This is an overhead image of a yellow mug sitting on a white counter. Inside the mug is a brown cappuccino cake sprinkled with powdered sugar. The spoon is scooping some of the cake. Another yellow mug with cake is in the top right corner of the image and coffee beans are on the counter surrounding the mugs. Recipe
GF Gluten-Free VG Vegetarian

Cappuccino Cake in a Mug

This cappuccino cake in a mug recipe uses almond flour and coconut sugar. The result? Fluffy gluten-free goodness in just 60 seconds!

Prep: 2 minCook: 1 min 30 econdsTotal: 3 min 30 seconds
Servings: 2 mug cakes 1x


  • 3 tablespoons coconut sugar
  • 3 tablespoons heavy cream (or any milk)
  • 1 tablespoon vegetable oil
  • 1 egg
  • 3/4 cup blanched almond flour
  • 1 teaspoon espresso powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • powdered sugar for sprinkling on top


  1. In a medium bowl whisk together the coconut sugar, cream, oil, and egg for about 15 seconds. The mixture will look light a light brown and fluffy.
  2. Add the almond flour, espresso powder, baking soda and salt. Whisk again until combined.
  3. Divide into two shallow mugs are ramekins.
  4. Microwave each mug individually for 1 minute and 30 seconds.
  5. Once each cake is cooked and fluffy, sprinkle with powdered sugar and enjoy!

Nutrition Info:

  • Serving Size: 1 mug cake
  • Calories: 300
  • Sugar: 18.2g
  • Sodium: 492mg
  • Fat: 22.3g
  • Saturated Fat: 7.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21.1g
  • Fiber: 1.1g
  • Protein: 5.5g
  • Cholesterol: 113mg
© The Toasted Pine Nut