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Strawberry Swirl Mug Cake (gluten free, paleo, grain free)

Mug, er Bowl Cake

If you follow me on my Instagram stories or Snapchat you know my kid loves him some breakfast, especially pancakes in the morning…. but seriously, who has time to make pancakes before school on a regular basis, not this mama. However, I still want Jack to fill up with a hearty meal before school and paleo pancakes are a great vessel for that. So how can I get lots of belly filling, energy giving goodness into my little man in the wee morning hours without it taking 30 minutes. Enter MUG CAKE.

The Great Microwave Debate

So we’ve all heard that story of the girl who watered two plants, one with tap water, one with microwaved tap water… and the microwave water plant died. Yeah, scary. But I mean… who knows how many variables were present in some kids school science project. The Paleo Mom however, gave the all clear for microwave use, and she’s my end all when it comes to health yeay or nays. 

On another note, I think mug cakes are magic.  At first the idea of microwaving anything with egg in it kind of grossed me out, but one night, in sheer desperation for a brownie, I whipped up something, nuked it for 90 seconds and hot diggity I have a brownie! … and that kids is how mug cakes are made (lolz).


Hearts n Thangs

So obviously heart shape bowls aren’t a household item (or are they?). I got these at Target in the the $3 section, I love that little sale section, I get a lot of my photo props there! Anyway, you can use any sort of small to medium shallow bowl, and have a dome shaped cake. The dome shape will be great if you want to frost it. Although I quite enjoy this baby naked, with fruit!

A drizzle of honey or maple syrup are also welcome, since the cake itself is so lightly sweetened. The jam I use is nothing fancy, lately I’ve been buying the Smucker’s Fruit and Honey. It really is fruit and honey, and pectin, but no added sugar, win!

So let’s do this!

Serves 1/2 of the cake

Strawberry Swirl Mug Cake

2 minPrep Time

2 minCook Time

4 minTotal Time

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Recipe Image


  • 1/3 cup fine ground almond meal
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 heaping tsp sweetener of choice (honey, maple syrup, coconut sugar or Swerve)
  • 1 heaping tsp pastured beef gelatin (optional)
  • 1/2 tsp cinnamon (optional)
  • 1 egg
  • 1 tbsp nut milk (I use cashew milk)
  • 1 tbsp strawberry jelly


  • In a bowl (that's at least 16oz) mix the almond meal, baking soda, salt and cinnamon with a fork until well combined. If you're using the gelatin and in here too.
  • Add in the sweetener and mix well.
  • Make a little well in the middle and crack the egg into it.
  • Add in the milk and whisk briefly.
  • Then fold in the flour until a batter/dough forms.
  • Swirl in the jelly and spread the mix evenly in the bowl.
  • Microwave on high for 90 seconds.
  • Use a spatula to gently separate the cake from the bowl, then turn it out onto a plate. Top and decorate as desired.


You can use any flavor jelly you want, we're partial to strawberry over here.

I have not tried this with other flours, sorry. If you want to use a nut free flour like cassava you will have to play around with the ratios, start by reducing the amount of flour.



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