This Paleo mug cake is an easy dessert recipe for one. It’s gluten-free, vegan, grain-free, and refined-sugar-free. Give it a try if you’re looking for quick treats, like this vegan microwave cookie, which is another yummy option.
Ingredients and Substitutions
This recipe calls for coconut flour, which is available at many grocery stores these days, or you can order it online. I don’t recommend substituting other kinds of flour in this recipe.
Unsweetened cocoa powder is what gives this cake its chocolate flavor. You can use either Dutch-process cocoa powder or natural cocoa powder in this recipe. Or raw cacao powder works too.
Almond butter adds richness to this cake and acts as a binder. You can substitute any other type of nut butter or seed butter you prefer.
I sweetened this cake with maple syrup. You can substitute agave if you prefer.
How to Make Paleo Mug Cake
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.
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.
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).
Paleo Mug Cake Recipe
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
More Grain-Free Recipes to Try
- These baked coconut flour donuts are gluten-free, dairy-free, and grain-free.
- This Paleo sweet potato bread is warmly spiced, sweet, and moist.