Gluten Free Honey Mug Cake is made in a microwave in just about one minute. It’s moist, tasty and all you need is a few healthy ingredients.
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If you haven't tried making a mug cake yet, this is your sign! It tastes exactly like a cake, but it's perfectly portioned for one. Also, I added some flaky sea salt on top of the cake. Let's just say... salted honey... need I say more?
If you love desserts with honey, try out my Gluten Free Oatmeal Cranberry White Chocolate Cookies or No Bake Chocolate Peanut Butter Oatmeal Bars.
Ingredients in Honey Mug Cake
- creamy natural drippy almond butter
- melted coconut oil
- honey
- egg
- gluten free oat flour
- baking powder
- dark chocolate chips
- flaky sea salt
How to make a cake in the microwave?
- Combine all ingredients for the cake batter in a small bowl.
- Grease a mug and pour the cake batter into the mug.
- Microwave for 55-75 seconds until springy to the touch. (The cook time may vary depending on the power of your microwave.)
- Add extra chocolate chips and a sprinkle of flaky sea salt on top.
- Enjoy!
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Honey Mug Cake
Equipment
- Microwave
Ingredients
- 1 tbsp creamy natural drippy almond butter
- 1 tbsp melted coconut oil - (plus more for greasing)
- 2 tbsp honey
- 1 egg
- ¼ cup gluten free oat flour
- ¼ tsp baking powder
- 1 tbsp dark chocolate chips - (plus more for sprinkling on top)
- pinch of flaky sea salt
Instructions
- Mix together almond butter, coconut oil, honey, an egg, oat flour, baking powder and chocolate chips in a bowl.
- Grease a mug and pour the cake batter into the mug.
- Microwave for 55-75 seconds until springy to the touch. (The cook time may vary depending on the power of your microwave.)
- Add extra chocolate chips and a sprinkle of flaky sea salt on top.
- Enjoy!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Ryan
Added cinnamon and used flax egg and it was delicious!!
Yay! So glad a flax egg worked too. 🙂
Beth
Quick, satisfying. Pantry was a bit short. So I improvised with olive oil and almond flour instead of coconut oil and oat flour. Worked well, still rose and was fluffy
Yay! 🙂