Pineapple Upside Down Breakfast Mug Cake

Pineapple Upside Down Breakfast Mug Cake

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.)

Ingredients

Coating Inside Mug
  • 1 Tbsp coconut sugar
  • pineapple ring
  • Mug Cake Batter
  • 1 Tbsp almond milk
  • 1/2 tsp baking powder
  • 2 Tbsp chopped pineapple
  • 1 Tbsp coconut oil
  • 1 egg
  • 1/3 cup oat flour
  • 1 Tbsp pineapple juice
  • 1/8 tsp salt
  • 1-2 Tbsp sweetener of choice
  • 1/8 tsp vanilla extract
  • Procedure

  • 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
  • Nutritional Info

    Serving: 1 mug cake
    1 servings
    Calories: 446

    • 50g Carbs

    • 22g Fat

    • 14g Protein

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