Name: Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Cuisine: Japanese-inspired
Ingredients: 2½ tablespoons finely ground almond flour or cassava flour; ⅛ teaspoon baking soda; ⅛ teaspoon Diamond Crystal kosher salt; 1 tablespoon Japanese black sesame paste; 1½ tablespoon maple syrup or 1 tablespoon honey; 2 teaspoons avocado oil or melted coconut oil; ¼ teaspoon vanilla extract; 1 large egg; 1 tablespoon candy eyeballs (optional)

Jump to Recipe· 4.5 from 7 reviews

If you’re craving a quick, dreamy dessert that fits your paleo, gluten-free, and dairy-free lifestyle, you absolutely HAVE to try this Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe. It’s super simple to whip up in just a few minutes, with no fancy equipment or complicated steps—perfect when you want something cozy, unique, and a little nutty. Trust me, the rich black sesame flavor paired with the soft, moist cake texture will have you hooked after one bite, and I’m here to walk you through making it flawless every time.

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Why This Recipe Works

Speedy & Simple: In under 5 minutes, you get a fresh dessert with minimal fuss.
Diet-Friendly Ingredients: Uses paleo-approved flours and no dairy, fitting special diets perfectly.
Rich, Unique Flavor: Black sesame paste gives a nutty, slightly earthy flavor that’s unforgettable.
Versatile Cooking Methods: Can be microwaved, baked, or air-fried depending on your kitchen gear.

A small, round black cake is shown from above, decorated with two rows of evenly spaced small white dollops with a single tiny dark dot in the center of each, covering the top and sides. The cake has a rough texture and sits inside a black cup placed on a larger black saucer, all set on a white marbled surface. A woman's hand is gently holding the edge of the cup. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe has a purpose, and together they create that perfect balance of texture and flavor. A quick tip: using finely ground almond flour keeps the texture light, and the black sesame paste is the star here, so getting good quality paste really makes all the difference.

Almond Flour (or Cassava Flour): Almond flour keeps it paleo and adds moistness, while cassava is a great gluten-free alternative if you prefer.
Baking Soda: Just a pinch to give the cake a little lift without making it too fluffy.
Kosher Salt: Enhances all the nutty, sweet, and vanilla flavors beautifully.
Black Sesame Paste: The heart of this recipe—look for pure and smooth paste for the best earthy, nutty kick.
Maple Syrup (or Honey): Natural sweeteners that pair perfectly with the black sesame’s deep flavor.
Avocado Oil (or Coconut Oil): Adds moisture without dairy, keeping the cake tender and soft.
Vanilla Extract: A little warmth and sweetness to round out the flavors.
Egg: Binds everything together and gives structure.
Candy Eyeballs (Optional): Fun little garnish if you want to make your mug cake extra playful!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this black sesame mug cake! It’s such a forgiving recipe that you can make it your own with a few tweaks, so give it a try and find what suits your palate best.

Swap the Sweetener: I’ve tried honey, maple syrup, and even coconut sugar syrup—each changes the flavor slightly, so pick your favorite natural sweetener.
Try Different Oils: Avocado oil lends a neutral taste, but I occasionally use coconut oil for a subtle tropical twist.
Add Mix-Ins: Sometimes I sprinkle in chopped dark chocolate or extra black sesame seeds for crunch—totally optional but delicious.
Make It Vegan-ish: If you want to skip the egg, try a flax egg, but the texture will be a bit different—still tasty but slightly less cakey.

Step-by-Step: How I Make Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe

Step 1: Measure and Mix the Dry Ingredients

I start by putting the almond flour (or your choice of flour), baking soda, and salt in a small liquid measuring cup. Whisk these dry ingredients together really well—you want the baking soda evenly distributed so that puff of the cake is uniform. Believe me, uneven mixing can cause weird lumps or uneven rising.

Step 2: Add the Wet Ingredients and Whisk Smooth

Next up, spoon in your black sesame paste, drizzle your maple syrup or honey, add your oil, vanilla extract, and crack in the egg. Whisk everything until you see a smooth, silky batter. Sometimes I like to use a tiny whisk here or even a fork—just whatever gets you a lump-free mix. This is the moment where your batter starts smelling incredible; that black sesame aroma is totally addictive.

