This healthy dessert is ready in under five minutes! Three minutes to mix the ingredients together with a fork, then up to two minutes in the microwave, giving you a warm apple-spice paleo mug cake that’s super easy and tastes like coffee cake.
I’ve seen the recipes for these mug cakes and truthfully, I wasn’t planning on doing one for the blog. And then the other night I really wanted a treat. I didn’t want to go out to the store, especially because I knew I would make an unhelpful choice. It didn’t seem like I had much in the fridge either. But a little searching for “paleo mug cake” brought me some great ideas. I didn’t have any chocolate in the house because it’s a migraine trigger, so I opted for apple spice. I call for pumpkin pie spice in the recipe below, but if you don’t have that mix I also explain how to make the mug cake with the individual spices. If you want this completely sugar-free and much lower-carb, you can use stevia in place of the maple syrup.
Suitable for:
low-sodium, gluten-free, grain-free, paleo, vegetarian, dairy-free, reduced-sugar diets
Not for:
vegan diets
You might also like:
Chocolate chip paleo mug cake from Paleo on a Budget
Paleo chocolate mug cake from Paleo Grubs
Banana bread paleo mug cake from The Roasted Root

Apple-spice paleo mug cake {grain-free}
Ingredients
- 1 large eggs free-range, organic
- 2 tbsp coconut milk canned, regular or light
- 1 tbsp maple syrup organic (or stevia = 1 tsp sugar plus 1 tbsp water)
- 1 tsp vanilla extract
- 1/4 tsp pumpkin pie spice or see below
- 2 tbsp coconut flour (15 g)
- 2 tbsp almond flour (10 g)
- 1/3 cup apples finely chopped (35 g)
Instructions
- Add ingredients to your microwave-safe mug in the order listed, mixing with a fork as you add each one.
- Microwave for one minute, then in 15-second increments, checking the cake each time. Cake should puff up and feel firm. Don't overcook or it will dry out.
- Eat immediately!
Notes
- 340 (288) calories
- 17 g fat
- 4 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 185 g cholesterol
- 121 mg sodium
- 158 (117) mg potassium
- 34 (20) g carbohydrate
- 8 g fiber
- 19 (7) g sugars
- 11 g protein
- 8 (7) Weight Watchers Points Plus
I’ve made this two nights in a row, and I’m now obsessed! I also added a pinch of salt and baking soda. Microwaved for 2 minutes & topped with some homemade coconut milk ice cream. YUM!
Hi,
I just made this for the first time and unfortunately I wouldn’t say it was a complete success. It did turn out dry and crumbly because it was cooked too long. I was trying to get it ‘firm’ but that never happened. The top remained wet and gooey while the rest of it kept cooking. I know that each microwave and mug combination is going to produce different results, but I think there should be some kind of expectation that only the edges need to be firm. I think next time I’ll make a depression in the middle to help it cook more evenly and keep a closer eye on the texture of the body of the cake.
There was some good flavour and I took the opportunity to make a batch of pumpkin spice which I hadn’t done before so I’ll have it on hand next time.
Thanks for the tasty recipe!!
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