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We LOVE a healthy sweet treat around here, and this gluten free mug cake fits right in! If you know me, you know I’m a total dessert person. I eat dessert quite literally every single night. Lately, my go-to simple dessert recipes have been my healthy gluten free cookie dough, or if I have a few extra minutes I’ll bake these one-bowl gluten free almond flour chocolate chip cookies (SO GOOD!). But now, I’m super excited to add this 6-ingredient gluten free mug cake to the rotation!

This recipe is gluten-free, paleo, and dairy-free! But still perfectly sweet and totally indulgent. It’s also one of those recipes you can customize however you’d like. I love adding a small handful of chocolate chips to mine for a chocolate chip mug cake. Or, when I’m feeling festive, I’ll mix in a tablespoon of rainbow sprinkles! However you serve it, I guarantee you’ll love it.

overhead image of healthy gluten free mug cake with chocolate chips on top.
Here’s a link to the microwave-safe mugs I used for this recipe!

What You’ll Need To Make A Healthy Gluten Free Mug Cake

Almond Flour: Almond flour serves as the base for this mug cake, providing a nutty flavor and tender texture. It’s also a great gluten-free alternative to traditional flour. I buy my almond flour in bulk, so I always have some on-hand for this recipe!

Maple Syrup: Sweeten your mug cake naturally with maple syrup, adding a touch of sweetness without refined sugars.

Egg: A large egg helps bind the ingredients together and provides structure and extra fluffiness to the mug cake.

Coconut Oil: Melted coconut oil adds moisture to the cake, resulting in a soft and fluffy texture. Feel free to use any oil or melted butter of your choice if coconut oil isn’t available.

Vanilla Extract: Enhance the flavor of your mug cake with a splash of vanilla extract, adding depth and richness!

Baking Powder: Baking powder is a pantry stables, and it helps this gluten free mug cake rise and become light and airy.

healthy gluten free mug cake ingredients laid out on a table.

Tips and Tricks

  • Ensure all ingredients are well combined to prevent any pockets of unmixed flour or egg in your mug cake. Use a fork or small whisk to thoroughly whisk the batter until smooth.
  • Microwave cooking times may vary, so keep an eye on your mug cake as it cooks. If the cake looks like it’s about to overflow, pause the microwave and allow it to settle before continuing to cook.
  • After microwaving, resist the temptation to dive right into your mug cake. Let it cool for a few minutes to avoid burning your mouth! Trust me, learn from my mistakes.

How To Bake It In The Oven Instead

  1. Preheat the oven to 350° Fahrenheit.
  2. Whisk together all ingredients in an oven-safe mug or ramekin.
  3. Bake for 15 minutes, or until a toothpick inserted down the center of the mug cake comes out clean.
  4. Let it cool for a few minutes, then enjoy!

Make This Gluten-Free Mug Cake Vegan (No Egg)

For a vegan version of this recipe, simply replace the egg with 2 tablespoons of apple sauce or 2 tablespoons of non-dairy milk. The cake won’t rise quite as much, but it’ll taste just as delicious!

Healthy Gluten Free Mug Cake

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

1

serving
Prep time

3

minutes
Cooking time

2

minutes
Total time

5

minutes

This gluten free mug cake is the perfect quick and easy sweet treat! Perfectly sweet, moist, and totally delicious. Throw this healthier dessert together with just 6 ingredients in 5 minutes.

Ingredients

  • 1/4 cup almond flour

  • 2 tablespoons maple syrup

  • 1 large egg

  • 1 tablespoon melted coconut oil, or any vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking powder

Directions

  • Add all ingredients to a mug and whisk until a batter comes together.
  • Microwave the mug for 2 minutes, then carefully remove from the microwave (the mug will be hot!) and let it cool for a few minutes.
  • Top with whipped cream or a scoop of ice cream and enjoy!

Recipe Video

Notes

  • Check the bottom of your mug to make sure it’s microwave safe before using it in this recipe!

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Carrot cake is my all-time FAVORITE kind of cake! And a few weeks ago I realized – I’ve made healthy carrot cake cookies, gluten-free carrot cake muffins, and even carrot cake baked oats but I’ve never made an actual carrot CAKE before. I know, I was shocked too. So I found the time and started recipe testing!

I knew my carrot cake had to be a few things – gluten-free, dairy-free, and ideally refined sugar-free. I also really wanted to keep this cake recipe as healthy as possible, so I stuck to almond flour as the base, and coconut sugar and maple syrup to sweeten it. But don’t worry, I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free and dairy-free carrot cake, naturally sweetened and oh-SO delicious.

gluten free and dairy free carrot cake ingredients on a table.

