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Another take on my classic chocolate mug cake in case you aren’t feeling chocolate and wanting a fruity pie flavor!
Clearly I’m obsessed with making mug cakes because I have five different mug cake flavors on the site.
The chocolate mug cake is obviously the classic and the most popular.
So, if you haven’t tried that one yet, I highly recommend.
Also, for this mug cake, you should make a batch of salted caramel because you’re going to need it in this salted caramel apple spice mug cake!
It definitely elevates the flavor and who doesn’t love salted caramel?
This mug cake reminds me of a salted caramel apple pie.
You must top this a la mode! A giant scoop of vanilla ice cream would be DIVINE.
If you’ve tried my other mug cakes then you know what you’re in for.
Moist, fluffy, and the best kinda dessert ever!
During apple season, I figured I’d come up with an apple-flavored one.
Drizzle the salted caramel all over the top and omg, best dessert ever!
You can share but it’s single-serving so sharing is definitely optional ;) it took me 7 tries to finally get this to be the texture I wanted and I hope you enjoy it just as much as we do!! :)
Other mug cake recipes you must try:
- Vanilla mug cake
- Pumpkin spice mug cake
- Chocolate mug cake
- Dark chocolate mug cake
- Microwave apple crisp (a fun spin on a dessert but made in the microwave!)
Salted Caramel Apple Spice Mug Cake
Ingredients
- ¼ cup (31 g) all-purpose flour
- ½ teaspoon apple pie spice
- ½ teaspoon baking powder
- 3 tablespoons granulated sugar
- Pinch of salt
- 1 ½ tablespoons unsweetened applesauce
- 2 tablespoons milk
- 1 teaspoon vegetable oil
- 1 teaspoon water
Instructions
- In a small bowl, whisk together the dry ingredients.1/4 cup (31 g) all-purpose flour, 1/2 teaspoon apple pie spice, 1/2 teaspoon baking powder, 3 tablespoons granulated sugar, Pinch of salt
- Make a well in the center of the dry ingredients then add the wet ingredients. Whisk everything together until combined and no lumps remain.1 1/2 tablespoons unsweetened applesauce, 2 tablespoons milk, 1 teaspoon vegetable oil, 1 teaspoon water
- Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 1 minute and 50 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
- Carefully remove from microwave, drizzle your homemade salted caramel sauce (or you can use a store-bought caramel sauce) on top and enjoy!
I understand the gesture, people searching for mug cakes want the quick and dirty way to deliciousness. This is a 3 minute cake and then you want us to make a 20 minute sauce on the stove ? That means a dirty pot and stirring constantly over the hot stove. Offer a microwave salted caramel recipe and we’d be in business.
No, I don’t expect anyone to do that. It is merely a suggestion for someone who may want to (hence why I link to the recipe) and you can use it for a plethora of other recipes or, I offered store-bought which is microwaveable. If you want another microwavable option…microwave caramel candies and sprinkle a little sea salt and mix it in.
My kind of mug cake! I love apples (I’m a northern lower Michigan native, and apples are grown in abundance here, with a wide variety of types, all of them exquisite eating!), I love caramel, and I really like mug cakes–no heating up the apartment for a large cake I can’t possibly eat before getting bored with it (yes, that does happen).
I put my mug cakes, and other mug dishes, on a paper plate so that even if it does go over the top, the plate catches it and it never sticks to the glass rotating plate. I keep a paper plate on top of the micro just for that, and only switch it out if a spillover happens.
Turned out delicious!! I will definitely be making this one again. Drizzled torani caramel sauce on the top.
It’s Fall and wanted something with apples to curb my sweet tooth. This totally did the trick and was delicious. I did have a few adjustments as I did not want to use white sugar. So, I added a tablespoon of butter powder and 2 tablespoons of real maple syrup for the sugar. I also used apple butter instead of applesauce. And subbed 1 tablespoon of apple cider for the milk. I also used almond milk and avocado oil and increased the apple spice to a teaspoon. I like a lot of spice in my apple cake. It was really moist and quite delicious. For a topping, I took a bit of apple cider, put a bit of cornstarch in it, and cooked in the microwave until it was thickened. I poured this on the top of the cake. Yum!