This sweet potato mug cake is the perfect dessert when you are baking for one or for two. It is gluten-free, made with sweet potato, has 14g of protein, and tastes like dessert!
Mug cakes are the best cakes if you are asking my opinion. They are the perfect single serving, they are SO easy to make, and they are delicious. Plus, their ingredients are simpler than a regular cake. And if that wasn’t enough, you just have to mix everything together in a mug. No separate bowls, no beating of this and mixing of that, how easy!
This sweet potato mug cake is a new favorite of mine, especially in the fall and winter months, but if you love mug cakes as much as I do, check out my funfetti mug cake, my salted caramel mug cake, and my healthy double chocolate mug cake.
Ingredients You’ll Need for your Sweet Potato Mug Cake:
- Sweet potato – I use real sweet potato in this recipe! Mashed sweet potato adds a great flavor and texture and is a great sub for oil or butter, hence why we don’t need any in this cake to make it great!
- Almond flour – I used almond flour as the base for this recipe. I tried with a couple of other flours and the texture wasn’t as great, so I’d recommend sticking to this if you can. If you really can’t do almonds, I think your best bet would be with oat flour.
- Eggs – Eggs help bind the cake, especially when using gluten-free almond flour. They help give it its great texture. I haven’t tried this recipe with flax eggs but you could certainly give it a shot!
- Vanilla collagen – I added collagen both for the added protein but also for some flavor. The vanilla helps make this cake sweet without adding a lot of extra sugar. You could sub for any vanilla protein powder too, or leave it out altogether (but you might want an extra tablespoon of sugar).
- Coconut sugar – I sweetened this with coconut sugar only, so this recipe is 100% refined sugar-free!
- Cinnamon – cinnamon and sweet potato go together and you will see when you take your first bite.
- Salt – I think a little dash of salt is necessary for any great baked good. It adds depth to the other flavors in the recipe and will not make your cake taste salty!
- Chocolate chips – I’ve used mini chocolate chips and chocolate chunks in my cakes. Use whatever you want and however many you want! We don’t measure chocolate chips around here. Just make sure they are refined sugar-free if that is important to you!
- Baking powder – this helps the mug cake rise and gives you a nice cakey texture.
Tips for the Perfect Sweet Potato Mug Cake:
- This is a great recipe for leftover sweet potatoes! But if you don’t have extra sweet potato on hand, don’t worry. You can easily cook a sweet potato in the microwave. Just make sure to prick it with a fork so it doesn’t explode.
- Don’t sub flours. Just don’t do it. I am not sure if it is just me but every time I try to make a mug cake with gluten free all purpose flour it gets super gummy and just the worst texture. MAYBE oat flour could work.
- Not into collagen? Feel free to swap it out for your favorite vanilla protein powder. Not into protein powder either?! Come on! Just kidding that is cool. You can omit it but I’d add some more coconut sugar because the collagen does add some sweetness.
In addition to the listed ingredients, you will need:
- two small ramekins or microwave safe mugs
- a fork or spoon to mix everything
↓PIN ME FOR LATER↓