What You’ll Need to Make Gluten-Free and Dairy-Free Carrot Cake

Eggs: Room temperature eggs blend more evenly into the batter, resulting in a uniform texture and improved rise during baking, creating a fluffy and tender cake.

Coconut Sugar: If you don’t have coconut sugar, brown sugar will work in its place! Both impart a delicious caramel flavor to this healthier cake recipe.

Maple Syrup: Maple syrup contributes a natural sweetness to the cake, enhancing its flavor profile without overwhelming the other ingredients, while also providing moisture for a soft and moist crumb.

Almond Flour: Almond flour serves as the star ingredient in our gluten-free cake, contributing a delicate nutty flavor and providing moisture for a moist and tender cake, making it an ideal choice for those following a gluten-free or grain-free diet!

Shredded Carrots: Wrapping shredded carrots in a paper towel helps to remove excess moisture, preventing the cake from becoming overly dense and ensuring a light and airy texture.

gluten free and dairy free carrot cake with cinnamon cream cheese frosting on a baking sheet.

Tips and Tricks

  • Bring your eggs to room temperature before baking to ensure they incorporate seamlessly into the batter, resulting in a lighter and fluffier cake.
  • Pat the shredded carrots dry with a paper towel to remove excess moisture, preventing the cake from becoming soggy and dense.
  • Start with a small amount of milk in the cream cheese frosting and gradually add more if needed to achieve the desired consistency, ensuring it’s spreadable yet holds its shape.
a slice of gluten free and dairy free carrot cake.

This Carrot Cake Recipe Is…

The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Medium
Servings

10

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

This gluten-free and dairy-free carrot cake is simply heavenly – and made in just one bowl! It’s bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!

Ingredients

  • 4 large eggs, at room temperature

  • 1/2 cup brown sugar, or coconut sugar

  • 1/3 cup maple syrup

  • 1/4 melted coconut oil

  • 1 teaspoon vanilla extract

  • 1 1/2 cups almond flour

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon baking powder

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded carrots, wrapped and dried in a paper towel to release as much moisture from the carrots as possible

  • 3/4 cups walnuts, roughly chopped

  • 1/2 cup raisins

  • For the cinnamon cream cheese frosting:
  • 1/2 cup cream cheese, softened (I used non-dairy cream cheese)

  • 1/2 cup butter, softened (I used non-dairy butter)

  • 4 cups powdered sugar

  • 3-4 tablespoons milk (I used non-dairy milk)

  • 2 teaspoons cinnamon

  • 1/4 teaspoon vanilla extract

Directions

  • Preheat oven to 350° Fahrenheit and line two 6-inch round cake pans with parchment paper. Then, coat pans with a light layer of oil to prevent sticking.
  • In a large bowl, beat together the eggs and coconut sugar or brown sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.gluten-free-carrot-cake-step-1
  • Add in the maple syrup, melted coconut oil, and vanilla extract. Beat for a few seconds to combine.
  • Add in the almond flour, cinnamon, baking powder, nutmeg, and salt. Beat for one minute, or until the batter is fully combined. Then, add in the shredded carrots, chopped walnuts, and raisins, and use a spatula to fold those ingredients into the batter.gluten-free-carrot-cake-step-02
  • Transfer and divide the batter between the two prepared cake pans and bake 20-25 minutes, or until a toothpick inserted down the center of each cake comes out mostly clean.
  • Carefully remove the cakes from the pan by sliding a sharp knife around the outside edge of the cake, then flipping the pans over onto a wire cooling rack. Let the cakes cool completely on the wire rack before frosting.gluten-free-carrot-cake-step-03
  • Once cakes are cool, make the cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.gluten-free-carrot-cake-step-04
  • Place one of the cooled cakes on a cake stand or serving plate, then spread 1/3 of the frosting on top. Then, place the other cooled caked on top of the frosting layer and cover both stacked cakes with remaining frosting.
  • Spread the frosting into an even layer over the top and around the outside of the cake. Then, for additional decoration, pressed chopped walnuts around the sides of the cake. Either serve cake immediately or cover and store in the fridge for up to 1 week.gluten-free-carrot-cake-step-05

Recipe Video

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This homemade granola recipe has been a staple in my home for over 3 years! In fact, it’s one of the first recipes I ever developed as a food blogger, along with my vegan pesto and gluten-free blueberry muffins. I also can’t stress enough how incredibly EASY this recipe is to make. I was on TikTok last week and I watched a fellow food blogger make a homemade granola with like 12 ingredients and I was like… NO no, no need for that. So I finally carved out the time to share this 5-ingredient granola recipe with you!

