Coconut flour mug cake made with egg and coconut oil

The Best Coconut Flour Mug Cake

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.

Course Dessert
Cuisine Gluten-Free, Grain-Free, Paleo
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 1 cake
Calories 413kcal



  • 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


Calories: 413kcal | Carbohydrates: 33.3g | Protein: 11.2g | Fat: 26.2g | Fiber: 10.6g | Sugar: 16g