Chocolate Mug Cakes

5 from 7 votes

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

Cook Time1

Total Time3

Course: Dessert

Cuisine: American

Servings: mug cakes

Calories: 288kcal

Author: Michelle Miller

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

*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.

Nutrition