I should also note that this is one of those recipes that is super easy to customize. Need to make it nut-free? Replace the chopped nuts with additional oats and unsalted pumpkin seeds or sunflower seeds (also, check out the nut-free section on my blog for more nut-free recipes!). Craving something more chocolate-y? Toss in some dark chocolate chunks once the granola has cooled. Or, if you need a sugar-free granola recipe, replace the maple syrup with your favorite sugar-free liquid sweetener – it’s that simple!

Happy homemade granola making, friends! And if you give this recipe a try, I’d really love it if you left a comment and a 5 STAR review on this post. Your support means the world to me!

Homemade granola on a baking sheet with a serving spoon.

What You’ll Need to Make this Homemade Granola Recipe

Peanut Butter: For a personalized touch, opt for almond butter, sunflower seed butter, or any nut or seed butter of your choice. To keep it health-conscious, go for a natural, unsweetened variety.

Melted Coconut Oil: Customize your granola with melted butter, olive oil, or any vegetable oil as alternatives to coconut oil.

Maple Syrup or Honey: Tailor the sweetness to your liking by choosing between agave nectar, brown rice syrup, or a sugar-free syrup for a low-sugar twist. The decision between maple syrup and honey is entirely based on your flavor preference.

Rolled Oats: For a gluten-free recipe, ensure the oats you buy are entirely gluten-free, like these ones from Bob’s Red Mill! Opt for old-fashioned oats to achieve a hearty and satisfying texture in your granola.

Chopped Unsalted Nuts: Make your granola uniquely yours by selecting nuts that align with your taste or dietary preferences. I used almonds and cashews in my granola, but really any unsalted nuts will do! For a nut-free alternative, consider using seeds such as pumpkin or sunflower seeds.

Homemade granola served with yogurt and fresh raspberries in a bowl.

Is this Homemade Granola Recipe Healthy?

Yes, this homemade granola recipe is relatively healthy. It incorporates nutrient-rich ingredients like oats, nuts, and coconut oil, providing a good balance of essential fats, fiber, and protein. Additionally, the recipe allows for customization, making it adaptable to various dietary preferences and ensuring a wholesome breakfast or snack!

Homemade granola pouring out of a glass jar.

Tips and Tricks

  • Mix It Up: Experiment with different nut and seed combinations to tailor the granola to your taste buds.
  • Watch Closely: Keep a close eye on the granola during the last few minutes of baking to prevent over-browning.
  • More Clusters: For delightfully big granola chunks, press the mixture firmly onto the baking sheet before baking.

5-Ingredient Healthy Homemade Granola Recipe

5 from 1 vote
Recipe by Samantha Course: Breakfast, SnacksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Elevate your breakfast with this super easy homemade granola recipe! It comes together with just 5-ingredients, one bowl, and in under 30 minutes. This healthy granola recipe is sweetened with maple syrup, and a delicious addition to yogurt parfaits, oatmeal, or smoothie bowls!

Ingredients

  • 1/4 cup peanut butter

  • 1/4 cup melted coconut oil

  • 1/4 cup maple syrup

  • 2 cups rolled oats

  • 1 cup chopped unsalted nuts (almonds, walnuts, pecans, and/or cashews)

Directions

  • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
  • In a large bowl, mix together the peanut butter, melted coconut oil, and maple syrup or honey.
  • Add in the rolled oats and chopped nuts, then mix to combine.
  • Transfer the granola mixture to your prepared baking sheet and spread the granola into an even layer across the baking sheet.
  • Bake the granola for 15 minutes, then remove it from the oven and use a spatula to flip and toss the granola. Put it back in the oven for an additional 5 minutes, then turn off the oven and leave the granola in the turned-off oven for 30 minutes.
  • Remove granola from the oven and let it cool completely before serving or storing.

Recipe Video

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Hey there, fellow dessert aficionados and Halloween enthusiasts! Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!

overhead image of gluten-free mummy brownies on parchment paper.

What You’ll Need to Make Mummy Brownies

A Batch of Almond Flour Brownies: You can use any brownie recipe you like – fudgy, cakey, or even my gluten-free almond flour brownies for a healthier twist. This recipe is all about the decoration!

Plain Icing: This is what you’ll use to create the mummy’s wrappings. You can buy pre-made icing or make your own with powdered sugar and a touch of milk.

