Sugar cookie mug cake
updated March 2025
Ingredients
For the Mug Cake:
- 1 tbsp Coconut flour
- 1 tbsp tapioca starch
- 3 tbsp Almond flour , or vegan protein powder for dairy-free
- 1/4 tsp baking powder
- 3 tbsp Maple syrup , or any liquid sweetener of choice
- 1 tbsp full-fat coconut milk
- 1 tbsp melted refined coconut oil, or butter/avocado oil
- 1 tbsp Of a whisked egg
- 1 tsp vanilla extract
- Dash of almond extract, optional, for sugar cookie flavor
For the Frosting:
- 1 tbsp softened butter or coconut oil, for dairy-free
- 2 tbsp powdered monk fruit sugar, or powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tsp almond milk, or water to thin, if needed
Optional toppings:
- Festive sprinkles
- A pinch of flake salt
Instructions
Step 1: Make the Mug Cake
- In a microwave-safe mug, whisk together the coconut flour, tapioca starch, almond flour, baking power.
- Add the coconut milk, maple syrup, melted coconut oil, tbsp of whisked egg, vanilla extract, and almond extract. Stir until smooth and well combined.
- Microwave for 60-90 seconds. Start checking at the 60-second mark—the cake should be set but not dry. Let it cool for a minute.
Step 2: Prepare the Frosting
- In a small bowl, mix the softened butter, powdered monk fruit sugar, and vanilla extract until creamy. Add almond milk or water, 1/4 teaspoon at a time, to reach your desired consistency.
Step 3: Assemble and Decorate
- Spread the frosting over the warm mug cake.
- Top with sprinkles or a pinch of flake salt for added flair.
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