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, dairy free, and refined sugar free. This paleo mug cake is best eaten warm (but better let it cool for a couple of minutes before digging in after the microwave beeps).

Ingredients in this paleo chocolate cake in a mug

This mug cake recipe 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.

I chose coconut oil as the fat in this mug cake. It’s another popular choice used in many paleo dessert recipes because it’s dairy free. You can substitute olive oil or avocado oil if you prefer.

The sweetener in this recipe is 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. Be sure to use pure vanilla extract (as opposed to artificial vanilla extract).

Paleo chocolate cake in a mug with raspberries on top.

How to make it

This mug cake is quick and easy to make. Technically you don’t even have to use a mug – I actually used a microwave safe teacup. A smallish microwave safe bowl would work too.

Start by melting some coconut oil in the microwave in your mug. In my microwave this takes about twenty seconds, but microwave strengths vary considerably so you can start with ten seconds and add additional time if necessary. Once it’s melted, swirl it around the sides of the mug a bit to grease it.

Allow the coconut oil to cool for a couple of minutes, then add all the ingredients except the coconut flour and whisk well with a fork (or a miniature whisk if you happen to have one of those). I like to mix up the ingredients directly in the mug – one less dish to wash.

Cake ingredients in a white cup.

Next you’ll add the coconut flour and whisk once more until the batter is thick and smooth.

Some cake batter in a white teacup.

Pop it in the microwave for 90 seconds or until the cake is cooked through and the top doesn’t appear at all liquid. Microwaves vary in strength so if after 90 seconds the top looks a bit liquid, keep microwaving and checking every 15 seconds to see if the top looks solid. As soon as it appears solid, it’s done. Don’t overcook once it’s solid or the cake will be a bit dry.

Be sure to let this mug cake cool off for a few minutes before digging in.

Optional toppings

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

Mug cake with raspberries on top.

More grain-free recipes

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, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings 1
Calories 255kcal

Equipment

  • Microwave
  • Microwave safe mug

Ingredients

  • 2 tablespoons coconut flour
  • 1 1/2 tablespoons maple syrup
  • 1 egg
  • 1 tablespoon cocoa powder
  • 1 teaspoon coconut oil
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Melt the coconut oil in the microwave (approximately 40-50 seconds).
  • Swirl the melted coconut oil around the sides of the mug to grease the sides.
  • Allow the coconut oil to cool for a couple of minutes before adding the maple syrup, egg, cocoa powder, vanilla, and salt, then whisk well with a fork or miniature whisk. You can mix the ingredients directly in the mug or use a separate bowl if you prefer.
  • Microwave for 90 seconds, then check to see if the top of the cake appears solid. If it’s solid then it’s ready, but if it appears at all liquidy then continue to microwave and check every 15 seconds until the top is solid (microwaves vary in strength so it’s important to use this method to ensure the cake is properly cooked).
  • Let cool for a few minutes before serving.

Notes

  • Optional garnishes for this paleo chocolate cake in a mug include fresh berries, dark chocolate chips, and whipped coconut cream.

Nutrition

Serving: 1mug cake | Calories: 255kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 164mg | Sodium: 96mg | Potassium: 204mg | Fiber: 7g | Sugar: 19g | Vitamin A: 238IU | Calcium: 57mg | Iron: 2mg

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