This is another recipe that recently came about as I was trying to come up with some new egg-free, paleo, muffins and simple treats. If you try this recipe, please let me know what you think! I also have this vegan + paleo pumpkin version.
For a single serving size I make it as listed below and microwave it for 90 seconds. Some of the images pictured show a double batch, where I doubled all of the ingredients and microwaved it for 2 minutes. Unfortunately, all of my tests done baking this recipe in a regular oven did not turn out right, so I can only recommend this recipe be made using a microwave. I know, I am not all that crazy about cooking in the microwave, but dang, it really does make perfect mugcakes!
Vegan + Paleo Banana Mugcake
Quick & Easy Vegan Paleo Banana bread made in a mug! Ready in minutes!
Banana Mug Cake Base
- 2 Tablespoons mashed banana see notes for other fruit options
- 1 Tablespoon ground flax / flax meal I like golden flax
- 1 Tablespoons maple syrup
- 2 Tablespoons almond flour
- 1/2 Tablespoon coconut flour
- 1/8 teaspoon baking soda
- teeny tiny pinch sea salt
- 1/2 teaspoon vanilla extract optional
"Cinnamon Walnut Topping" - Optional
- 1/4 teaspoon cinnamon
- 1/2 to 1 teaspoon coconut sugar
- scant teaspoon coconut oil (butter or vegan butter)
- 2 Tablespoons chopped walnuts (or pecans)
This recipe requires a microwave. If you try using a standard oven you are at risk for a "soggy" cake. I find it cooks perfectly in the microwave
Note: For a larger serving you can double this recipe.
In a mug or small bowl, mash banana and then mix together ingredients in the order they are listed.
Mix well, then use the back of a spoon to smooth out the batter.
Optional: mix together cinnamon walnut topping and sprinkle over top of batter.
Microwave on high for 90 seconds. (If you double the recipe, increase microwave time to 2 minutes).
Let fully cool. And enjoy. This cake is best eaten directly out of the mug.
Ground chia seed meal with also work in place of ground flax seed. I personally like this little pumpkin cake best with ground golden flax.
Sweetener Options: using a liquid sweetener like maple syrup is recommended, but if you want to use a granulated sweetener, you can try it and if it seems too dry, then try increasing the banana puree to 2 1/2 or 3 Tablespoons total.
If you find this cake too sweet, you can experiment with swapping out some of the maple syrup for extra banana puree, but because I have not tested this, I do not know the exact ratios - please feel free to play around with it.
“This recipe was a huge success! I used ground pumpkin seeds for the almond flour as you suggested, and applesauce instead of bananas. I let my kids try a bite, and they liked it so much they asked me to make each of them one. So now they’re up past bedtime enjoying their mug cakes!” – Rachel
Notes on Using other fruit purees. Okay, so a majority of the time when I tested this recipe using 2 Tablespoons of applesauce in place of mashed banana it turned out really nice – BUT a handful of times it overflowed outside of the jar, likely due to the moisture content in the applesauce. If you try this recipe using applesauce – you have been warned it might not turn out right, but then again it might! See image below for 2 mugcakes made with applesauce – 1 cooked perfectly and the other overflowed over the mug. (Both were made as “double” batches – where I doubled all of the ingredients as listed above.) Otherwise all of the test batches I made using banana cooked perfectly, as did my pumpkin mugcake recipe.
“FYI. Tried it with just blueberries and tastes just like blueberry muffin. Yum. Just defrosted some frozen ones and mashed with a fork before adding the rest of the ingredients. Makes it even lower starch.” – Rachel
Estimated nutrition info calculated using MyFitnessPal. Includes banana bread mugcake base ingredients as written – but does not include the optional cinnamon walnut topping.