This the best coconut flour mug cake you might ever make! It has the consistency and taste of regular yellow cake – NO eggy texture! Gluten-free, grain-free, and nut-free.
How to work with coconut flour
I’ve been working on this gem for quite a bit now, trying to get the texture just right.
Coconut flour is a tough nut to crack…it is super absorbent and typically requires eggs when baking with it. Because of the latter, the end result often comes out ‘eggy’ in texture, which can be very off-putting, taste-wise.
For this recipe, I wanted a simple treat that I could make on days I wanted to ingest fewer grains.
I love my grains, but I see benefits to going without them some meals or even days.
Can I make this without the egg?
In short, no…at least, not that I’ve had success with.
As I said above, it is extremely difficult to employ coconut flour sans egg, as there is nothing to bind the baked good.
If it can be done, it’s usually in a fashion that I personally wouldn’t tolerate (starches, gums, whatnot), so I’m not much help in this regard!
Do I have to use chocolate chips?
You can use any add-in you like, including blueberries or other fruit. The cake could even remain entirely a vanilla mug cake, and you could create a frosting of sorts to top it with.
Some of my favorite frosting options from the blog include:
Another option could be to dollop a small spoonful of peanut butter or your favorite nut butter in the center to create a kind of lava cake! However you make this, I hope you find it as enjoyable as I do!
This chocolate chip coconut flour mug cake has the consistency and taste of regular yellow cake - NO eggy texture! Gluten-free, grain-free, and paleo-friendly.
- 2 Tbsp coconut flour
- 1/2 tsp baking powder
- good dash sea salt
- 1 large egg room temperature (see Notes)
- 1 Tbsp melted coconut oil or butter
- 2 tsp maple syrup
- 2 Tbsp milk of your choice
- 1/2 tsp vanilla extract
- 1-2 Tbsp chopped dark chocolate or chocolate chips
Preheat the oven to 350 degrees.
In a small bowl, mix the dry ingredients.
Whisk in the wet ingredients until the batter is smooth and well combined. At this point, you can mix in the chocolate or reserve it for the top.
Pour the batter into a well-oiled 8-10 ounce mug or ramekin.
Top with chocolate chips, if you still have them.
Bake for 15-20 minutes, until the top is springy to the touch.
Nutrition facts based on using unsweetened almond milk and one tablespoon chocolate chips. WW SmartPoints: 19
Adapted from The Iron You
In my experience, coconut flours vary in quality and in how much liquid they’ll absorb in a recipe. For your reference, this is the brand I use for this recipe.
It is best to use a room temperature egg for this recipe, as any cold ingredients will cause the coconut oil (if you use it) to clump.
I like to use my Homemade Coconut Milk in this recipe.
If you’re looking to ease up on the coconut aspect of this recipe, I’d suggest using butter and any milk you like that is NOT coconut. My Homemade Walnut Milk would be nice!
Some of the items I use to make this recipe include: