Looking for a quick and tasty dessert you can make in minutes? This strawberries and cream mug cake is soft, fluffy, and full of fresh fruit flavour. It’s made with almond and coconut flour, cooked in the microwave, and topped with a light whipped coconut cream. It’s the perfect sweet treat for one—no oven, no mess!
Here’s how to make this easy and healthy strawberries and cream mug cake.
Ingredients You’ll Need
For the Mug Cake:
- 3 tbsp superfine almond flour
- 1 tbsp coconut flour
- ½ tsp baking powder
- 1 large egg
- 1 tbsp maple syrup (or any sweetener)
- 2 tbsp coconut cream (use both solid and liquid parts from a chilled can)
- 2 fresh strawberries, diced
For the Whipped Coconut Cream:
- 1 (13 oz) can of chilled coconut cream (refrigerated overnight)
- 1 tsp sweetener of your choice
Step-by-Step Instructions
Step 1: Prepare the Batter
In a microwave-safe mug, add the almond flour, coconut flour, baking powder, egg, maple syrup, and coconut cream. For the coconut cream, take 1 tablespoon of the solid part (top layer) and 1 tablespoon of the liquid (bottom layer) from the chilled can.
Use a small whisk or fork to mix everything until smooth.
Step 2: Add the Strawberries
Gently stir in the diced strawberries into the batter. Don’t overmix.
Step 3: Microwave the Cake
Place the mug in the microwave and cook on high for about 2 minutes or until the cake has risen and looks fully cooked. Let it cool for a few minutes before adding any topping.
Step 4: Make the Whipped Coconut Cream
Scoop out only the solid part from the chilled coconut cream can into a mixing bowl. Add 1 tsp of your preferred liquid sweetener. Whisk on high speed using a stand mixer or hand mixer until it forms soft peaks.
Step 5: Serve
Spoon or pipe the whipped coconut cream over the cooled cake. You can garnish with extra strawberries if you like. Store any leftover whipped cream in the fridge and use it for other desserts or smoothies.
This strawberries and cream mug cake is light, fluffy, and perfectly sweetened. The mix of fresh fruit, coconut cream, and almond flour makes it both healthy and satisfying. Whether you’re craving a late-night dessert or a quick afternoon treat, this mug cake is ready in minutes and leaves no mess behind. Plus, the whipped coconut topping adds a rich and creamy finish that makes it feel fancy even though it’s super simple.
FAQs
Can I use regular cream instead of coconut cream?
Yes, but if you’re avoiding dairy or want a lighter option, coconut cream is a better choice.
How do I know if the mug cake is fully cooked?
The cake should rise and look firm. You can test with a toothpick—if it comes out clean, it’s done.
Can I use frozen strawberries?
Fresh strawberries are best, but you can use frozen ones. Just thaw and drain them first.
Is this mug cake gluten-free?
Yes, this recipe uses almond and coconut flour, making it completely gluten-free.
How long can I store the whipped coconut cream?
It can be stored in the fridge for 3–4 days in a sealed container.
