Almond Flour Mug Cake
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My almond flour mug cake is incredibly moist, fluffy, and packed with rich chocolate flavor. It’s quick and easy to make, and naturally gluten-free. Microwave and oven cooking methods.
This almond flour mug cake is essentially a single-serve version of my family’s favorite almond flour chocolate cake. I was inspired to try it out after multiple requests one night to whip up the actual cake, but laziness prevailed (I’m human).
It has all the flavor of a classic chocolate mug cake, but using almond flour gives it a lighter and fluffier texture, with a subtle hint of nuttiness. I like to add a square of chocolate to the center to add a gorgeous pool of chocolate in the middle.
Why I love this recipe
- Quick and easy. In under 5 minutes, you’ll have this mug cake prepared, cooked, and ready to eat.
- Healthier. Thanks to the almond flour, this mug cake is naturally lower in net carbs and suitable for those who follow a gluten-free diet.
- Best texture. It’s moist, rich, and fluffy.
- Multiple cooking methods. I prefer to use the microwave, but I’ve tested it in the oven, too.
Key Ingredients
Find the full printable recipe instructions and ingredient quantities below.
- Almond Flour. I like using blanched or superfine almond flour. These are most similar to whole wheat or white flour (while remaining grain-free!).
- Cocoa Powder. Dutch-processed cocoa or dark cocoa powder. Avoid cacao powder as it is a little too grainy.
- Baking powder. Gives the mug cake some rise and fluffiness.
- Maple syrup. Adds some sweetness. Agave or honey will also work.
- Almond Butter. Using nut butter instead of butter or coconut oil makes things a little healthier, but it also adds a subtle flavor.
- Milk. Any milk works, including almond milk, coconut milk, or whole milk.
- Chocolate Chips. Optional, but what is a chocolate-flavored mug cake without extra chocolate?
How to make an almond flour mug cake
Step 1- Mix. In a small bowl, combine the dry ingredients and stir well.
Step 2- Finish batter. Add the almond butter milk and mix until a thick batter remains. Fold in your chocolate chips.
Step 3- Microwave. Place in the microwave and microwave for 1-2 minutes or until just set. Remove from the microwave and let sit for 1 minute before enjoying.
Recipe tips and variations
- Use only smooth and drippy nut or seed butter. If you use a crunchy or homemade blend, it will not bake as well.
- Choose the right mug size. I find a 12-ounce mug (around 350 mL) to be the ideal size for this recipe. Any bigger, and you risk the mug cake drying out; any smaller, and it will overflow.
- If your cake batter is a little too thick, add an extra tablespoon or two of milk.
- For a gooier and softer chocolate mug cake, you can reduce the baking time. The batter has no eggs, so it is safe to eat!
- Add mix-ins. Pecans, walnuts, berries, and chocolate chips are all fabulous options.
- Frost it. Spread some chocolate frosting on the prepped mug cake for something truly decadent.
Serving and storage tips
To serve: I typically enjoy this mug cake as is, but my family sometimes likes a scoop of vanilla ice cream or some extra chocolate syrup. You do you, baby!
To store: Mug cakes should be made fresh and enjoyed immediately. You can, however, store the dry ingredients mixed for up to 6 months. When ready to assemble, simply add your wet ingredients, and you are good to go!
Frequently asked questions
No, this mug cake won’t work with coconut flour instead of almond flour. The former is too absorbent and will yield a dry mug cake.
Yes, this mug cake can be made in the oven. Bake it for 7-8 minutes at 180C/350F.
More mug cake recipes
- Coffee mug cake
- Flourless mug cake
- Hot chocolate mug cake
- Peanut butter mug cake
- Chocolate chip mug cake
If you tried this Almond Flour Mug Cake recipe, please leave a star rating and comment. It helps others thinking of making this.
Almond Flour Mug Cake
Video
Ingredients
- 2 tablespoons almond flour
- 1 tablespoon cocoa powder
- 1/8 teaspoon baking powder
- 2 teaspoons maple syrup
- 1 tablespoon almond butter
- 2 tablespoons milk * See notes
- 1 tablespoon chocolate chips
Instructions
- Grease a 12-ounce microwave-safe bowl or mug and set aside.
- In a mixing bowl, add the almond flour, cocoa powder, and baking powder. Add the almond butter, maple syrup, and milk and mix until a smooth batter remains. If it is too thick, add a little extra milk. Fold in the chocolate chips.
- Transfer your mug cake batter into the greased mug and microwave for one minute.
- Allow the mug cake to sit for one minute, before enjoying.
Notes
- Vanilla mug cake: Omit the cocoa powder and add one teaspoon vanilla.
- Oven method: Bake the mug cake in a preheated oven at 180C/350F for 7-8 minutes.
Nutrition
Originally updated July 2023, updated and republished July 2025
Thank you. I love your mug recipes.
This was an instant quick fix and turned out so great, cheers.
I liked It enough to eat it all quickly – had to use peanut butter vs the almond butter cause it’s all I had On hand. Used almond milk as my milk but I do Feel like the 2 tbs of milk was enough and next time I’m going to whisk it in vs add an extra splash of milk. It was not a baked enough consistency for me after I thinned it out with a splash of milk. Outside of that, it was perfect and loved the fact that it wasn’t as heavy as some of the other recipes. Thank you.
I absolutely love this recipe!
I make mug cake very often but never used almond flour. Will try to see consistency.