A quick and fluffy gluten-free mug cake topped with creamy dalgona coffee foam—perfect for a single-serve caffeine-infused dessert in minutes.

Scale

3 tbsp almond flour

1 tbsp cocoa powder (optional, for mocha version)

1/4 tsp baking powder

1 tbsp granulated sweetener (erythritol or sugar)

1 tbsp melted butter or coconut oil

1 tbsp milk (dairy or non-dairy)

1 egg

1/4 tsp vanilla extract

For dalgona topping:

1 tbsp instant coffee

1 tbsp sweetener

1 tbsp hot water

1. In a microwave-safe mug, whisk together almond flour, cocoa powder (if using), baking powder, and sweetener.

2. Add melted butter, milk, egg, and vanilla extract. Stir until smooth.

3. Microwave on high for 60–75 seconds, or until the center is set and cake has risen.

4. In a small bowl, combine instant coffee, sweetener, and hot water.

5. Whisk vigorously by hand or with a hand mixer until light and frothy.

6. Spoon dalgona foam over the mug cake.

7. Serve immediately with a spoon.

Use a large mug to prevent overflow while microwaving.

For extra flavor, add chocolate chips or cinnamon to the cake batter.

Best enjoyed warm—dalgona topping will slowly melt into the cake.

Adjust sweetness to taste, especially for the coffee foam.

Keywords: dalgona mug cake, gluten-free mug cake, keto dalgona dessert, coffee mug cake