Cinnamon roll mug cake
This single-serve cinnamon roll mug cake is cozy, satisfying, and full of gooey cinnamon flavor—with a swirl that looks as good as it tastes. Whether you go classic or paleo with your frosting, it’s a feel-good treat you’ll come back to again and again.
Ingredients
For the Cinnamon Roll Mug Cake
- 4 tbsp almond flour
- 1 tbsp tapioca flour
- 1 tbsp coconut flour
- 3 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tbsp dairy-free milk
- 1 tbsp of an egg, whisk and measure out 1 tbsp
- ½ tsp baking powder
For the swirl
- 1 Tbsp coconut or raw cane sugar
- 1 tsp Water
- 1 /2 tsp cinnamon
For the Frosting
- 1/3 cup powdered sugar, ( sub with paleo by blending 1 tbsp of tapioca starch with coconut or maple sugar)
- 1-2 tsp dairy-free milk
Instructions
Step 1: Mix the Batter
- In a microwave-safe mug, combine the almond flour, tapioca flour, coconut flour, baking powder, maple syrup, melted coconut oil, dairy-free milk, and 1 tbsp of a whisked egg. Stir until a smooth batter forms.
step 2 make the swirl
- In a small bowl, mix the coconut sugar, cinnamon, and water until a syrup forms. Transfer the mixture to a piping bag (or a small zip-top bag with the tip snipped off), and pipe it over the top of the mug cake batter in a swirl pattern. Use a toothpick or knife to lightly swirl it into the top layer of batter.
Step 3: Microwave to Perfection
- Microwave the mug cake for 60-75 seconds, or until the center is set. Be careful not to overcook—it should be soft and fluffy!
Step 4: Make the Frosting
- In a small bowl, whisk together the powdered sugar and dairy-free milk until smooth.
Step 5; Drizzle and Enjoy
- Drizzle the frosting over the warm mug cake and enjoy immediately!
Tried this recipe?Let us know how it was!