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+ servings

Vegan Mug Cake with Lemon Macaroons

This easy, gluten free vegan coconut flour mug cake is mixed with crumbled up lemon macaroons to make a healthy dessert that's ready in under 5 minutes!
Course Dessert
Cuisine American
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2 servings
Calories 392kcal


  • 1/4 Cup + 3 Tbsp Almond flour
  • 1 Tbsp Coconut flour
  • Pinch of salt
  • 1 Tbsp Water
  • 1 Tbsp Lemon juice
  • 1 tsp Baking powder
  • 1 Tbsp Barney Butter Raw + Chia Almond Butter The whole snack packet from your box
  • 1/4 Cup Unsweetened apple sauce
  • 1 Tbsp Agave
  • 1 tsp Raw Vanilla extract
  • 3 Emmy's Organics Lemon Ginger Macaroons 1 package


  • Rub 2 8 oz mugs with coconut oil.
  • In a medium bowl, stir together the almond flour, coconut flour and a pinch of salt.
  • In a separate small bowl, whisk together the water, lemon juice and baking powder until frothy. Add in the almond butter, apple sauce, agave and vanilla and whisk until smooth and combined.
  • Stir into the flour mixture until well combined.
  • Crumble up 2 of the macaroons and gently fold them into the batter.
  • Divide the batter evenly between the 2 mugs and gently out evenly.
  • Microwave for 2 minutes* at full power, or until the cake feels set and begins to just pull away from the sides of the mug. Note that it won't rise a ton as there are no eggs.
  • Crumble the remaining macaroon up and divide between the two cups.


*Please note that ALL microwaves are different, which can yield different results and can overcook/undercook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 2 minutes, as stated in the recipe. Knowing this information, it may help you better judge how long to cook yours for and at what power!


Calories: 392kcal | Carbohydrates: 33g | Protein: 8.8g | Fat: 28.4g | Saturated Fat: 10.3g | Sodium: 27.5mg | Fiber: 8.4g | Sugar: 19.1g