Once upon a time, I perfected this Paleo Chocolate Mug Cake recipe and made it all the time. Then my older son told me he was a bit sick of it so I started making this Grain Free Peanut Butter & Jelly Mug Cake.
Then, he started to become a bit obsessed with Vanilla Cake. You can probably guess what happened next, right? We started working on perfecting this Paleo Vanilla Mug Cake.
Initially, I used my Chocolate Mug Cake recipe as the base but quickly found that while almond flour works perfectly in that recipe, it doesn’t have the same desirable texture without the cocoa powder and a better base for this is coconut flour.
Once I got the ratio of coconut flour right, I adjusted the butter (you can sub Ghee or coconut oil) and played around a bit more with texture. I found that while the chocolate version doesn’t need baking powder, this one does.
The version I posted below is absolutely delicious, tested and re-tested again and again. I hope you make it and love it!
I did include some modifications (that I tested) to make it sugar-free and to use almond flour if you don’t do coconut or only have that in the pantry but I would be lying if I said they are as good.
- If you want this sweetener-free, you can absolutely substitute stevia – just know that the texture will be a bit drier as the maple syrup adds moisture. If you are using packets, I recommend a little less than 1/2 packet. Liquid stevia is a much better choice (if you have it!), start with 1/4 teaspoon and increase based on personal preference.
- You can make this with blanched almond flour instead of coconut flour, use 3 Tablespoons and 1/2 Tablespoon of additional milk to add moisture.
- Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 2 min is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
- Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug / cooking time formula, stick with it so you can ensure consistent results.
- Use whatever kind of non-dairy milk you have in the house. I have made this with coconut milk, almond milk and hemp milk and didn’t notice any difference. If you eat dairy, heavy cream or half and half is a great substitute for the non-dairy milk.
8 Points Plus Per Serving -- Serves 1
2 minPrep Time
2 minCook Time
4 minTotal Time
- 1 Tablespoon plus 1 teaspoon coconut flour
- 1/4 teaspoon gluten free baking powder
- pinch of finely ground sea salt
- 1 Tablespoon plus 1 teaspoon melted butter or ghee
- 1 Tablespoon pure maple syrup
- 1 Tablespoon non-dairy milk (unsweetened)
- 1 teaspoon pure vanilla extract
- 1 large egg
- Combine coconut flour, baking powder and sea salt in mug (or other small mixing bowl). Whisk or mix with a fork until all lumps are gone.
- Add melted butter, maple syrup, milk and vanilla extract. Whisk or mix with a fork until incorporated.
- Finally, beat in egg until mixture is completely smooth. Pour into microwave safe mug and microwave for 2 minutes.
- See NOTES above regarding variances on microwave times, mugs and substitutions.