Name: Paleo Chocolate Chip Mug Cake (Made with Almond Pulp)
Prep time: 5 min
Cook time: 1 min 50 s
Total time: 6 min
Cuisine: American
Ingredients: ⅓ cup almond pulp (67g)*; 1 large egg; 1 tbsp maple syrup; ½ tsp vanilla extract; 2 tbsp tapioca flour (15g); 1 tsp coconut flour (3g); ½ tsp paleo baking powder; Pinch of salt; 1 tbsp miniature dark chocolate chips

This paleo chocolate chip mug cake is a quick and satisfying single-serve dessert made with leftover almond pulp. It’s soft, fluffy, and filled with rich chocolate flavor—perfect when you want a sweet treat in under 10 minutes.

Paleo Chocolate Chip Mug Cake (Made with Almond Pulp)

Why You’ll Love This Recipe

Great way to use leftover almond pulp from homemade almond milk.
Quick and easy—ready in less than 2 minutes in the microwave.
Paleo-friendly and made with wholesome ingredients.
Perfect portion size for one, so no leftovers to tempt you.
Customizable with different toppings or mix-ins.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅓ cup almond pulp
1 large egg
1 tablespoon maple syrup
½ teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon coconut flour
½ teaspoon paleo baking powder
pinch of salt
1 tablespoon miniature dark chocolate chips

directions

In a microwave-safe mug or bowl, combine almond pulp, egg, maple syrup, and vanilla. Mix with a fork until smooth.
Add tapioca flour, coconut flour, baking powder, salt, and chocolate chips. Stir until evenly combined.
Let the batter rest for 2 minutes to thicken slightly.
Microwave on high for 1 minute and 50 seconds.
Allow to cool for a couple of minutes, then top with your favorite extras before serving.

Servings and timing

Servings: 1
Prep time: 5 minutes
Cook time: 1 minute 50 seconds
Total time: 6 minutes

Variations

Swap the chocolate chips for blueberries or chopped nuts.
Use honey instead of maple syrup for a different flavor.
Add a sprinkle of cinnamon for warmth.
Top with coconut whipped cream, almond butter drizzle, or extra chocolate chips.

storage/reheating

This mug cake is best enjoyed fresh. If you do have leftovers, cover and refrigerate for up to 1 day. Reheat gently in the microwave for 15–20 seconds before eating.

FAQs

Can I make this recipe without almond pulp?

Yes, you can substitute with almond flour, but the texture will be slightly different.

What if I don’t have tapioca flour?

Arrowroot flour or cassava flour works as a good substitute.

Can I bake this in the oven instead of the microwave?

Yes, bake in an oven-safe ramekin at 350°F (175°C) for about 12–15 minutes.

Is this recipe keto-friendly?

Not fully, since it uses maple syrup and tapioca flour. You can try low-carb sweeteners and almond flour adjustments.

Can I double the recipe?

Yes, but it’s best to divide into two mugs to ensure even cooking.

How do I prevent the cake from overflowing in the microwave?

Make sure to use a large enough mug or bowl that’s microwave-safe.

Can I use flax eggs instead of eggs?

Yes, but the texture will be denser and less fluffy.

What toppings go well with this mug cake?

Coconut whipped cream, fresh fruit, nut butter, or extra chocolate chips.

Can I make this vegan?

Yes, replace the egg with a flax egg and use dairy-free chocolate chips.

Why do I need to let the batter rest before microwaving?

This helps the flours absorb moisture and creates a fluffier texture.

Conclusion

This paleo chocolate chip mug cake is a quick, delicious, and wholesome dessert that puts leftover almond pulp to great use. With just a few ingredients and less than 2 minutes in the microwave, you’ll have a warm, gooey cake that feels indulgent yet aligns with paleo eating. Perfect for when you need a single-serve treat in a hurry.