Gluten-Free Red Velvet Mug Cake with Almond Flour
Ingredients
Mug Cake:
- 1 egg
- 1 teaspoon light olive oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1/3 cup almond flour
- 2 tablespoons cane sugar
- 1 teaspoon cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon beet root powder
- 3 pinches salt
Cream Cheese Frosting:
- 3 tablespoons whipped cream cheese
- 1 teaspoon butter
- 2 tablespoons powdered cane sugar
Instructions
- Whisk together 1 egg, 1 teaspoon of light olive oil, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of apple cider vinegar in a microwave-safe mug until fully combined. Add 1/3 cup of almond flour, 2 tablespoons of cane sugar, 1 teaspoon of cocoa powder, 1/4 teaspoon of baking powder, 1/2 teaspoon of beetroot powder, and 3 pinches of salt to the mug. Stir the mixture until a smooth batter forms.
- Microwave the mug cake in 30-second intervals for 1 to 1 1/2 minutes, or until the cake is fluffy and cooked through. Let it cool slightly before frosting.
- Mix together 3 tablespoons of whipped cream cheese, 1 teaspoon of butter, and 2 tablespoons of powdered cane sugar in a small bowl until smooth. Spread the frosting over the cooled mug cake and enjoy.
Video
Notes
Mix wet ingredients separately: This ensures the beetroot powder or food coloring blends evenly and avoids streaks.
Avoid overcooking: Microwave in short bursts to keep the cake soft and fluffy. Stop as soon as it pulls away from the sides.
Use a larger mug: Choose a mug that holds at least 12 ounces to prevent overflow while cooking.
Cool before frosting: Let the cake cool for a minute or two before adding the cream cheese frosting to keep it from melting.
Add a plate under the mug: This catches any overflow and keeps your microwave clean.
Did you make this recipe?Please let me know in the comments below how it turned out :)