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RECIPE: Easy Instant Pot Paleo Mug Cakes {4 Recipes!}

Fighting a sweet craving? Make these four easy Instant Pot Paleo Mug Cakes in minutes! (Or prep the night before for breakfast. Find out how!)I’m always in the hunt for easy, delicious, and healthy treats (like Paleo fudge). I’ve seen videos pop up on social media of making yummy, quick, and personalized mug cakes that you can throw together in a microwave.

But these recipes were always problematic.

First, we can’t eat gluten – so most recipes were out. Second, we don’t own a microwave.

So when I found out that you can quickly make mug cakes in the Instant Pot, I literally shouted with happiness and called my friend, squealing like a fan girl.

Apparently I like my cake.

I was inspired by making a similar recipe in this Paleo Instant Pot cookbook. (Seriously, if you need a good Paleo IP cookbook, get this one.)

I toyed around with the recipe to make it my own. And, WOW. Is it good. (Are you allowed to say that about your own recipes? Then I will. It is good.) I even came up with four recipes:

  • Raspberry Chocolate Chip
  • Basic Blueberry 
  • Cinnamon Apple 
  • Chocolate Banana 

How To Make Instant Pot Paleo Mug Cakes

Begin by making the base recipe. Since you are making personalized mug cakes, just throw it together into a small bowl. Next, toss in your add-ins.

The beauty of a mug cake recipe is that you can customize every single one!

Not every mug is oven-safe, so you’ll want to make sure yours can handle the pressure of the Instant Pot. Because of this, I prefer using 8 oz mason jars.

Note: Sometimes I spray my jars with cooking oil before adding my ingredients to make clean up easier on the back end.

When you fill your mason jar, only go to top ring and not the lip. Your cake will expand as it cooks. I use this super-skinny spatula to help me fill the jars mess-free.

Place a trivet in your IP and add the jars (4 fit easily in my 6 quart Instant Pot).

Cover with foil to prevent water from dripping, or use a corelle dinner plate (specifically this special size) to cover your jars.

I just had someone tell me about silicone mug covers and I’m putting them on my wishlist! I love the idea of not using foil!!

Select MANUAL for ten minutes and you’re all set for a delicious snack.

Oh! A helpful tip. You’ll want a good pair of jar tongs to remove your hot jars once they are done cooking. I’ve done a TON of canning over the years and have learned that this particular lifter is my absolute favorite. I had other versions, but the plastic eventually melted off. My pair is several years old and still looks brand new.

Overwhelmed by people talking about Instant Pot accessories? Our comprehensive list tells you what you really need AND how to use them.

Instant Pot Accessories and How To Use Them

Dessert For Breakfast? Yes, Please!

I think that’s one thing I love about Paleo desserts. They can totally be enjoyed for breakfast. If you’re looking to beat the breakfast rush, consider assembling your mug cakes the night before. Store in the fridge with these reusable caps.

In the morning, remove the cap and set your breakfast to cook while you grab a shower.

If you’re in a hurry, replace the cap after cooking to take your breakfast on the go.

Bam. Best breakfast ever. 🙂

Fighting a sweet craving? Make these four easy Instant Pot Paleo Mug Cakes in minutes! (Or prep the night before for breakfast. Find out how!)

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Print Recipe
Instant Pot Paleo Mug Cakes {4 Recipes!}
Fighting a sweet craving? Make these four easy Instant Pot Paleo Mug Cakes in minutes! (Or prep the night before for breakfast. Find out how!)
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
mug cake
Ingredients
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
mug cake
Ingredients
Instructions
  1. Combine the Base Recipe with desired Add Ons in a small bowl.
  2. Scoop ingredients into an 8 oz mason jar (optional: spray with oil beforehand). Be careful to not overfill. The batter will rise some once cooked.
  3. Place a trivet in the bowl of the Instant Pot and add 1 cup of water.
  4. Cover mug cake jars with foil and place on the trivet.
  5. Check sealing ring, secure lid, and close the pressure valve.
  6. Select MANUAL for 10 minutes.
  7. Once program is complete, quickly release pressure.
  8. Remove the jars using tongs and place on a cooling rack.
  9. Enjoy warm or chilled!
Recipe Notes

Raspberry Chocolate Chip

  • 1/2 cup raspberries (fresh or frozen)
  • 1-1/2 tablespoons chocolate chips (like the Enjoy Life brand)

Basic Blueberry

  • 1/2 cup blueberries

Cinnamon Apple

  • 1/2 cup apple, diced finely
  • 1/4 teaspoon cinnamon

Chocolate Banana

  • 1/2 tablespoon cocoa powder
  • 1/2 banana, diced

Making ahead for breakfast? Add ingredients to the jar and use a plastic lid to store overnight. Remove the plastic lid and follow recipe directions. These plastic lids also make your mug cakes wonderfully portable!

