A great single serve dessert or when a chocolate craving strikes, these Chocolate Mug Cakes are so easy to make! I usually make 2 – whether it’s to share or to save for later, but their are instructions to make a single serving if preferred. These gluten free mug cakes are made with low carb, high fiber coconut flour.
A Healthy Mug Cake Recipe
Single serving desserts are such life savers! I know when I make a batch of my favorite cookies, I usually end up having more than a serving.
If you’re like me, and want to satisfy a dessert craving without having a whole dessert sitting in the kitchen tempting you, then you will love this option.
I usually make these two at a time. Sometimes to share, and sometimes I will just wrap up the second (unbaked), knowing that I will want want again tomorrow <3
For these cakes, I like to use coconut flour. It’s high in fiber, and because it’s so absorbent, you only use a small amount. This means the cake is mostly made of high protein ingredients, like egg and cocoa powder.
The healthy ingredients in these cakes are:
- Coconut flour
- Cocoa Powder
- Coconut Oil
- Date Syrup (sub honey or maple syrup for paleo!)
- Sea Salt & Baking Soda
Two Methods for Cooking Mug Cakes
I don’t use my microwave often. So infrequently, I don’t even have it out in my kitchen anymore. This is less because I am worried about radiation, and more because food just tastes better when it’s baked.
Mug cakes are so convenient because they are ready in about a minute if baked in a microwave. I do occasionally plug my microwave in when I don’t want to wait 20 minutes for a cake.
To microwave these cakes:
- Spray two mugs with coconut oil spray, and divide the batter between the two mugs.
- Microwave the cakes for 1 minute, check on them, and then continue to cook at 20-30 second intervals. The cakes are done when they are baked around the edges but slightly underdone in the center.
To bake a chocolate mug cake:
- Preheat the oven to 325º F.
- Spray 2 oven safe ramekins with coconut oil spray, and divide the batter evenly.
- Bake for 16-18 minutes, checking at the 16 minute mark to stop from over baking,
Coconut flour is very absorbent and dries out quickly when overbaked. These taste delicious when slightly underbaked — it adds a bit of a hot chocolate sauce effect!
Ideas for Mug Cake Toppings
I’m a huge fan of anything you can add toppings to!
My favorite toppings for Chocolate Mug Cakes are:
- Dark Chocolate Chips
- Fresh fruit — sliced bananas, raspberries or strawberries are great!
- Nut butter. My favorite option is Crunchy SunButter.
- Frosting — try my Healthy Chocolate Frosting or White Chocolate “Butter”Cream
Happy dessert-ing! 💙
Chocolate Mug Cakes
- In a small bowl, mix together eggs, coconut oil, date syrup (or other liquid sweetener), salt and baking soda.
- Add coconut flour and cocoa powder, and mix well until a glossy smooth batter is made.
- Spray or grease 2 mugs with coconut oil.
- Divide batter between 2 mugs.
- To microwave, add to the microwave for 1 minute, check on the cakes, and then microwave in 30 second intervals. Coconut flour dries out if overcooked, so I like to stop cooking the mug cake when the outside is solid and the center of the cake is still a little undercooked.
- To bake the mug cakes, add to a baking ramekin, and preheat the oven to 325º F. Bake the mug cakes for 16-18 minutes, until the outsides of the cakes are fully cooked, and the center of the cake is slightly undercooked.
- Top with chocolate chips, fresh fruit, or nut butter. Serve hot.
Other Coconut Flour Cake Recipes:
- Coconut Flour Mug Cakes (Coffeecake), by Sunkissed Kitchen
- Gluten Free Chocolate Cupcakes, by Sunkissed Kitchen
- Healthy Carrot Cake, by Leelalicious
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