Almond Butter & Cinnamon Mug Cake

I don’t have a very big sweet tooth, but there are those times where I crave a little something delicious.

And normally when it hits me, I have to do something about it right away.  Whipping up an entire batch of cookies seems like too much sometimes, and I really only need a couple bites to feel satisfied. A personal little treat that requires only a few minutes to make, is a healthier option than most, and is perfect for those chilly fall days… sounds ideal, right?

Allow me to introduce you to the mug cake: A single serving cake that is made in a mug.

Curling up on the couch with hands wrapped around a hot drink and steam rising from the top paints the perfect picture of fall comfort. I love that mug cakes give you that same feeling, but instead you’re treating yourself to a little something extra. You can create all different kinds depending on the ingredients you choose, and I was recently introduced to this amazing blueberry cinnamon walnut almond butter that I thought would be the perfect addition in a fall mug cake. Read on for the recipe!

almond butter

What you need:

Microwave safe mug

1 1/2 tbsp Almond Butter

1 egg

1 tbsp almond milk

1/2 tbsp cinnamon

1/2 tbsp cocoa powder

1/2 tbsp brown sugar

1/4 tsp baking powder

1/4 tsp vanilla or almond extract


Combine everything into a microwave safe mug.


Mix together until a smooth batter is formed. Place the mug in the microwave for 1:30 – 2 minutes. (I checked mine every so often to make sure it wasn’t baking over. Depending on the power of your microwave you may have to adjust the baking time.)

powdered sugar

Take out and let sit for a minute to cool. I like to sprinkle some powdered sugar and a little extra cinnamon on top before eating.

eating mug cake

This would also be delicious with a scoop of vanilla ice cream on top! Enjoy:)

More recipes from the BLDG 25 Blog. 

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I’ve been trying to find more recipes like this that are college-student-friendly, since I don’t have access to a kitchen! Can’t wait to try this out! -Audrey | Brunch at Audrey’s

6 years ago

mmmmm almond butter

6 years ago

I’m loving that cup! This looks so yummy! I like mug cakes because they’re just enough & I don’t have to make a huge cake! I hope your having a great day!

6 years ago

I have never successfully made mug cake, definitely going to give this recipe a try!

6 years ago

This sounds so groovy! Unfortunately, I don’t have a microwave or those handy baking instincts…does anyone have any thoughts about baking this in the oven? Will my mug explode? :)…but really…

6 years ago

This sounds really dilicious! :)
Just a question, do you think this would work with “No egg”? To make this mugcake vegan of course. Because I really want to try this, but without the egg.

6 years ago

Where is that mug from? I love it!

6 years ago

I’m a vegan, could I sub a flax egg for the egg?

6 years ago

This is literally the best idea in the history of ever!!! I’m literally not able to contain my joy <3 <3 <3

6 years ago

Thank you Jana! You are brilliant!

6 years ago

I’ve just finished a chocolate biscuit…well..that pudding looks so much more tempting! Shame, it’s not in my cupboard!

6 years ago

Hi, I was wondering if there is flour in the recipe? There isn’t any listed but there is some in the pictures and you need flour to balance out the liquid of the butter and milk.

6 years ago

@sonia That’s baking powder and confectioner’s sugar, as listed in the article and shown in the photos.

6 years ago

possible without a microwave !???

6 years ago

Hey! Any insight on doing this in an oven? I don’t have a microwave either, but this sounds ahhmazing. Please let me know! xx

6 years ago

This recipe sounds so awesome. And I love your photos! Do you take digital or film?

6 years ago

Just tried this and it’s so good and such a cute idea:) Mine turned out very fluffy and tasted just like French toast, no complaints there haha. next time I’m gonna try more almond butter and maybe some cookie butter!

6 years ago

I would put it in a ramekin rather than a mug and bake at 350 for 15-20 min. I’ll probably try it that way today or tomorrow.

6 years ago

Definitely the most successful mug cake I’ve ever tried! I used peanut butter instead of almond butter and it’s still very good. I pre-mixed mine the night before and kept it in the fridge, then microwaved it in the morning. It turned out very light and fluffy. Will definitely make again, thanks for sharing!

6 years ago

Magic! My partner and I have a lot of different dietary restrictions but we can both eat this little dessert together. I love that it’s basically protein and fat. So tasty and filling. Thank you SO much for sharing this!

P.S. The link to follow FP Jana on Twitter leads to a nonexistent page.

I’ve just completed a candy biscuit…well..that pudding looks so much more tempting! Pity, it’s not in my cupboard!

6 years ago

Yuumm! This looks so delicious!

6 years ago

tried this–SO AMAH-ZINGLY DELICIOUS! totally hit the spot for something sweet and chocolately (i didn’t have vanilla extract so i replaced with almond, yummy!) thanks for sharing this!

6 years ago

I can testify that this is delicious! I use a bit of agave or honey instead of brown sugar and sometimes I add a ripe banana to make this banana bread! so yummy!!

5 years ago

Wow! Really nice post about mug cakes! The recipe looks so yummie! I would like to make such a mug cake right now best :)
I personally love mug cakes, primarily healthy mug cakes. I also have my own blog:
Now I wrote a post with three different healthy mug cake recipes. I would be pleased if you will visit my blog and maybe look at my post about healthy mug cakes!
Kind regards,