Almond Butter Mug Cake

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When you fancy a little cake without getting out the mixing bowls, this almond butter mug cake is an easy way to satisfy that craving. You only need four ingredients, a mug and a fork to bring the batter together.

Almond butter gives this little cake its nutty flavour, while an egg helps it set without any flour. A little low carb sweetener adds sweetness, and baking powder gives it a lift. There’s no need for extra butter, oil or milk.

We found the texture of the mug cake divine and was surprised how “cake like” the almond butter became when cooked. You would never know that there is no flour in it. This is a great mug cake to use as a base, then experiment with other flavors to it.

Enjoy it warm straight from the mug, or add a few berries and a spoonful of cream to turn it into a cosy dessert for one.

An almond butter mug cake topped with a dollop of cream, with a jar of Waitrose peanut butter in the background.

Why You’ll Love This Recipe

Just four ingredients: A short ingredient list keeps things simple.
No flour needed: Almond butter and egg form the base of the cake.
One serving: Handy when you want dessert without a whole cake left over.
Easy to customise: Try a little cinnamon, vanilla or a few chocolate chips.
Made in the microwave: Ideal for a quick sweet treat with very little washing up.

Ingredients

Just 4 ingredients are all you need for this tasty mug cake.

Almond Butter – Almond butter is the main flavor in this mug cake, so use one you enjoy eating. Smooth almond butter is the easiest to mix into an even batter. If you’re using natural almond butter, stir the jar thoroughly before measuring. You want the oil blended back into the almond paste, rather than a spoonful that’s particularly oily or dry. Choose unsweetened almond butter if you want to control the sweetness yourself.
Egg – The egg binds the ingredients and gives this flourless cake its structure. Beat it thoroughly into the almond butter so there are no streaks of egg white left in the batter.
Baking Powder – A small amount of baking powder helps the cake rise. Check that yours is still fresh, especially if the container has been open for a while.
Low Carb Sweetener – Use a granulated low carb sweetener that measures like sugar. We use allulose or monkfruit but feel free to use the sweetener of your choice.

How to Make Almond Butter Mug Cake

A white mug filled with a warm almond butter mug cake, sitting on a striped kitchen towel.

Mix the almond butter and egg.

A white bowl containing an almond butter mug cake mixture topped with a mound of white powder, resting on a striped kitchen towel.

Stir in the sweetener and baking powder.

A white mug filled with an almond butter mug cake, resting on a striped cloth.

Mix into a smooth batter.

A freshly baked almond butter mug cake in a white ramekin sitting on a striped cloth.

Microwave for at least 60 seconds for a soft, fluffy mug cake.

Recipe Tips

Stir the almond butter first. Separated almond butter can change the consistency of the batter. Mix the jar well before taking out your two tablespoons.

Mix thoroughly. A small whisk is useful for combining thick almond butter with the egg. If using a fork, scrape around the bottom of the mug as you mix.

Cook in short bursts. An extra few seconds can make a difference with a small cake. Once you’ve checked it at 60 seconds, add time gradually.

Serve warm. This is a make-and-eat dessert that’s best enjoyed shortly after cooking.

A baked almond butter mug cake next to a jar of Waitrose 100% Nuts smooth peanut butter.

Easy Flavor Variations

The four-ingredient version keeps things simple, but there’s room for a little extra flavor.

Vanilla: Stir in ¼ teaspoon vanilla extract.
Cinnamon: Add a pinch or up to ¼ teaspoon ground cinnamon.
Chocolate chip: Fold in 1–2 teaspoons of chocolate chips. Choose a low carb variety if preferred.
Almond: Add a drop or two of almond extract for a stronger almond flavor. A little goes a long way.

Easy Flavor Variations

The four-ingredient version keeps things simple, but there’s room for a little extra flavour.

Vanilla: Stir in ¼ teaspoon vanilla extract.
Cinnamon: Add a pinch or up to ¼ teaspoon ground cinnamon.
Chocolate chip: Fold in 1–2 teaspoons of chocolate chips. Choose a low carb variety if preferred.
Almond: Add a drop or two of almond extract for a stronger almond flavour. A little goes a long way.

A fork lifts a bite of brown almond butter mug cake topped with a dollop of butter above the remaining cake in a white mug.

Storage

This mug cake is best eaten freshly cooked. If you have some left over, allow it to cool, cover and refrigerate for up to two days.

The texture will become firmer as it chills. Reheating can make an egg-based mug cake rubbery, so warm it gently and only for as long as needed.

More Mug Cake Recipes

Keto Chocolate Peanut Butter Mug Cake

Almond Flour Chocolate Mug Cake

Banana Peanut Butter Mug Cake

Nutella Mug Cake

An almond butter mug cake topped with a dollop of butter, with a jar of Waitrose 100% nut butter in the background.

FAQs

Is it gluten-free?

The recipe contains no flour, but check the labels on your baking powder, almond butter and sweetener to confirm they’re suitable for a gluten-free diet.

Can I use crunchy almond butter?

Yes, although it will add small pieces of almond to the cake. Stir it well before measuring so the oil and almond paste are evenly combined.

Why is my mug cake rubbery?

Overcooking is a common cause, particularly in a small cake containing a whole egg. Check early and add cooking time in short bursts until the centre is cooked.

Why did my cake sink?

A little settling after microwaving is normal. If the cake collapses significantly and has a wet centre, it may need more cooking time. Old baking powder can also affect the rise.

Can I bake it in the oven?

An oven version needs a separate test because the cooking time and texture will differ. Use an oven-safe ramekin rather than assuming a microwave-safe mug is also oven-safe.