Description
This Black Sesame Mug Cake is a quick and easy single-serving dessert that is paleo, gluten free, and dairy free. Made with almond or cassava flour and Japanese black sesame paste, it offers a nutty and rich flavor. Perfect for a speedy treat, it can be cooked in the microwave, oven, or air fryer with minimal effort and cleanup.
Ingredients
Scale
Main 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)
Instructions
- Mix Dry Ingredients: In a liquid measuring cup, add the almond or cassava flour, baking soda, and kosher salt. Whisk until the mixture is uniform and well combined.
- Add Wet Ingredients: Add the black sesame paste, maple syrup or honey, avocado oil or melted coconut oil, vanilla extract, and the large egg to the dry ingredients. Whisk the batter thoroughly until it is smooth and consistent in texture.
- Prepare for Cooking: Pour the batter into a microwave-safe mug (6- to 8-ounce size is ideal) to allow the cake to rise evenly. Alternatively, you may microwave it directly in the glass measuring cup to reduce dishes.
- Microwave Cooking: Place the mug in the center of the microwave. Cook on high power for 2 minutes, adjusting time accordingly—90 seconds is typical for a 900 watt microwave. The cake is done when it puffs up and a toothpick inserted into the center comes out clean. Avoid overcooking.
- Cooling and Serving: Let the mug cake cool for a few minutes after cooking. Top with optional candied eyeballs or your preferred garnish before serving.
- Oven or Air Fryer Alternative: For baking, pour the batter into an oven-safe 6-ounce ramekin. Bake in a 350°F oven for 20 minutes or air fry at 325°F for 15 minutes. Check doneness with a toothpick inserted in the center.
Notes
- Adjust microwave time based on your microwave’s wattage to prevent over or undercooking.
- You can substitute cassava flour for almond flour if avoiding nuts.
- Candied eyeballs add a fun decorative touch but can be omitted.
- Use a 6- to 8-ounce microwave-safe mug or ramekin for best results.
- If baking, the cake might rise differently than in the microwave; watch carefully to avoid drying out.
- To make it vegan, substitute the egg with a flax or chia egg, but texture may vary.
Nutrition
- Serving Size: 1 mug cake
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
