Blueberry and Almond Mug Cake

Keywords: cardiovascular disease, diabetes, anti-inflammatory, healthy, dairy-free, high fiber, vegan, vegetarian, dessert, sweet

Serves: 1

Prep Time: 6 minutes

Total Time: 8 minutes

Equipment: microwave, small bowl, measuring cups and spoons


  • ¼ cup superfine almond flour or powdered almond butter
  • ¼ teaspoon baking powder
  • ¼ teaspoon vanilla extract
  • ¼ cup unsweetened milk of choice (low-fat milk, oat milk, almond milk, soy milk, etc.)
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon vanilla extract (optional)
  • 2 tablespoons frozen blueberries
  • Toppings: almond butter, more berries, dark chocolate chips, chopped walnuts, sliced almonds


  1. Mix all ingredients except the toppings in a microwaveable bowl.
  2. Microwave on medium for 60 seconds, then again in 30-second increments until the batter has risen and is cooked through.
  3. Let stand for 1 minute, then add any toppings if desired and enjoy!


  • Add spices like cinnamon, cardamom, or ginger to the batter.
  • Add different mix-ins like dark chocolate, walnuts, chopped almonds, or other berries. Stick to 1-2 tablespoons total so the mug cake still rises.


  • Serve immediately.

Nutrition Notes:

  • These simple mug cakes are low in sugar and rich in protein, fiber, and calcium. 
  • Blueberries are full of Vitamin C, Vitamin K, manganese, and antioxidants such as anthocyanins that promote cardiovascular health.

Savings Tip:

  • Swap the almond flour for powdered peanut butter or regular whole wheat flour for a cheaper alternative. Frozen blueberries are just as nutritious as fresh and are often less expensive.

Nutrition Facts:

Serving Size1
Energy (kcal)141
Fat (g)3
Saturated (g)0
Cholesterol (mg)0
Sodium (mg)144
Carbs (g)17
Sugars (g)9
Added Sugars (g)4
Fiber (g)5
Protein (g)14
Vitamin D (IU)30
Calcium (mg)272
Iron (mg)3
Potassium (mg)445