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Cinnamon Roll Mug Cake (vegan + gluten-free)

Cinnamon Roll Mug Cake (vegan + gluten-free)

A fluffy and flavorful cinnamon roll mug cake that is vegan, gluten-free, and high in plant protein! This recipe takes less than five minutes from start to finish and makes for the perfect snack.

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I absolutely love mug cakes. In fact, love them so much that I eat one basically every day! Most of the time, my Double Chocolate Mug Cake is calling my name around 3pm. Anyone else crave chocolate in the afternoon? I know I’m not the only one!

My chocolate mug cake satisfies chocolate cravings like no other. It’s sweet, rich, decadent, and oh so delicious. You wouldn’t even think it’s vegan, gluten-free, and packed with protein!

Even though I love my Double Chocolate Mug Cake more than anything, I like to switch it up sometimes. Because let’s be real, you need variety in your life. Especially when it comes to snacks & sweets ;) And what better way to switch it up than with a CINNAMON ROLL version?

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If you’ve tried & liked my Double Chocolate Mug Cake, you’ll absolutely love this Cinnamon Roll version. In fact, the recipe for this Cinnamon Roll Mug Cake is adapted from my original chocolate mug cake!

All ingredients are almost identical, except for the fact that the cinnamon roll version has cinnamon instead of cocoa powder (duh!), uses vanilla protein powder instead of chocolate protein powder, and is topped with coconut yogurt & flakes instead of chocolate (chips).

If you don’t like coconut or don’t have coconut yogurt or flakes on hand, feel free to top the cake with whatever you desire! You could even eat it plain jane style if that’s your thing. I personally do like topping it, simply because I feel that just brings it to a whole nother level. But again, you do you!

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Cinnamon Roll Mug Cake Ingredients

Buckwheat Flour: I just love this flour for its versatility and the texture it lends to gluten-free baked goods. Paired with a little coconut flour, the result is an insanely fluffy cake! I have tried several other gluten-free flours in this recipe (oat, quinoa, rice, and cassava) and DO NOT recommend subbing them for the buckwheat flour! The cakes didn’t rise as much and turned out very gummy.

Coconut Flour: Where would I be without this gem? I LOVE coconut flour for the fluffiness it adds to baked goods. It’s also highly absorbent, so you’ll need it to absorb all the nut/seed butter and milk in this recipe. Coconut flour in vegan baking can be tough (most recipes with coconut flour require eggs) but the tablespoon of coconut flour here, paired with the buckwheat flour, is the perfect amount to up that fluff factor in this cake!

I buy my buckwheat flour and coconut flour on Kazidomi.nl. Not only are they 100% organic, but they’re very high quality and extremely affordable! You can always save €20 off your Kazidomi membership with my code LIV20.

Baking Powder: You just need 1/4 teaspoon of this rising agent, as it’s only a single serving!

Cinnamon: Duh! I recommend using a high quality, preferably organic, ground cinnamon to really bring out that beautiful, authentic cinnamon flavor in this Cinnamon Roll Mug Cake! I use this one.

LivWell Vanilla Bean Protein: My absolute favorite protein powder for baking! LivWell uses a blend of pea, brown rice, hemp, and sacha inchi protein in all their protein powders, giving it the perfect texture for baked goods. Their Vanilla Bean Protein Blend is sweetened & flavored with organic vanilla bean, organic coconut sugar, organic cinnamon, pink sea salt, and organic stevia, giving this mug cake a naturally sweet vanilla cinnamon flavor! You can use my code simplybalancedliv to get 15% off when you purchase LivWell Raw Plant Protein.

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Creamy Nut/Seed Butter: Since this recipe is completely oil-free, we’ll be adding about a tablespoon of any creamy nut or seed butter! Not only does it act as a binder in this recipe, but it helps prevent the cake from becoming dry and crumbly. My favorite nut butter here is cashew for its mild flavor, but almond or sunflower/pumpkinseed should work excellent here as well! I just don’t recommend using peanut butter, as it has a really strong taste that will likely overpower the ‘cinnamon roll’ taste.

