, a dollop of Greek yogurt, or sugar-free chocolate chips if desired.
This recipe works great as a keto-friendly treat when sweetened with a sugar-free alternative like monk fruit or stevia.
