A single serving maple pecan latte flavored mug cake that cooks in the microwave in less than two minutes. This mug cake is also paleo and gluten free.
This mug cake is inspired by my current favorite fall Starbucks drink, their iced maple pecan latte. I’m especially loving the sweetened cold foam they added to this year’s version and the sprinkling of sugar crystals on top.
This cake uses a combination of almond flour and coconut flour. Do not try to substitute the coconut flour with almond flour. Coconut flour is able to absorb liquids in a way that almond flour cannot and the coconut flour is needed to help create the structure for the cake.
You need to make this cake in an oversized microwave-safe mug (around 16oz). The cake rises quite high during cooking before sinking back down. If you attempt to use a smaller mug, the batter will spill out during cooking. It will also collapse unevenly when finished. Using a larger mug will give it ample room to expand and the structure to hold its shape when it condenses back down.
When the cake is finished cooking, it will pull away from the sides of the mug. You can then use a very large spoon to scoop the cake out in one piece and plate it into a smaller (8 oz) mug.
To get the coffee flavor into the cake, I used espresso powder. If you just use strong brewed coffee, the coffee flavor gets lost in the cake. You can usually find baking espresso powder in specialty baking stores. I usually buy mine from King Arthur Flour. A little goes a long way and it’s an ingredient that is very useful in other desserts, especially chocolate ones.
I added some fresh whipped coconut cream on top of the cake and crushed pecans. You can also add a drizzle of maple syrup.
Paleo Maple Pecan Latte Mug Cake
- 3 tbsp almond flour
- 1 tbsp coconut flour
- ½ tsp baking powder (you can make a paleo baking powder if your diet does not permit the commercial baking powder)
- ½ tsp espresso powder
- 1 large egg
- 1 tbsp almond milk
- 1 tbsp olive oil
- 2 tbsp maple syrup
- ½ tbsp crushed pecans
- Add all ingredients except pecans into an oversized microwave-safe mug. Whisk until smooth. Stir in pecans.
- Microwave at full power for about 1 minute and 30 seconds. Allow cake to cool a few minutes before eating.
- You can scoop cake out of large mug and plate into smaller mug to serve. You can also top with whipped cream (coconut cream if you are keeping it paleo), crushed pecans, and drizzle with additional maple syrup.
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.