Blueberry Almond Mug Cake (Paleo, Gluten Free)

This fluffy blueberry almond mug cake cooks in the microwave and is ready in minutes. It’s also wheat flour free, gluten free and paleo.
photo of Blueberry Almond Mug Cake

I’ve been playing around with trying to create a paleo version of one of my mug cakes. Over the years, I’ve shared quite a few mug cake recipes on this blog and while I’ve made several flourless ones, this is the first paleo one.
overhead photo of Blueberry Almond Mug Cake
This cake is super fluffy and the texture is similar to a regular cake even though it doesn’t contain any wheat flour. I love the bursts of blueberries and the mild almond flavor throughout.
close-up photo of Blueberry Almond Mug Cake
I dusted mine with a little powdered sugar and some sliced almonds. The sugar I used is not paleo but you can use a paleo powdered sugar (you can buy or make your own) if you are following the paleo diet.

Blueberry Almond Mug Cake (Paleo, Gluten Free)

Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Dessert
Cuisine: American
Servings: 1
This single serving mug cake cooks in the microwave and is ready in minutes. It is also paleo and gluten free.

Ingredients:

  • 3 tbsp super fine almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder for a paleo version you will want to make your own baking powder rather than using commercial baking powder
  • 1 1/2 tbsp maple syrup
  • 1 large egg
  • 1 tbsp milk you can use any kind, almond milk if you are keeping it paleo
  • 1 tbsp olive oil
  • 12 fresh blueberries
  • 1 tbsp sliced almonds
  • powdered sugar for dusting to keep it paleo, you can make paleo powdered sugar with coconut sugar

Directions:

  1. In a microwave-safe mug, add all ingredients except blueberries, slices almonds and powdered sugar. Mix batter with a small whisk until smooth.
  2. Gently drop blueberries on top. Do not worry about mixing them in because they will sink when cooking.
  3. Sprinkle sliced almonds over surface of batter.
  4. Cook cake in microwave at full power for about 1 minute 30 seconds or until cake is done. Top with powdered sugar if desired. Cake is best eaten warm.

Notes:

  • Be sure to use super fine almond flour for best results.
  • Do not leave out the coconut flour or try to substitute with almond flour. The coconut flour helps to expand and make the cake fluffy.
Nutrition Facts
Blueberry Almond Mug Cake (Paleo, Gluten Free)
Amount Per Serving (1 mug cake)
Calories 467 Calories from Fat 277
% Daily Value*
Fat 30.8g47%
Saturated Fat 5g31%
Polyunsaturated Fat 3.2g
Monounsaturated Fat 13.8g
Cholesterol 186mg62%
Sodium 93.6mg4%
Carbohydrates 36.4g12%
Fiber 5.9g25%
Sugar 24.5g27%
Protein 13.7g27%
Vitamin A 300IU6%
Vitamin C 2.5mg3%
Calcium 260mg26%
Iron 2.7mg15%
Net Carbs 31g62%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Blueberry Almond Mug Cake (Paleo, Gluten Free)

19 comments on “Blueberry Almond Mug Cake (Paleo, Gluten Free)”

  1. glad you added the comment about the coconut flour as i was thinking to myself: i don’t have coconut flour, i’ll just try this with only the almond flour” – lol. I’ve seen coconut flour here and there but… cannot remember exactly where. Where in San Diego County do you purchase it?

    • I buy mine from Sprouts! I know a lot of people seem to have almond flour but not coconut in the cupboards. It makes such a big difference though using both and comes in handy for most paleo or gluten free baked goods.

  2. Love quick meals. This one is perfect week breakfasts for my small family of two 🙂 Thank you so much !

  3. What would you advise if I wanted to make this in the oven in a larger batch? I don’t have a microwave.

  4. I made the mistake of using a standard size coffee mug and therefore made a mess in the microwave. It’s good though! I added a pinch of cinnamon and vanilla.

  5. Oh my this is awesome. I made the mistake of leaving out the coconut flour because I sometimes feel it has a chaulky feel. the first time I made it. It was too wet, but tasted good. I made it the second time using the coconut flour and it was perfect. I added cinnamon and vanilla and used 1 tablespoon maple syrup and 1 tablespoon of coconut sugar. Sooo good. My daughter and I have Celiac’s and mug cakes have made us so happy. THANK YOU SO MUCH for your wonderful recipe!

  6. 4 stars
    Thank you for sharing this recipe, my toddler twins always want something new to eat and they absolutely enjoyed it.
    I used Brown sugar instead of maple syrup, and added vanilla essences too.

  7. I am interested but I don’t have a microwave oven. Can it be baked in the oven 
    Puma

  8. Can I use honey instead of maple syrup?  Or would it not taste right?  

  9. 5 stars
    The only changes I made to this recipe were to add the zest of a small lemon because I love the combination of blueberry and lemon, and I omitted the sliced almonds on top because I am sensitive to eating too much almond at a time and I figured I could leave that off without it changing the essence of the muffin. It had the perfect cake-like texture and right amount of sweetness. I served it to myself (lol) with organic yogurt and a few more blueberries. Thank you. Oh, and you should know that here in Australia our Tablespoons have FOUR teaspoons in them, so I adjusted all the T measurements to three teaspoons or the multiples there of.

  10. 4 stars
    I just made two of these for my husband and myself because I had nothing sweet in the house that was quick to make.

    So I gave it a shot. I made two alterations: I added a pinch of salt and a dash of vanilla for flavor.

    Feedback: the maple syrup made it taste too much like blueberry pancakes and there wasn’t enough sweetener and I had to add too much powdered sugar. I would might use honey or agave or something next time. and maybe some Stevia.

    The vanilla was okay. But I think lemon or orange zest would be better next time.

    Texture was good, and so was the taste and it was moist and reasonably fluffy. I would make it again. The blueberries were especially good.

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