Candy Eyes: These are the pièce de résistance! Candy eyes give your mummy brownies that adorable and slightly eerie look. You can find them at most baking supply stores or order them on Amazon.

mummy brownies on parchment paper.

Tips and Tricks

  • Cool Before You Mummy-fy: Make sure your brownies are completely cool before you start the mummy decoration. You don’t want your icing to melt all over the place. We’re going for mummy precision, not mummy mess!
  • Mummy Patterns: There’s no right or wrong way to create your mummy patterns. Some like neat, parallel lines, while others prefer a more chaotic mummy look. Be creative! And remember, mummies are meant to be a little imperfect.
  • Save the Eyes for Last: When you’re putting on the candy eyes, do it as the final step. It’s like giving your mummy brownies their finishing touch. This way, you can place the eyes wherever you like and give each mummy its own unique personality.

Mummy Brownies

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

0

minutes
Total time

10

minutes

Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!

Ingredients

Directions

  • Let your brownies cool completely, then cut into 12 rectangles.
  • Make the icing by whisking together the powdered sugar and milk in a small bowl. Transfer the icing to a pastry bag or a ziploc bag and make a small cut at the tip of the bag where the icing can drizzle out.
  • Drizzle icing across brownies in a zig-zag pattern, then place two eyes on each brownie.
  • Leave icing to harden for about 10 minutes, then serve.

Recipe Video

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Halloween just got a little sweeter with these Mummy Brownies. Whether you’re planning a spooky soirée or just want a fun, easy baking project to enjoy with the family, these little mummies are sure to bring a smile to your face.

So, pick your favorite brownie recipe, get your decorating skills ready, and make some mummylicious treats. It’s the perfect way to satisfy your sweet tooth and add a little Halloween magic to your dessert table. Happy mummy-making!

Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!

healthy no bake cookie dough bars on a baking sheet.

What You’ll Need to Make Healthy No-Bake Cookie Dough Bars

Almond Flour – Use blanched almond flour for these dessert bars, not almond meal. Blanched almond flour is ground finer and makes for a smoother cookie dough. Looking for more almond flour recipes? Try these!

Peanut or Cashew Butter – Either peanut or cashew butter will work! I used peanut butter because I love the taste. However, cashew butter yields little flavor and works perfectly to hold these no-bake bars together. But whichever you use, make sure it’s both creamy and unsweetened.

Maple Syrup – We use maple syrup in place of traditional refined sugar to keep these healthy cookie dough bars refined sugar-free. The maple syrup in these bars can easily be replaced with honey, or even your favorite sugar-free liquid sweetener for sugar-free cookie dough bars!

Chocolate Chips – I used the Enjoy Life Mini Chocolate Chips to keep these bars vegan/dairy-free, but really any chocolate chip will work! For refined sugar-free chocolate chips, try these date-sweetened Hu chocolate chips.

three healthy no bake cookie dough bars stacked on top of each other.

Tips and Tricks

  • Chill these healthy no-bake cookie dough bars in the freezer for at least one hour before slicing! Don’t rush this step, otherwise the chocolate won’t be fully set.
  • Store leftover bars in an airtight container in the fridge or freezer. Avoiding leaving them at room temperature for too long, because the chocolate may melt.
close-up image of a healthy no bake cookie dough bar.

Adjust This Recipe to Your Dietary Needs

Make it Nut-Free: For a nut-free version of this recipe, replace the almond flour with oat flour. Also, replace the cashew or peanut butter with unsweetened sunflower seed butter!

Make it Paleo: Make paleo cookie dough bars by using unsweetened creamy almond butter in place of the cashew or peanut butter.

Healthy No-Bake Cookie Dough Bars

4 from 34 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Chilling Time

1

minute
Total Time

1

hour

Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!

Ingredients

  • For the cookie dough layer:
  • 1 1/2 cups almond flour

  • 1/2 cup creamy peanut or cashew butter, unsweetened

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil or butter, melted

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1/2 cup chocolate chips

  • For the chocolate layer:
  • 1 cup chocolate chips

  • 1/4 cup creamy peanut or cashew butter, unsweetened

Directions

  • Line a 9×5-inch baking pan with parchment paper.
  • Make the cookie dough layer by mixing together the almond flour, peanut or cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt in a large bowl. Add in the chocolate chips and mix until evenly distributed throughout the dough.
  • Transfer dough to prepared baking pan and press into an even layer.
  • Make the chocolate layer by melting the chocolate chips and peanut or cashew butter in the microwave in 30 second increments. Stir together until smooth, then pour and spread into an even layer on top of the cookie dough.
  • Chill in the freezer for one hour, then remove and slice into squares.

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