small slice of toffee cake and fork on plate

5 Minute Toffee Mug Cake (Vegan and Gluten-Free)

This Vegan Toffee Mug Cake is incredibly delicious and truly tastes like toffee! Made in just 5 minutes, it is also gluten-free, oil-free and topped with a delicious toffee frosting!
Course Dessert
Cuisine American
Keyword vegan toffee mug cake, vegan toffee cake, gluten-free toffee cake, vegan oil-free cake
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1
Author Brandi Doming


  • 1/4 cup (28g) finely ground almond meal
  • 1 tablespoon (8g) tapioca starch
  • 1 tablespoon (8g) oat flour
  • 2 1/2 tablespoons (23g) coconut sugar (this is key to the toffee flavor, so do not sub!)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons (45g) canned lite coconut milk, shaken first
  • 1/4 teaspoon vanilla extract
  • 1 heaping teaspoon raw cashew butter (or sunbutter or almond butter, but it will have less of a toffee flavor)


  • 1 1/2 tablespoons (23g) canned lite coconut milk, shaken first
  • 1/2 tablespoon (5g) coconut sugar
  • 1/2 tablespoon (8g) cashew butter
  • 1/8 teaspoon vanilla
  • pinch salt


  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
  • I use this scale.


  1. First, decide if you want to use a regular standard size coffee mug or a ramekin. I used a 7 oz ramekin because I wanted it to have the shape of a mini cake (as pictured). You do not need to spray the mug/ramekin, this cake is so moist, it removes easily, should you choose to do so. You just need to loosen around the edges with a knife and then it should come out easily. If baking in the oven, turn to 350 degrees and see below for the cooking time.
  2. If using a coffee mug, you will mix all the ingredients in the mug! If using a ramekin, mix everything in a small bowl as follows. Add the almond meal, tapioca starch, oat flour, coconut sugar, baking powder and salt and mix really well with a fork.
  3. Next, pour the coconut milk over the dry ingredients, then the cashew butter and vanilla. Mix everything well with the fork again until a really smooth cake batter forms. Pour in the ramekin if using and microwave on high (my power level was at 10) for 2 minutes in a ramekin and 2 1/2 minutes in a coffee mug. It cooked faster in the ramekin since it was more shallow than the mug. If you still want yours more cooked, add 15-30 more seconds. 2 1/2 minutes was perfect for the coffee mug for me. Your microwave power level may vary cooking time. To remove, you just need to loosen around the edges with a knife and then it should come out easily.
  4. For the oven, you will use 2 muffin liners and fill them each up half way with the batter. Or you can use a 7 oz ramekin. I would suggest spraying it or lining it, so the cake won't stick. Bake for 20 minutes. They should have risen and have a nice golden brown top and very lightly spring back when pressed. Let them cool 10-15 minutes, to finish cooking. To remove, loosen around the edges with a knife.

  5. For the frosting, just combine all the "toffee frosting" ingredients in a small cup (except the vanilla) and mix with a fork until smooth. Microwave on high for 30 seconds. This is how it will thicken up like frosting. Add the vanilla and mix again until smooth, thick and creamy. If you are not using a microwave, then just use half or even less of the milk so it's not too runny, or heat it up over the stove to thicken it. If you want it more like a glaze, add a tiny bit more milk. It will thicken some as it sits. If you want to remove the cake to frost it, slide a knife along the inside edges of the mug and loosen it and flip over to pop out. I made several of these and they all came out really easily. Smooth the frosting on top or drizzle the glaze. Eat immediately. Mug cakes need to be eaten immediately, or they will harden as they sit. As if you needed any convincing anyways.