Apple Cinnamon Monkey Bread Mug Cake

Start to Finish: 17 minutes

Servings: 1 serving



Caramel Sauce:

  • 1 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp Organic SunButter
  • 1/2 tsp vanilla extract


  • 1/4 cup unsweetened applesauce
  • 1 tsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/3 cup gluten-free all-purpose flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 2 tbsp Granny Smith apple, finely diced

Cinnamon Sugar:

  • 1 tbsp (10g) turbinado sugar
  • 1/4 teaspoon cinnamon
  • 1/2 tsp coconut oil, melted



  1. Grease a small ramekin with nonstick spray.
  2. Whisk together caramel sauce ingredients until smooth (you will have some leftover of this, it’s delicious on just about anything sweet!)
  3. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Add the applesauce, maple syrup, and melted coconut oil. Mix––it will be somewhere between a batter and dough consistency.
  4. Freeze the dough for 10 minutes until firm enough to pinch off and roll into balls.
  5. If using the cinnamon sugar, use a fork to mix into a wet sand texture.
  6. Pinch off a small (1/2 tbsp) piece of dough, roll into a ball, roll in cinnamon sugar, and place in the ramekin. Repeat with all the dough.
  7. Add the diced apples, filling the spaces between the dough balls.
  8. Spoon caramel sauce over top to mostly cover.
  9. Microwave 90 seconds on high. Cool briefly, then enjoy!
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