I don’t know what’s better: a wholesome breakfast that tastes like dessert, or a microwaveable breakfast-in-a-mug?! With this easy pineapple upside down mug cake recipe, you can have the best of both worlds! It’s unbelievable springy, soft, and light, just like a freshly-baked cake. You’ll never believe it was cooked in a microwave! Fruity, fresh, tropical, and it only takes 5 MINUTES to make! Oh, and did I mention it’s gluten-free?!
(**Substitute 4 Tbsp coconut flour for ⅓ cup oat flour, if desired.)
Coating Inside Mug
1 Tbsp coconut sugar
Mug Cake Batter
1 Tbsp almond milk
1/2 tsp baking powder
2 Tbsp chopped pineapple
1 Tbsp coconut oil
1/3 cup oat flour
1 Tbsp pineapple juice
1/8 tsp salt
1-2 Tbsp sweetener of choice
1/8 tsp vanilla extract
Spray a 12-ounce mug with cooking spray, then sprinkle inside of mug with coconut sugar. Add pineapple ring to bottom of mug.
In a mixing bowl, combine egg, oil, vanilla, almond milk, and pineapple juice and stir to integrate.
Add sweetener, flour, baking powder, and salt. Mix well to combine. Fold in fresh, chopped pineapple.
Pour batter into mug. Microwave 2½ -3 minutes (150-180 seconds). It should be soft and springy to the touch.
Flip mug over a plate, remove cake from mug, and enjoy topped with a cherry!
*Nutrition calculated for mug cake recipe using oat flour.
5g fiber | 23g sugars
Serving: 1 mug cake