Ready in just a few minutes, this single-serve Almond Flour Mug Cake is a great way to satisfy your sweet tooth.
Packed with protein and fiber, it's made with almond flour, fresh blueberries, and a touch of sweetness. It's delicious, satisfying, healthy, gluten-free, and Paleo-friendly!
This Almond Flour Mug Cake is an adaptation to my Lemon Ginger Olive Oil Cookies With Blueberries. It also uses almond flour, olive oil, and the freshness of blueberries and lemon juice, but this single-serve treat is ready in minutes.
Sometimes, you need that super quick dessert when you crave something sweet, satisfying, and healthy yet don't want to spend too much time in the kitchen. Packed with protein, healthy fats, and fiber, it’s a gluten-free, Paleo-friendly cake that’s perfect for those occasions. And this easy recipe is simply delicious. Let's make it!
Why You'll Love This Recipe
- Quick and Easy: Ready in just 5 minutes, this mug cake recipe is a creative way to enjoy a healthy dessert.
- Healthy and Satisfying: Made with almond flour, collagen powder, and fresh blueberries, it’s a treat that’s both nutrient-dense and delicious.
- Dietary Info: Gluten-free, refined-sugar-free, dairy-free, and Paleo-friendly.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
You only need a few simple ingredients to make this high-protein single-serve dessert.
- Egg: Acts as a binder, providing moisture and structure to the cake while adding protein. If you can, use one at room temperature.
- Olive Oil: A healthy fat that keeps the cake moist and adds richness.
- Maple Syrup: A natural sweetener that brings out the best flavors and adds just the right touch of sweetness.
- Lemon Juice (optional): A splash of citrus enhances the freshness of the blueberries.
- Almond Flour: A gluten-free, low-carb flour that gives the mug cake a tender crumb and nutty flavor, similar to my Almond Flour Banana Cookies with Chocolate Chips.
- Collagen Powder: Boosts the protein content and supports skin, hair, and joints. Use unsweetened and flavor-free powder.
- Baking Powder: Helps the cake rise for a fluffy texture.
- Fresh Blueberries: Add natural sweetness, antioxidants, and flavor.
How To Make It
See the full recipe with measurements in the recipe card.
It's the best almond flour mug cake with those delicious sweet blueberries bleeding into a soft spongy cake. This dessert can be yours with a few clean ingredients and some minutes to spare.
Step One (Picture 1 above) - In a microwave-safe mug (preferably a 12-ounce coffee or latte cup), beat the egg with a small whisk or fork. Stir in the rest of the wet ingredients.
Step Two (Picture 2 above) - Whisk in the dry ingredients until well combined and you get a yellow cake batter.
Step Three (Picture 3 above) - Microwave for about 2 minutes and 40 seconds. The cake should rise and firm up. Adjust cooking time based on your microwave oven. Let the cake sit for a few seconds (it can be hot!). Garnish and enjoy!
Top Tips
- Microwave Times Vary: My sweet spot is 2 minutes and 40 seconds in my microwave on high power. Different microwaves heat differently. Start checking at the 2-minute mark to ensure your cake is perfectly set.
- Use a Microwave-Safe Coffee Mug: Be sure to use a mug that can hold at least 12 ounces to give your cake batter enough room to rise, and place it in the center of the microwave.
- Check the Center: You can check the center with a butter knife to check doneness.
- Gooey Cake: If you want a more moist and gooey cake, reduce the cooking time to 2 minutes.
- Extra Flavor: Garnish with a few teaspoons of coconut yogurt and extra blueberries for that extra refreshing, creamy bite.
Storage
This Almond Flour Mug Cake is best enjoyed immediately, as it’s a single-serve dessert.
However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat in the microwave for 20-30 seconds for the best texture.
Recipe FAQs
While coconut flour can work, it’s much more absorbent than almond flour, so you’d need to adjust the liquid ratio. For best results, stick with almond flour.
Although not tested, I imagine you can replace the regular collagen powder with a chocolate-flavored one to make a blueberry chocolate mug cake recipe.
More Easy Dessert Recipes To Try Next
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This Almond Flour Mug Cake with Blueberries is a healthy dessert that is as delicious as it is quick to make.
It's a favorite recipe that is healthy enough for breakfast or as a post-workout snack. Enjoy it with a hot cup of tea or a scoop of vanilla ice cream for a more indulgent experience!
📖 Recipe
Almond Flour Mug Cake With Blueberries
Mariska RamondinoEquipment
- 1 12-ounce coffee or latte cup Preferably with a broader rim and microwave-safe.
Ingredients
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon maple syrup plus 1 teaspoon
- ¼ teaspoon lemon juice (optional)
- 4 tablespoons almond flour
- 3 tablespoons collagen powder
- ¼ teaspoon baking powder
- ¼ cup fresh blueberries
Instructions
- In a small mug, beat the egg with a small whisk and stir in the olive oil, maple syrup, and lemon juice.1 egg, 1 tablespoon olive oil, 1 tablespoon maple syrup plus 1 teaspoon, ¼ teaspoon lemon juice (optional)
- Whisk in the almond flour, collagen powder, and baking powder until well combined with the egg mixture. Stir in the blueberries.4 tablespoons almond flour, 3 tablespoons collagen powder, ¼ teaspoon baking powder, ¼ cup fresh blueberries
- Microwave for about 2 minutes and 40 seconds at default power. Let it sit for a few seconds. Take it out of the microwave—be careful because your mug can be hot.
- Garnish with extra fresh blueberries and your favorite (coconut) yogurt (optional). Enjoy immediately!
Notes
- Microwave Times Vary: My sweet spot is 2 minutes and 40 seconds in my microwave on high power. Different microwaves heat differently. Start checking at the 2-minute mark to ensure your cake is perfectly set.
- Use a Microwave-Safe Coffee Mug: Be sure to use a mug that can hold at least 12 ounces (354 ml) to give your cake batter enough room to rise, and place it in the center of the microwave.
- Check the Center: You can check the center with a butter knife to check doneness.
- Gooey Cake: If you want a more moist and gooey cake, reduce the cooking time to 2 minutes.
- Extra Flavor: Garnish with a few teaspoons of coconut yogurt and extra blueberries for that extra refreshing, creamy bite.
- Storage: This Almond Flour Mug Cake is best enjoyed immediately as a single-serve dessert. However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat in the microwave for 20-30 seconds for the best texture.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Denise says
Yummy, but my calculations were 535 according to my app. From my weight loss program. That being said, it is packed with protein (31 g) and will keep you satiated so you may not snack. Most of the calories come from olive oil and almond flour.
Mariska Ramondino says
Hi Denise,
Thanks so much for sharing! Nutrition numbers can differ between apps depending on ingredients and brands used, so small differences are common. I really appreciate you sharing your experience, and I’m happy to hear you enjoyed the recipe and found it satisfying.
Mariska Ramondino says
This recipe is one of my favorites for relaxing moments with my daughter. It's a healthy treat we both love, perfect for unwinding together. I hope you enjoy it as much as we do!