Paleo Chocolate Cake in a Mug

This paleo chocolate cake in a mug is a quick and easy dessert recipe for one. It’s also gluten free, vegan, and refined sugar free. This nutrient-dense, paleo mug cake is rich, chocolaty, and delicious.

Ingredients and substitutions

This paleo mug cake calls for coconut flour. I love the subtle hint of coconut flavor it imparts. Coconut flour is a staple of paleo baking and I always keep my pantry stocked with it. So far I haven’t had any trouble finding it at my local grocery store, but it can also be ordered online. I don’t recommend substituting other kinds of flour in this recipe.

A mug cake with three raspberries on top.

Unsweetened cocoa powder is what gives this cake its chocolaty flavor. You can use either Dutch process cocoa powder or natural cocoa powder in this recipe.

Almond butter adds richness to this cake and acts as a binder. You can substitute any other type of nut butter you prefer (or substitute pumpkin seed butter or sunflower seed butter for a nut-free version).

I sweetened this mug cake with maple syrup. I love the complex sweetness of maple and think it complements the chocolaty flavor of the cocoa powder as well as the vanilla extract. You can substitute agave if you prefer.

How to make it

Start by melting the coconut oil in the microwave (this should take approximately 20 seconds on high power). Next you’ll use a piece of paper towel or basting brush to grease a mug with the melted coconut oil.

Add the unsweetened almond milk, coconut flour, maple syrup, almond butter, apple cider vinegar, cocoa powder, vanilla extract, baking soda, and salt to the mug.

Ingredients for mug cake being stirred in a white mug.

Mix well.

Chocolate cake batter in a white mug.

Microwave on high power for 90 seconds, then check to see if the top of the cake appears solid. If it looks solid then it’s ready, but if it appears wet, then continue to microwave and check every 15 seconds until the top of the cake looks solid (microwaves vary in strength so it’s important to use this method to ensure the cake is properly cooked). Let the cake cool off for a few minutes before serving.

Optional toppings

Some optional toppings for this mug cake include whipped coconut cream, fresh berries, a handful of dark chocolate chips, or a drizzle of this tahini frosting (which tastes like hot fudge sauce).

Cake in a mug with raspberries on top.

More grain-free recipes to try

Paleo mug cake with raspberries on top.
A mug cake with three raspberries on top.
5 from 2 votes
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Paleo Chocolate Cake in a Mug

This paleo chocolate cake in a mug is an easy dessert for one that's made in the microwave. It's gluten free, vegan, and refined sugar free.
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings 1
Calories 341.7kcal

Equipment

  • Microwave
  • Microwave safe mug

Ingredients

  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons coconut flour
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 tablespoons almond butter
  • 1 tablespoon cocoa powder
  • 1 teaspoon coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 1/8 teaspoon baking soda
  • Pinch of salt

Instructions

  • Melt the coconut oil in the microwave (this should take approximately 20 seconds on high power).
  • Use a piece of paper towel or basting brush to grease a mug with the melted coconut oil.
  • Add the unsweetened almond milk, coconut flour, maple syrup, almond butter, cocoa powder, vanilla extract, apple cider vinegar, baking soda, and salt to the mug, then mix well.
  • Microwave on high power for 90 seconds, then check to see if the top of the cake appears solid. If it looks solid then it’s ready, but if it appears wet, then continue to microwave and check every 15 seconds until the top of the cake looks solid (microwaves vary in strength so it’s important to use this method to ensure the cake is properly cooked).
  • Let the cake cool off for a few minutes before serving.

Notes

  • Optional garnishes include fresh berries, dark chocolate chips, and whipped coconut cream.

Nutrition

Serving: 1mug cake | Calories: 341.7kcal | Carbohydrates: 36g | Protein: 8.2g | Fat: 20.5g | Saturated Fat: 6.7g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 8.5g | Sodium: 146.6mg | Potassium: 324.6mg | Fiber: 9.4g | Sugar: 20.3g | Vitamin A: 0.2IU | Calcium: 205.9mg | Iron: 2mg
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