Coconut flour mug cake made with egg and coconut oil
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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
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 1 cake
Calories 413kcal

Ingredients

DRY INGREDIENTS:

  • 2 Tbsp coconut flour
  • 1/2 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
  • 1/2 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: 413kcal | Carbohydrates: 33.3g | Protein: 11.2g | Fat: 26.2g | Fiber: 10.6g | Sugar: 16g