Name: Coconut Almond Mug Cake – Quick, Fluffy & Flourless
Prep time: 2 min
Cook time: PT-488376H35M34S
Total time: 4 min
Cuisine: American
Ingredients: 2 tablespoons almond butter (or peanut butter); 2 tablespoons unsweetened shredded coconut; 1 large egg; 1 teaspoon honey or maple syrup (optional); 1/4 teaspoon baking powder; Pinch of salt

Jump to Recipe·Leave a Review

This coconut almond mug cake is my go-to when I want a quick, satisfying dessert without the fuss. It’s light, fluffy, naturally sweetened, and made with simple pantry staples. Since it’s flourless, gluten-free, and packed with healthy fats and protein, I can enjoy it as a guilt-free treat any time of the day.

Why You’ll Love This Recipe

I love this mug cake because it comes together in just minutes. With no flour involved, it still manages to turn out moist and airy, thanks to the almond butter and egg. The shredded coconut gives it a subtle chew and tropical flavor that pairs perfectly with a drizzle of honey or maple syrup. Whenever I need something quick, comforting, and wholesome, this is the recipe I turn to. Coconut Almond Mug Cake – Quick, Fluffy & Flourless

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond butter (or peanut butter)
Shredded coconut (unsweetened)
Egg
Honey or maple syrup (optional, for sweetness)
Baking powder
Pinch of salt

Directions

I add almond butter, shredded coconut, egg, honey or maple syrup (if using), baking powder, and salt into a microwave-safe mug.
I mix everything together until smooth and well combined.
I microwave on high for 60–90 seconds, depending on my microwave, until the cake has risen and is cooked through.
I let it cool slightly before digging in, or sometimes I top it with extra coconut flakes or a drizzle of nut butter.

Servings and timing

This recipe makes 1 mug cake. It takes me less than 5 minutes total—about 2 minutes to mix the ingredients and 1–1.5 minutes to cook.

Variations

Sometimes I stir in a few chocolate chips for extra indulgence. I also like topping it with Greek yogurt and berries for a more balanced snack. If I want a stronger coconut flavor, I add a drop of coconut extract. For a lower-carb option, I skip the honey or maple syrup and sweeten with a sugar-free alternative.

Storage/reheating

Since this is a single-serving recipe, I usually eat it right away. But if I have leftovers, I cover and refrigerate the mug cake for up to 1 day. To reheat, I just microwave it for 15–20 seconds until warm again.

FAQs

Can I bake this in the oven instead of the microwave?

Yes, I sometimes bake it in a small oven-safe ramekin at 350°F for about 12–15 minutes.

Can I replace almond butter with peanut butter?

Absolutely. I like almond butter for a milder taste, but peanut butter works great too.

Do I have to add sweetener?

No, I often leave out the honey or syrup if I want a more savory, nutty version.

How do I keep it from being too dry?

I make sure not to overcook it. Microwaving just until set keeps it soft and fluffy.

Can I make it dairy-free?

Yes, the recipe is naturally dairy-free as long as I don’t add toppings like yogurt or whipped cream.

Conclusion

This coconut almond mug cake is a quick, fluffy, and wholesome dessert I can whip up in minutes. It’s flourless, naturally sweetened, and full of flavor, making it one of my favorite single-serving treats. Once I tried it, it became a regular part of my snack and dessert rotation.