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My cinnamon mug cake recipe is ready in under a minute, and my family swears it tastes just like a warm, fluffy cinnamon roll–glaze and everything!
If you’re looking for more single serve dessert recipes, try my muffin in a mug, single serve chocolate chip cookie, or single serve oatmeal cookie next.
Table of Contents
When someone in the house has a sweet craving, but we’re fresh out of cakes and brownies, I make a round of mug cakes so there isn’t a riot.
That means if we’re craving banana bread, I make banana mug cakes, and if we’re craving brownies, I make brownies in a mug. If we’re craving cinnamon rolls (I think you see where I’m going with this…), I make cinnamon mug cakes!
Why I love this recipe
- Low-key healthy. Unlike actual cinnamon rolls, my cinnamon roll mug cake is filled with protein, fiber, and is low in sugar–though you’d never be able to tell.
- No all purpose flour. This means it’s gluten-free, and you don’t have to deal with heat-treating raw flour!
- The perfect texture. They’re pillowy soft, moist, and topped with a delicate cinnamon glaze.
- Instant gratification. When I have a sweet tooth craving, time is of the essence, which is why we make mug cakes at least once a week.
Key ingredients
- Vanilla protein powder. This is the base of the cake ingredients. Make sure to use a powder you enjoy the flavor of.
- Baking powder. Gives the mug cake some rise and fluffiness.
- Coconut flour. When mixed with the wet ingredients, coconut flour acts like a sponge and, in turn, yields a super cakey and fluffy cake.
- Cinnamon. A must for cinnamon flavor! I prefer Saigon cinnamon as it has a more authentic, warm cinnamon taste.
- Maple syrup. Adds sweetness and moisture.
- Egg. Room temperature eggs are best.
- Vanilla extract. For flavor.
- Sugar. I like brown sugar, but you can use coconut sugar, white sugar, or a sugar-free sweetener like erythritol.
- Powdered sugar, water or milk, and cinnamon. For the glaze.
How to make a cinnamon mug cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare. Grease a microwave-safe mug with melted butter and set aside.
Step 2- Mix. Combine the dry ingredients (except the sugar) and stir in the wet ingredients until smooth. In a separate small bowl, mix sugar and cinnamon.
Step 3- Microwave. Pour the cake batter into the greased mug, sprinkle the cinnamon sugar mixture on top, and microwave for 1 minute.
Step 4- Add the glaze. Combine the glaze ingredients until smooth and drizzle over the top of the cake.
Arman’s recipe tips
- Use a large mug or cereal bowl. The cake will expand at least twice the size of the batter, so pick a mug that won’t overflow.
- Adjust the liquid. Depending on the type of protein I’m using and the coconut flour brand, sometimes I need to add more almond milk or flour to get the proper consistency. The mug cake should be smooth but pourable–slightly thicker than pancake batter.
- Microwave in intervals. Everyone’s microwave wattage differs, so I suggest heating the cake in 20-second intervals until it’s firm around the edges and a bit soft in the center.
Frequently asked questions
I don’t recommend swapping flours as this can affect the cake’s texture. If you’d prefer to use almond flour, try my almond flour mug cake recipe.
Yes, this mug cake can be baked instead of microwaved. Simply bake it in the oven at 180C/350F for 8-10 minutes or until firm on top.
Yes, to make this recipe eggless, swap out the eggs for a prepared flax egg or any other egg substitute.
Cinnamon Mug Cake
Video
Ingredients
- 1 scoop vanilla protein powder 32-34 grams
- 1/2 teaspoon baking powder
- 1 tablespoon coconut flour
- 1/2 teaspoon cinnamon
- 1 teaspoon maple syrup
- 1 large egg
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1 teaspoon brown sugar
- 1/2 teaspoon cinnamon
For the glaze
- 2 teaspoons confectioners sugar melted
- 1 teaspoon milk
- 1 pinch cinnamon
Instructions
- Grease a microwave safe bowl with cooking spray. In a small bowl, add the protein powder, baking powder, coconut flour, cinnamon, and mix well.
- In a small bowl, add the protein powder, baking powder, coconut flour and cinnamon, and mix well. Add the maple syrup, egg, milk, and vanilla extrac. If the batter is too crumbly, continue adding milk of choice until a very thick batter is formed.
- Transfer the mixture to a microwave safe mug and sprinkle the brown sugar and extra cinnamon and swirl over the top.
- Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!
Notes
Nutrition
More mug cake recipes
Originally updated July 2023, updated and republished January 2025
Just made this in the microwave. It was delicious. Thank you very much.
