Chocolate Mug Cakes
A single serving dessert sure to satisfy any chocolate craving! This gluten free mug cakes are made with high fiber coconut flour. Add a little something special by sprinkling so dark chocolate chips, or topping with fresh fruit, coconut whipped cream, or even a little healthy chocolate frosting.
Prep Time2 mins
Cook Time1 min
Total Time3 mins
Servings: 2 mug cakes
- 2 eggs
- 2 tablespoons coconut oil or sub grapeseed or walnut oil
- 2 tablespoons date syrup sub maple syrup or honey (sugar free instructions in notes)
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 2 tablespoons coconut flour
- 2 tablespoons cocoa powder
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.
*Make these cakes sugar free by omitting the date syrup and subbing a granulated monk fruit sweetener. I like Zensweet Monk Fruit sweetener. Add 2 tablespoons of sweetener and 2 tablespoons of almond milk or other non dairy milk in place of the liquid sweetener.
Calories: 288kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 361mg | Potassium: 136mg | Fiber: 4g | Sugar: 17g | Vitamin A: 240IU | Calcium: 31mg | Iron: 1.6mg