Milk of Choice: Anything goes, really! I like using an unsweetened almond or cashew milk, store bought or homemade!

Coconut Yogurt: This is literally the icing on the cake! Because pure coconut yogurt is high in fat, it’s incredibly rich and creamy and honestly tastes like icing to me haha! I also like sprinkling some toasted coconut flakes on top; it adds a nice flavor and crunch! However, if you don’t like coconut or don’t have either of these products, no biggie! You could always drizzle on some additional nut/seed butter, regular butter, and/or maple syrup! The world is your oyster ;)

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How to Make this Cinnamon Roll Mug Cake

My favorite part about mug cakes: they’re quick, easy, and only require you to dirty ONE mug and fork!

To make this mug cake, simply add the dry ingredients to the mug, whisk, and mix in the wet ingredients. It’s really important that you make sure to mix in the dry ingredients at the bottom of the mug after you add your liquid ingredients—you don’t want a clump of flour at the bottom of your cake!

When you have a smooth batter, you just pop the mug in the microwave for 2 minutes, and voilà! Your own personal Cinnamon Roll Mug Cake in less than 5 minutes 😎When it comes to microwaving, cooking time can vary! I highly recommend setting the power/wattage to medium or low (I do 500W), and microwaving for about two minutes. Microwaving the mug cake at a lower power better simulates baking in a regular oven because the heat will be lower and more consistent. If you tried zapping it on HIGH instead, the texture would turn out gummier, and the top of the cake would be nearly overdone while the center would be raw. So stick with medium or low power!

When the mug cake is done, be sure to let it cool before adding your coconut yogurt (if using) if you want the yogurt to retain it’s thickness. Personally, I like adding the yogurt when the mug cake is still hot, as it gets all melty and practically turns into icing!

And one last note: BE CAREFUL when eating this mug cake. I know it’s SUPER difficult when your kitchen smells like freshly-baked cinnamon rolls, but it’s super important you let the cake cool before diving in! It will be extremely hot and you WILL burn your tongue if you don’t wait. Trust me, it’s happened to me multiple times 😂

Now without further ado, I present to you: the recipe for my Cinnamon Roll Mug Cake!

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Cinnamon Roll Mug Cake (vegan + gluten-free)

Serves 1
Prep Time 2 min
Cook Time 2 min
Total Time 4 min

A fluffy and flavorful cinnamon roll mug cake that is vegan, gluten-free, and high in plant protein! This recipe takes less than five minutes from start to finish and makes for the perfect snack.

Ingredients

  • 2 tablespoons buckwheat flour (14g)

  • 1 tablespoon coconut flour (7g)

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1 scoop LivWell Nutrition Vanilla Bean Protein (23g)

  • 1 tablespoon creamy nut or seed butter (16g) I like almond, cashew, or sunflower seed

  • 1/3 cup milk of choice (80mL)

  • 1 tablespoon coconut yogurt (15g) + coconut flakes for sprinkling

Instructions

  1. In a medium sized mug, whisk together the flours, baking powder, cinnamon, and protein powder.

  2. Add the nut/seed butter and milk. Mix until a smooth batter forms.

  3. Microwave at medium power (500W for me) for approximately 2 minutes, or until set**

  4. Allow to cool for at least 2 minutes, then top with coconut yogurt and any other desired toppings.

Notes

*Be sure to mix in the dry ingredients at the bottom of the mug at this step–you don’t want a clump of flour at the bottom of your cake!

**Microwaving the mug cake at medium power better simulates baking in a regular oven because the heat will be lower and more consistent. If you tried zapping it on HIGH instead, the texture would turn out gummier, and the top of the cake would be nearly overdone while the center would be raw. So stick with medium or low power! The total cooking time will depend on the wattage of your microwave.


I absolutely love it when you guys try my recipes! Please share your creations and tag me on instagram @simplybalancedliv and #simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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