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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
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
25
minutes
minutes
Servings
1
cake
Calories
413
kcal
Author
Lauren Goslin
Ingredients
DRY INGREDIENTS:
2
Tbsp
coconut flour
½
tsp
baking powder
good
dash
sea salt
WET INGREDIENTS:
1
large
egg
room temperature (see Notes)
1
Tbsp
melted coconut oil or butter
2
tsp
maple syrup
2
Tbsp
milk of your choice
½
tsp
vanilla extract
1-2
Tbsp
chopped dark chocolate or chocolate chips
Instructions
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.
Notes
Nutrition facts based on using unsweetened almond milk and one tablespoon chocolate chips. WW SmartPoints: 19
Nutrition
Calories:
413
kcal
|
Carbohydrates:
33.3
g
|
Protein:
11.2
g
|
Fat:
26.2
g
|
Fiber:
10.6
g
|
Sugar:
16
g