Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe

If you’re on the lookout for a quick, delightful dessert that’s also mindful of Paleo, gluten-free, and dairy-free diets, you absolutely have to try this Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe. It’s the perfect little treat that’s ready in just a few minutes, delivering a nutty, subtly sweet treat with that gorgeous, toasty flavor only black sesame can bring. Trust me, once you make this mug cake, you’ll want it again and again — it’s that fan-freaking-tastic!

this …

Ingredients & Why They Work

Each ingredient here was carefully chosen to support both flavor and dietary needs. The almond flour or cassava flour forms the perfect base with a light texture, while black sesame paste brings that unmistakable toasty and creamy flavor. Here’s a quick rundown of what I use and why:

• Almond flour or cassava flour: Almond flour keeps it moist and nutty, cassava flour is a great grain-free alternative with a lighter, somewhat chewy texture.
• Baking soda: Just a tiny bit to help the mug cake rise slightly and get fluffy.
• Diamond Crystal kosher salt: I love this salt for its pure flavor—it balances the sweetness perfectly.
• Japanese black sesame paste: This is the star that gives the cake a rich flavor and gorgeous color—it’s worth hunting down a good-quality one.
• Maple syrup or honey: Natural sweeteners that keep this recipe refined sugar-free while adding moisture.
• Avocado oil or melted coconut oil: Adds moisture and richness without overpowering flavors.
• Vanilla extract: Just a splash to round out the flavors and add warmth.
• Large egg: Binds it all together and helps with structure.
• Candy eyeballs (optional): A fun little touch for a themed or festive mug cake, but totally optional!

Tweak to Your Taste

I love making this Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe my own by tweaking sweetness levels and toppings. You can easily customize it, so don’t hold back from experimenting!

• Variation: Sometimes, I swap maple syrup for honey if I want a floral sweetness, and it works beautifully. For a nut-free variation, cassava flour is my go-to instead of almond flour. I also sometimes sprinkle some toasted black sesame seeds on top after cooking for added texture.

Step-by-Step: How I Make Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe

Step 1: Mix Your Dry Ingredients Together

Grab a liquid measuring cup or a medium bowl and whisk together the almond flour (or cassava), baking soda, and kosher salt until they’re evenly combined. This step ensures your leavening is spread out and your salt isn’t clumping anywhere — a small detail that makes a big difference! I always do this first to avoid any unpleasant salty streaks in my mug cake.

Step 2: Add the Wet Ingredients and Whisk Until Smooth

Next, mix in the black sesame paste, maple syrup, avocado oil, vanilla extract, and egg. Whisk it all together gently but thoroughly—your batter should be nice and smooth with no lumps. I find that starting with the black sesame paste helps to blend it evenly so you get that bold flavor in every bite.

Step 3: Transfer and Microwave or Bake

If you want your mug cake to look cute, pour the batter into a microwave-safe mug (6 to 8 ounces is ideal). But honestly, I often just microwave the batter right in the liquid measuring cup to save on washing dishes. Put your mug or cup in the center of your microwave to help it cook evenly.

Cook on high for 1 to 2 minutes — I have a 900 watt microwave, and 90 seconds works perfectly for me. If you have a more powerful microwave, try starting with 75 seconds and check for doneness by poking with a toothpick. It’s done when it’s puffy and a toothpick comes out clean. Don’t worry if it looks a bit uneven or deflates a little; it’s all part of the homemade charm.

Step 4: Cool and Garnish

Once cooked, let your mug cake cool a few minutes. This rest time helps it finish setting without burning your tongue. If you’re feeling playful, top it with candy eyeballs — I used to keep these handy around Halloween, but they add fun all year round!

How to Serve Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe

Garnishes

I personally love a simple dusting of extra ground black sesame seeds or a few whole toasted seeds on top for crunch. Sometimes a little coconut whipped cream or a drizzle of extra maple syrup makes it feel like a mini indulgence without going overboard. If you’re in a playful mood, those candy eyeballs bring a surprising pop and fun factor!

Side Dishes

This mug cake is pretty much a solo star, but I’ve paired it with a cup of green tea to balance the sweetness and add a refreshing finish. For brunch, it can be a delightful ending to a light fruit salad or a handful of fresh berries on the side.

Creative Ways to Present

For celebrations, I like to serve the mug cake in a pretty little ramekin with a tiny sprig of mint and a dusting of powdered coconut sugar. Adding edible flowers or a drizzle of dark chocolate sauce in a delicate zigzag makes it gorgeous for company. Bonus: the individual portion makes it super easy to customize each guest’s favorite garnish or topping.

Make Ahead and Storage

Storing Leftovers

Since this black sesame mug cake is best fresh, leftovers are rare in my house! But if you do have some, pop it in an airtight container in the fridge, where it’ll keep for up to 2 days. The texture changes a bit, but it still tastes great and reheats well.

Freezing

I haven’t tried freezing the mug cake batter itself because it cooks so quickly, but I have frozen individual baked cakes wrapped tightly in plastic wrap and placed in a resealable bag. When thawed overnight in the fridge, and reheated briefly, the cake mostly keeps its pleasant texture.

Reheating

For leftovers, I nuke the mug cake for about 20-30 seconds in the microwave, just until warmed through. This softens the cake nicely without drying it out. If you baked it in a ramekin, you can also pop it in a warm oven for a few minutes, tented with foil to prevent over-browning.

FAQs

Final Thoughts

I can say honestly that this Black Sesame Mug Cake (Paleo, Gluten-Free, Dairy-Free) Recipe has become my secret weapon for those moments when I want dessert but don’t want to wait or mess up the kitchen. There’s something so comforting about the warm, nutty aroma and the gooey middle that just feels like a hug in a mug. I hope you enjoy it as much as I do — seriously, whip one up now and thank me later!

Print