Cinnamon Caramel Mug Cake

Recipes  |  February 7, 2021


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Mug cakes: cakes you make in a mug in your microwave with fewer ingredients than proper cakes in a fraction of the time. Sounds dangerous to have such quick easy access to yummy cake, yes? Maybe. But far less so if you use more natural whole foods ingredients. Enter the no-oil, refined flour-free and refined sugar-free Cinnamon Caramel Mug Cake, with simple refined sugar-free Caramel Sauce and Coconut Cream Frosting to take it over the top. 

Don't have coconut sugar or spelt flour? No matter! Just replace the flour and sugar with whole wheat pastry flour or whole wheat flour or even all-purpose flour. Brown sugar makes a delicious coconut sugar substitute, though you might need a little less because it's sweeter. 



1/4 cup spelt flour

1/4 cup coconut sugar

2 tablespoons non-dairy milk

2 tablespoons applesauce

1/2 teaspoon baking powder

a scant 1 teaspoon vanilla extract

pinch of salt

Caramel Sauce (modified from The Vegucated Family Table)

2 tablespoons pure maple syrup

1 tablespoon almond butter (or favorite nut or seed butter)

1/2 teaspoon vanilla extract

pinch of salt

Coconut Cream Mousse Frosting (modified from Cocoa Mousse Frosting from The Vegucated Family Table)

1 (13.5-ounce) can of full-fat coconut milk, refrigerated overnight or for at least a few hours

2 tablespoons pure maple syrup

1 teaspoon pure vanilla extract





Directions for Cinnamon Cake:

Add all ingredients to a microwave-safe mug and mix with a whisk or fork until combined, making sure to get any edges of the bottom of the mug. Microwave on high for 1 minute, 30 seconds if you like your cakes on the more gooey side or 2 minutes if you like them firmer. Set aside to cool while you work on the caramel sauce and frosting.

Directions for Caramel Sauce:

With a fork or whisk, combine all ingredients in a jar or cup until fully combines and smooth. Set in the fridge to firm up a little while working on the frosting. Once the frosting is done, pour it onto the mug cake before adding frosting.

Directions for Coconut Cream Mousse Frosting:

Remove the can of coconut milk from the fridge (try not to shake it around too much). Open the can and scoop out the solid white coconut cream at the top, leaving the clear liquid behind. Place the coconut cream in the bowl of a stand mixer, fitted with the whisk attachment. Alternatively, you can beat it with in a medium bowl with a hand mixer. Add the maple syrup and vanilla and blend until smooth, stopping occasionally to scrape down the sides as needed. Plop the desired amount on the mug cake with a spoon or, for a fancier effect, spoon it into a piping bag with a piping tip and pipe it over the top of your mug cake and caramel sauce.


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