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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
Tried this this morning since I’m sick of eggs for breakfast. Haha! Amazing flavor. I didn’t have Camilla protein powder so just used unflavored and adjusted to taste. I did learn the hard way this didn’t fit in my ramekin; it overflowed in the microwave. Lesson learned and it still tastes great. Thanks!
I made this tonight and it did not disappoint! I reduced the cooking time to 50 seconds for my microwave. Thanks for the recipe!
You are so welcome, Brandi!
I didn’t have protein powder on hand so I doubled coconut flour and added a little more sweetener. It was yummy.
Can I sub coconut flour for almond flour?
Not for this recipe!
This is really good… I’ve made this twice and the second time I added a pinch a salt, maybe 1/8 tsp, a definite improvement. Thanks for a great recipe!!!
How awesome that you take the time to answer all these questions! I started to scroll thru to see if I could find my answer but there is just too many. So, does it have to be strictly coconut flour or can it be regular gluten free flour? I know what I’m having for breakfast!
I haven’t tried- You can experiment and see 🙂
I don’t have anything to compare it to, but just made it with regular GF flours (I use Jules brand) and it is wonderful!! What a great!
OK, it’s official, you’re my new hero. Love the Cinnamon Roll, made it in just a few minutes and OH so tasty. I didn’t have coconut butter so I used cream cheese with a touch of sucralose and almond milk and just spread it over the cake when done. Amazing!! Thanks for the recipe!
What a nice stand-in for the real deal to help satiate a guilty craving! I only had vanilla chai protein powder at the moment, so I used that…and was on the last dregs of milk so used golden milk I whipped up yesterday to add to my daily coffee. Kept everything else the same. Not only was it a delicious twist, it came out a pretty color too! Thanks so much for the recipe!
😀 You are so welcome, Kristen!
Just had this for breakfast, and it was lovely! I subbed water for milk since I didn’t have alternative milk on hand, and didn’t bother with the icing. I did microwave for 90 seconds since it didn’t seem set at 60 seconds. Can’t wait to try other recipes! I love that you also have a sweet tooth, and are realistic about balancing sweets with healthier eating.
What size ramekin is used for these mug cakes?
a 6 inch one, but a bigger one would be best to ensure it doesn’t overflow!
I didn’t have vanilla protein powder and I’m vegan so I followed the notes to omit both items. The result was just a mushy, bubbly mess so those notes should probably be revised. 🙁
Jillian, with all due respect, it only says leave out the eggs, not the protein powder. The protein powder is necessary for this recipe!
Can i substitute vanilla protein for cappuccino protein ? , thank you.
I don’t see why not!
This recipe looks like it has some typos-cinnamon is listed twice, as is granulated sweetener
Not a typo at all 🙂 It’s needed, as per the instructions. Enjoy!
Hello, I just tried your cinnamon mug cake and I love it, thank you! Do you happen to know how many carbs are in it?
Kay
I don’t, but feel free to calculate it using an online calculator 🙂
I just made this, and it was so good! Great recipe. Do you happen to have the nutritional info for it?
Thanks, Katie! For sure, check out myfitnesspal 🙂