Step 3: Pour Into Your Mug and Microwave

I usually pour the batter into a 6- to 8-ounce microwave-safe mug because it makes the cake look cute and perfect for a snack. But if you want to save dishes, you can microwave it right in the measuring cup. Just place it in the center of your microwave so it cooks evenly.

Microwave on high for about 1-2 minutes. In my 900 watt microwave, it’s 90 seconds every time. Your time might vary, so start checking around 60 seconds. The cake is ready when it’s puffed up and a toothpick inserted comes out clean. Heads up: sometimes it looks a bit lopsided or collapses when cooling—that’s totally normal and doesn’t affect the yummy taste.

Step 4: Cool Slightly, Add Fun Toppings, and Enjoy!

Let the mug cake cool for a couple of minutes before digging in—it helps set the texture. If you’re feeling playful, top with candy eyeballs or just grab a spoon and savor every bite. It’s delightful warm, but equally good if it cools to room temp.

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Pro Tips for Making Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe

Use Fresh Black Sesame Paste: The flavor fades if it’s old, so fresh paste makes the biggest difference in richness.
Check Your Microwave Wattage: Microwaves vary a lot, so start with less time and add more to avoid drying out your mug cake.
Whisk Thoroughly: Smooth batter means even cooking—don’t skip this to prevent uneven texture.
Don’t Panic if It Collapses: It’s normal for mug cakes to settle once out of the microwave; it’s all about taste, not appearance here!

How to Serve Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe

Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe - Recipe Image

Garnishes

I usually keep it simple with a sprinkle of extra toasted black sesame seeds or a dusting of powdered coconut sugar for a subtle sweetness. If it’s a special occasion, I adore topping it with a dollop of coconut whipped cream or a scattering of edible flowers to make it feel fancy.

Side Dishes

This mug cake pairs beautifully with a cup of green tea or your favorite coffee. For a full snack, I sometimes serve it alongside fresh berries or a small bowl of coconut yogurt to balance the deep nutty flavors.

Creative Ways to Present

For parties, I like to bake several individual cakes in ramekins, then drizzle them with a black sesame glaze or a tahini drizzle. It turns this humble mug cake into an elegant dessert that surprises everyone! Plus, popping candy eyeballs on top gives it a quirky, fun edge if you’re serving kids—or Halloween treats.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover mug cake tightly with plastic wrap or put it in an airtight container in the fridge. It keeps well for up to 2 days, but honestly, I rarely have leftovers because it’s just that good!

Freezing

Freezing individual servings works if you want to prep ahead. I freeze the cake after it’s cooled completely, wrapped in plastic, then thaw it overnight in the fridge. Texture is slightly softer but still delicious—perfect for a quick dessert fix.

Reheating

To reheat, pop your mug cake in the microwave for 20-30 seconds. This warms it through without drying it out. If you’re reheating from frozen, let it thaw in the fridge first for best results.

FAQs

Can I make this Black Sesame Mug Cake without an egg?

Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes). The texture will be a bit denser and slightly less fluffy, but it still turns out tasty and moist.
What can I use if I don’t have black sesame paste?

You can use ground black sesame seeds mixed with a little neutral oil or tahini for a similar flavor. However, pure black sesame paste has a smoother, richer taste that’s hard to replicate exactly.
Can this recipe be baked instead of microwaved?

Absolutely. Pour the batter into a 6-ounce ramekin and bake at 350°F for 18-20 minutes, or use a toaster oven or air fryer at 325°F for 13-15 minutes. The cake is done when a toothpick comes out clean.
Is this recipe really paleo and gluten-free?

Yes! Using almond or cassava flour keeps it paleo and gluten-free, while no dairy or refined sugars keep it totally clean and allergy-friendly.

Final Thoughts

I have to say, this Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe became a fast favorite once I discovered how quick and unbelievably tasty it is. It’s that kind of recipe where you can satisfy your dessert craving after work or when unexpected guests pop in, without dragging out a bunch of ingredients or tools. Plus, the rich nutty flavor of black sesame always surprises and delights. I hope you’ll love it as much as I do—grab your favorite mug and give it a try! You’ll never look at simple desserts the same way again.