Strawberries & Cream Mug Cake

Strawberries & Cream Mug Cake

Needing a quick, delicious, and light dessert? This recipe is gluten free, dairy free, and Paleo friendly. Dig into this fluffy cake that is perfectly portioned with love baked into every bite.

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This is hands down my favorite dessert in the Summer when strawberries are in season and absolutely delicious. I love that this mug cake takes less than 5 minutes to make from beginning to end, and the taste is out of this world. The lemon mixed with the almond extract and fresh berries compliment each other beautifully. I hope you enjoy this as much as I do.

Strawberries & Cream Mug Cake

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Dessert
Servings 1 person


  • 3 tbsp almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tbsp maple syrup
  • 1/4 tsp almond extract
  • 1 tsp freshly squeezed lemon juice
  • 2 tbsp dairy free creamer I used Nutpods
  • 2 strawberries, diced


  • coconut cream, sliced almonds, fresh strawberries


  • In a microwave safe mug or ramekin, whisk together all of the ingredients besides the strawberries until well combined
  • Fold in the diced strawberries
  • Microwave for 2 minutes, or until the cake is done, and allow to cool for an additional 2 minutes.
  • Top with the garnishes and enjoy!

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