Matcha Mug Cake (Paleo, Gluten-free, Keto-friendly)
1 standard portion
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tablespoons finely ground almond flour (or cassava flour)
- 1 teaspoon matcha
- ⅛ teaspoon baking soda
- ⅛ teaspoon Diamond Crystal kosher salt
- 1½ tablespoons maple syrup (or 1 tablespoon honey or 2 tablespoons allulose (keto-friendly))
- 1 tablespoon avocado oil (or melted ghee)
- ¼ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon whipped coconut cream (optional)
Method
- In a measuring cup, add the almond flour, matcha, baking soda, and salt. Whisk until uniform.
- Add the maple syrup or sweetener of choice, avocado oil, vanilla extract, and egg and whisk the batter until smooth.
- Pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal), place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. The paleo matcha mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean.(I have a 900 watt microwave and my mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.)
- Let the cake cool for a few minutes and top with whipped coconut cream, if desired.