This Strawberry Mug Cake is soft, fluffy and bakes up in the microwave in less than one minute with almond flour, strawberries and dairy-free chocolate chips. A healthy and easy single-serving dessert that you can throw together in no time. Only a handful of simple pantry ingredients that are gluten-free, paleo and refined sugar free.
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Easy Strawberry Mug Cake Recipe
Craving strawberry muffins but don’t feel like making a big batch? This Strawberry Mug Cake comes together in less than 5 minutes tastes just like an ultra-moist strawberry muffin in a mug cake!
Not only is this single-serving cake recipe easy to make in the microwave, but it’s healthy too! This strawberry cake in a mug is ready in just 5 minutes using simple ingredients that you most likely already have in your pantry and is completely gluten-free, dairy-free, paleo and can easily be made low carb or keto with your favorite sweetener.
And if you’re looking for more mug cake recipes, be sure to check out our Keto Mug Cake, Lemon Mug Cake, Blueberry Mug Cake, Banana Mug Cake, Vanilla Mug Cake, Carrot Cake Mug Cake, and our yummy Chocolate Mug Cake.
What is a mug cake?
Mug cakes are what I like to call cake in a mug. They are single-serving cakes and are the quickest and easiest dessert you can make when you want vanilla cake in a jiffy.
They are perfect for Valentine’s Day or anytime you are craving something sweet after dinner and don’t want to bake an entire cake. All you need are a few simple pantry ingredients and less than 10 minutes from start to finish. And the great thing about this tasty vanilla mug cake recipe is that it’s practically no bake – just grab your favorite mug along with a spoon and you’re good to go!
Ingredients
Traditional mug cake recipes are made with a combination of all purpose flour, butter and granulated sugar.
Since we want to make our vanilla mug cake keto, you are going to need:
- Nut Butter: we like cashew butter for the best vanilla mug cake flavor and texture but you can also use almond butter, peanut butter, sun butter or tahini if you want a nut-free mug cake.
- Unsweetened applesauce: adds flavor & moisture without having to use an egg. You can also use pureed pumpkin OR half of a small ripe banana. coconut oil or grass-fed butter if you’re not dairy free.
- Lakanto sugar-free maple syrup: a low-glycemic sugar-free sweetener that resembles the taste of maple syrup but is keto-friendly and diabetic-friendly. You can also sub pure maple syrup for a paleo mug cake or if you are not low carb.
- Almond Milk: I use an unsweetened almond milk with no gums or fillers (Malk) to keep this vegan mug cake dairy-free. Feel free to use any other plant-based milk of your choice
- Superfine Blanched Almond Flour: I used almond flour for this vegan mug cake recipe and do not recommend swapping for coconut flour or any other flour.
- Protein Powder:We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe vegan but feel free to do so if it fits with your dietary preference. Feel free to leave this out.
- Just 2/3 tsp Baking powder: helps the mug cake rise.
- Vanilla extract, fine sea salt, cinnamon and sugar free chocolate chips (Lily’s): makes this easy vanilla mug cake tasty, delicious and brings out the flavors from all the other ingredients.
- Strawberries: we use freeze-dried strawberries that we get from Trader Joe’s or Target but you can also use fresh strawberries. Be sure to dice them and you may have to adjust the cooking.
How to make Strawberry Mug Cake
Combine the wet ingredients: In a large (14 oz) heat-safe mug or (12-14 oz) ramekin, use a small fork or whisk to combine the cashew butter, maple syrup, applesauce, almond milk and vanilla until smooth.
Add the dry ingredients: Add the flour, baking powder, cinnamon and salt and stir until the batter is mixed together and has no clumps.
Add toppings: Sprinkle evenly with chocolate chips and freeze-dried strawberries.
Microwave Method:
- Microwave mug cake: Place mug on a small plate (in case of spillage) and microwave for about **65-75 seconds. Check on the cake to see that it’s done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
- Garnish and serve: Serve with coconut whipped cream, melted chocolate, berries or chopped nuts.
Oven Method
To make a strawberry mug cake in the oven:
Preheat the oven to 350 degrees F. Mix all the ingredients together in a medium bowl or measuring cup. Transfer the butter to a large 12 oz ramekin. Bake for 13-15 minutes or until a toothpick comes out clean.
Type of Mug
You want to use a large (14 oz) mug or (12 oz) ramekin to prevent overflowing as the cake will rise quite high during cooking before sinking back down.
Tips for success
- Use a Fork for Mixing. If you don’t have a mini whisk, using a fork is a fool-proof way to get your ingredients thoroughly mixed. This is important because clumps will interfere with the cooking of the cake.
- Know your Microwave. If your microwave is a particularly high or low wattage, adjust your cook time accordingly. You’ll know the cake is ready when it’s firm to the touch but your thumb can press into it a bit.
- Let your Mug Cake Cool. Just because you’re not baking your lemon cake doesn’t mean you don’t have to let it cool! It will be hot when it first comes out of the microwave, so wait a few minutes before digging in.
Serving Suggestions
I’ve given you a few extra topping ideas, but there’s plenty more you can add to this cake if you’d like. It tastes great with whipped cream or vanilla ice cream if you want to add something cool and creamy.
You can top your vanilla mug cake with:
- melted sugar free chocolate
- whip up some heavy cream to make whipped cream
- coconut whipped cream
- cream cheese frosting
- mixed berries
- chopped nuts
More strawberry recipes you will love:
This Strawberry Mug Cake is soft, fluffy and bakes up in the microwave in less than one minute with almond flour, strawberries and dairy-free chocolate chips. A healthy and easy single-serving dessert that you can throw together in no time. Only a handful of simple pantry ingredients that are gluten-free, paleo and refined sugar free.
- 2 tablespoons cashew butter , can sub with peanut butter, almond butter, tahini or sunbutter
- 2 tablespoons pure maple syrup , can sub with preferred sticky liquid sweetener or Lakanto Sugar-free maple syrup for low carb / keto.
- 2 tablespoons unsweetened applesauce , can sub with pureed pumpkin OR mashed ripe banana)
- 1 tablespoon unsweetened almond milk , we like Malk Organics plain unsweetened as it adds creaminess without any gums or fillers
- 1 teaspoon vanilla extract
- 4.5 tablespoons super-fine blanched almond flour , can also sub with 2.5 Tablespoons coconut flour or 4 tablespoons gluten-free oat flour for a nut-free option
- 1 teaspoon plant-based protein powder , for added protein. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe vegan but feel free to do so if it fits with your dietary preference. Leave out if preferred.
- 2/3 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/8 teaspoon fine sea salt
- 1 teaspoon freeze-dried strawberries OR sub with diced fresh strawberry (you may have to cook the mug cake for longer)
- 3/4 teaspoon Lily's no sugar-added chocolate chips OR chopped chocolate
In a large (14 oz) heat-safe mug or (12-14 oz) ramekin, use a small fork or whisk to combine the cashew butter, maple syrup, applesauce, milk and vanilla until smooth.
Add the flour, baking powder, cinnamon and salt and stir until the batter is mixed together and has no clumps. Top with berries and chocolate chips, if desired.
Place mug on a small plate (in case of spillage) and microwave for about **65-75 seconds. Check on the cake to see that it's done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
Serve with coconut whipped cream, melted chocolate, berries or chopped nuts.
Preheat oven to 350 F.
Lightly coat a large 12 oz ramekin and transfer batter into the ramekin. Bake for 11-14 minutes or until cake is set.
**The cook time will vary according to your microwave - check after 45 seconds then pop it back in the microwave in 10 second increments if not done - do not overcook or mug cake will be dry
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