This paleo mug cake tastes like a cinnamon roll but made easy with just a mug and a microwave. It’s paleo, gluten-free, and wheat free. It’s a fun breakfast treat, or make it for dessert when you get a craving for something sweet.
I have been working on creating paleo mug cakes based on some of my favorite recipes. One of my all-time favorite mug cakes is my cinnamon roll mug cake. It takes some extra effort, but I think it is worth it. It tastes like a cinnamon roll in cake form, complete with gooey cinnamon swirls in the cake and icing on top.
This paleo version also starts with a cinnamon-flavored cake. I also swirled in some cinnamon sugar so that each bite has an extra pop of cinnamon. It’s then topped with a swirl of dairy free icing.
Ingredients
- Superfine almond flour
- Coconut flour
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Maple syrup
- Large egg
- Almond milk
- Olive oil
Flours: If you do not have superfine almond flour, you can make this recipe with just coconut flour (2 tbsp coconut flour total and keep the other ingredients the same). However, you can’t make this cake with only almond flour because almond flour cannot absorb liquid the way that coconut flour can.
Baking powder: To keep the recipe paleo, you will need to make your own baking soda. Commercial baking powder is not paleo.
How to Make It
For the cake: Mix the almond flour, coconut flour, baking powder, cinnamon, nutmeg, syrup, egg, milk, and oil in a large microwave-safe mug.
Cinnamon swirl: To keep it paleo, the cinnamon swirl is made with maple syrup and cinnamon. The two are heated in the microwave so the cinnamon melts into the syrup. It’s also heated long enough to thicken so it can be swirled into the cake.
Cook: Once you’ve added the cinnamon swirl, microwave the cake for about 1 minute and 30 seconds.
Because of how wet the paleo cake batter is, I couldn’t quite get the cinnamon swirl to stay solid. It begins to dissolve into the batter upon contact. But it does provide a pop of extra cinnamon with each bite. I also added some of the cinnamon swirl to the top of the cake to get that gooey cinnamon swirl factor into the cake.
Icing: If you have a favorite paleo icing, feel free to use it on this cake. I made an icing using coconut cream and maple syrup, heating it until it became thick and syrupy. You can also top this with condensed coconut milk.
Recipe Tips
Because this is a microwave cake, I provided a microwave method for cooking the cinnamon swirl and icing. However, they can also be made on the stove.
This cake is best eaten soon after it is made. Microwave cakes generally don’t store well, and they tend to get dry over time.
More Paleo Mug Cake Recipes
- Paleo Chocolate Mug Cake
- Paleo Blueberry Almond Mug Cake
- Paleo Maple Pecan Latte Mug Cake
- Paleo Coconut Mug Cake
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Paleo Cinnamon Roll Mug Cake
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
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 1/2 tbsp maple syrup
- 1 large egg
- 1 tbsp almond milk
- 1 tbsp olive oil
cinnamon swirl
- 1/4 cup maple syrup
- 1/4 tsp cinnamon
icing
- 1/3 cup coconut cream
- 1-2 tsp maple syrup
Instructions
- In a microwave-safe mug, add all cake ingredients. Mix batter with a small whisk until smooth.
- In a small microwave-safe bowl, add cinnamon swirl ingredients. Cover with a paper towel and heat at 20 second intervals (stirring in between), until thickened like syrup.
- Swirl half of the syrup into the cake batter. Cook cake in microwave for about 1 minute 30 seconds. Spread remaining cinnamon swirl over top of cake.
- The cake can be topped with your favorite icing or condensed coconut milk. If you want to make your own icing, combine icing ingredients, adjusting maple syrup as needed. Cover with a paper towel and heat at 20 second intervals (stirring in between) until thickened like syrup. Pipe into a swirl pattern over surface of cake.
Notes
- Because this is a microwave cake, I provided a microwave method for cooking the cinnamon swirl and icing. However, they can also be made on the stove.
- If you do not have almond flour, you can make this recipe with just coconut flour (2 tbsp coconut flour total and keep the other ingredients the same). However, you can't make this cake with only almond flour because the almond flour is not able to absorb liquid the way that coconut flour can.
- This cake is best eaten soon after it is made. Microwave cakes generally don't store well and they tend to get dry over time.
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.
I was craving a cinnamon roll. I’m still on AIP but have reintroduced eggs. I should have read more carefully about your option to use only coconut flour; I substituted collagen powder for the almond flour. I also used pure stevia in place of maple syrup and made my own, similar, cinnamon swirl. It was delicious! Reminded me of Hardee’s cinnamon biscuit when they were first introduced. Next time I’ll make it in a soup mug, as it climbed right out of my coffee mug! Thanks for the recipe. 🙂
Glad you enjoyed it!
Could you make this in the oven?
We haven’t tried baking it in the oven.
This was so good! Thanks!
I’m glad you enjoyed!
It was DIVINE!!
I’m so glad you enjoyed!
I used half the syrup and substituted the rest with coconut sugar. Delicious!
I’m happy you enjoyed!
AMAZING!
Yay!
Hi, if I want to make this with coconut flour only. Would it be total of 2 tbps coconut flour or 2 tbsp + 1 tbsp as per the recipe? Thank you. 🙂
2 tbsp total
Thanks for giving me a great breakfast recipe!
If I wanted to do this non-paleo, would I just use 4 tbsp AP flour?
I have a great non paleo version linked in the post. Here it is: https://kirbiecravings.com/cinnamon-roll-mug-cake/