A single serving strawberries and cream flavored mug cake that cooks in the microwave and is ready in minutes. This cake is also paleo, wheat flour free and gluten free.
Strawberry season is here! I eat a lot of strawberries with fresh whipped cream during this time of year and I also like to make my strawberries and cream mug cake for a little treat.
Today I’m sharing a paleo version of my strawberries and cream mug cake. A few years ago, I discovered coconut whipped cream. It’s a delicious dairy-free substitute for whipped cream and since my husband and I both love coconut, it’s something I make in place of regular whipped cream quite often.
This recipe uses some of that coconut cream in the cake base, giving the cake a light coconut cream flavor mixed with pieces of fresh strawberries. It’s then topped with more fresh whipped coconut cream to really give the cake a strawberries and cream feel to it.
Strawberries and Cream Mug Cake (Paleo, Gluten Free)
- 3 tbsp superfine almond flour (see note)
- 1 tbsp coconut flour (see note)
- 1/2 tsp baking powder (see note)
- 1 large egg
- 1 tbsp maple syrup
- 2 tbsp coconut cream (see note)
- 2 fresh strawberries diced
Whipped coconut cream
- 1 (13-oz) can chilled coconut cream (refrigerate can overnight for best results)
- 1 tsp sweetener of your coice
- In a microwave-safe mug, add all ingredients except strawberries. For the coconut cream, when you open the can, the top should be solid coconut cream and the bottom should be a clear liquid. You want to add 1 tbsp of each to your batter. Whisk you batter with a small whisk until smooth.
- Gently stir in strawberries.
- Cook cake for about 2 minutes or until cake is done. Allow cake to cool a few minutes before adding the whipped coconut cream.
- To make whipped coconut cream, remove only the solid cream portion from can (you can save the clear portion for a smoothie or other recipe) and add into a bowl of a stand mixer. Add about 1 tsp of liquid sweetener of your choice. Whisk on high speed until peaks form. Pipe some onto cake. Store remaining cream in the fridge, which can be used for other desserts or serve with strawberries.
- I use this brand* of almond flour.
- I use this brand* of coconut flour.
- Commercial baking powder is not paleo so you may need to make your own homemade paleo baking powder if you are following a paleo diet.
- I use this brand* of coconut cream.
- You can use the same can of coconut cream for the cake and the whipped cream.
- Make sure you use 1 tbsp of the solid cream and 1 tbsp of the clear liquid for the cake batter. Adding only the solid cream will make the cake oily and adding only the clear liquid will make the cake dry.
- One can of coconut cream will make enough whipped cream to top on several cakes. It is difficult to whip only a small amount of cream, which is why it's better to make a larger amount and store the rest for later or for serving with fresh strawberries.
- Do not leave out the coconut flour or try to substitute with almond flour. The coconut flour absorbs a lot of the liquid which almond flour can't. The coconut flour also helps create a fluffy texture.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Nutrition estimate does not include the whipped coconut cream topping.
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.