$1.50 and 10 Minute Gluten Free Mug Cake

$1.50 and 10 Minute Gluten Free Mug Cake

Today’s the day to have some cake. Why? You deserve it. You’re awesome. How do I know that? You’re reading this post! Also, this “cake” is gluten-free and is only sweetened with fruit (with options for vegan and whole wheat substitutes in the Tips Section!). Kinda hard to call it cake based on the ingredients, but it sure tastes like one! With the knowledge that you’re only $1.50 and 10 minutes away, every day is a day for cake.

Ingredients (1 Serving):

  • 2 TBSP of almond flour
  • 1 TBSP of coconut flour
  • 1 egg
  • 1/2 banana
  • 1 TBSP raisins
  • 1 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1/8 tsp baking soda


  • Fork for mixing
  • Microwave
  • Flat-bottomed, cylindrical coffee mug (~3″ tall and ~3″ in diameter)


  1. With the fork, mash the banana into the bottom of the mug until liquidy.
  2. Add egg and vanilla extract and whisk in with the fork until evenly combined.
  3. Mix in flour, cinnamon, baking soda, and raisins until evenly combined. Top with a couple more raisins if desired.
  4. Cook in the microwave uncovered for 1 minute and 45 seconds.
  5. Enjoy!

Total time = 10 Minutes (8 minutes to prep, 2 minutes to cook)

Mug Cake Vertical


Ingredients – You can substitute a flax or chia egg to make recipe vegan. Check out my $0.50 and 40 Minute Granola post to see how to make a flax egg!

Ingredients Cont. – You can also substitute the almond and coconut flour for 3 TBSP of whole wheat flour if that’s what you’ve got in your pantry. In my opinion, whole wheat flour makes the recipe taste more like banana bread, while almond and coconut flour makes it taste more like cake. Both great options!

Tools – There are many different types of coffee mugs out there and they all work pretty well. Some are a little too small, others a little too wide, and some are just right! I’ve had my best success with flat bottom mugs that are around 3″ tall with a 3″ diameter. Anywhere around this size and you’re good to go!

Step 4 – While in the microwave, your cake will rise to the top of the mug maybe even rise above the rim. Don’t stop the microwave, just enjoy the view. I’ve never had a cake topple out of the mug.

Also, remember that all microwaves are different so give yourself 3 tries to play around with the timing to find out what works best for you. A great way to check whether your cake is done is to flip over the mug on to a small plate so that you can inspect the bottom. Think about it this way, this is an excuse to make 3 cakes.

Step 5 – My mug cakes don’t always turn out the most Instagram worthy but they always taste delicious! Sometimes they rise unevenly resulting in an unsteady tower when removed from the mug. Good thing aesthetics don’t affect taste, just flip it back into the mug and dive in!

Also, I’m a huge fan of tres leches cake. If you are too, pour a little milk over the top and enjoy!


  • 2 TBSP of almond flour ~ $0.25
  • 1 TBSP of coconut flour ~ $0.10
  • 1 egg ~ $0.50
  • 1/2 banana ~ $0.25
  • 1 TBSP raisins ~ $0.25
  • 1 tsp cinnamon – negligible
  • 1/4 tsp vanilla extract ~ 0.10
  • 1/8 tsp baking soda – negligible

Cost per mug cake ~ $1.50


Having unhealthy, processed ingredients is not a requirement for dessert! You don’t need to rely on processed sugar and butter to make food irresistible, all you need is a little creativity. So next time you feel a craving for something sweet, think healthy $1.50 and 10 Minute Mug Cake or $0.75 and 50 Minute Chocolate Cake before cookie!

As always, make informed food decisions. Know your ingredients, know your costs!

Cup Cake Scoop

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