Use tongs to protect your hands when removing hot jars. I really like this pair.

If you want to skip the foil, this special size Corelle plate can also be used on top. Or try silicone mug covers.

Can't use almond flour? Try giving wheat flour or a GF-flour blend a whirl. The ratios are the same for other mug cakes, so it should work. Let us know your experience!

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Check out all our Instant Pot Recipes!

Don’t miss our popular Instant Pot Tip posts:

How to Unbox the Instant Pot in 10 Easy Steps

Instant Pot Accessories and How To Use Them

How To Make Instant Pot Freezer Meals

How to Travel with the Instant Pot

23 Comments

  1. Hey there! I cooked these for 10 in the insta pot and ended up doing another 8. I followed directions exactly. They were very tasty! They were still pretty wet, I’d say. Next time I’m going to cut the fruit just a bit and add to the cook time! Thank you for this!

  2. I need to severely restrict my sugars (of any kind), so I am also keen to know how the applesauce version went .. if it works, it would serve two purposes– 1) to decrease sugar; and 2) replace egg. win-win

  3. Hi. Thanks for the recipe! Looks delicious. One question, what if I don’t have maple syrup? TYIA!

    • Bethany Wright

      March 13, 2017 at 5:01 pm

      Great question! You can use whatever sweetener suits your fancy! I found maple syrup to be easiest to use (to pour out and measure, etc). I know of others who have made this with cane sugar, coconut sugar, honey, etc. All depends on what sort of sweeteners you have on hand and what works for you and your dietary needs. 🙂

  4. Silly question, but is the trivet that you’re referring to the steamer insert that comes with the IP? I really want to try this with my toddler tomorrow! 🙂

    • Bethany Wright

      March 13, 2017 at 8:03 am

      Lauren – nope, no such thing as a silly question! 🙂 I used the trivet that came with my IP (it’s circular, with horizontal bars and two large handles). You could also stack them in a steamer basket.

  5. I’m so delighted that I found your blog. I normally
    battle with different recipe ideas. We have my mother and father heading over next week end so I’ve
    been searching for a little something special. And I believe that I’ve discovered the ideal
    recipe! I’ll report back once I’ve had an opportunity
    to test it out. Many thanks for the fantastic idea.

  6. Do you think I could use coconut flour rather than almond flour? (Just because that’s what I have on hand. Haha)

    • Bethany Wright

      March 1, 2017 at 11:52 am

      Jenna – you most certainly could, but it may have a unique flavor that almond flour wouldn’t necessarily give (I prefer the milder flavor of almond flour in this case). Let us know how your experiment goes!

  7. I made these and mine were not done after the 10 minutes I had to cook them another 10 minutes. They didn’t puff up but still tastes good. Not sure what the problem was but I will try again.

  8. I am so excited to try this!
    Have you tried a savory version with added bacon or meat?

  9. Just tested these out. Whole family liked them. Especially blueberry and apple/cinnamon. Kids (6/8) already coming up with alternative flavors to try (strawberry, blackberry). So easy! Thanks for sharing.

  10. Love this!!
    I’m concerned that the mason jar will crack when prepping the night before and putting the cold jar & cold ingredients into the IP. Have you tried this with success?

    • Bethany Wright

      January 18, 2017 at 6:57 pm

      Christy – I understand that concern. I’ve not had any issue, but breaking a jar is never fun. You could easily leave these in the small mixing bowls and then just scoop it into your mug in the morning.

    • It will be fine if the water in step 3 is cold. The jar will heat gradually enough but it will take a couple extra minutes to come to pressure. Cook time may need to be increased by about 2 minutes.

  11. Hi, have you tried this recipe with wheat flour? I followed everything except using the wheat flour instead of almond flour since that’s what I have at home. Cooked under high pressure for ten minutes, only partially cooked. Repeated the cooking for another ten minutes, the top part was still uncooked (still in batter consistency). I scooped that uncooked part out and tasted the rest, it was only ok, sorry that I would not say it’s tasty. It’s my first time trying paleo recipe. Maybe it’s just not for me….

    • Bethany Wright

      January 14, 2017 at 2:32 pm

      Aw, sorry it wasn’t what you were expecting, Tiffany. I have not tried these with wheat flour (if I did, I would literally get sick). Mug cakes don’t turn out like traditional cake. They are much more dense and moist — more like a bread pudding, if you will. There are many recipes online that you can use for making mug cakes. The ratios with wheat flour are very similar to the one I have here. It may also taste different if this was your first Paleo recipe because Paleo uses infinitely less sugar/sweetener than most are used to. I’d encourage you to still give the technique a try, just maybe make a recipe that aligns with your eating preference. 🙂

  12. Woohoo! Super excited about these! I’m going to try subbing applesauce for the egg as I don’t tolerate eggs well. I’ll let you know how it turns out!

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