You are so welcome, Terri- Thanks so much for trying it out!
Hi. I’ve just made these. What’s the T measurement please for the coconut flour? I thought it was maybe tablespoons but my mixture was very wet so had to add more flour. Was still pretty delicious even if it was more coconutty than cinnamon
Hi Michele! It is tablespoons, but some coconut flours differ (along with protein powder) so you may like to add a little more 🙂
Cream Cheese has no carbs or sugar in it so if you use some cream cheese with a sugar sub and a little
vanilla this should be allowed for a small amount of frosting. Unlike yogurt which is full of sugar especially the
low fat. When it says low fat on anything to make up for taste they add sugar.
That is absolutely correct- Thanks, Judith!
This sounds do yummy! Please tell me what you use as your “granulated” sweetener!? Would Honey work even though it isn’t “granulated”?
Thank you sooo much! ?❄⛄☃?
Hi Christine! 🙂 I use a monk fruit sweetener, which is similar to stevia. I haven’t tried it with honey- It should work, but you’d need to adjust the liquids 🙂
This was awesome. Thank you for the recipe. I recently switched to a low to no carb diet and I often crave pastries. This hit the spot.
Hi Yolanda! Thank you so much for your feedback- Glad you enjoyed it 🙂
Just made this and I have had some bad baking bouts with sweets so I was very doubtful this would be different (I am sure it’s me not you.. 😉 ) the mug cake part came out pretty good- I botched the glaze and put half/half in with coconut butter and then into the microwave- DOH! In My impatience to eat it I drizzled with sugar free caramel and added a dollop of whipped peanut butterrrrrr…. omg. you see where this is going? SO GOOD. My husband even came from the other side of the house to see what smelled so good… luckily he didn’t find me eating my precious in the corner like Gollum. Thanks for the recipe!
You are SO welcome, and you get bonus points because you ate it Gollum style 😀
Oh YUM. This definitely satisfied my sweet cravings… and even better since it was all stuff in my pantry! I didn’t have coconut butter for the drizzle, however, so I put a spoonful of nut butter on top – perfect!! Thank you!
😀 you are so welcome, Jess- Love the addition of nut butter 🙂
I love the gold spoon you have in your fabulous looking mug cake. What kind of critter is that on the top?
Hi Donna! Haha, I’m not sure sorry- I think it’s just the Persian design?
Where do you get coconut butter?!? Where is it found in a store?
Hi Donna! Most health food stores stock it, also supermarkets are now selling it too- If not, feel free to drizzle some full fat coconut cream mixed with a dash of sweetener 🙂
Hi, I’m probably THE only one who is confused what the ‘T’ in your recipe means, but is it Table spoon? I NEED to make them this weekend 🙂 thank you x
Hi Juste! It stands for tablespoon (15 mls)- Sorry for the confusion!
Looks great! Do know how many net carbs are in one serving? Thank you for sharing!
Hi Darla! Absolutely, if you add in your own protein powder you use into a calorie calculator, it will provide it for you 🙂 Enjoy!
Hi Arman! I have to admit that while making this I was really doubting that it would turn out anything like a mug cake but I was so pleasantly surprised! The consistency was truly cake-like. I had cinnamon roll mug cake for dinner and didn’t feel any guilt! Thank you! One little thing – I used Lakanto for all of the sweetener (a zero-glycemic sweetener made with Monk fruit extract and erithrytol for anyone unfamiliar with it) and I think that the next time I make it I will try using coconut sugar for half the sweetener. One question – I couldn’t finish the entire cake. Have you tried saving some and eating it the next day? Thanks for creating great recipes for those of us trying to maintain a healthy lifestyle while still sometimes hankering for those comfort foods!
Hi Michelle! Ohhh I love using Lakanto- It works just as ell as erythritol! You certainly can save whatever you don’t finish, I’d recommend drizzling some dairy free milk over it if it’s too firm and warm up.
This recipe sounds great. Cinnamon is one of my favorite seasonings and combined with the benefits of a protein powder, this is a winner. I have experimented with baking with protein powder and egg whites but have not yet found the right emulsifier to provide a good consistency.
Thanks so much for your kind words, Holly! I think it really does depend on the protein powder VS the actual protein powder and egg white combination- SO much trial and error haha! 🙂
Some of my family members don’t like cinnamon either–like what? Clearly they’ve never had it right. BUT, Cinnabon was always a favorite. I would LOVE to try making this mug cake sometime! Perfect for a snack!