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Vegan + Paleo Banana Mugcake

Quick & Easy Vegan Paleo Banana bread made in a mug! Ready in minutes!

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 person
Calories 203 kcal
Author Andrea


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)


  1. 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

  2. Note: For a larger serving you can double this recipe.

  3. In a mug or small bowl, mash banana and then mix together ingredients in the order they are listed.

  4. Mix well, then use the back of a spoon to smooth out the batter.

  5. Optional: mix together cinnamon walnut topping and sprinkle over top of batter.

  6. Microwave on high for 90 seconds. (If you double the recipe, increase microwave time to 2 minutes).

  7. Let fully cool. And enjoy. This cake is best eaten directly out of the mug.

Recipe Notes

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.